Delicious Homemade Stromboli Dinner

Take plain old pizza dough and turn it into a jaw-dropping meal that's always a hit, even on your busiest weeknights. Stack up gooey cheese and tasty meats in a golden baked crust for a dinner that's impressive but totally doable when you're short on time.

First time I whipped this up, it was a last-minute save for a game night crowd. Slicing into that steaming cheese and meat roll put smiles on everyone's faces so it's now a regular in our house. Honestly, my teens beg for it every week when their friends come over to study.

Tasty Ingredients

• Butter: Rich and helps the crust get super crispy and golden brown
• Pepperoni: That punchy classic pizza flavor, turkey or original works
• Parmesan cheese: Boosts flavor in the crispy topping if you use the freshly grated stuff
• Parsley: Sprinkle on for a pop of color and keeps the whole thing fresh tasting
• Egg wash: Keeps everything sealed tight and the outside nice and shiny
• Salami: Adds a bold kick, especially if you find a spiced kind
• Ham slices: Thin and savory, rolls up easily for even layers
• Garlic powder: Turns up that garlicky flavor inside and out
• Mozzarella cheese: Melty and gives you that gorgeous cheese pull, shred it yourself for best results
• Garlic cloves: Fresh is best—they add a delicious aroma
• Pizza dough: The must-have base, check your supermarket fridge or local shop for good options
• Marinara sauce for serving: Dunk your slices in this warmed-up classic sauce for finishing touch

Simple How-To Steps

Slice and Serve:

After baking, give your stromboli a 5-minute break before you cut in. That way the cheese doesn't spill everywhere. Take a nice sharp serrated knife and slice gently. Serve hot, and don’t forget warm marinara for dipping.

Bake to Perfection:

Slide the rolled stromboli onto a baking sheet and pop it in at 375°F for about 25-30 minutes. You're looking for a deep golden brown finish. If it gets too dark too fast, just lay a bit of foil loosely over the top to slow things down.

Add Toppings:

Mix whatever's left of your butter, add garlic powder, stir in the Parmesan and parsley. Brush this all over the outside of the stromboli. Slice shallow slits diagonally across the roll so steam can get out—and it makes for easy portions later.

Seal and Roll:

Brush beaten egg along all the edges so the roll sticks together and looks neat. Start at the long edge without egg wash, roll it up tight, and tuck the ends under so nothing escapes.

Layer the Fillings:

Spread out the mozzarella on the dough, leaving space at the edges. Stack on your ham, another sprinkle of cheese, and then lay down your salami and finish with pepperoni. Slight overlaps work well so every bite is packed.

Add the Garlic Butter Base:

Combine one tablespoon of melted butter with minced fresh garlic. Brush this garlic butter all the way to the edges of your stretched dough so you get that flavor in every bite.

Prepare the Dough:

Spread your pizza dough out into a big rectangle, even thickness everywhere. If it keeps shrinking back, walk away and let it rest 5 minutes before trying again. You want those corners sharp for rolling later.

Preheat the Oven:

Crank your oven to 375°F as soon as you get started. Stick the rack in the middle so the heat's even. This gives the crust time to brown up while the cheese melts inside.

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Pepperoni really steals the show. All the fillings are delicious but that smoky, spicy taste brings me back to strombolis at grandma’s on Sundays. She said good meats are the magic ingredient, and after all this time, I’m totally with her.

Prep Ahead Ideas

Want to save time? Get your stromboli rolled and ready up to a day before you bake. Just stop after you've finished rolling and sealing, cover it tightly in plastic, and pop it in the fridge. When it's baking time, brush the topping, cut a few vents, let it sit out for 20 minutes, and bake. Cold stromboli might need an extra 3-5 minutes in the oven.

How to Freeze It

Freezes like a champ before or after it’s cooked. If you want to freeze before baking, just wrap your prepped but unbaked stromboli in plastic wrap then foil—good for three months. Let it thaw in the fridge overnight before the rest of the steps. Got baked leftovers? Wrap single slices in parchment and zip them in a freezer bag for up to two months. Reheat in the oven at 350°F for about 10-15 minutes until steamy hot.

Flavor Swaps

This is a choose-your-own-adventure dinner. Go veggie-style with cooked mushrooms, spinach, and roasted peppers. Swap in eggs, bacon, and cheddar for a fun breakfast twist. Or try feta, olives, and spinach for a Greek kick. Just keep your amount of filling the same as the original so it rolls up right and bakes all the way through.

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Makes everyone happy and couldn’t be simpler to put together. Honestly, you’ll want seconds.

Frequently Asked Questions

→ Can I make this stromboli ahead of time?

You totally can! Build your stromboli up to a day in advance and stick it in the fridge unbaked. Pull it out about half an hour before you want to bake, add the topping, and toss it in the oven. You might need to bake it five extra minutes since it’s starting out cold.

→ What other fillings work well in stromboli?

There are loads of options! Toss in some cooked sausage, roasted veggies, use other cheeses like fontina or provolone, or even keep it meat-free with spinach, ricotta, or mushrooms. Just stay away from anything too wet so the dough doesn’t turn mushy.

→ Is there a difference between stromboli and calzone?

Yep! They both use pizza dough, but stromboli is rolled into a log so every bite has all the fillings. Calzones fold over like a pocket with everything in the center. Stromboli often uses deli meats, and calzones are usually packed with ricotta and less meat.

→ Why is my stromboli doughy in the middle?

If your stromboli’s mushy inside, it probably needs more oven time. Make sure the oven’s hot, keep fillings in check, and look for a deep golden crust. Little vent slices on top let the steam escape, too. Let it sit a few minutes before you cut so the insides finish cooking.

→ What sides pair well with stromboli?

Try a simple green salad with Italian dressing, roasted veggies, or a big bowl of minestrone soup. Caesar salad goes great, and for parties, laid-back snacks like garlic knots or antipasto skewers are perfect.

→ Can I freeze stromboli?

For sure! After it’s baked, let it cool off, then wrap tight in plastic and foil. Freeze for up to three months. To serve, thaw overnight in the fridge, then reheat at 350°F for about 10-15 minutes till hot again.