This stromboli is pizza dough rolled around pepperoni, Genoa salami, mozzarella, and parmesan, then baked until the crust is crisp and the cheese is fully melted. It takes about an hour start to finish and feeds six people from one baking sheet. If you need a crowd-friendly dinner that travels well and reheats without turning soggy, this is a reliable choice.
Why this recipe works
Two things keep this stromboli from falling apart or turning out wet. First, the recipe calls for low-moisture mozzarella and a thick marinara — both choices reduce the steam trapped inside the roll during baking, which is what causes the dough to go gummy in the middle. Second, the diagonal slits cut across the top before baking give that steam somewhere to escape, so the crust actually crisps up instead of puffing and splitting randomly. The egg wash on top isn’t just for looks — it seals the surface slightly and helps the crust brown evenly rather than going pale and soft in patches.
Smart swaps
- Pizza dough: Store-bought refrigerated dough works fine. Let it sit at room temperature for 20 minutes before rolling — cold dough springs back and fights you.
- Genoa salami: Any dry-cured Italian salami works here. Hard salami, soppressata, or even thinly sliced deli ham all hold up well in the oven. Skip anything too wet or pre-cooked, like bologna.
- Parmesan: Pre-grated shelf-stable parmesan is fine for the inside of the roll where it melts into everything. Save the good stuff for the table if you have it.
- Marinara: Jarred sauce is the practical choice — just blot it lightly with a paper towel if it looks thin or watery before spreading. Skip the garnish of fresh parsley — not worth the extra dish.
- Italian seasoning: A pinch each of dried oregano and dried basil from your spice rack does the same job.
Storage and reheating
Wrap leftover slices tightly in foil or store in an airtight container in the fridge for up to 4 days. To reheat, put slices on a baking sheet in a 375°F oven for 8 to 10 minutes — this brings the crust back to crisp without drying out the filling. The microwave is faster but leaves the crust soft and a little chewy, so use it only if you’re in a hurry. For freezing, cool the stromboli completely, wrap individual slices in foil, and freeze for up to 2 months. Reheat from frozen at 375°F for 18 to 20 minutes, still wrapped in foil for the first 12 minutes, then open the foil to let the crust firm up.
Mistakes to avoid
- Rolling the dough too thin at the edges: When you roll the rectangle, the edges tend to stretch thinner than the center. Thinner edges tear during rolling and let filling leak out. Keep the thickness as even as you can across the whole sheet.
- Overfilling: More filling sounds better but makes the roll hard to close and causes blowouts in the oven. Stick to the amounts in the recipe — the layers should be visible but not piled high.
- Skipping the seam-side-down placement: If the seam faces up or to the side, it opens during baking and the filling spills out. Place it seam-side down on the pan and it stays sealed under its own weight.
- Cutting it too soon: Slicing immediately out of the oven means the cheese runs out and the layers collapse. Give it at least 5 minutes to rest so everything firms up enough to hold a clean slice.
- Using cold dough straight from the fridge: Cold dough tears instead of stretching. If yours came from the refrigerator, let it warm up on the counter before you start rolling.
Classic Italian Stromboli
Equipment
- Rolling Pin
- Baking sheet
- Pastry brush
- Sharp knife or pizza cutter
Ingredients
For the Dough and Filling:
- 1 pound pizza dough preferably fresh or homemade
- ½ cup marinara sauce use thick, high-quality sauce to avoid soggy dough
- 1 ½ cups shredded low-moisture mozzarella do not use fresh mozzarella, as it releases too much moisture
- ¼ cup grated parmesan cheese Parmigiano-Reggiano preferred
- 20 slices pepperoni thinly sliced
- 10 slices Genoa salami or other mild dry-cured Italian meat
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
For the Topping and Finish:
- 1 large egg beaten for egg wash
- 1 tablespoon olive oil extra virgin
- 1 tablespoon fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly dust with flour.
- On a floured surface, roll the dough into a large rectangle approximately 10x14 inches. The dough should be about 1/4 inch thick.
- Spread the marinara sauce evenly over the dough, leaving about a 1-inch border around all edges.
- Sprinkle mozzarella and parmesan cheese evenly over the sauce. Layer the pepperoni and salami on top, then sprinkle with Italian seasoning and garlic powder.
- Starting from the long edge, carefully roll the dough into a tight spiral. Pinch the seam closed and tuck the ends under to seal.
- Transfer to the prepared baking sheet, seam-side down. Brush the top with beaten egg and drizzle with olive oil.
- Using a sharp knife, make shallow diagonal slits across the top to allow steam to escape while baking.
- Bake for 35 minutes or until golden brown and crisp. The internal temperature should reach 190°F (88°C).
- Let rest for 10 minutes before slicing. Garnish with chopped parsley and serve warm with extra marinara sauce on the side.
Notes
- Use cold cuts sparingly to avoid overwhelming the dough.
- For a vegetarian version, substitute with sautéed mushrooms, spinach, and roasted red peppers.
- Resting the cooked stromboli before slicing prevents the cheese from running and helps maintain clean slices.
- To make ahead, assemble the stromboli, wrap it tightly, and refrigerate for up to 24 hours before baking.
Nutrition
FAQ
Can I assemble the stromboli ahead of time?
Yes — you can assemble it, wrap it tightly in plastic wrap, and refrigerate it for up to 8 hours before baking. Pull it out of the fridge about 15 minutes before it goes in the oven so the dough isn’t ice-cold when it hits the heat, which can lead to uneven cooking.
Can I use fresh mozzarella instead of shredded?
Fresh mozzarella isn’t a good swap here — it holds a lot of water and will make the inside of the roll wet and doughy. Low-moisture shredded mozzarella melts cleanly and stays put.
My stromboli came out doughy in the middle — what went wrong?
The most common cause is too much moisture from the sauce or cheese, combined with a dough that wasn’t rolled thin enough. Make sure your marinara is thick, pat the mozzarella dry if it feels damp, and confirm your oven is fully preheated before the stromboli goes in — an underheated oven stalls the crust from setting.
More recipes to try
- Tuscan-Inspired One-Pot Chicken and Orzo
- Authentic Roman Carbonara
- Creamy Fettuccine Alfredo
- Rustic Sourdough Focaccia with Rosemary and Sea Salt
