Italian Stromboli: The Ultimate Homemade Stuffed Bread

Craving something warm, cheesy, and packed with bold Italian flavors? The Italian Stromboli is everything you love about pizza—rolled into a golden, crispy bread. It’s the perfect dish for parties, quick dinners, or anytime comfort food.

Unlike calzones, Stromboli is rolled like a log and sliced into savory spirals. Whether you’re stuffing it with deli meats, veggies, or gooey cheese, it’s simple to make at home and tastes like something straight out of a trattoria.

Looking for more Italian-inspired bakes? Don’t miss our Cheese Pizza Recipes—classic, kid-friendly, and just as irresistible.

What is Italian Stromboli?

A Delicious Italian-American Invention

Despite its name, Stromboli is believed to be an Italian-American creation rather than a traditional Italian dish. It was reportedly invented in Philadelphia in the 1950s and named after the Italian island and film “Stromboli.”

 Stromboli vs. Calzone: What’s the Difference?

Bottom Line: Stromboli is a rolled and sliced stuffed bread, while calzones are folded and sealed individually.

Key Ingredients for Authentic Stromboli

 Dough: The Foundation

You can use:

• Homemade pizza dough (preferred for freshness)

• Store-bought refrigerated dough (great for busy nights)

• Bread dough for a fluffier texture

 Classic Fillings

The beauty of Italian Stromboli lies in its filling flexibility. However, a traditional version typically includes:

• Mozzarella cheese (low moisture is best)

• Provolone or parmesan for sharp flavor

• Italian deli meats like salami, pepperoni, capicola, ham

• Fresh herbs: oregano, basil, parsley

• Garlic butter or olive oil (brushed on top)

• Egg wash (for that golden crust)

 Optional Add-ons

• Sautéed mushrooms or onions

• Roasted red peppers

• Spinach or arugula

• Marinara sauce (served on the side)

Pro Tip: Avoid wet or watery ingredients—they’ll make the dough soggy.

 How to Make Italian Stromboli from Scratch

Ready to roll? Here’s a step-by-step breakdown for making a perfect Stromboli at home.

1. Make or Thaw Dough

If using homemade dough, let it rise for 60–90 minutes. For store-bought, allow it to come to room temperature before rolling.

2. Preheat Oven to 400°F (200°C)

Line a baking sheet with parchment paper and lightly dust with flour or cornmeal.

3. Roll the Dough

Roll out your dough into a large rectangle—roughly 12×15 inches. Thickness should be about ¼ inch.

4. Layer the Fillings

Leave a 1-inch border all around. Layer:

• Cheese first (helps hold everything together)

• Meats next

• Herbs and extras last

Avoid overstuffing—too much filling can cause leaks.

5. Roll and Seal

Starting from the long side, roll the dough into a tight log, just like cinnamon rolls. Pinch the seams closed and tuck in the ends.

Place seam-side down on the baking sheet.

6. Score and Brush

Use a sharp knife to make diagonal slashes across the top (to vent steam). Then brush with egg wash or garlic butter.

7. Bake

Bake for 20–25 minutes or until golden brown and cooked through. The internal temp should reach about 200°F (93°C).

 Delicious Stromboli Filling Ideas

Italian Stromboli is endlessly customizable. Whether you’re craving something classic, vegetarian, spicy, or even breakfast-friendly—there’s a filling for every mood.

 1. Classic Italian Deli Stromboli

A traditional combo of sliced pepperoni, salami, capicola, and provolone cheese.

Best served with: Marinara sauce or spicy tomato dip.

 2. Veggie Lovers’ Stromboli

Skip the meat and load up with:

• Sautéed mushrooms

• Bell peppers

• Red onions

• Spinach

• Mozzarella and parmesan

Flavor boost: Add pesto or garlic butter inside for extra richness.

 3. Chicken Alfredo Stromboli

Use shredded cooked chicken tossed with Alfredo sauce, mozzarella, and a sprinkle of Italian seasoning.

Pro tip: Don’t overload with sauce—just enough to coat the chicken.

 4. Spicy Pepperoni & Jalapeño Stromboli

For heat lovers! Use pepperoni, sliced jalapeños, provolone, and crushed red pepper flakes.

Finishing touch: Brush the crust with chili-infused oil before baking.

