Italian Stromboli

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I’ve always had a soft spot for recipes that bring people together — not just around the dinner table, but in the kitchen too. That’s exactly what this Italian Stromboli does. It’s warm, melty, golden, and bursting with classic Italian flavors, all wrapped in one gorgeous roll. I remember the first time I made it for friends — the way it disappeared in minutes told me everything I needed to know. This is a recipe that doesn’t just satisfy hunger; it creates moments.

What I love about this dish is how versatile and stress-free it is. It looks stunning and tastes like a pizza dream, but it’s surprisingly easy to make. Whether it’s game night, a casual gathering, or a cozy dinner for two, this Stromboli fits right in. And the best part? You can prep it ahead, bake it fresh, and serve it hot with marinara or your favorite dipping sauce for instant smiles.

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Why You’ll Love This Italian Stromboli

This Italian Stromboli isn’t just cheesy and crispy — it’s crave-worthy from the first bite to the last. The layers of gooey mozzarella, savory salami, smoky ham, and buttery dough bake into the kind of comfort food that gets requested again and again. It’s perfect for sharing, yet dangerously easy to polish off solo. Bonus: You can customize it to your heart’s content without losing that authentic Italian flair.

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What Kind of Dough Should I Use for Italian Stromboli?

The beauty of Italian Stromboli lies in its simplicity, and the dough plays a huge role in making it shine. I usually go for store-bought pizza dough when I’m short on time — it’s convenient, pliable, and bakes beautifully. But if you’re feeling adventurous, homemade pizza dough brings that slightly tangy, fresh-baked flavor that’s worth the effort. Puff pastry can work in a pinch if you want a flakier finish, but keep in mind it’ll be more delicate and less chewy than traditional Stromboli.

The key is choosing a dough that rolls out well and can handle the weight of the fillings without getting soggy. Let it rest at room temperature for about 20–30 minutes before rolling so it’s easier to work with. Whether it’s classic, thin crust, or even whole wheat — as long as it can wrap, roll, and bake into golden goodness, it’s fair game.

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Options for Substitutions

Italian Stromboli is endlessly customizable, which makes it ideal for tweaking based on what you have on hand:

• Cheese: Mozzarella is the go-to, but provolone, fontina, or a little parmesan mixed in can boost flavor.
• Meat: Swap salami and ham with pepperoni, turkey, prosciutto, or even cooked sausage.
• Veggies: Add sautéed mushrooms, bell peppers, spinach, or caramelized onions for a veggie-loaded version.
• Sauce: Brush the inside with pesto or garlic butter instead of marinara for a different twist.
• Herbs: Dried oregano and basil are classic, but a pinch of red pepper flakes or Italian seasoning adds a welcome kick.

No matter the combo, the structure stays the same — roll, stuff, bake, slice. It’s all about balancing flavors and making it yours.

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Ingredients for This Italian Stromboli

Each ingredient in this Italian Stromboli brings something essential to the table — from flavor to texture to that perfect golden crust. Here’s what I use and why it matters:

• Pizza Dough – This is the foundation of the Stromboli. It needs to be soft, pliable, and strong enough to hold all the fillings without tearing or leaking during baking.
• Mozzarella Cheese – The creamy melt is non-negotiable. It holds the layers together and creates that signature cheesy stretch in every bite.
• Salami – Adds a deep, savory punch and classic Italian deli flavor. It crisps up slightly as it bakes, which is incredibly satisfying.
• Ham – Brings a smoky, slightly sweet balance to the saltiness of the salami. Thin slices work best for even layering.
• Egg (for egg wash) – Brushed on the dough before baking, it gives the crust that golden, glossy finish we all love.
• Italian Seasoning – A mix of herbs like oregano, basil, and thyme that infuse the crust with a subtle aroma and earthy flavor.
• Fresh Parsley (optional) – Sprinkled on top after baking for a fresh pop of color and a hint of brightness.
• Marinara Sauce (for dipping) – Served on the side, it complements the rich fillings with tangy tomato flavor and ties the whole dish together.

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Step 1: Preheat and Prepare the Dough

Start by preheating your oven to 400°F (200°C). While it heats up, take your pizza dough out of the fridge and let it sit at room temperature for 20–30 minutes — this makes it easier to roll. Lightly flour your surface and roll the dough into a large rectangle, about ¼-inch thick.

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Step 2: Layer the Fillings

Begin layering your ingredients down the center of the dough, leaving about 2 inches on each edge. First, lay down the sliced ham, followed by salami, and then top generously with shredded mozzarella. Make sure to distribute everything evenly for that perfect bite every time.

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Step 3: Slice and Fold the Dough

Using a sharp knife or pizza cutter, slice the edges of the dough into strips (about 1 inch wide), angling slightly downward. Fold each strip over the filling in a crisscross pattern, creating that braided look. Tuck in the ends to seal everything in.

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Step 4: Brush and Season

Transfer the Stromboli to a parchment-lined baking sheet. Beat one egg and brush it over the entire surface of the dough — this gives it that golden, glossy crust. Sprinkle the top with Italian seasoning and a little extra cheese if you’re feeling bold.

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Step 5: Bake

Place the Stromboli in the oven and bake for 20–25 minutes, or until the crust is golden brown and the cheese is bubbling on top. Let it cool for a few minutes before slicing.

