Rolled pizza bread stuffed with meats and cheese
Italian Stromboli
Prep Time
15 min
Cook Time
25 min
Total Time
40 min
Servings
6
1 large roll
Difficulty
Easy
Cost
Moderate
$$
Italian Stromboli
Rolled pizza bread stuffed with meats and cheese
★4.7(18)
A rolled pizza dough log filled with layers of Italian deli meats, provolone, and roasted peppers, baked until golden and sliced into pinwheel rounds.
15m
Prep Time
25m
Cook Time
40m
Total Time
6
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
Stromboli takes the best parts of an Italian sub sandwich and wraps them in pizza dough. The result is a golden, spiraling log where every slice reveals layers of meat, cheese, and peppers.
Italian cooking is built on a foundation of simplicity and quality ingredients. This recipe honors that tradition while being approachable for home cooks of any skill level.
Ingredients
- 1 lb pizza dough, rolled into a large rectangle
- 6 slices provolone cheese
- 4 oz Genoa salami, thinly sliced
- 4 oz capicola or ham, thinly sliced
- 1/2 cup roasted red peppers, sliced
- 1 egg beaten for wash, Italian seasoning
Instructions
- 1
Roll pizza dough into a 12x16-inch rectangle on a floured surface.
- 2
Layer provolone, salami, capicola, and roasted peppers over the dough, leaving a 1-inch border on the far edge.
- 3
Roll the dough tightly from the near edge like a jelly roll, pinching the seam and ends to seal.
- 4
Place seam-side down on a parchment-lined sheet pan. Brush with egg wash and sprinkle with Italian seasoning. Cut 4 slits on top.
- 5
Bake at 400°F for 22-25 minutes until deep golden. Rest 10 minutes before slicing into rounds.
Serving Suggestions
Ways to Serve This Dish
Serve with crusty artisan bread for dipping
Finish with a drizzle of high-quality extra virgin olive oil
Pair with a simple arugula salad dressed in lemon vinaigrette
Serve with classic coleslaw and cornbread on the side
Substitutions
CapicolaPepperoni or mortadella
Any Italian deli meat keeps the authentic flavor
ProvoloneMozzarella or fontina
Mozzarella gives more stretch, fontina more creaminess
Tips & Storage
Pro Tips
Let the stromboli rest 10 minutes after baking so the cheese firms up and doesn't ooze out.
Slice with a sharp serrated knife for clean pinwheel rounds.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Wrap tightly and refrigerate for up to 3 days. Freezes well for up to 1 month.
Reheating
Reheat slices in a 375°F oven for 8-10 minutes until warmed through.
Nutrition Facts
Per serving (60mg) · 6 servings
Calories380
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein18g
Carbohydrates18g
Fat36g
Fiber840mg
Sugar1g
Sodium4g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is the difference between stromboli and calzone?
- Stromboli is rolled and sliced; calzone is folded in half. Stromboli usually has no ricotta.
- Can I use store-bought dough?
- Absolutely—refrigerated pizza dough from the store works perfectly.
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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