Classic Italian Stromboli

The Easiest Stromboli Recipe (A True Family and Crowd Pleaser!)

Name: Classic Italian Stromboli
Prep time: 15 min
Cook time: 15 min
Total time: 75 min
Cuisine: Italian
Ingredients: 1 (17.6-ounce) DeLallo Pizza Dough Kit; 2 tablespoons DeLallo Extra Virgin Olive Oil, plus more for greasing the pan; 3 cups shredded mozzarella cheese; 1 cup shredded Parmesan cheese; 5 ounces DeLallo Sliced Prosciutto; 5 to 6 ounces DeLallo Sliced Hard Salami or DeLallo Sliced Sweet Sopressata; 1 ½ cups DeLallo Sliced Sweet and Hot Peppers; 2 teaspoons DeLallo Pizza Seasoning Spice Shaker 3.2 oz.; 1 cup DeLallo Pizzeria-Style Pizza Sauce or DeLallo Margherita Pizza Sauce, for serving (optional)

Filled with Italian meats, two kinds of cheese, and peppers, this classic Italian stromboli is somewhere between a portable pizza and a giant baked sandwich. Slice and serve as-is or dip it in marinara for a flavorful main dish.

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What is stromboli?

Stromboli is pretty much like a pizza rolled up into a delicious, baked loaf. Think of it as a pizza turnover, stuffed with various cheeses, cold cuts or vegetables, and sometimes sauce, all wrapped up in pizza dough. You slice it and voilà, you've got this wonderful, gooey, cheesy goodness with every bite. It's a fantastic pick for a hearty meal or a shareable party snack. If you love pizza, stromboli is definitely worth giving a try—it might just become your new favorite!

Why you’ll love this stromboli recipe

It's surprisingly simple: You might think making stromboli is a day-long commitment, but this recipe is a breeze! With clear, easy-to-follow steps, we make sure anyone can whip this up with confidence, whether you're a kitchen novice or a seasoned chef.

Flavor that wows: Each bite of the DeLallo Stromboli is a burst of savory goodness. Packed with the rich flavors of select meats, cheeses, and the perfect blend of spices, it’s a taste sensation that will have everyone asking for seconds.

Customizable creations: What’s great about this recipe is how adaptable it is. Want to add some peppers for a bit of kick? Go right ahead! Prefer a different type of cheese? You can switch it up. It’s all about making your stromboli your way.

Perfect for any occasion: Whether you’re hosting a game night, need a show-stopping potluck dish, or just want a fun family dinner, this stromboli fits the bill. It’s as perfect for a festive gathering as it is for a cozy night in.

Leftovers that keep on giving: If by chance you have leftovers, they reheat beautifully, making for an enviable lunch or a quick dinner on busy nights.

The ingredients you will need to make stromboli

Pizza Dough Kit: This kit includes superior type 00 flour—the perfect pizza-making flour—along with the yeast needed for the dough to rise.

Mozzarella and parmesan cheese: Mozzarella is a low-moisture cheese with a creamy, fresh flavor that melts nicely. The lack of moisture also helps to prevent soggy pizzas. Parmesan is a hard, sharp cheese that adds a nutty flavor and depth of taste to pizza. It's often used as a finishing touch, sprinkled freshly grated over the pizza after it comes out of the oven.

Cured Meats: We use Prosciutto and Hard Salami in this recipe, but any other cured or cold meats like soppressata, pepperoni or ham will work.

Veggies: There are so many options to choose from, but we like the combination of smoky roasted red peppers and briny banana pepper rings.

Italian Herb Seasoning: Coat the outer layer of the dough with olive oil and Italian seasoning for added flavor.

Pizza Sauce: This is optional, but we love dipping the stromboli in one of our three pizza sauces.

How to make stromboli

Create the dough: Combine the flour and yeast in a large mixing bowl. Add in the water and stir with a fork. Once the dough starts to form, knead the dough by hand into a ball. Cover it with plastic and allow it to rise (until doubled). Check out a step-by-step for our DeLallo Pizza Dough Kit here.

