With an easy-to-make dough that comes together in no time and just needs a quick 1-hour rise, you’ll feel like a pro with a stromboli made from scratch. The filling is loaded with your favorite Italian cold cuts and mozzarella, but the best part? You can switch it up and use whatever you like! Plus, it’s freezer-friendly, so go ahead and make a double batch—dinner’s already halfway done for next time.

If you love these classic pizza flavors, you will love our calzones and of course, our pepperoni pizza and salami pizza!

Why Our Recipe

  • Homemade dough that’s easy to put together with a 1-hour rise.
  • Filled with Italian cold cuts, but you can fill it however you’d like!
  • Freezer friendly too so make a double batch and save one for dinner another time.
A hand dipping a stromboli into pizza sauce.

Sometimes people confuse calzones and strombolis and we do love both! A calzone is pretty much just a pizza folded in half, stuffed with your favorite pizza toppings and baked. A stromboli is like the cinnamon roll version of pizza flavors made with or without sauce. You can pretty much put anything you want in your Stromboli. We like to mix it up and do different variations of our strombolis making them chicken, supreme, Philly cheesesteak, and so many others.

Ingredient Notes

  • Warm Water: Make sure the water is warm, but not hot—around 100 to 110°F is perfect, like warm bath water.
  • Granulated Sugar: This feeds the yeast and helps the dough rise. Don’t skip it!
  • Active Dry Yeast: Instant dry yeast will also work in the same amount.
  • All-purpose Flour: You can swap this for bread flour if you prefer a chewier texture.
  • Italian Cold Cuts: Feel free to mix and match! If you’re not a fan of capicola or salami, pepperoni, ham, or even turkey work well.
  • Shredded Mozzarella: Low-moisture mozzarella is best here to avoid excess liquid in the stromboli. Provolone or a mix of both would be great substitutes.
  • Pizza Sauce: You can use store-bought or homemade, and it’s optional. Some stromboli recipes skip the sauce and serve it on the side for dipping.
  • Parmesan Cheese: Freshly shredded gives the best flavor and melts better than pre-shredded.
  • Dried Parsley: This adds a little color on top, but you could skip it.

Store-bought Dough

In a hurry? Store-bought dough is a great option! Since store-bought dough has already risen, begin with rolling out the dough directly. If the dough has been refrigerated, let it sit at room temperature for about 20-30 minutes before rolling. This ensures it’s pliable and easier to handle, allowing you to smoothly transition into assembling your stromboli with your favorite fillings.

Instead of Pizza Sauce

For a more traditional stromboli, spread a homemade herb garlic butter over the dough instead of pizza sauce! Simply whisk together melted butter, minced garlic, and herbs. Brush the mixture generously over the rolled-out dough before layering on your cold cuts and cheese. The butter will infuse the dough with garlic and herbs as it bakes, giving you a golden, flavorful crust without needing any sauce.

A collage of four images showing stromboli dough rolled out, with cheese and meats on top, rolling it up, and fully rolled up before baking.

Flavor Variations

One of the best things about stromboli is that you can get creative and make all sorts of flavors. You can pack it with just about any filling you love. Here are a few ideas to get you started:

Chicken Stromboli: Use cooked shredded chicken, mozzarella, and a little ranch or buffalo sauce for a flavorful twist.

Supreme Stromboli: Load it up with pepperoni, sausage, bell peppers, onions, and mushrooms for that classic supreme pizza vibe.

Philly Cheesesteak Stromboli: Thinly sliced beef, sautéed onions, peppers, and provolone make this a crowd favorite.

Vegetarian: For a meat-free version, try a mix of sautéed spinach, mushrooms, artichokes, and mozzarella. You can even add ricotta for extra creaminess.

BBQ Chicken: Shredded BBQ chicken, red onions, and cheddar cheese give it a sweet and tangy kick.

Close up overhead view of Italian stromboli.

Freezer Meal Option

After assembling your stromboli, place it on a baking sheet and freeze for 1-2 hours until firm. Once frozen, wrap it tightly in plastic wrap, then place it in a resealable freezer bag. Store for up to 3 months. When ready to bake, thaw in the refrigerator overnight, then bake as directed, adding an additional 5-10 minutes if needed.

Storage & Reheating Instructions

Refrigerate leftover stromboli in an airtight container for up to 3 days.

Reheat in the oven at 350°F. Place slices of stromboli on a baking sheet and cover loosely with foil. Bake for 10-15 minutes, or until warmed through.

Reheat in the microwave by placing a slice of stromboli on a microwave-safe plate. Heat in 30-second intervals on high, checking and turning as needed, until heated evenly.

More options for pizza night…