Italian Stromboli with Pizza Dough | CookOS

Italian Stromboli

Name: Italian Stromboli with Pizza Dough
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1 can refrigerated pizza crust; 1/2 cup pizza sauce; 4 oz deli ham, sliced; 3 cups mozzarella cheese, shredded; 3 oz Genoa salami, sliced; 3 oz pepperoni, sliced; Italian seasoning, to taste; 1 tbsp butter, melted; 1/2 tsp garlic powder; 1/2 tsp dried parsley; Extra pizza sauce, for dipping

Italian Stromboli is a rolled pizza-dough sandwich layered with cured meats, cheese, and sauce, then baked until golden. It's an easy weeknight dinner that comes together in under an hour using refrigerated dough.

🌍Italian-American 🏷️Stromboli 🏷️Italian 🏷️Pizza 🏷️Ham 🏷️Salami

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Total

35 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

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Ingredients

1 can refrigerated pizza crust
1/2 cup pizza sauce
4 oz deli ham, sliced
3 cups mozzarella cheese, shredded
3 oz Genoa salami, sliced
3 oz pepperoni, sliced
Italian seasoning, to taste
1 tbsp butter, melted
1/2 tsp garlic powder
1/2 tsp dried parsley
Extra pizza sauce, for dippingoptional

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Instructions

1
Preheat your oven to 400°F (200°C). Roll out the pizza crust onto a baking sheet lined with parchment paper.
2
Spread the pizza sauce evenly over the dough, leaving a small border around the edges.
3
Layer the toppings over the sauce in the following order: sliced ham, 1 cup of mozzarella, salami, another cup of mozzarella, pepperoni, and the final cup of mozzarella.
4
Sprinkle Italian seasoning over the cheese.
5
Carefully roll the dough into a tight log, using the parchment paper to help lift and guide it. Pinch all the seams together to seal.
6
Flip the stromboli over so it is seam-side down on the parchment paper.
7
Brush the top of the stromboli with melted butter.
8
Sprinkle the top with garlic powder and dried parsley.
9
Using a sharp knife, cut a few diagonal slits across the top of the stromboli to allow steam to escape.
10
Bake at 400°F for about 20 minutes, or until the crust is golden brown and crispy.
11
Let the stromboli cool on the baking sheet for about 5 minutes before slicing.
12
Slice and serve warm with extra pizza sauce for dipping.

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Tips & Notes

Pro tips

Don't overfill: Use no more than 10–12 oz total of meats and 3 cups cheese, or the filling will leak out during baking.
Seal the edges properly: Pinch and roll the dough seam-side down so it stays sealed; brush with melted butter mixed with garlic powder for a golden crust.
Let it rest 5 minutes after baking before slicing to allow the cheese to set and prevent filling from spilling out.
Score the top lightly before baking (don't cut through) if you want a rustic look; brush with garlic butter after baking for extra flavor.

Substitutions

Refrigerated pizza crust → homemade pizza dough (let rise 1 hour after shaping)
Pizza sauce → marinara sauce or pesto (use same amount)
Deli ham, salami, pepperoni → any cured meats like capicola, mortadella, or roast beef (10–12 oz total)
Mozzarella → provolone or Italian blend cheese (3 cups total)

Storage & make-ahead

Store cooled leftovers wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–15 minutes.

Common Questions

Can I make stromboli ahead of time?

Yes. Assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to baking time if baking straight from the fridge.

What's the best way to tell when stromboli is done?

Bake until the crust is golden brown (usually 25–30 minutes at 375°F). The internal temperature should reach 160°F if using deli meats.

Can I use fresh mozzarella instead of shredded?

Fresh mozzarella will release excess moisture and make the stromboli soggy. Stick with shredded mozzarella or low-moisture mozzarella for best results.

How do I store leftover stromboli?

Wrap cooled slices in foil or store in an airtight container in the refrigerator for up to 3 days. Reheat at 350°F for 10–15 minutes until warmed through.