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Italian Stromboli Recipe

5 from 114 reviews

Italian Stromboli is a savory stuffed bread featuring a delicious combination of Italian meats, melted cheeses, and marinara sauce wrapped in tender pizza dough and baked to a golden perfection. This handheld Italian-American classic is perfect as a hearty snack, appetizer, or meal.

Ingredients

Scale

For the Dough

  • 1 batch of pizza dough (about 1 lb)

For the Filling

  • 6 oz assorted Italian meats (such as salami, pepperoni, and ham)
  • 8 oz shredded mozzarella cheese
  • 4 oz provolone cheese, sliced
  • 1/2 cup marinara sauce, plus extra for serving

Instructions

  1. Prepare the Dough: Roll out the pizza dough on a lightly floured surface into a large rectangle about 12×16 inches in size.
  2. Add the Filling: Spread marinara sauce evenly over the dough, leaving a 1-inch border around the edges. Layer the Italian meats evenly over the sauce, then top with mozzarella and provolone cheeses.
  3. Roll the Stromboli: Carefully roll the dough from one long side to the other, forming a tight log. Pinch the edges and ends to seal the filling inside.
  4. Bake: Place the rolled stromboli on a parchment-lined baking sheet. Bake in a preheated oven at 400°F (205°C) for 20-25 minutes or until the dough is golden brown and cooked through.
  5. Cool and Slice: Let the stromboli cool for about 5-10 minutes before slicing into pieces. Serve warm with extra marinara sauce for dipping.

Notes

  • Use a pizza stone or baking sheet to ensure even cooking.
  • Allow the stromboli to cool slightly before slicing to prevent the filling from spilling out.
  • Customize the fillings with your favorite cheeses or vegetables like bell peppers or olives.
  • The stromboli can be prepared in advance and refrigerated before baking for convenience.
  • Store leftovers wrapped tightly in the refrigerator for up to 3 days and reheat before serving.

Keywords: Italian Stromboli, stuffed bread, pizza dough, Italian meats, marinara, mozzarella, provolone, baked stromboli, Italian appetizer