Quick Recipe Version (TL;DR)
Quick Ingredients
- 1 lb (450 g) pizza dough, room temperature
- 2 tbsp all-purpose flour (for dusting)
- 2 tbsp extra-virgin olive oil, divided
- 6 oz (170 g) sliced provolone cheese
- 4 oz (115 g) sliced Genoa salami
- 4 oz (115 g) sliced pepperoni
- 1 cup (115 g) shredded low-moisture mozzarella
- 2 tbsp grated Parmesan cheese
- 2 tsp Italian seasoning, plus extra for topping
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional)
- 1 large egg + 1 tbsp water (egg wash)
- Salt and black pepper, to taste
- 1½ cups (355 ml) warm marinara sauce, for serving
Do This
- 1. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment. Let pizza dough sit at room temperature for 20 minutes so it relaxes.
- 2. On a floured surface, roll or stretch dough into roughly a 10×14-inch (25×35 cm) rectangle.
- 3. Brush with 1 tbsp olive oil, leaving a 1-inch border. Sprinkle Italian seasoning, garlic powder, and red pepper flakes. Layer provolone, salami, pepperoni, then mozzarella and Parmesan.
- 4. Roll up from a long side into a tight log. Pinch seam and ends to seal. Transfer to baking sheet, seam-side down.
- 5. Brush with egg wash and drizzle or brush remaining 1 tbsp olive oil. Sprinkle with a little more Italian seasoning and Parmesan. Cut 4–5 shallow diagonal slits on top.
- 6. Bake 22–28 minutes until deep golden and cheese is bubbly. Rest 10–15 minutes, then slice and serve with warm marinara.
Why You’ll Love This Recipe
- All the flavors of your favorite Italian sub tucked into a warm, golden, sliceable loaf.
- Uses easy store-bought pizza dough, so you get impressive results with minimal effort.
- Perfect for game day, casual entertaining, or a fun family dinner everyone can slice and share.
- Endlessly customizable with your favorite cured meats, cheeses, and herbs.
Grocery List
- Produce: Fresh parsley or basil (for garnish, optional), garlic (optional if you prefer fresh to garlic powder).
- Dairy: Sliced provolone cheese, shredded low-moisture mozzarella, grated Parmesan, 1 large egg.
- Pantry: Pizza dough (fresh bakery or refrigerated), extra-virgin olive oil, sliced Genoa salami, sliced pepperoni, Italian seasoning, garlic powder, red pepper flakes, all-purpose flour, salt, black pepper, marinara sauce.
Full Ingredients
For the Stromboli
- 1 lb (450 g) pizza dough, at room temperature (store-bought or homemade)
- 2 tbsp all-purpose flour, for dusting the work surface
- 2 tbsp extra-virgin olive oil, divided
- 6 oz (170 g) provolone cheese, thinly sliced
- 4 oz (115 g) Genoa salami, thinly sliced
- 4 oz (115 g) pepperoni, thinly sliced
- 1 cup (115 g) shredded low-moisture mozzarella cheese
- 2 tbsp grated Parmesan cheese, plus extra for sprinkling on top if desired
- 2 tsp Italian seasoning, divided (about 1½ tsp inside, ½ tsp on top)
- 1/2 tsp garlic powder
- 1/4 tsp red pepper flakes (optional, for a little heat)
- 1/4 tsp kosher salt (or to taste)
- 1/4 tsp freshly ground black pepper (or to taste)
For the Egg Wash
- 1 large egg
- 1 tbsp water
For Serving
- 1½ cups (355 ml) marinara sauce, warmed
- 2 tbsp chopped fresh parsley or basil, for garnish (optional)
Step-by-Step Instructions
Step 1: Preheat the oven and prepare the dough
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.
If you are using refrigerated or bakery pizza dough, take it out of the fridge about 20–30 minutes before you plan to bake so it can come to room temperature. A relaxed dough is much easier to stretch and less likely to spring back or tear. Lightly dust your counter or work surface with about 2 tbsp of flour to keep the dough from sticking.
Step 2: Stretch the dough into a rectangle
Place the dough on the floured surface and gently press it into a flat disk with your fingers. Use your fingertips and the heels of your hands to stretch it outward, or use a rolling pin, working from the center out, to form a rough 10×14-inch (25×35 cm) rectangle. Aim for an even thickness of about 1/4 inch (6 mm). If the dough keeps shrinking back, let it rest for 5 minutes and then try again.
Step 3: Season and layer the fillings
Brush the surface of the dough with 1 tbsp olive oil, leaving about a 1-inch (2.5 cm) border all around the edges for sealing. Sprinkle over 1½ tsp Italian seasoning, 1/2 tsp garlic powder, 1/4 tsp red pepper flakes (if using), 1/4 tsp salt, and 1/4 tsp black pepper.
