What the heck is this?
Stromboli is basically pizza’s extra-fun cousin who shows up rolled, golden, gooey, and totally irresistible. It’s stuffed with melty cheese, your favorite deli meats (hi pepperoni and salami), and whatever toppings you’re feeling. Then it’s rolled up like a savory cinnamon roll, baked to golden-brown perfection, and served in slices like the main character it is.
Perfect for game day, Friday night dinner, or impressing literally anyone who loves pizza (so… everyone).
Why You’ll Love This Recipe
✓ Way easier than making a whole pizza from scratch.
✓ Customizable — load it with whatever you’re craving.
✓ Cheesy, meaty, crispy-edged, dippable bliss.
✓ Kids love it, adults devour it.
✓ Great for sharing, or hoarding… your call.
The Stuff You’ll Need
Main Players:
- 1 lb pizza dough (store-bought or homemade, your secret’s safe)
- ½ cup marinara or pizza sauce (plus more for dipping)
- 1 ½ cups shredded mozzarella cheese
- ¼ cup grated Parmesan
- ¼ lb sliced pepperoni
- ¼ lb sliced salami (or ham, or cooked sausage — go wild)
- 1 tsp Italian seasoning
- 1 egg, beaten (for brushing)
- Optional: red pepper flakes, sautéed onions, olives, mushrooms — the works
Let’s Roll (Literally)
- Preheat That Oven: Get it hot — 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
- Roll Out the Dough: On a floured surface, roll your dough into a rectangle, about 10×14 inches. Think: not too thick, not too thin.
- Sauce It Up: Spread the marinara evenly over the dough, leaving about a 1-inch border around the edges.
- Layer the Good Stuff: Add mozzarella, then layer your meats evenly. Sprinkle with Parmesan and Italian seasoning. Add any bonus toppings here.
- Roll + Seal: Carefully roll the dough up lengthwise like a jelly roll (tighter = better), pinching the seam and ends to seal. Place seam-side down on your baking sheet.
- Egg Wash & Bake: Brush with the beaten egg, sprinkle extra Parmesan or herbs on top if you’re feeling fancy, and bake for 25–30 minutes or until golden brown and bubbly.
- Cool + Slice: Let it rest for 5–10 minutes, then slice into thick rounds. Serve with warm marinara for dipping.
Serving Suggestions
Slice and serve with a big salad and sparkling water (or wine, we’re not judging).
Great as a party app or a main dish with roasted veggies on the side.
Cold leftovers? Kinda awesome.
Switch It Up
Veggie Lover’s: Use sautéed spinach, mushrooms, bell peppers, and red onion.
BBQ Twist: Sub in BBQ sauce, chicken, and cheddar.
Breakfast Vibes: Scrambled eggs, sausage, cheese — YES.
Low-Carb? Use a low-carb dough or lavash wrap version.
Questions People Actually Ask
Q: Can I make it ahead?
A: Totally! Assemble and refrigerate it unbaked for up to 24 hours. Bake when ready.
Q: Can I freeze it?
A: Yup. Bake it first, cool, slice, and freeze in portions. Reheat in the oven for best texture.
Q: What if I don’t have pizza dough?
A: Store-bought is totally fine. Crescent roll dough also works for a puffier, softer version.
Easy Stromboli Dinner Recipe: Rolled Up, Cheesy, Pizza-Lover Perfection
- Total Time: 13 minute
- Yield: 4–6 servings 1x
Description
Stromboli is basically pizza’s extra-fun cousin who shows up rolled, golden, gooey, and totally irresistible. It’s stuffed with melty cheese, your favorite deli meats (hi pepperoni and salami), and whatever toppings you’re feeling. Then it’s rolled up like a savory cinnamon roll, baked to golden-brown perfection, and served in slices like the main character it is.
Ingredients
Main Players:
1 lb pizza dough (store-bought or homemade, your secret’s safe)
½ cup marinara or pizza sauce (plus more for dipping)
1 ½ cups shredded mozzarella cheese
¼ cup grated Parmesan
¼ lb sliced pepperoni
¼ lb sliced salami (or ham, or cooked sausage — go wild)
1 tsp Italian seasoning
1 egg, beaten (for brushing)
Optional: red pepper flakes, sautéed onions, olives, mushrooms — the works
Instructions
Preheat That Oven: Get it hot — 400°F (200°C). Line a baking sheet with parchment or foil for easy cleanup.
Roll Out the Dough: On a floured surface, roll your dough into a rectangle, about 10×14 inches. Think: not too thick, not too thin.
Sauce It Up: Spread the marinara evenly over the dough, leaving about a 1-inch border around the edges.
Layer the Good Stuff: Add mozzarella, then layer your meats evenly. Sprinkle with Parmesan and Italian seasoning. Add any bonus toppings here.
Roll + Seal: Carefully roll the dough up lengthwise like a jelly roll (tighter = better), pinching the seam and ends to seal. Place seam-side down on your baking sheet.
Egg Wash & Bake: Brush with the beaten egg, sprinkle extra Parmesan or herbs on top if you’re feeling fancy, and bake for 25–30 minutes or until golden brown and bubbly.
Cool + Slice: Let it rest for 5–10 minutes, then slice into thick rounds. Serve with warm marinara for dipping.
Notes
Veggie Lover’s: Use sautéed spinach, mushrooms, bell peppers, and red onion.
BBQ Twist: Sub in BBQ sauce, chicken, and cheddar.
Breakfast Vibes: Scrambled eggs, sausage, cheese — YES.
Low-Carb? Use a low-carb dough or lavash wrap version
- Prep Time: 15 minutes
- Cook Time: 25–30 minutes
Nutrition
- Calories: ~450 per slice
- Protein: ~22g