There’s something about stromboli that feels like a little celebration every time it comes out of the oven. Golden, cheesy, and packed with all the flavors of pizza rolled into a neat log—it’s the kind of dish that disappears fast, whether it’s game night, a family dinner, or a potluck.
What I love most is how approachable it is. You can make stromboli with store-bought pizza dough and have it ready in under an hour, but if you’re in the mood for baking from scratch, homemade dough takes it to another level.
Either way, this recipe gives you that bakery-style stromboli at home, and it’s so satisfying to slice into those spirals of gooey cheese and savory fillings.
Ingredients You’ll Need
For the stromboli:
- 1 pound store-bought pizza dough (or homemade, see below)
- 1 cup marinara or pizza sauce (plus more for dipping)
- 2 cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 cup sliced pepperoni (or deli meats of your choice)
- ½ teaspoon Italian seasoning
For finishing:
- 1 egg (for egg wash)
- 1 teaspoon garlic powder
- 1 teaspoon dried parsley
The Shortcut: Store-Bought Dough
Most grocery stores sell fresh or refrigerated pizza dough, and it’s a lifesaver for recipes like this. It rolls out beautifully, bakes golden and crisp, and saves you the extra time of making dough from scratch.
For busy nights, store-bought dough is the way to go—it keeps stromboli easy and approachable while still tasting incredible.
The Classic Way: Homemade Dough
If you love the process of baking bread (or want to impress your family), making your own dough is surprisingly simple. Here’s how I do it when I have the time:
- Mix the yeast: Stir 1 packet (2 ¼ teaspoons) of active dry yeast with 1 cup warm water and 1 teaspoon sugar. Let it sit for 5–10 minutes until foamy.
- Add the dry ingredients: Mix in 3 cups all-purpose flour, 1 teaspoon salt, and 2 tablespoons olive oil.
- Knead the dough: Knead for 6–8 minutes until smooth and elastic.
- Let it rise: Place in an oiled bowl, cover, and let it rise for 1 hour, or until doubled in size.
That’s it—you’ve got pizza dough ready for stromboli, calzones, or your favorite pizza.
Homemade dough has that slightly chewy bite and fresh-baked flavor that really elevates stromboli, but both options (store-bought or homemade) work beautifully.
Rolling and Filling the Stromboli
Whichever dough you’re using, roll it out on a floured surface into a rectangle, about 12×16 inches. Spread a thin layer of marinara sauce, leaving about an inch around the edges. Sprinkle mozzarella and Parmesan evenly, then layer on the pepperoni or whatever fillings you’re craving.
Don’t overload the dough—too much filling can cause the stromboli to split open while baking. A good rule of thumb: less is more, and every bite will still be cheesy and satisfying.
Rolling It Up
Start from the long side and roll tightly, like a jelly roll. Pinch the seam and tuck in the ends to seal everything inside. Place seam-side down on a parchment-lined baking sheet.
Before baking, brush the top with beaten egg for a shiny, golden finish. Sprinkle garlic powder, parsley, or extra Parmesan on top for flavor.
Finally, cut a few slits along the top to let steam escape. This step keeps the stromboli from bursting in the oven.
Baking It to Perfection
Bake the stromboli at 400°F for 20–25 minutes, until golden brown and crisp. The smell will fill your kitchen with that unmistakable pizzeria aroma, and the hardest part is letting it cool for a few minutes before slicing.
Use a sharp knife or pizza cutter to cut thick slices, revealing all those beautiful spirals of cheese, sauce, and meat. Serve it with warm marinara on the side for dipping.
Filling Ideas Beyond Pepperoni
One of the best things about stromboli is that you can make it your own:
- Italian Meat Stromboli – Salami, ham, and provolone for a deli-style twist.
- Veggie Stromboli – Spinach, mushrooms, onions, and roasted peppers.
- Buffalo Chicken Stromboli – Replace marinara with buffalo sauce and fill with chicken and mozzarella.
- Cheesy Stromboli – Load it up with a mix of cheeses like mozzarella, provolone, and cheddar.
It’s basically a blank canvas for all your favorite pizza toppings.
Tips From My Kitchen
- If using store-bought dough, let it sit at room temperature for 15–20 minutes before rolling. It will stretch more easily.
- Don’t skimp on the egg wash—it gives that gorgeous golden crust.
- Always let stromboli rest for 5 minutes before slicing so the cheese sets a bit.
- Reheat leftovers in the oven, not the microwave, to keep the crust crisp.
Why This Recipe Works
This stromboli recipe is perfect for the US audience because it blends two things Americans love: pizza and handheld, shareable food. It’s ideal for game day, family dinners, or anytime you want something cheesy and satisfying without fuss.
With the option to use store-bought pizza dough or homemade, it fits both busy weeknights and relaxed weekend cooking. And no matter which you choose, the end result is always the same: slices of golden, cheesy, irresistible stromboli that everyone will devour.
