This is our favorite homemade stromboli recipe! From scratch pizza sauce, sandwich pepperoni, genoa salami and ham is rolled up with mozzarella cheese in homemade pizza dough. Baked until golden perfection and then sliced and served with extra pizza sauce.
Stromboli basically is a pizza rolled up into a loaf and baked.
Really, it’s as simple as that. I like to fill mine with homemade pizza sauce (although adding the sauce is not considered authentic) then I add layers of three kinds of meat and lots of mozzarella cheese. Truthfully you could stuff this with just about anything and call it good.. or stromboli. I mean, sausage, peppers and onions… you name it. The sky is the limit my friends.
Besides being super versatile, what’s great about stromboli is that it can be lunch, dinner or a yummy appetizer at your next party. Just be sure to serve it up with a bowl of the warm homemade pizza sauce for dunking.
T0 Make this Homemade Stromboli You Will Need:
- homemade pizza dough
- pizza sauce
- mozzarella
- sandwich pepperoni
- deli ham
- Genoa salami
- egg (for egg wash)
- melted butter
- parmesan cheese
- italian seasoning
First things first, pizza dough. I use my homemade pizza dough. After it is made, cover and let it rise on the counter for 1 hour. Once doubled in size, uncover and press or punch the dough to deflate.
Turn the dough out onto a lightly floured surface. I sprinkle a large work surface with a couple tablespoons of flour and then sprinkle the top of the dough along with the rolling pin with more flour.
Roll the pizza dough out into a large rectangle. Roughly 20 x 14.. I usually just eyeball it.
Carefully roll the dough up onto my rolling pin and gently laid it out onto a parchment lined, rimmed baking sheet.
Leaving a 2-inch overhang.
Earlier, while the dough was rising, I went to town making homemade pizza sauce. I make this sauce ALL the time, it takes 20 minutes or so and is the best pizza sauce.
Spoon roughly 1/2 cup of the pizza sauce onto the dough and spread it out leaving a 1/2-inch border on three sides and a 2 inch border on one of the longer sides.
Sprinkle half of the mozzarella over top of the sauce and arrange 15 slices of sandwich pepperoni on top of the sauce and cheese. Sandwich pepperoni is larger than regular pepperoni and you can typically ask for it at the deli counter. It’s my favorite pepperoni to use for pizzas.
Moving on, top with 10 slices of ham.
Next arrange 12 slices of Genoa salami.
Lastly, sprinkle the remaining shredded mozzarella over top.
Make the egg wash by beating an egg with 1 tablespoon of water.
Brush a little of the egg wash on all of the exposed edges.
Fold in both of the sort edges.
Fold over the long side opposite of the 2-inch overhang.
Use the parchment to roll the pizza dough towards the 2-inch over hang.
Then use the parchment under 2-inch overhang to roll the stromboli back so it is seam side down.
Repositioned the stromboli so its roughly in the center of the pan.
Brush the top and sides of the stromboli with more of the egg wash.
Then use a paring knife to make diagonal slits for venting steam. Bake in your preheated 500° oven for 10 minutes, rotate the pan halfway through. Then reduce the oven temperature to 375° and bake for an additional 10 minutes.
Remove and brush with melted butter.
Sprinkle with grated fresh parmesan cheese and italian seasoning. Continue baking for 2 additional minutes.
This step is optional but does add extra flavor.
Let the baked homemade stromboli cool for 10 minutes before slicing and serving.
Cheesy, meaty and pizza stromboli goodness.
We had this homemade Stromboli for dinner with a chopped caesar salad . Not much was said during dinner as we devoured our slices. Everyone was too busy enjoying every single pizza-sauce-dunked-bite.
It’s makes for a fun meal and is always a crowd pleaser.
Enjoy! And if you give this Homemade Stromboli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Homemade Stromboli
Ingredients
- 1 recipe homemade pizza dough
- 1 recipe homemade pizza sauce, divided]
- 2 cups grated mozzarella cheese
- 15 slices sandwich pepperoni
- 10 slices ham
- 12 slices genoa salami
- 1 egg
- 1 tablespoon water
- 1 tablespoon melted butter
- 3 tablespoons freshly grated Parmesan cheese
- 1 teaspoon italian seasoning
Instructions
- Preheat your oven to 500° and line a rimmed sheet pan with parchment paper
- On a floured surface roll the dough out to a large rectangle.
- Spoon 1/2 cup pizza sauce and spread over the pizza dough leaving an 1/2 inch border on three sides and a 2-inch border on the longer side.
- Sprinkle with half of the grated mozzarella and top with the pepperoni, ham and salami. Sprinkle with the remaining cheese.
- In a small bowl whisk together the egg and water and brush it on the exposed edges of the pizza dough.
- Fold the edges over on the short (1/2 inch) sides and then the long side opposite the 2-inch border. Use the parchment paper to roll the dough towards the overhang.
- Next grab the the parchment (under the side with the 2-inch border) and fold it over the rest of the way so the stromboli in the center of the pan, seam-side down.
