This Stromboli Recipe is the best! It’s made from a homemade Pizza Dough and is loaded with the best pizza toppings, including pepperoni, ham, pork sausage, cheese, and crunchy onions for over the top stromboli but done easily! 

sliced homemade Stromboli dipped in marinara sauce

 

Stromboli is in the pizza family and we love pizza! Try our Fluffy and Crust Pizza Dough Recipe that has been featured on Tasty’s Ultimate Cookbook! or our New York-Style Pizza dough that a Pizzeria man shared in bakers percentages!

Stromboli Recipe

 

This Stromboli Recipe is one of the Best! Wait until you smell this rolled pizza once it bakes up in the oven, your family will love it and it’ll smell like a Pizzeria! The Italian Seasoning gives you all the Stromboli Pizza flavors and the dough is irresistibly soft!

This recipe will serve you well and feeds a crowd since it makes 4 strombolis! Leftovers are great for school or work lunches throughout the week and should you know this dough can be used for crescent rolls or Cinnamon rolls! Just saying, in case you don’t want to be stuck with stromboli all week. Although it won’t last long in our large family 🙂

homemade Stromboli in a pizza pan with marinara dipping sauce

Easy Stromboli

It’s one of the easiest doughs to make since all you need is 25 minutes to rest the dough before making into a stromboli and the taste by far is one of my favorite stromboli recipes! All the credit goes to Doreen who shared this gem of a recipe with me! She’s the one that brings this stromboli to our Church Suppers and Potlucks and I absolutely cherish these kinds of recipes! You know it’s good when it’s a repeat! By the way, she’s a former baker so she knows how her dough ought to be!

Serve this as a weeknight dinner or host your next gathering with this as the Main Dish, it will be devoured quickly and makes a great potluck food too!

braided homemade Stromboli with sausage, pepperoni, ham, cheese and onions on a baking sheet pan with a parmesan herb topping

How to make Stromboli:

Stromboli Recipe

Prep Time: 15 minutes
Cook Time: 20 minutes
Rising Time:: 25 minutes
Total Time: 1 hour
Servings: 32 slices
Author: Alyona's Cooking
This Stromboli Recipe is the best! It's made from a homemade Pizza Dough and is loaded with the best pizza toppings, including pepperoni, ham, pork sausage, cheese, and crunchy onions for over the top stromboli but done easily! 

Ingredients

Stromboli Dough:

  • 2 tbsp dry yeast
  • 1/3 cup sugar
  • 2 cups warm water
  • 1 Tbsp salt
  • 1/3 cup oil
  • 2 eggs
  • 6 1/4 cups all-purpose flour

Filling:

  • 1 cup marinara sauce
  • 1 lb pork sausage (cooked and crumbled)
  • 6 oz pepperoni
  • 1 cup ham or Canadian Bacon chopped
  • 4 cups Mozzarella cheese
  • 1 onion

Parmesan Herb Topping:

  • 4 Tbsp oil
  • 2 tsp parmesan cheese
  • 1/2 tsp Italian Seasoning
  • 1/2 tsp garlic salt

Instructions

How to make Stromboli:

  • homemade Stromboli dough in a bowl
    In a large bowl dissolve the yeast and sugar in water. Add the salt, oil, eggs, and 2 cups of flour. Beat 2 minutes with a hand mixer then knead in the remaining flour by hand and knead to a soft dough. Let rise for 25 minutes.
  • homemade Stromboli pizza dough divided into four equal parts
    Divide dough into 4 equal parts. Roll each piece to a 15x10-inch oval.
  • braided Stromboli dough with marinara sauce, pepperoni, ham, pork sausage, cheese and onions
    Layer 1/4 cup of marinara sauce, 1/2 cup sausage, pepperoni, ham, 1 cup mozzarella cheese, and onions down the center of each stromboli. Make 1/2" slashes on the sides and overlap sides altering to make a braided look.
  • braided Stromboli dough on a baking sheet being brushed with oil, parmesan and herbs
    Mix together the Parmesan herb topping and brush the tops of the stromboli.
  • Bake on the bottom rack of a preheated 400°F oven for 20 minutes.

