Fill this homemade stromboli with your favorite meats and cheeses– ready to eat in just 30 minutes! Stromboli makes for a delicious meal, but also makes for a perfect appetizer or game day snack.
In This Post
To say that this stromboli recipe is delicious is a gigantic understatement, especially when dunked into homemade marinara sauce. This stromboli is covered with butter, garlic, and herbs, and loaded with various meats and mozzarella cheese.
Does any other food even exist when you have garlic + cheese + bread? No other food matters, homemade cheesy bread agrees.
Here’s Why You’ll Love it
- Use store-bought or homemade pizza dough
- Quick– done in just 30 minutes!
- Incredibly simple– perfect recipe for little hands to help
- Customize with your favorite sliced meats and cheeses
- Add extras like peppers, onion, mushrooms, or olives
- Perfect as a meal or an appetizer to feed a crowd
Grab These Ingredients
- Pizza Dough: You need 1 pizza dough– either store-bought or homemade. I often grab Pillsbury Classic Pizza Crust when I want a shortcut.
- Meat: Use thinly sliced meat. I usually make it with prosciutto or salami, but you could also use pepperoni or deli ham. You could also omit the meat completely for a vegetarian option.
- Cheese: It’s best to use a combination of sliced and shredded cheese– provolone and mozzarella cheese are wonderful options.
- Butter: Just 3 Tablespoons of unsalted butter to help create the flavor base on the dough.
- Spices: Both Italian seasoning and garlic powder add flavor.
- Egg Wash: Whisk together 1 egg + 1 Tablespoon milk or water to brush over the dough.
Different Filling Options
Truly, the options are endless. If it works as a pizza topping, it works as a stromboli filling. Here are some options that we love:
- Garlic Herb Butter: Add double the amount of garlic herb butter to the dough before adding the other fillings.
- Pizza Sauce: You can add marinara or tomato sauce after you brush the dough with the garlic herb butter. Only use about ½ cup, and spread only where the filling will be place, otherwise you’ll end up with a mess.
- Meats & Cheeses: Make sure any meat you add is completely cooked. You can use ⅓-1/2 pound of various meats per stromboli. Here are some favorites– capicola, salami, soppressata, prosciutto, deli ham, and/or pepperoni. You also want about ½ pound of cheese, with a combination of slices and shredded. If using shredded only, I recommend 1 ½ cups.
- Vegetables: Other filling ideas, instead of or in addition to the meats/cheeses, add cooked vegetables like mushrooms, chopped broccoli, peppers, spinach, etc.
Step-by-Step: How To Make Stromboli
The full printable recipe is outlined below, but before you get started, here’s step-by-step photos to help.
Step 1: Roll out the dough into a 10×13-inch rectangle. Then, brush the melted butter mixture all over the dough.
Step 2: As you layer the meat and cheese, leave about a 1-inch border on the bottom and sides, and about a 3-inch border on the top. Start with a layer of sliced meats, then layer sliced cheese.
Step 3: Finish it off with a layer of shredded cheese.
Step 4: Brush the edges, including the larger gap at the top, with the egg wash. Carefully roll into a log, folding in the ends as you roll, like a burrito.
Step 5: Carefully transfer to the lined baking sheet and bush with egg wash. Using a very sharp knife, cut 4 slits into the top of the stromboli to help the steam escape.
Step 6: Bake at 415ºF until golden brown, about 20 minutes. Brush the with the remaining butter on top while it cools.
FAQ
Stromboli and calzone are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli is rolled like a cinnamon roll and baked as 1 long log, then sliced whereas calzones are folded in half like a semi-circle, then baked and served individually.
It’s important to leave about a 1-inch border on the bottom and sides, and about a 3-inch border on the top. Then, carefully roll it just like a cinnamon roll and baked as 1 long log.
More Appetizers
Description
Fill this homemade stromboli with your favorite meats and cheeses– ready to eat in just 30 minutes! Stromboli makes for a delicious meal, but also makes for a perfect appetizer or game day snack.
Prevent your screen from going dark
Instructions
Preheat the oven to 415ºF. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
In a small bowl, mix together the melted butter, garlic powder, and Italian seasoning. Set aside. On a lightly floured work surface, using a rolling pin, roll the dough into a 10×13-inch rectangle. (Try your best to keep it in the shape of a rectangle). Brush the melted butter mixture over the entire dough.
As you layer the sliced meats and cheese, leaving about a 1-inch border on the bottom and sides, and about a 3-inch border on the top. Start with a layer of sliced meats, then layer sliced cheese, and top it off with another layer of shredded cheese.
Brush the edges, including the larger gap at the top, with the egg wash to help the stromboli stick together. Then, slowly roll into a log, folding in the ends as you roll, like a burrito. Carefully transfer to the lined baking sheet and bush with egg wash. Using a very sharp knife, cut 4 slits into the top of the stromboli to help the steam escape.
Bake for 20 minutes or until the crust is golden brown. Remove from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a cutting board to slice. Serve with marinara sauce for dipping. Cover and store the leftovers in the refrigerator for up to 5 days.
Notes
- Make Ahead Instructions: You can make the stromboli through step 4, cover tightly, and refrigerate overnight. Do not cut slits or add egg wash on top until you’re ready to bake.
- Freezing Instructions: You can freeze the shaped stromboli for up to 3 months. Do not cut slits or add egg wash on top until you’re ready to bake. Carefully place the stromboli on plastic wrap and wrap tightly. Then, wrap in aluminum foil. Thaw, still wrapped, in the refrigerator overnight. Brush with egg wash and add steam slits. Bake as directed (it likely would need an extra 3-5 minutes).
- Pizza Dough: You need 1 pizza dough– either store-bought or homemade. I often grab Pillsbury Classic Pizza Crust or freshly made from the bakery when I want a shortcut.
- Meat: Use thinly sliced meat like prosciutto, salami, pepperoni or deli ham. You can also omit completely.
- Cheese: It’s best to use a combination of sliced and shredded cheese– provolone and mozzarella cheese are wonderful options.
Nutrition
Calories: 160kcal | Carbohydrates: 1g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 39mg | Sodium: 395mg | Potassium: 61mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 311IU | Vitamin C: 0.004mg | Calcium: 183mg | Iron: 0.2mg
