Stromboli is what happens when pizza and a burrito fall in love.
Pepperoni. Salami. Ham. Provolone. Roasted peppers. Rolled up in pizza dough. Baked until golden. Slice it. Dip it. Lose your mind. Easier than homemade pizza. Feeds a crowd.
Step-by-Step Instructions
Preheat and Roll
Preheat oven to 400°F (200°C). Line a baking sheet with parchment.
Roll pizza dough into a 10×14-inch rectangle on floured surface.
Layer the Fillings
Spread marinara sauce on dough, leaving a 1-inch border.
Layer provolone, pepperoni, salami, ham, and roasted peppers.
Add another layer of provolone on top.
Roll It Up
Roll tightly from the long side, like a jelly roll. Pinch seams to seal.
Place seam-side down on baking sheet.
Brush and Slash
Brush with beaten egg. Sprinkle with sesame seeds if using.
Cut 3-4 small slits on top for steam.
Bake
Bake 20-25 minutes until golden brown and crispy.
Let cool 5 minutes. Slice into rounds. Serve warm with extra marinara.
Summary
Prep Time: 10 minutes | Cook Time: 20-25 minutes | Total Time: 30-35 minutes
Yield: 4-6 servings
Difficulty: Easy
Storage Notes
Fridge:
Store leftovers in an airtight container for 4 days. Cold stromboli is great lunch.
Reheat:
Oven at 375°F for 8-10 minutes. Air fryer at 350°F for 5 minutes. Microwave works but crust gets soft.
Freezer Friendly:
Freeze unbaked stromboli for 3 months. Bake from frozen at 400°F for 30-35 minutes.
Pro Tip:
- Don’t overstuff. Less filling = tighter roll = no blowouts in the oven.