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How Long to Cook the Italian Stromboli

The ideal baking time for Italian Stromboli is 20 to 25 minutes at 400°F (200°C). You’re aiming for a golden, crisp crust and fully melted, bubbly cheese. Keep an eye on it during the last few minutes — depending on your oven, it may cook slightly faster or slower. If the top starts browning too quickly before the inside is fully heated, you can loosely cover it with foil.

Let it rest for 5 minutes before slicing. This helps the cheese settle slightly so it doesn’t all spill out when you cut into it.

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Tips for Perfect Italian Stromboli

• Don’t overfill it – It’s tempting to pile in the cheese and meat, but too much can cause the dough to tear or the fillings to leak out while baking.
• Use parchment paper – It makes transferring and baking so much easier and prevents sticking.
• Pinch and tuck the edges – Seal the sides well so nothing oozes out.
• Brush with egg wash generously – That’s where the beautiful golden crust comes from.
• Let it cool before slicing – Cutting too soon can cause the melted cheese to gush out instead of staying neatly layered.

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Watch Out for These Mistakes While Cooking

Even though Italian Stromboli is a fairly forgiving dish, a few common missteps can throw things off:

• Using cold dough – Dough that’s straight from the fridge is harder to roll and more likely to tear. Always let it rest at room temperature for easier handling.
• Overstuffing – Too much filling sounds delicious, but it can lead to soggy dough and messy leaks during baking. Stick to moderate, even layers.
• Skipping the egg wash – This little step gives the Stromboli its golden, glossy crust. Without it, the crust can bake up dull and dry.
• Underbaking – It might look golden outside while still undercooked inside. Make sure it’s baked through — if needed, tent with foil and bake a few minutes longer.
• Cutting it too soon – Letting it rest for at least 5 minutes after baking helps everything set. Cutting right away will cause the fillings to slide out.

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What to Serve With Italian Stromboli?

A freshly baked Stromboli is a meal on its own, but pairing it with a few sides can turn it into a full, satisfying spread. Here are my favorite companions:

Caesar Salad

The crisp romaine, creamy dressing, and crunchy croutons are a refreshing contrast to the rich, cheesy Stromboli.

Tomato Basil Soup

Warm, comforting, and simple — this soup complements the flavors of the Stromboli without overpowering it.

Marinated Olives and Antipasto

For an Italian-style appetizer, serve a small bowl of olives, artichokes, and roasted red peppers.

Pickled Vegetables

Their tangy crunch cuts through the richness of the meat and cheese, adding balance to every bite.

Baked Ziti or Pasta Salad

If you’re feeding a crowd, pasta makes it heartier. Go for something simple and cheesy.

Garlic Knots

Double down on the carbs! These soft, buttery knots make any Italian meal feel like a feast.

Sparkling Water or Italian Soda

For a light, fizzy refreshment that doesn’t compete with the bold flavors of the Stromboli.

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Storage Instructions

Stromboli stores incredibly well, which makes it a great make-ahead or next-day lunch option. Here’s how to keep it tasting fresh:

• Refrigerator: Once completely cooled, wrap the Stromboli tightly in foil or transfer it to an airtight container. It will keep in the fridge for up to 4 days.
• Freezer: For longer storage, wrap slices individually in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm it in a 350°F (175°C) oven for 10–12 minutes until heated through. Avoid microwaving if possible — it softens the crust.

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Estimated Nutrition

Please note: exact values may vary depending on brands and portion sizes.

• Serving Size: 1 slice (based on 8 slices)
• Calories: ~320
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 850mg
• Carbohydrates: 25g
• Fiber: 1g
• Sugar: 2g
• Protein: 15g

This makes for a hearty, filling dish — perfect as a standalone meal or paired with lighter sides.

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Frequently Asked Questions

What’s the difference between Stromboli and a calzone?

A Stromboli is rolled like a log and sliced, while a calzone is folded in half like a pocket. Stromboli is usually longer and can be sliced into multiple servings, making it better for sharing.

Can I make Stromboli ahead of time?

Yes! You can assemble it a few hours in advance and keep it in the fridge until ready to bake. Let it sit at room temp for 15 minutes before baking to avoid a cold center.

Do I have to use meat?

Not at all. You can make a vegetarian version using sautéed mushrooms, spinach, peppers, or any of your favorite veggies. Just be sure to remove excess moisture so the dough stays crisp.

What’s the best cheese to use?

Mozzarella is classic, but feel free to mix in provolone, parmesan, or fontina for extra depth and meltiness.

How do I keep it from getting soggy?

Don’t overload with wet ingredients, and avoid adding sauce inside the Stromboli. Instead, serve the sauce on the side for dipping.

Can I freeze baked Stromboli?

Absolutely. Let it cool, wrap tightly, and freeze for up to 2 months. Reheat in the oven at 350°F until hot and crisp.

How thick should I roll the dough?

Aim for about ¼ inch thick. Too thin and it may tear; too thick and the dough could stay raw inside.

Can I use crescent dough or puff pastry?

Yes, though the texture will be different. Crescent dough is softer and more buttery, while puff pastry is flaky and delicate. Pizza dough is sturdier and more traditional.

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Conclusion

Italian Stromboli is the kind of recipe that checks all the boxes — easy to make, endlessly customizable, and guaranteed to please a crowd. Whether you stick to the classic ham and salami combo or try your own twist with veggies or different cheeses, it’s a comforting dish that delivers bold flavor and beautiful presentation. It’s one of those recipes I keep coming back to — and I know once you try it, you will too.

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