 5. Breakfast Stromboli

Who said Stromboli’s just for dinner?

• Scrambled eggs

• Cooked sausage or bacon

• Hash browns

• Cheddar and mozzarella

Serve with ketchup, hot sauce, or spicy mayo.

Baking Tips for the Perfect Stromboli

Making Stromboli isn’t hard, but there are some golden rules to get that beautiful crust and gooey interior every time.

 Bake at the Right Temperature

• 400°F (200°C) is the sweet spot

• If dough is very thick, go lower (375°F) for longer to avoid a raw middle

Use a Baking Stone or Steel

If you want a super-crispy bottom crust, bake your Stromboli on a preheated pizza stone or steel.

 Egg Wash = Bakery Finish

Before baking, brush the top with beaten egg + 1 tsp water for:

• A shiny golden crust

• Extra crunch and color

 Don’t Forget the Steam Slits

Cut small slashes on top to vent steam—this prevents bursting and soggy dough.

Garlic Butter Glaze (Optional but Recommended)

Right after baking, brush the Stromboli with a mix of:

• 1 tbsp melted butter

• ½ tsp garlic powder

• Pinch of parsley or oregano

This adds aroma and flavor that’s irresistible.

 Serving Suggestions & Dipping Sauces

A well-baked Italian Stromboli deserves the perfect partners. Whether you’re serving it as a snack, appetizer, or full meal, these suggestions elevate every bite.

 Sauces That Pair Perfectly

• Marinara Sauce – The classic dip. Serve warm on the side for dunking.

• Garlic Butter Sauce – Melted butter with garlic and herbs adds richness.

• Pesto – Basil pesto brings a fresh, nutty contrast to salty fillings.

• Spicy Tomato Sauce – Add red chili flakes or hot sauce for a kick.

• Ranch or Creamy Alfredo – Great with chicken or veggie Stromboli variations.

 What to Serve With Stromboli

Balance the richness with:

• Simple green salad (arugula, lemon vinaigrette)

• Roasted vegetables (zucchini, carrots, or asparagus)

• Antipasto platter with olives, artichokes, and cherry tomatoes

• Soup pairings like tomato basil or creamy mushroom

Entertaining Tip: Cut Stromboli into 1-inch slices and serve them as party appetizers with toothpicks and multiple dips.

Make-Ahead, Storage & Reheating

Stromboli stores well, reheats beautifully, and can even be frozen for later.

 Make Ahead

You can assemble Stromboli up to 1 day in advance. Wrap it tightly in plastic wrap and refrigerate. Bake fresh the next day—add 5 minutes to baking time if cold.

 Freezing Tips

• Unbaked Stromboli: Wrap tightly in plastic, then foil. Freeze for up to 2 months. Bake from frozen at 375°F for 40–45 minutes.

• Baked Stromboli: Cool completely, slice, and freeze individual portions. Reheat in toaster oven or air fryer.

 Reheating

• Oven: Wrap in foil and bake at 350°F for 10–15 minutes

• Air Fryer: 350°F for 5–7 minutes (crispy and fast)

• Microwave: Least recommended, but works for quick reheating (wrap in damp paper towel to avoid dryness)

 Dietary Variations

Love Stromboli but have dietary needs? Here are creative swaps without sacrificing flavor.

 Vegetarian Stromboli

• Fillings: spinach, mushrooms, bell peppers, onions, olives

• Cheeses: ricotta, mozzarella, goat cheese

• Extras: sun-dried tomatoes, basil pesto

 Vegan Stromboli

• Use vegan pizza dough (no eggs or dairy)

• Vegan cheese (shredded mozzarella alternative)

• Meat alternatives: tofu, tempeh, vegan pepperoni

• Brush crust with olive oil instead of egg wash

Gluten-Free Stromboli

• Use gluten-free pizza dough (store-bought or homemade with rice or almond flour)

• Be mindful of gluten-free deli meat or fillings

• Bake slightly longer if dough is denser

 Low-Carb / Keto Stromboli

• Almond flour dough or fathead dough

• Fillings: cheese, meats, spinach

• Avoid sugary sauces—use sugar-free marinara

 Common Mistakes to Avoid

Perfecting Stromboli is easy—if you avoid these common errors.

Overstuffing the Roll

Too much filling leads to leaks or undercooked dough. Leave room at the edges and layer smartly.