Arrange the provolone slices evenly over the seasoned dough, again leaving the border bare. Next, layer the salami slices in a single layer over the provolone, followed by the pepperoni. Sprinkle the shredded mozzarella evenly over the meats, then the 2 tbsp grated Parmesan. Try to distribute everything as evenly as possible so each slice has a bit of everything.
Step 4: Roll and seal the stromboli
Starting with one of the long sides, carefully lift the edge of the dough and begin to roll it tightly over the filling, like you would a jelly roll or cinnamon roll log. Continue rolling until you reach the other long edge, keeping the roll snug but not so tight that the dough tears.
When you reach the end, pinch the long seam closed firmly to seal. Then pinch and tuck the short ends of the log under so that the fillings are enclosed. Gently transfer the stromboli, seam-side down, to the prepared baking sheet. If the dough feels very soft, you can refrigerate the assembled stromboli for about 10 minutes to firm it up before baking.
Step 5: Brush with egg wash and add vents
In a small bowl, whisk together the egg and 1 tbsp water until well blended. Brush this egg wash evenly over the entire surface of the stromboli; this will give it a beautiful, glossy, golden-brown crust.
Drizzle or lightly brush the top with the remaining 1 tbsp olive oil. Sprinkle with the remaining 1/2 tsp Italian seasoning and, if you like, a little extra grated Parmesan for extra flavor and texture. Using a sharp knife, cut 4–5 shallow diagonal slits across the top of the stromboli. These vents allow steam to escape and help prevent the loaf from splitting open while baking.
Step 6: Bake until golden and bubbly
Place the baking sheet on the middle rack of your preheated oven. Bake for 22–28 minutes, or until the stromboli is a deep golden brown and you can see cheese bubbling slightly through the vents. If you have an instant-read thermometer, the internal temperature should reach around 190°F (88°C).
If the top is browning too quickly but the center still looks pale or underdone, loosely tent the stromboli with a piece of foil for the last 5–10 minutes of baking. While it bakes, warm your marinara sauce in a small saucepan over low heat or in the microwave.
Step 7: Rest, slice, and serve
Remove the stromboli from the oven and let it rest on the baking sheet for 10–15 minutes. This resting time lets the melted cheese set slightly, so the slices hold together neatly and the filling does not spill out.
Transfer to a cutting board. Using a sharp serrated knife, slice the stromboli into 1–1½-inch (2.5–4 cm) thick pieces. Sprinkle with chopped fresh parsley or basil, if using, for a fresh, colorful finish. Serve warm with bowls of hot marinara sauce on the side for dipping.
Pro Tips
- Let the dough relax: Cold dough is elastic and stubborn. A 20–30 minute rest at room temperature makes stretching much easier and prevents tearing.
- Do not overfill: It is tempting to pile on more meat and cheese, but too much filling can cause leaks and soggy spots. Stick close to the amounts listed for best results.
- Keep the border clean: Leaving a bare edge all around the dough is key. Sauce or cheese on the edges makes it hard for the dough to seal and can cause the stromboli to burst open.
- Vent well: Those diagonal slits are not just decorative; they let steam escape so the crust stays crisp and the loaf keeps its shape.
- Cool before cutting: A brief rest after baking makes slicing much cleaner and keeps all that melty provolone and mozzarella inside the roll where it belongs.
Variations
- Veggie stromboli: Swap the salami and pepperoni for sautéed mushrooms, bell peppers, onions, and spinach. Pat vegetables dry before using to avoid excess moisture.
- Three-cheese herb stromboli: Skip the meats and use a mix of provolone, mozzarella, and ricotta with plenty of fresh basil, parsley, and oregano for a rich, cheesy vegetarian version.
- Spicy Italian stromboli: Use spicy pepperoni and hot capicola, add extra red pepper flakes, and finish the baked stromboli with a drizzle of chili-infused olive oil.
Storage & Make-Ahead
Leftover stromboli keeps well. Let it cool completely, then wrap tightly in foil or place slices in an airtight container. Store in the refrigerator for up to 3–4 days. Reheat slices on a baking sheet at 350°F (175°C) for 10–15 minutes, or until warmed through and crisp at the edges. For longer storage, wrap individual slices well and freeze for up to 2 months; reheat from frozen at 350°F (175°C) for 18–22 minutes.
To make ahead, you can assemble the unbaked stromboli, cover it tightly, and refrigerate for up to 8 hours. When ready to bake, let it sit at room temperature for about 20 minutes while the oven preheats, then bake as directed. You can also fully bake the stromboli, cool, and reheat whole or in slices before serving.
Nutrition (per serving)
Approximate values for 1 of 6 servings (without marinara): about 480 calories, 24 g protein, 32 g fat, 29 g carbohydrates, 2 g fiber, 7 g sugar, and 1,050 mg sodium. Actual values will vary based on the specific brands of dough, meats, and cheeses used.
