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You have to love a recipe that looks like you worked hard when actually you didn’t do much at all. This homemade stromboli fits that bill.
Stromboli, a cousin of the calzone, fits into that category, and when you’re finished, you can feed the neighborhood.
What is Stromboli?
Stromboli is a long roll of meat and cheese wrapped in pizza dough, which is then cut into individual slices for serving.
It’s an Italian-American invention from the 1950s, apparently named for the film “Stromboli,” which was on the silver screen at the time. There is also a real place called Stromboli; it’s a volcanic island off the north coast of Sicily.
How to Make Stromboli
Begin with dough from your favorite local pizzeria or supermarket — or make your own! Roll it out and add layers of salami, ham, mozzarella, and provolone. I like to temper all this richness with a sprinkle of capers and a few peppadews (which are tangy and slightly spicy pickled red peppers that you can find at most grocery store salad bars, or buy in jars).
I usually roll out the dough on floured parchment paper, which I then use to help roll the dough and all the layers of meat and cheese into a log. Then I pick up the parchment on both sides — like a sling — and set it on the baking sheet.
Bake the stromboli until golden, cut into colorful slices, and serve warm.
From the editors of Simply Recipes
What to Serve with Stromboli
Serve your stromoboli with tomato sauce for dipping. You can also go wild with alfredo sauce or even ranch dressing (don't knock it until you try it!).
To make this a meal, serve your stromboli with a Caesar Salad or a simple soup, like tomato soup or Italian Egg Drop Soup.
Can You Make Stromboli Ahead of Time?
Yes, indeed! Prepare and roll your stromboli, transfer it to a baking dish, and cover loosely with plastic wrap. Refrigerate overnight, and when ready to bake, let it warm slightly on the counter while the oven preheats.
Swaps & Substitutions
The sky is the limit when it comes to other fillings for your stromboli. Here are a few suggestions!
- Vegetarian: Fill your stromboli with mushrooms, bell peppers, olives, or any combination of favorite veggies.
- Swap the meats: Use pepperoni, deli ham, Canadian bacon, cooked sausage, or even shredded chicken or beef.
- Swap the cheeses: Try fontina, provolone, asiago, gruyere, Swiss, or any other cheese that suits your fancy!
More Easy Recipes with Pizza Dough
Easy Stuffed Stromboli Recipe
Look for the ingredients for this stromboli recipe at your grocery store's deli counter and salad bar.
Peppadew peppers can also often be purchased in jars, sometimes under the name "sweet piquante peppers." Substitute roasted red peppers if you can't find peppadews.
Ingredients
- 1 pound prepared pizza dough (homemade or store-bought)
- All-purpose flour, for sprinkling
- 16 thin-cut slices Genoa salami (1/3 pound)
- 8 thick-cut slices capicola ham (1/3 pound)
- 16 slices provolone (1/4 pound)
- 1 1/2 cups shredded mozzarella
- 1 cup peppadews, or roasted red peppers, drained
- 1 tablespoon drained capers
- 1 large egg, lightly beaten
- 2 tablespoons grated Parmesan, for sprinkling
Method
1 Heat the oven to 400°F. Place an oven rack in the lower third of the oven.
2 Roll out the dough: Lay a 16-inch sheet of parchment paper on the counter and dust it with flour. Roll the dough on the floured parchment paper to a 14-by-11-inch rectangle.
3 Add the filling: Layer the salami on the dough to within 1/2-inch of the edges, and overlap the slices so that no dough shows beneath the salami. Add provolone, followed by the ham, mozzarella, and then the peppadews. Finally, sprinkle with capers.
4 Roll up the dough: Brush the edges of the dough with egg. Using the parchment to help you, lift up one long end and start rolling. Continue rolling until the seam on the log is on the bottom. Pinch the ends so they don't open and tuck the dough under the roll.
5 Transfer to the baking sheet: Using the parchment paper as a sling, transfer the log on the paper to the baking sheet. Brush all over with egg and sprinkle with Parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals all along the top.
6 Bake the stromboli: Bake the stromboli for 15 minutes. Turn the oven down to 375°F and continue baking for 25 minutes, or until the log is golden and the cheese is oozing at the slits.
7 Cool and serve: Cool on the pan for about 10 minutes. Cut into slices along the slits. Serve immediately while hot; stromboli is also delicious at room temperature.
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Sheryl Julian is an award-winning writer, editor, and food stylist. She is the former food editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her food sections won Best Newspaper Food Coverage from the Association of Food Journalists in 2015.
Easy Stuffed Stromboli
Easy, delicious, destined to be a family favourite!
Will add a little heat next time, Pepperoncini.
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Very good recipe/photo instructions. Made this yesterday using homemade pizza dough (bread machine) and what I had on hand in the fridge, ham, Genoa salami, pepperoni, provolone, ricotta, roasted red peppers, and black and green olives.
Combined 1/2 cup ricotta, 2 T. Parmesan, 1 T. Italian seasoning, salt & pepper and spread top to bottom on one(starting) long side. Layered sliced meats/cheese as shown in blog. Egg wash. Baked as directed. Delicious!
No pizza sauce?
Hi, Kim! You are correct! No sauce.
Definitely no pizza sauce
Has anyone ever tried prepping the whole thing (through step 4), then refrigerating it and baking the next day?
I would also like to know if anyone has tried this.
Yes, I have great results preparing these a day early. I wrap them in saran wrap before refrigerating. Sometimes they rise a bit even tightly wrapped in the saran wrap. I also, sprinkle a small amount of garlic powder instead of flour for a little more flavor when I roll the dough. I have served these with pizza sauce and yellow mustard. My family and friends love them.
TY, Rose :)
This Stromboli recipe is easy to follow and comes together quickly! And, it looks so pretty when done! I used store bought Sicilian Gravy for a dipping sauce and loved it. As much as I enjoyed the recipe just as it is, I rarely eat meat and will be trying a vegie version soon with the same cheeses and perhaps sliced pan fried mushrooms, spinach/chard and the peppers and capers. Will certainly finish with the egg wash and parm!
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