- Brush the entire thing with egg wash and make diagonal slits for venting.
- Bake for 10 minutes rotating the pan halfway. Then reduce the temperature to 375° and continue to bake for 10 more minutes.
- Remove, brush with melted butter, sprinkle with Parmesan cheese and italian seasoning before baking for an additional 2 minutes.
- Once baked, allow the stromboli to cool for 10 minutes before slicing 1 to 2 inch strips.
- Serve alongside warmed extra pizza sauce for dunking.
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This looks awesome!! Pizza is my go-to since I always have dough in the freezer. I will have to try it this way soon 🙂 Pinned!
Oh goodness! Look at all that pizza-y goodness, rolled up in a handy package all ready for me to eat!
I actually just ventured into bread making, and I found it so much fun and a lot easier than I thought!
Now, I want to make all kinds of bread. And, like every normal person, I always want pizza.
This stromboli is basically perfect for my life. NEED! Pinned!
I love stomboli but lack the confidence to make it myself. Locally, they call stomboli Pods at the restaurants and they are excellent.
But as usual, you just have the best recipes. I’m always so excited to see what you’ll come up with next because it’s all so yummy looking.
You may be surprised because it’s actually fairly easy! But I know how you feel, I use to fear dough of all forms. However the more you do it the more confident you’ll get!
Thanks so much for, you are so kind! Have a wonderful day Laura!
I’ve made your calzone recipe so many times..we love it! So I know this will be another favorite…can’t wait!
Oh boy. I am finally getting your emails again (thank God!) and this recipe is one that may just squash my fear of making dough. Why am I so afraid?
We just had this for supper! It tasted so good…my 3 year old called it a ”meat cinamon bun”. I ended up having the middle a little undercooked and doughy though…did I not roll my dough thin enough? or not cook it long enough? any tricks to knowing for sure that its fully cooked all the way through? thanks
Oh my gosh, I love it! Your three year old is pretty clever!
It could have been a couple things; the dough might not have been rolled out thin enough and/or needed more time in the oven. My oven is smaller than most and I believe it runs hot too. But I should note {and will in the recipe printable} that you can always check it by cutting it in half in the center {the edges bake up first and then moves inward} and if the dough isn’t cooked all the way through, then just put it back together and into the oven for 5 minute intervals {at 375 degrees} until cooked through. It’s definitely happened to me before, but it’s an easy fix.
I hope this helps Jesse!
To me Stromboli means pizza with less mess and yours looks so delicious!
I’m so glad I found your blog again, I’ve been searching for it since few months and the problem was I could only remember the word (Simply) but I couldn’t recall the rest of your blog’s name. Now, while searching for a completely different recipe than Stromboli, Google (Thankfully) suggested your blog 🙂
Thank you so much! I’m glad we reunited… welcome back 😉
I’ve never seen Stromboli before and think that is awesome idea. Rolled up pizza sounds and looks amazingly delicious!
Umm. Yeah. Can I just come over and have you make me some? Yeah?! Thanks! I’ll be right there! YUMMMYYYY!!! Looks SO good!
Ha-ha absolutely! 🙂
i’ve been making a variation of this for years…my friend calls it Pepperoni Bread, as she only puts pepperoni & cheese in it…i like to use linguica, a portugese sausage w/the pepperoni, and usually 3 kinds of cheese, but i’m a cheese nut. i use a semolina/bread flour dough in my bread machine. yum yum. it makes everyone happy!!
Sounds amazing! 🙂
Just wanted to let you know i made it again tonight!! It turned out great! Thanks for the tips. Definitely a keeper of a recipe for our family.
You are so welcome! I’m so glad to hear it worked out for you the second time! 🙂
Who can resist carbs that oozes meat and cheese. Not I, my friend… Not I. Pinned.
Cheers to that! 🙂
I made this yesterday, it was truly delicious. A recipe for success! And: I can make two at a time because it takes less oven space than a normal pizza.. One for dinner, one for the freezer. Ha!
Brilliant idea Tess! I’m making one for the freezer next!
I am in love with this recipe. I tried it this past weekend and my family LOVED it! Thanks for the great recipe, am already dreaming of new adaptions to it, the possibilities are endless! 😉
I agree! I’m jotting down new filling combinations to try next! 🙂
Is it freezeable? And if so during which step?
Hi I just made your Stromboli for the second time. It’s almost done cooking!! I have been having a delima everytime. My dough tears when I fold it over..however I didn’t us parchment paper..keep forgetting to pick some up:(
Would that be the reason why? I also put pineapple in it, maybe it’s to thick? Wanted to see what your thoughts were. Oh and by the way. I’ve used like a lot of your homemade recipes..ketcup, bread, Bbq, dough for pizza! I’m really feeling the groove of making things from scratch, it’s so fun!! Now if only I get my son who is 4, to eat it. He refuses to eat anything homeade, he says I don’t like the homeade kind 🙂
I didn’t make the dough b/c I had some in the fridge, but otherwise followed this recipe exactly and it was awesome!
