This classic stromboli is made from pizza dough rolled around thinly sliced ham, pepperoni, and provolone cheese, then baked until golden and crisp. Slice it and serve with warm marinara for dipping — a straightforward, crowd-pleasing starter or party dish.
Stromboli is an Italian-American creation that became popular in the Philadelphia area. It’s similar in concept to a calzone but uses sliced deli meats and cheese rolled into pizza dough, producing a neat handheld loaf that slices into attractive portions.
You can make stromboli using homemade pizza dough and marinara, or shorten the prep time with store-bought dough and a jarred sauce. Both approaches yield a satisfying result; the homemade versions simply offer more control over texture and flavor.
How to make it
Overview: Bring a 24-ounce pizza dough ball to room temperature, roll it into a rectangle, spread a thin layer of marinara, layer the meats and cheese, fold and roll into a log, brush with eggwash, score, and bake until golden. Let it rest before slicing.
- Remove the 24-ounce dough ball from the refrigerator about 2 hours before you plan to roll it so it comes to room temperature. Preheat the oven to 425°F and set the oven rack to the middle position. Place the dough on parchment for easier handling and dust with flour as needed.
- Roll the dough into a roughly 16 by 12-inch rectangle. If the dough resists, let it relax for a few minutes and then continue; gently stretching by hand can help achieve the shape.
- Spoon about 3/4 cup of marinara over the dough, spreading a thin layer and leaving a 3-inch border around the edges to prevent leaking while baking.
- Arrange 1/3 pound thin-sliced ham in an even layer, then 1/3 pound thin-sliced pepperoni so the slices slightly overlap. Top with 1/3 pound sliced provolone.
- Sprinkle 2 tablespoons of grated Pecorino Romano and 1/2 teaspoon Sicilian oregano (or to taste) over the cheese.
- Fold the dough over about one-third, tuck in the sides, and continue rolling into a tight log. Use the parchment to help roll and keep the seam tucked under. Place the stromboli seam-side down on an oiled or parchment-lined baking sheet.
- Beat 1 large egg with 1 tablespoon of water and brush the eggwash over the top. Score the crust with slits about 1 inch apart to vent steam.
- Sprinkle 1 tablespoon sesame or poppy seeds and the remaining grated Pecorino Romano on top. Bake for 20–25 minutes, or until the crust is evenly golden and crisp.
- Remove the stromboli from the oven and let it rest at least 10–15 minutes to firm up before slicing. Serve warm with additional marinara for dipping.
Top tips
- Choice of meats: Ham, pepperoni, and provolone make a classic combination, but swap or add meats to suit your taste — salami, soppressata, capicola, or other deli selections all work well. Ask the deli for thin slices for the best texture.
- Dough options: This recipe uses a 24-ounce pizza dough ball. Homemade dough offers the best chew and flavor if you have the time; store-bought or pizzeria dough is an easy shortcut. Whatever you use, allow the dough to warm to room temperature before rolling.
- Eggwash for color: The eggwash gives the crust a glossy, golden finish. Don’t skip it if you prefer an attractive presentation.
- Rest before slicing: Let the baked stromboli sit for at least 10–15 minutes. Resting helps the filling set and prevents the cheese and sauce from oozing out when sliced.
- Make-ahead and storage: Cooked stromboli keeps in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. It also freezes well for up to 3 months; thaw overnight in the refrigerator before reheating or baking from frozen with a slightly longer bake time.
More recipes you’ll love
If you enjoy stromboli, other similar recipes you might like include pepperoni pinwheels, Italian hero-style sandwiches, and sausage with broccoli rabe rolls. These share the same comforting, savory flavors and are great for gatherings.
Stromboli
Ingredients
For one 24-ounce pizza dough ball
- 3 cups bread flour
- 1/2 teaspoon instant yeast
- 1 1/2 teaspoons fine sea salt
- 1 teaspoon sugar
- 9 ounces cold water
- 1 tablespoon olive oil
For the marinara sauce
- 1/4 cup olive oil
- 5 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper flakes
- 1 28-ounce can crushed plum tomatoes
- 1 teaspoon Sicilian oregano
- Salt and pepper to taste
For the stromboli
- 1 24-ounce pizza dough ball (homemade or store-bought)
- 3/4 cup marinara sauce
- 1/3 pound ham, thin-sliced
- 1/3 pound pepperoni, thin-sliced
- 1/3 pound provolone, sliced
- 1/2 teaspoon Sicilian oregano
- 1 large egg, beaten
- 4 tablespoons Pecorino Romano, grated, divided
- 1 tablespoon sesame or poppy seeds
Instructions
For the pizza dough
- Combine dry ingredients, add water gradually, and mix into a rough mass. Pour in the oil, mix, and transfer to a work surface.
- Knead for 5–7 minutes until smooth. If the dough is sticky, let it rest covered for 30 minutes and then continue kneading to reach the desired texture.
- Form a smooth ball, pinch the seam, place seam-side down in an oiled bowl, cover tightly, and refrigerate at least 12 hours (24 hours ideal) for cold fermentation.
For the marinara sauce
- Sauté sliced garlic in olive oil over medium-low heat until golden, then add red pepper flakes and cook 30 seconds.
- Add crushed tomatoes, bring to a simmer, and cook 5–7 minutes. Season with oregano, salt, and pepper. Cool before using.
- If assembling shortly after making sauce, chill 3/4 cup of sauce briefly in the freezer for 10–15 minutes so it is not hot when placed on the dough.
For the stromboli
- Remove the dough from the fridge 2 hours before use and preheat oven to 425°F.
- Roll the dough into a 16 by 12-inch rectangle on parchment paper. Spread 3/4 cup marinara, leaving a 3-inch border.
- Layer ham, pepperoni, and provolone. Sprinkle half the Pecorino and oregano.
- Fold over one time, tuck in the sides, and roll into a log. Place seam-side down on a baking sheet.
- Brush with eggwash, cut 1-inch slits along the top, sprinkle seeds and remaining Pecorino, and bake 20–25 minutes until golden.
- Let rest 10–15 minutes before slicing. Serve with warm marinara for dipping.
Notes
- Any pizza dough works; this recipe uses 24 ounces. Adjust as needed for different dough sizes.
- Store-bought marinara and dough are fine to save time.
- Swap mozzarella for provolone, or add other cured meats for variety.
- Leftovers keep in the refrigerator for up to 3 days and reheat well in a 350°F oven.
Nutrition
Carbohydrates: 26.6 g |
Protein: 12.9 g |
Fat: 28.4 g
Nutrition information is an approximation and should be used as a guide.
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