Easy Stromboli

Ingredient Notes

Please check the recipe card below for a detailed, printable ingredient list.

PIZZA DOUGH – Store-bought pizza dough works perfectly here and saves you an hour of work. Look for it in the refrigerated section near the biscuits, or grab a ball from your grocery store’s bakery or deli counter. The 16-ounce size is standard. Let it sit at room temperature for 15 minutes before rolling so it stretches easily without snapping back.

BUTTER – The melted butter carries all the herbs and garlic, creating that golden crust. Unsalted butter gives you control over the salt level since the deli meats and cheeses are already salty. If it solidifies while you work, microwave it for 10 seconds. You brush it on twice, which is why the crust gets so flavorful.

GARLIC – Fresh minced garlic gives you that sharp flavor that makes Italian food taste right. Two cloves is the sweet spot. A garlic press makes this take 10 seconds, or just mince it finely with your knife. The garlic powder helps it distribute evenly.

DELI MEATS – Use about 8 slices of each meat, roughly ½ pound total. Layer them evenly so every slice of stromboli has all three. You can swap in pepperoni, capicola, or prosciutto if that’s what you have. Just avoid anything too thick or it won’t roll properly.

MOZZARELLA CHEESE – Shred it yourself from a block if you can because pre-shredded cheese has anti-caking powder that stops it from melting as smoothly. You want about 1 cup spread evenly over the meats. Sliced mozzarella works too, just tear it into smaller pieces.

PARMESAN CHEESE – Freshly grated Parmesan on top creates a salty, crispy crust. The ¼ cup sprinkled over the garlic butter before baking adds texture and makes it look bakery-quality. Pre-grated stuff from the green can works in a pinch, but fresh Parmesan melts better and actually tastes like cheese.

ITALIAN SEASONING – This herb blend gives you authentic Italian flavor without buying four separate jars. One teaspoon is enough to flavor the whole stromboli. If you don’t have Italian seasoning, use ½ teaspoon dried oregano and ½ teaspoon dried basil instead.

How To Make an Easy Stromboli

Please check the printable recipe card below for more detailed instructions.

Leftovers and Storage

STORE – Keep your Easy Stromboli Recipe wrapped tightly in aluminum foil or in an airtight container in the refrigerator for up to 4 days. The crust softens a bit in the fridge, but it still tastes great cold or reheated. Slice it before storing if you want grab-and-go portions for lunch.

FREEZE – Wrap the whole baked stromboli (or individual slices) tightly in plastic wrap, then again in aluminum foil. Freeze for up to 3 months. The garlic butter crust stays flavorful even after freezing. Thaw overnight in the refrigerator before reheating.

REHEAT – For best results, reheat slices in a 350° Fahrenheit oven for 10-12 minutes until the cheese melts again and the crust crisps up. You can also use the microwave for 45-60 seconds if you’re in a hurry, but the crust won’t be as crispy. The oven method brings back that fresh-baked texture.

MAKE AHEAD – You can assemble the stromboli completely (minus the final garlic butter brushing and Parmesan), wrap it tightly, and refrigerate for up to 6 hours before baking. Brush with the butter and cheese right before it goes in the oven. This works great when you’re hosting and want to prep ahead.

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Serving Suggestions

MARINARA OR PIZZA SAUCE – Serve warm marinara or pizza sauce in a small bowl for dipping. The tangy tomato sauce cuts through the richness of the cheese and butter perfectly. Heat it in the microwave or on the stovetop so it’s warm when you slice the stromboli. Some people like to drizzle it over their slices instead of dipping.

SIMPLE GREEN SALAD – A basic salad with Italian dressing balances out the heavy, cheesy stromboli. Keep it simple with romaine, cherry tomatoes, and red onion. The fresh crunch and acidic dressing make this feel like a complete meal instead of just bread and meat.

CAESAR SALAD – The creamy, garlicky dressing in Caesar salad complements the Italian flavors in the stromboli. Add some croutons and extra Parmesan for a classic pairing that feels like something from an Italian restaurant.

GAME DAY APPETIZER – Slice the stromboli into 1-inch rounds instead of thick slices and serve with toothpicks as party food. Set out bowls of marinara, ranch, and garlic butter for dipping. People can grab a piece and keep mingling.

Recipe Success Tips

EVEN DOUGH THICKNESS – Roll your pizza dough to an even thickness across the entire rectangle so it bakes uniformly. Thin spots will get too crispy while thick spots stay doughy. Use a rolling pin and work from the center outward, rotating the dough occasionally. If the dough keeps shrinking back, let it rest for 5 minutes and then continue rolling.

DON’T OVERFILL – Resist the urge to pile on extra meat and cheese because it makes rolling difficult and can cause the stromboli to burst open in the oven. Stick to the 8 slices of each meat and 1 cup of cheese. Too much filling also prevents the center from heating through properly.

SEAL IT TIGHT – Pinch the seam firmly and place it seam-side down on the baking sheet so it doesn’t unroll during baking. Tuck the ends under securely so cheese doesn’t leak out. If you notice any gaps or thin spots in the dough, pinch them closed before baking.

SCORE THE TOP – Those diagonal slashes you cut with a paring knife aren’t just decorative. They let steam escape so the stromboli doesn’t explode in the oven. Make them about ¼ inch deep, just through the top layer of dough. They also make slicing easier after it bakes.

Expert Tip – Let the Stromboli rest for 5-10 minutes after baking before you slice it. The cheese needs time to set slightly or it will run out everywhere and burn your mouth. This resting period also makes cleaner slices. Use a serrated knife and a gentle sawing motion to cut through the crispy crust without squashing the filling.

Commonly Asked Questions