My only comment is that it baked faster than the recipe indicated. I now have a go-to recipe for stromboli—thanks!
I made this for dinner last night – holy cow! Delish!
I’m so glad Pam! Thanks for stopping by!
Great illustrations, step by step instructions, and it turns out wonderfully. Thanks for your work and sharing.
I just made this. Put in the oven at 500 and after 8 minutes it was burnt! 🙁
oh my goodnessthis is wonderful thank you so much for sharing this I made it for my family and it was amazing!! thank yooou!! 🙂
Hello. I just made stromboli from this recipe and taste very good but in oven came broken on front, why? Your looks so good 🙂
I just finished my first ever homemade Stromboli and all I can say is I could make money from it. It turned out beautiful, instructions were very good and it looked professional, or in other words, like I didn’t bake it. I used your pizza dough, pizza sauce (which is the best recipe I’ve ever made for pizza sauce). I changed up the filling a bit to use what I had on hand, some pre-cooked seasoned blend of ground pork and ground beef, fresh mozzarella and some spanish chorizo sausage. This is my new go to Pizza fix recipe. I found your site by accident a few days ago looking for a different kind of recipe and this caught my eye. Thanks so much and I really look forward to making more things from your site. This is awesome (sorry I can’t stop gushing)
I made it as well, turned out great, I didn’t use egg though. What happens if you put butter inside it? Anybody with an expert opinion??
Can I freeze this before baking
Hi Judy! Since I haven’t tried it I’m unsure what the end results would be like. Sorry!
I’ve been making Stromboli for years but this recipe tops my list as the best, and my husband agrees. I was a little skeptical about using parchment paper in a 500 degree oven but there was no problem, and the Stromboli slid off the paper quite easily. Can’t wait to try different ingredients but this recipe is a KEEPER, thanks.
That’s so great to hear, Susan! <3
I was looking for a fun family meal and your images looked the tastiest when I Googled ‘Stromboli Recipe’.
This was surprisingly easy to make.
Everything about it was delicious. I almost bought sauce but decided to make your recipe, I’m so glad I did! My husband and I loved how thick it was.
We will definitely be making again!
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I’m so glad, Brittney! Thanks for coming back and leaving such a wonderful review! 🙂
I love this recipe! I cheat and use the Trader Joe’s pre-made pizza dough and only pepperonis, but it’s still very good! I’m expecting my first and this has been my “go-to” treat when I’m craving something other than pizza! I had stromboli growing up and can never find the frozen version my mom used to get and this is so easy to make and tastes much better than the one from my childhood! Thanks for the great recipe and instructions!
Hi Jenna, your comment truly made my day! Congratulations on your pregnancy and I’m so happy you enjoy this recipe! <3
Finally! This recipe is the closest I’ve ever gotten to the authentic strombolis I had as a kid. The dough is perfect and easy to work with, the flavor is amazing, and I managed to fold without breaking them open. I made one per the recipe, and another with sauteed spinach, onion, garlic, and plenty of mozzarella. My wife kept saying that it was better than an Italian restaurant! Thank you, this will be a favorite for years.
Big hit at the SuperBowl party!
Yes!! I’m so glad, Wanda!
I make your stromboli regularly except I don’t make homemade sauce or dough. It is my go to for late nights at work and school sports nights. Simple, easy, fast, and DELICIOUS! I even switch up the ingredients to what we have on hand… tonight soprasatta, ham, and pepperoni… sometimes I add mushrooms or sausage every time it’s a hit with the whole family and the are 6 of us, not a single kid complains!
Soooo I am coming in way late but just made this tonight and everything was absolutely amazing! I followed the dough, sauce, and Stromboli recipe. Pretty much followed the recipe to a T except for adding a dash of red pepper flakes to the sauce and doing a different filling for my moms(she’s not a big meat fan)! Thank you for these amazing recipes! Will definitely be making some of your others!!
Could you make this ahead and freeze it or would that ruin it?
Hi Michelle! I haven’t tested it out but I think you could 🙂
Thanks for the recipe. Haven’t had this since I was a kid
So glad, Trish!
I made this tonight for dinner and it turned out amazing! Thanks for the recipe. Even my picky 4 year old scarfed down dinner
I’m so happy to hear it, Amber! Thank you for taking the time to make this recipe and leave a review!
Are the baking directions correct? My gut told me 500* was too high but I did it anyway. After 7 min the outside crusts were almost burnt. No way it could’ve cooked any longer at any temp.
Was really really good, but super greasy. Any idea how to help with that? Not near as greasy in your post as mine turned out.
I’ve used this recipe several times, including your dough recipe. But now that I’m making stromboli for 8, my question is..can I use rapid rise yeast for the dough and still come out with the same results, which is that light, airy dough? I’m trying to save on time, because preparing enough stromboli for 8 takes enough time as it is..lol.
Good post guys!