Notes

Note: use 2 cups of bread flour in place of all-purpose flour if possible. 
  • Servings: This stromboli recipe makes 4 strombolis. Leftovers reheat well. 
  • Sausage: I cooked a log of the Aldi Pork Sausage which all goes for this stromboli recipe. 
  • Ham: can use bacon bits, deli-sliced ham, or Canadian bacon. 
  • Yeast: 1 Tablespoon of dry yeast is equivalent to 1 packet of yeast. 

Nutrition per serving

Serving: 1sliceCalories: 265kcalCarbohydrates: 22gProtein: 11gFat: 15gSaturated Fat: 5gCholesterol: 40mgSodium: 624mgPotassium: 141mgFiber: 1gSugar: 3gVitamin A: 153IUVitamin C: 1mgCalcium: 81mgIron: 2mg

homemade Stromboli recipe dipped in Marinara sauce

Q&A

What is Stromboli?

Stromboli is turned-over pizza dough hence the “turnover” definition. Stromboli can be made from either an Italian bread dough recipe or Pizza Dough and is typically loaded with cold cuts like pepperoni or salami and other common pizza toppings. Similar to a calzone it is then either folded, rolled, or braided.

What’s in a Stromboli?

Pizza Crust- this homemade pizza dough is super quick to put together and doesn’t require lots of rising time at least 20 minutes! Store-bought pizza dough can be used or prepare your favorite pizza crust recipe and keep the dough refrigerated until needed.

Marinara Sauce- I used my own homemade marinara sauce that I canned the previous year but any pizza sauce will do!

Toppings- these toppings make the best Stromboli! I used Aldi pork sausage, Canadian bacon (bacon bits or ham will be great too), pepperoni, Mozzarella cheese, and sliced onions.

Stromboli Garnish: brush the tops with the Italian seasoning blend for a pizzeria aroma and a golden-brown hue!

What Is The Difference Between a Calzone and a Stromboli?

The difference between a stromboli and calzones are the way they are rolled.

Stromboli- is typically rolled up pizza dough resembling a cylinder shape.

Calzone- are typically turned over into half-moon shapes.

Can you make Stromboli Ahead of Time?

Stromboli is great for meal prepping, refrigerating, or freezing! It can be fully prepared and baked then refrigerated or the dough can be made in advance.

To make the dough ahead: don’t activate the yeast, meaning use room temp tap water otherwise, it will rise in the fridge some. Make as instructed and refrigerate the dough for up to 3 days. Remove the dough and proceed with the recipe. Adding the Pizza toppings is best before baking the stromboli to prevent soggy and wet dough.

How to fold a Stromboli?

Stromboli’s are typically rolled cylinder-style. However, I braided mine. Folding the pizza dough would be more of a calzone-style, which would be turning-over the dough or folding in half.

Rolled Stromboli or Braided Stromboli?

Rolled- The easiest way to make a stromboli is to roll out the dough and roll jelly-roll style.

Braided- The original Stromboli recipe that Doreen gave me called for braiding the dough, which is what I did. You can skip the slashes and just rollup the jelly-roll style.

How to prevent soggy stromboli?

Soggy stromboli can be a result of undercooked dough or excess filling and sauce. Moderation is key. Baking stromboli on a Silpat mat will also prevent sweat build-up that can easily form on baked bread when using parchment paper or baking in the bare pan.

If you’re not using a Silpat mat simply take off the pan as soon as they get out of the oven and cool them on a wire rack otherwise, they can get soggy on the bottoms from the steam build-up.

 

 

Tips for Making Stromboli:

  1. Use a Silpat Mat to prevent soggy bottoms!
  2. Using Oil helps the stromboli to brown.
  3. Italian seasoning gives the Pizzeria aroma!
  4. Bacon or Ham gives the most flavor out of cold cut meats.

More Pizza Inspired Recipes to Try!

 

 

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