Homemade Stromboli

Stromboli- layer pizza dough with pepperoni, salami, provolone, and mozzarella cheese. Roll it up, bake until golden, and cut into thick slices. 

What is the difference between calzone and Stromboli?

Calzones are folded and have a half moon shape. They are served individually. Stromboli is made in one large loaf, cut into slices, and meant for sharing. Calzones originated in Italy and Stromboli was invented in Philadelphia. Both are delicious, just different!

Can you make Stromboli in advance?

Yes! You can roll up the Stromboli, with all of the fillings, up to 24 hours in advance of baking it. Place the Stromboli on a large baking sheet and cover tightly with plastic wrap. Store it in the refrigerator. When ready to bake, remove from the fridge and preheat the oven.

To freeze Stromboli BEFORE baking: Roll up the Stromboli with the fillings. Don’t add the egg wash, cut the slits on top or add Parmesan cheese. Gently spray with a little nonstick cooking spray. Carefully wrap in plastic wrap and then a layer of aluminum foil. Lay flat in the freezer and freeze for up to 3 months. Thaw in the refrigerator, still wrapped, 24 hours before you want to bake it. Preheat the oven and remove the wrapping. Place on a large baking sheet. Brush with egg wash, cut the slits, and add Parmesan cheese. Bake until golden brown.

To freeze BAKED Stromboli: Cool completely and wrap in plastic wrap and a layer of aluminum foil. Freeze for up to 3 months. Let thaw for about an hour at room temperature, still wrapped. To reheat, place on a large baking sheet, place in a 350 degree F oven and bake until heated through, about 30 minutes.

Homemade Stromboli

Stromboli- layer pizza dough with pepperoni, salami, provolone, and mozzarella cheese. Roll it up, bake until golden, and cut into thick slices. Serve with pizza sauce or marinara sauce for a fun meal or appetizer!
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Main Course
Cuisine Italian
Servings 12 servings


  • 1 pound pizza dough
  • 2 tbl unsalted melted butter
  • 1 clove minced garlic
  • 8 slices provolone cheese
  • 12 large pepperoni slices
  • 1 ½ cup shredded mozzarella cheese
  • 12 large slices salami
  • 1 tsp Italian seasoning
  • Egg wash (1 large beaten egg with 1 tbl water)
  • 2 tbl grated Parmesan cheese (for top)
  • chopped Italian parsley for garnish
  • Pizza or Marinara sauce for serving


  • Preheat oven to 400 degrees F.
  • Place a piece of parchment paper on a clean surface. Place the dough on the parchment paper and roll into a rectangle, about 10-by-15-inches.
  • In a small bowl, combine the melted butter and garlic. Use a pastry brush to spread the garlic butter evenly over the dough, leaving a 1-inch border.
  • Layer the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Sprinkle with Italian seasoning.
  • Starting with the long edge of the dough, roll up tightly into a log, pinching in the sides as you roll, like making cinnamon rolls. Pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down.
  • Carefully lift the parchment paper with the Stromboli onto a large baking sheet. Brush the top with egg wash and sprinkle with Parmesan cheese. Use a sharp knife to cut 4 slits in the top.
  • Bake for 25 minutes until golden brown. Remove from the oven and cool on the baking sheet for 10 minutes. Transfer to a large cutting board. Garnish with fresh parsley, if using. Cut into thick slices and serve with pizza sauce or marinara sauce.
Keyword Italian, Pizza
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