 Seams Not Sealed

Pinch and fold the seam well. Use a dab of water to help it stick, and always place seam-side down before baking.

 Forgetting the Steam Slits

Steam needs to escape. Small diagonal cuts keep your Stromboli from bursting or becoming soggy.

 Undercooked Center

Thicker dough takes longer to bake. Use a thermometer (internal temp: 200°F/93°C), or tap the crust—it should sound hollow.

FAQs: People Also Ask

1. What is Stromboli made of?

Stromboli is typically made with pizza dough or bread dough rolled and stuffed with Italian deli meats (like salami or ham), mozzarella or provolone cheese, and seasonings. It’s then baked until golden and sliced into pinwheels.

2. Is Stromboli Italian or American?

Stromboli is an Italian-American invention that originated in the U.S., although it draws inspiration from Italian cuisine. It’s not a traditional Italian dish, but it’s become a staple in Italian-American kitchens.

3. Can I make Stromboli ahead of time?

Yes! Stromboli can be assembled up to a day ahead and refrigerated before baking. You can also freeze it either raw or baked for future meals.

4. What’s the best dough for Stromboli?

Pizza dough works best—whether homemade or store-bought. It provides the right chew and stretch for rolling and sealing the fillings properly.

5. Can you freeze Stromboli before baking?

Absolutely. Wrap the unbaked Stromboli tightly and freeze it. Bake from frozen at a slightly lower temperature for a longer time (about 375°F for 40–45 minutes).

6. How do I stop Stromboli from leaking?

Avoid overfilling, leave a 1-inch edge, seal the seams tightly, and cut steam vents on top before baking. Use low-moisture cheese and cooked, dry fillings to prevent sogginess.

 Conclusion

If you’re looking for a crowd-pleasing, cheesy, golden-baked dish that looks impressive but is super easy to make, the Italian Stromboli is your new go-to. From classic Italian meats to veggie-packed or spicy versions, it’s a recipe that fits any occasion, meal, or craving.

Whether you’re serving it at a party or prepping a freezer-friendly dinner, Stromboli is always a hit.

Looking for more comfort food rolled in dough? Don’t miss our Mini Pizza Recipes—bite-sized, oven-baked, and family-approved.

Italian Stromboli: The Ultimate Homemade Stuffed Bread

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• Author: rodrigo Stone
• Total Time: 40 mins
• Yield: 6 servings 1x

Print Recipe

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Description

Italian Stromboli is a rolled, oven-baked stuffed bread filled with deli meats, cheese, and herbs. It’s crispy on the outside, gooey on the inside, and perfect for dinner, parties, or make-ahead meals.

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Ingredients

Scale 1x2x3x

• 1 lb pizza dough (homemade or store-bought)

• 1/2 cup marinara or pizza sauce (optional)

• 1 cup shredded mozzarella cheese

• 1/2 cup provolone or parmesan cheese

• 1/4 lb sliced salami

• 1/4 lb sliced ham or pepperoni

• 1 tsp dried Italian herbs

• 1 egg (beaten, for egg wash)

• 1 tbsp olive oil or garlic butter (for brushing)

• All-purpose flour (for rolling)

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Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. On a floured surface, roll the dough into a rectangle about 12×15 inches.

3. Spread a thin layer of marinara or pizza sauce if using, leaving a 1-inch border.

4. Layer the mozzarella and provolone cheeses evenly over the dough.

5. Arrange salami and ham slices across the cheese. Sprinkle with Italian herbs.

6. Roll the dough tightly from the long side into a log, tucking the ends under.

7. Place seam-side down on the baking sheet. Cut 3–5 slits across the top to vent steam.

8. Brush with beaten egg and optionally drizzle with garlic butter or olive oil.

9. Bake for 25–30 minutes until golden brown and crisp.

10. Let rest for 5–10 minutes before slicing. Serve with warm marinara on the side.

Notes

• Avoid overfilling to prevent leaks or soggy dough.

• Use low-moisture cheese to keep the crust crisp.

• Stromboli can be made ahead and frozen before baking—add 10–15 minutes to cook time when baking from frozen.

• Try different fillings like spinach and feta, chicken and Alfredo, or vegetarian versions.

• Prep Time: 15 mins
• Cook Time: 25 mins