Delicious Homemade Stromboli Dinner

This homemade stromboli transforms simple pizza dough into an impressive dinner that never fails to delight my family on busy weeknights. The combination of savory meats and melted cheese wrapped in a golden crust creates a meal that feels special without requiring hours in the kitchen.

I first made this stromboli when hosting an impromptu game night with friends. The way everyone's eyes lit up when I sliced into that golden roll packed with cheese and meats convinced me to add it to our regular rotation. Now my teenagers request it weekly for their study groups.

Ingredients

• Pizza dough: Provides the perfect wrapper for your fillings. Look for refrigerated dough at your grocery store or from your local pizzeria for best results
• Butter: Creates a rich flavor base and helps achieve that golden brown exterior
• Garlic cloves: Add aromatic depth. Choose fresh cloves that feel firm when squeezed
• Mozzarella cheese: Melts beautifully and creates that signature pull when sliced. Shred your own for best melting properties
• Ham slices: Add a savory component. Choose thinly sliced quality ham for easy rolling
• Salami: Provides a rich flavor punch. Look for good quality salami with visible spices
• Pepperoni: Brings that classic pizza flavor. Traditional or turkey pepperoni both work well
• Egg wash: Ensures your stromboli seals properly and gives the exterior a beautiful shine
• Garlic powder: Intensifies the garlic flavor throughout
• Parmesan cheese: Creates a savory crust on top. Freshly grated provides the best flavor
• Parsley: Adds color and a fresh note to balance the rich fillings
• Marinara sauce for serving: Completes the pizza experience. Warm it before serving

Step-by-Step Instructions

Preheat the Oven:

Set your oven to 375°F while you prepare the stromboli. This moderate temperature allows the dough to cook through while the cheese melts perfectly without burning the exterior. Position your rack in the middle of the oven for even heat distribution.

Prepare the Dough:

Roll your pizza dough into a 12 x 14 inch rectangle on a lightly floured surface. Aim for even thickness throughout to ensure consistent baking. The rectangle shape is crucial for proper rolling later. If your dough springs back while rolling, let it rest for 5 minutes and try again.

Add the Garlic Butter Base:

Mix 1 tablespoon of melted butter with minced garlic and brush across the entire surface of your dough. This creates an aromatic foundation that infuses the entire stromboli with garlic flavor. Take time to spread it to the edges for maximum flavor impact.

Layer the Fillings:

Start with a layer of mozzarella directly on the dough, leaving borders as specified. The initial cheese layer acts as glue for the meats. Layer ham first, followed by more cheese, then salami and pepperoni in even, slightly overlapping layers. This sequence creates the perfect balance of flavors in every bite.

Seal and Roll:

Brush beaten egg along all exposed edges which acts as glue to seal your stromboli. Start rolling from the long edge without egg wash, keeping the roll tight to prevent air pockets. The tighter your roll, the more professional looking slices you will achieve. Take extra care to pinch and tuck the ends under for a neat presentation.

Add Toppings:

Create a flavorful topping by combining remaining butter, garlic powder, Parmesan and parsley. Brush this mixture generously over the entire surface of your stromboli. The shallow diagonal cuts allow steam to escape during baking while creating decorative portions for serving later.

Bake to Perfection:

Transfer your stromboli carefully to a baking sheet and bake for 25 to 30 minutes. Look for a deeply golden brown color and listen for a hollow sound when tapped. If browning too quickly, tent loosely with foil for the remaining bake time.

Slice and Serve:

Allow your stromboli to rest for a full 5 minutes before slicing. This crucial step lets the molten cheese set slightly so it stays in the roll rather than oozing out. Use a sharp serrated knife and a gentle sawing motion for clean slices. Serve immediately with warm marinara sauce for dipping.

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The pepperoni is truly the star ingredient in this recipe. While I love all the fillings, that slightly spicy, smoky flavor brings me back to the strombolis my grandmother would make for Sunday gatherings. She always said the secret was in the quality of the meats, and after years of making this recipe, I completely agree.

Make Ahead Options

This stromboli can be assembled up to 24 hours before baking. Simply prepare through step 5, then wrap tightly in plastic wrap and refrigerate. When ready to bake, remove from refrigerator, add the topping, cut vents, and allow to sit at room temperature for 20 minutes before baking. You may need to add 3 to 5 minutes to the baking time if starting from cold.

Freezing Instructions

Stromboli freezes beautifully both before and after baking. To freeze before baking, prepare through step 5, wrap tightly in plastic wrap, then aluminum foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before continuing with the recipe. For leftovers, wrap individual slices in parchment paper, then place in a freezer bag for up to 2 months. Reheat in a 350°F oven for 10 to 15 minutes or until heated through.

Filling Variations

The beauty of stromboli lies in its versatility. Try a vegetarian version with sautéed mushrooms, spinach, and roasted red peppers. For a breakfast variation, use scrambled eggs, crispy bacon, and cheddar cheese. My family loves a Greek inspired version with feta cheese, olives, and spinach. Whatever fillings you choose, keep the total volume similar to the original recipe to ensure proper rolling and baking.

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This stromboli is a crowd pleaser that's as easy to make as it is satisfying to eat.

Frequently Asked Questions

→ Can I make this stromboli ahead of time?

Yes! You can assemble the stromboli up to 24 hours ahead and refrigerate it unbaked. When ready to serve, remove it from the refrigerator 30 minutes before baking, add the topping, and bake as directed. You may need to add 5 extra minutes to the baking time.

→ What other fillings work well in stromboli?

Stromboli is incredibly versatile! Try Italian sausage, roasted vegetables, different cheeses like provolone or fontina, or go for a vegetarian version with sautéed spinach, mushrooms, and ricotta. Just avoid wet ingredients that could make the dough soggy.

→ Is there a difference between stromboli and calzone?

Yes! While both use pizza dough, stromboli is rolled like a jelly roll or log with multiple layers of fillings throughout. A calzone is folded in half like a turnover with fillings in the center. Stromboli typically includes cured meats, while calzones traditionally feature ricotta cheese.

→ Why is my stromboli doughy in the middle?

Underbaked stromboli can be doughy inside. Make sure your oven is fully preheated, don't overload with fillings, and ensure you're baking until the exterior is deep golden brown. The shallow cuts on top help steam escape. Let it rest 5 minutes before cutting to complete the cooking process.

→ What sides pair well with stromboli?

For a complete meal, serve stromboli with a simple green salad dressed with Italian vinaigrette, roasted vegetables, or a hearty minestrone soup. A Caesar salad also complements the flavors nicely. For casual gatherings, pair with antipasto skewers or garlic knots.

→ Can I freeze stromboli?

Absolutely! Bake the stromboli completely, allow it to cool, then wrap tightly in plastic wrap followed by foil. Freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 350°F oven for 10-15 minutes until heated through.