There’s just something about food that you can slice and share that makes it instantly more fun, right? Stromboli has been one of my go-to “impress without the stress” recipes for ages. This recipe is like a sauce-less pizza rolled up into a delicious sliceable roll…and I have to admit, there’s something so satisfying about those golden, cheesy spirals. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!
“I don’t know why, but I’ve always been afraid of making homemade dough from scratch. But when I saw this recipe and how simple it was to make the dough, I figured I’d give it a try. The dough is pretty much fool proof! I have made this recipe several times (it’s become a staple in our house) and everyone loves it, including my picky eater young kids. Might be one of my favorite recipes from Budget Bytes!”
Stephanie
Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes. I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my filling, and I love the flavor and texture combo. This is the kind of recipe you can customize every time, depending on what’s in your fridge or what you’re craving. I’ve also shared some more filling ideas at the end if you need some inspiration!
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Sauté the mushrooms: Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they begin to release their water. Add 2 cloves minced garlic and continue to sauté until all of the liquid in the skillet has evaporated.
Roll the dough: Roll one large pizza dough out into a rectangle about 10×14 inches.
Add the toppings: Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll, so you’ll need some extra empty space to keep it closed.
Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again staying about one inch away from the edges.
Roll the stromboli: Start on one of the long edges and roll the dough toward the edge that has extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.
Make the seasoned oil: Stir together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder in a small bowl.
Prep and bake: Place the roll onto a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top, then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the dough, about an inch apart. This is where you’ll cut it into slices after baking.
Bake in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.
Let the stromboli cool until it can be easily handled, then slice and serve!
I usually go for what I have on hand whenever I make this recipe, although I do steer clear of anything too watery. Here are some more filling ideas that I’ve tried and loved:
Stromboli is a bit heavy with all that meat and cheese, so I like to lighten up my plate with a simple side salad, or if you’re feeling ambitious, you could go all out with an Antipasto salad. You can even use some of the ingredients in the Antipasto to fill your pizza dough!
Any leftovers can be stored in the fridge for 3-4 days. Wrap them in plastic wrap or cover them in an airtight container to keep them fresh. You can also freeze the cooked stromboli slices for up to 3 months. Let them thaw in the fridge (ideally), or use the defrost setting on your microwave to thaw it out.
You can either reheat the slices in the microwave, air fryer, or in the oven until hot. I’d cover the slices with foil if reheating in the oven to stop the crust from getting too dark while everything heats up.
You can freeze the prepped and rolled stromboli (before baking) to make dinner a breeze throughout the week. I would follow the recipe up to step 4 by rolling out the pizza dough, adding your toppings, and then rolling it up into the log shape. Don’t add the seasoned oil topping or slit the top. Instead, cover it with plastic wrap and freeze for up to 3 months. I’d let it thaw completely in the fridge overnight before continuing with the recipe and baking.
Our Stromboli recipe was originally published 1/12/13. We have updated it to be the best it can be and republished 6/7/25.
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