This meat and cheese stuffed stromboli will feed a crowd! Homemade stromboli with ham, salami, provolone and mozzarella, wrapped in pizza dough. Easy to make, easy to share.
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You’ve got to love a recipe that looks like you’ve worked hard when you actually haven’t done much at all. This homemade stromboli fits that bill perfectly.
What is Stromboli?
Stromboli is a long roll of meat and cheese wrapped in pizza dough, which is then cut into individual slices for serving.
It’s an Italian-American invention from the 1950s, named after the movie Stromboli that was on screens at the time. There is also a real place called Stromboli; It is a volcanic island off the north coast of Sicily.
How to make stromboli
Start with dough from your favorite pizzeria or supermarket – or do it yourself! Roll it out and add layers of salami, ham, mozzarella and provolone. I like to moderate all that richness with a sprinkling of capers and some peppadews (which are spicy and slightly spicy pickled red peppers you can find at most grocery store salad bars or buy in jars).
I usually roll out the dough on floured parchment paper, which I then use to roll the dough and all the meat and cheese layers into a log. Then I pick up the parchment on both sides – like a noose – and place it on the baking sheet.
Bake the stromboli until golden brown, cut into colored slices and serve warm.
What to serve with Stromboli
Serve your stromoboli with tomato sauce for dipping. You can also go wild with alfredo sauce or even ranch dressing (don’t pat until you’ve tried it!).
To make this a meal, serve your stromboli with a Caesar salad or a simple soup, like tomato soup or Italian egg custard.
Can you make stromboli in advance?
Yes indeed! Prepare and roll your stromboli, place in a baking dish and loosely cover with plastic wrap. Place in the fridge overnight and when ready to bake, let it warm slightly on the counter while the oven preheats.
Swaps & Substitutions
When it comes to other fillings for your Stromboli, there are no limits. Here are a few suggestions!
- Vegetarian: Stuff your stromboli with mushrooms, peppers, olives, or any combination of favorite veggies.
- swap meat: Use pepperoni, deli ham, Canadian bacon, cooked sausage, or even shredded chicken or beef.
- exchange cheese: Try Fontina, Provolone, Asiago, Gruyere, Swiss or any other cheese you like!
Easier recipes with pizza dough
- Spinach Artichoke Sheet Pan Pizza
- Sausages in puff pastry
- BBQ Chicken Sheet Pan Pizza
- Pepperoni Pizza Pockets
- Homemade pizza
From the editors of Simply Recipes
Simply filled stromboli
Look for the ingredients for this stromboli recipe at your grocery store’s deli and salad bar.
Peppadew peppers are also often available in jars, sometimes under the name “sweet savory peppers”. Substitute roasted peppers if you can’t find Peppadews.
ingredients
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1 lb prepared Pizza dough (homemade or bought)
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Aall purpose flourto sprinkle
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16 thinly sliced slices Genoa salami (1/3 pound)
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8th thick cut slices Capicola ham (1/3 pound)
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16 slices Provolone (1/4 pound)
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1 1/2 cups shredded Mozzarella
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1 Cup Peppadews or roasted peppersdrained
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1 tablespoon dehydrated capers
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1 big eggbeaten easily
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2 tablespoon grated parmesanto sprinkle
method
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Preheat the oven to 400°F:
Place an oven rack in the bottom third of the oven.
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Roll out the dough:
Place a 16-inch sheet of parchment paper on the counter and dust it with flour. On the floured parchment paper, roll out the dough into a 14 x 11 inch rectangle.
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Add filling:
Place the salami on top of the dough to within 1/2 inch of the edges, overlapping the slices so no dough is visible underneath the salami. Add provolone, followed by ham, mozzarella, and then the peppadews. Finally sprinkle with capers.
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Roll up the dough:
Brush the edges of the dough with egg. Using the parchment as a guide, lift up one long end and start rolling. Keep rolling until the seam on the trunk is down. Pinch the ends to keep them from unraveling and tuck the dough under the roll.
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Transfer to the baking sheet:
Using the parchment paper as a loop, place the log on the paper on the baking sheet. Brush all over with egg and sprinkle with parmesan. Use a paring knife to cut diagonal slits at 1-inch intervals along the entire top.
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Bake stromboli:
Bake the stromboli for 15 minutes. Turn the oven down to 375°F and continue baking for 25 minutes or until the log is golden brown and the cheese is popping out of the slots.
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Cool and serve:
Leave to cool on the pan for about 10 minutes. Slice along the slits. Serve hot immediately; Stromboli also tastes good at room temperature.
| nutritional information (per serving) | |
|---|---|
| 580 | calories |
| 36g | Fat |
| 32g | carbohydrates |
| 32g | protein |
