Ohhh stromboli night 😍 Let’s do a classic Italian Stromboli—crispy outside, melty inside, zero regrets.
Italian Stromboli
Ingredients
- 1 lb pizza dough (store-bought or homemade)
- ½ cup marinara sauce (for dipping, not inside)
- 6–8 oz mozzarella, shredded (low-moisture is best)
- 3–4 oz provolone, sliced or shredded
- 3 oz pepperoni slices
- 3 oz salami slices
- 3 oz ham or capicola
- 1 egg, beaten (egg wash)
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- ½ tsp garlic powder
- Optional: banana peppers, roasted red peppers, or olives
Instructions
- Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
- Roll pizza dough into a large rectangle (about 10×14 inches).
- Leaving a 1-inch border, layer:
- Mozzarella
- Meats
- Provolone
- Optional veggies
- Roll tightly from the long side, tucking as you go. Pinch seams and ends closed.
- Place seam-side down on the baking sheet.
- Brush with egg wash, then drizzle olive oil.
- Sprinkle Italian seasoning and garlic powder on top.
- Cut 3–4 small slits on top (steam vents).
- Bake 25–30 minutes until golden brown.
- Rest 5–10 minutes before slicing (important for melty sanity).
Pro Tips
- Don’t overload it—stromboli ≠ burrito.
- If the bottom browns too fast, slide the pan up a rack.
- Want extra crisp? Bake on a preheated pizza stone.
- Serve with warm marinara on the side (never inside).
Easy Variations
- Chicken Parm Stromboli
- Veggie + Ricotta Stromboli
- Spicy Italian: hot sausage + pepperoncini
- Breakfast Stromboli: eggs, bacon, cheese 👀
If you want homemade dough, air fryer stromboli, or a party-size version, I’ve got you covered 🥖🧀