Prepare the dough: Preheat the oven to 450˚F. Lightly coat 2 large baking pans with oil or line with silicone mats. Divide the dough into 2 equal pieces. Place one ball of dough on a floured surface and roll into a 16x12 rectangle.

Assemble the stromboli: Combine the cheeses in a bowl and toss to mix. Top the dough with 1 cup of cheese, leaving an inch-wide border around the edge. Layer half of the prosciutto and salami on top followed by half of the peppers. Top with another 1 cup of cheese. Fold one long side of the dough halfway over the fillings then fold over the other side, overlapping in the center. Pinch to seal. Brush with olive oil and sprinkle with seasoning.

Bake the stromboli: Transfer to the prepared baking sheet. Repeat with the remaining dough, adding to a second baking sheet. Bake until golden brown, about 25 minutes or until golden brown, swapping the baking sheets halfway. Let cool 10 minutes before slicing into 1-inch thick slices.

Top tips

To store: Keep leftovers in the fridge for up to 3 days. Rewarm in the oven, air fryer, or microwave, if desired.

To freeze: After the homemade stromboli is baked, allow it to cool completely. Wrap in plastic wrap, then aluminum foil and keep in the freezer for up to 3 months. Thaw completely in the fridge then reheat in the air fryer or oven.

Substitutions and additions

Meat: Use any deli Italian cold cuts you like - soppressata, rosemary ham or capicola.

Vegetarian: Keep the meat out and layer spinach, mushrooms, olives, or other veggies, with the cheese instead.

Make it cheesy: Skip all of the fillings and make a 4-cheese version by adding provolone and gruyere.

Fillings: This is a perfect meal to use up leftovers in your fridge and customize it to your own liking.

What to serve with stromboli

1. Garden Salad: A light and fresh garden salad is a fantastic way to start. It’s crisp, refreshing, and balances out the richness of the stromboli. Toss in some cherry tomatoes, cucumbers, carrots, and a sprinkle of your favorite cheese. Dress it up with a vinaigrette or your choice of dressing!

2. Garlic Bread: Who can resist the allure of warm, buttery garlic bread? It’s a crowd-pleaser that pairs beautifully with the robust flavors of stromboli. Plus, it’s great for mopping up any sauce or melted cheese that might escape from your stromboli!

3. Roasted Veggies: Consider serving a side of roasted vegetables. Bell peppers, zucchinis, carrots, and onions tossed with olive oil, salt, and pepper, then roasted till they're tender and slightly caramelized, add a lovely sweetness and a bit of char that complements the stromboli wonderfully.

4. Soup: A comforting bowl of soup, like tomato basil or a classic minestrone, makes a great starter or side. It’s especially welcoming in colder months and adds a cozy touch to your meal.

5. Antipasto Platter: For something a little more elaborate, how about an antipasto platter? Load it up with various cheeses, cured meats, olives, and marinated vegetables. It’s not only delicious but also makes for a great conversation starter!

6. Coleslaw: A crisp coleslaw can add a nice crunch to your meal. Its creamy texture and tangy flavor make it a refreshing counterpart to the soft, chewy texture of stromboli.

7. Sweet Potato Fries: If you’re looking for something a bit different, sweet potato fries are a fantastic option. They're sweet, savory, and a bit exotic. Plus, they’re just fun to eat!

8. Dipping Sauces: Don’t forget to add a variety of dipping sauces! Marinara, ranch, or even a garlic aioli can elevate the stromboli experience, offering guests the chance to customize their bites.

9. Pickles and Peppers: For a bit of tang and spice, serve a selection of pickles and peppers. They add a fantastic pop of flavor and cleanse the palate between bites.

10. Gelato or Sorbet: To finish, offer a light dessert like gelato or sorbet. It’s a sweet end to a delightful meal and can help balance out the richness of the stromboli.

Stromboli: FAQ

How do I pronounce ‘stromboli’?

To pronounce "Stromboli," you break it down into three parts. Say it like this: strom-BO-lee. Put a bit more emphasis on the "BO" part, and you’ll have it just right.

Is stromboli actually Italian?

