Name: Classic Italian Stromboli
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian
Ingredients: 1 pound pizza dough; 1 tablespoon olive oil; 1 teaspoon garlic powder; 1 teaspoon Italian seasoning; ½ cup freshly grated Parmesan cheese, divided; 1/3 pound turkey slices; 8 ounces fresh mozzarella cheese, sliced; 1/3 pound large deli pepperoni slices; 8 ounces provolone cheese, sliced; 1/3 pound large deli salami slices; 1 teaspoon dried oregano; 1 egg white, beaten; Marinara or pizza sauce, for dipping

Why You’ll Love Classic Italian Stromboli Recipe

Perfect for sharing – Slice it up for a party platter or serve it as a centerpiece at family dinner.
Packed with flavor – With layers of meats, cheeses, herbs, and a golden crust, every bite is loaded.
Easier than pizza – No need to make multiple pies—just roll, bake, and slice.
Customizable – You can swap in your favorite meats, cheeses, or add veggies.
Great for leftovers – Stores well and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 pound pizza dough
1 tablespoon olive oil
1 teaspoon garlic powder
1 teaspoon Italian seasoning
½ cup freshly grated Parmesan cheese, divided
1/3 pound turkey slices
8 ounces fresh mozzarella cheese, sliced
1/3 pound large deli pepperoni slices
8 ounces provolone cheese, sliced
1/3 pound large deli salami slices
1 teaspoon dried oregano
1 egg white, beaten
Marinara or pizza sauce, for dipping

Directions

Preheat Oven: Preheat your oven to 400°F (200°C). Place a pizza stone or baking sheet inside to heat.
Prepare Dough: Roll out the pizza dough on a lightly floured surface into an 18×12-inch rectangle.
Season Dough: Brush with olive oil and sprinkle with garlic powder, Italian seasoning, and ¼ cup of Parmesan cheese.
Layer Fillings: Layer turkey slices, mozzarella, pepperoni, provolone, and salami, leaving a 1-inch border. Sprinkle oregano over the top.
Roll and Seal: Roll up the dough starting from the long side. Pinch seams and ends to seal.
Egg Wash and Topping: Transfer to a parchment-lined baking sheet, seam-side down. Brush with egg white and sprinkle remaining Parmesan.
Score and Bake: Cut 3-4 slits on top to vent steam. Bake for 25–30 minutes, or until golden brown.
Rest and Serve: Let rest for 10 minutes before slicing. Serve with marinara or pizza sauce.

Servings and timing

Servings: 8
Prep Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Calories per Serving: Approximately 630 kcal

Variations

Vegetarian Stromboli: Replace meats with sautéed mushrooms, bell peppers, spinach, or olives.
Spicy Kick: Add red pepper flakes or spicy capicola.
BBQ Style: Swap marinara for BBQ sauce and use chicken and cheddar.
Breakfast Stromboli: Fill with scrambled eggs, breakfast sausage, and cheddar.
Mini Strombolis: Divide dough into smaller portions and make individual rolls for snacks or lunchboxes.

Storage/Reheating

Storage:
Allow leftovers to cool completely. Wrap in foil or store in an airtight container in the refrigerator for up to 4 days.

Reheating:
Reheat slices in a 350°F (175°C) oven for 10–12 minutes, or until warmed through. For a crispier crust, avoid microwaving. You can also use an air fryer at 350°F for 5–7 minutes.

FAQs

What is the difference between stromboli and calzone?

A calzone is folded in half like a turnover, while a stromboli is rolled into a log shape. Both are stuffed with similar ingredients but have different shapes and baking techniques.

Can I make this ahead of time?

Yes. Assemble the stromboli, wrap it tightly, and refrigerate for up to 24 hours before baking. Allow it to come to room temperature before placing it in the oven.

Can I freeze stromboli?

Absolutely. Wrap the unbaked stromboli in plastic wrap and foil, then freeze. Bake directly from frozen at 375°F (190°C) for 35–40 minutes, or until golden and heated through.

What kind of dough works best?

Homemade or store-bought pizza dough both work well. Look for fresh dough in the refrigerated section of your grocery store for best results.

Can I add vegetables?

Yes. Just be sure to sauté or roast them first to remove excess moisture. Bell peppers, onions, spinach, and mushrooms are great options.

What cheese can I substitute?

You can use shredded mozzarella instead of fresh, or swap provolone for fontina or gouda. Just use good melting cheeses.

Why is my stromboli soggy inside?

This could happen if the fillings release too much moisture. Try layering cheese between meats, and avoid overfilling. Venting with slits on top also helps steam escape.

How do I keep it from unrolling while baking?

Make sure to roll the dough tightly, seal the edges well, and place the seam-side down on the baking sheet.

Can I make it gluten-free?

Yes, use a gluten-free pizza dough. Baking times may vary slightly, so keep an eye on the crust.

What sauces go well with stromboli?

Marinara is classic, but garlic butter, Alfredo, or a spicy arrabbiata are delicious alternatives.

Conclusion

Classic Italian Stromboli is a comforting, flavorful, and versatile dish that’s simple to make and sure to impress. Whether served as an appetizer, dinner, or party food, its cheesy, meaty layers wrapped in a golden crust deliver satisfaction in every bite. Try it once, and it’s bound to become a go-to favorite in your recipe rotation.