While it might seem straight out of an Italian grandmother's kitchen, stromboli is actually an American creation. It originated in the United States in the mid-20th century, and not in Italy as many might assume. The dish was reportedly first made in 1950 by Nazzareno Romano in a place called Romano's Italian Restaurant & Pizzeria, located in Essington, Pennsylvania, just outside Philadelphia.
Stromboli is similar to a calzone but rolled differently. It’s typically filled with various cheeses, Italian meats like salami or pepperoni, and sometimes vegetables, all wrapped up in a lovely, doughy embrace. It's then baked until golden and delicious, often served with a side of marinara sauce for dipping.
So, while it's inspired by Italian ingredients and culinary traditions, stromboli itself is a delightful innovation from the U.S.

What is the difference between a stromboli and calzone?

One of the most obvious ways to differentiate stromboli and calzones is their shape and serving size. There are also a few slight differences in the traditional fillings.

The Dough Shape and Size: Oftentimes, you can tell a stromboli from a calzone simply by their appearance. To shape a stromboli, the pizza dough is rolled out into a large rectangle. Toppings are added and the dough is either folded over from each side like a letter or rolled around the filling. A stromboli is larger and longer than a calzone and is baked as one piece and then cut into slices for serving a crowd. Calzones also start with pizza dough, but instead of forming a large rectangle, a small or medium ball is rolled or stretched out into a round. Fillings are added to one side and the dough is folded over, creating a half moon shape.

The Sealing Technique: A stromboli is shaped by folding the dough over onto itself, creating a seal all on its own. An egg wash can be used to help create a more secure closure, although it isn’t usually necessary. The far ends are often left open. A calzone is sealed along the folded edge, often using an egg wash to help contain the hot filling. The edge can be folded over and crimped for an even better seal and a few vents cut in the top let steam escape.

Can I make stromboli ahead of time?

Yes. Once the dough is prepared, it can be kept for up to 3 days in the refrigerator. To use the refrigerated dough: Allow it to sit out for about 15-20 minutes at room temperature. This softens it enough to stretch.

The Easiest Stromboli Recipe (A True Family And Crowd Pleaser!)

PREP TIME

15min

INACTIVE TIME

45min

COOK TIME

15min

SERVINGS

2 stromboli

RECIPE CATEGORY

Pizza

RECIPE CUISINE

American

RECIPE LEVEL

Simple

Ingredients

1 (17.6-ounce) DeLallo Pizza Dough Kit (Optional: DeLallo Gluten Free Pizza Dough Kit)
2 tablespoons DeLallo Olive Oil, plus more for greasing the pan
3 cups shredded mozzarella cheese
1 cup shredded Parmesan cheese
½ teaspoon red pepper flakes
5 ounces DeLallo Sliced Prosciutto
5 to 6 ounces DeLallo Sliced Hard Salami or Sliced Soprassata
¾ cup DeLallo Roasted Red Pepper Strips
¾ cups DeLallo Mild Banana Pepper Rings
2 teaspoons DeLallo Italian Herb Pizza Seasoning
1 cup DeLallo Pizza Sauce or Margherita Pizza Sauce, for serving (optional)

Directions

1. Make the pizza dough according to the package directions. Let rise for 45 minutes.

2. Preheat the oven to 450˚F. Lightly coat 2 large baking pans with oil or line with silicone mats.

3. Divide the dough into 2 equal pieces. Place one ball of dough on a floured surface and roll into a 16x12 rectangle.

4. Combine the mozzarella and Parmesan cheeses in a bowl and toss to mix. Top the dough with 1 cup of the cheese, leaving an inch-wide border around the edge. Layer half of the prosciutto and salami on top followed by half of the peppers. Top with another 1 cup of cheese.

5. Fold one long side of the dough halfway over the fillings then fold over the other side, overlapping in the center. Pinch to seal. Brush with olive oil and sprinkle with seasoning.

6. Transfer to the prepared baking sheet. Repeat with the remaining dough, adding to a second baking sheet.

7. Bake until golden brown, about 25 minutes or until golden brown, swapping the baking sheets halfway. Let cool for 10 minutes before slicing into 1-inch thick slices.