If you need a fast dinner idea, this Easy Italian Stromboli is perfect for busy weeknights. It uses refrigerated pizza dough, is filled with sliced salami and pepperoni, and plenty of melty mozzarella. The result is a handheld, pizzeria-style roll that’s great for picky eaters, game day snacks, or casual gatherings.
Ready in about 30 minutes, this semi-homemade Stromboli is reliable and simple — you may want to make extra since it disappears quickly.
Tips below will help you get the best results. If you prefer, skip to the recipe card for the full ingredient list and instructions.
Kids usually love this pizza-flavored meal served with a warm marinara or pizza sauce for dipping. It’s a family-friendly option that’s easy to customize with favorite toppings.
What is Stromboli?
Stromboli is an Italian-American dish made by layering cheese and sliced meats on pizza dough, rolling it into a log, and baking until golden. It’s like a rolled pizza or a large rolled sandwich. Unlike a calzone (which is folded into a half-moon), a Stromboli is rolled and sliced into portions, making it ideal for dipping.
Ingredients
- Refrigerated pizza dough (about 13.8 oz) – a big time-saver.
- Pizza sauce or pasta sauce – about 1/2 cup.
- Sliced salami and pepperoni – classic pizza meats.
- Mozzarella cheese – about 1 cup, divided; freshly shredded melts best.
- Italian salad dressing – brushed on the outside for color and flavor (about 1/4 cup).
Complete ingredients and directions are provided in the recipe card below.
How to Make Italian Stromboli
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Unroll the pizza dough and place it on the lined baking sheet. Spoon sauce along one long edge, leaving about 2 inches free, then sprinkle roughly 3/4 cup of the mozzarella over the sauce. Layer salami, then pepperoni, and finish with the remaining 1/4 cup of cheese.
Roll the dough tightly from the filling edge, like a jelly roll. Place seam-side down on the baking sheet and use a fork to press and seal the ends. Brush the top with Italian dressing, then make 4–5 shallow slits across the top to vent.
Bake for 15–20 minutes, or until the crust is golden and cooked through. If it starts to brown too quickly, tent loosely with foil and continue baking. Let the Stromboli rest for 5 minutes before slicing to keep the filling from spilling out.
Tips for Success
- Let dough come to room temperature for 15–20 minutes to make it easier to roll and less likely to tear.
- Use a moderate amount of sauce to avoid a soggy center.
- Don’t overfill; too much filling can cause splitting while rolling or baking.
- Freshly shredded mozzarella melts more smoothly than pre-shredded varieties.
- For extra-crisp crust, bake on a preheated pizza stone or preheat the baking sheet before placing the Stromboli on it.
Variations and Substitutions
- Make your own pizza dough if you prefer homemade to store-bought.
- Substitute cooked Italian sausage or seasoned ground beef for a heartier filling.
- Try provolone, parmesan, or a blend of cheeses in place of mozzarella.
- Add vegetables like mushrooms, sliced bell peppers, olives, or onions for more texture and flavor.
- For a spicier kick, sprinkle crushed red pepper flakes into the filling.
What to Serve With Stromboli
Serve sliced Stromboli with warm pizza sauce or marinara for dipping. For a complete meal, pair it with a simple salad, roasted or air-fryer potato wedges, and a light dessert.
Storing Leftovers
Store leftover slices wrapped in foil or in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for about 10 minutes or use an air fryer to restore crispness. Avoid microwaving to prevent a soggy crust.
Easy Italian Stromboli
Equipment
- Baking sheet
- Parchment paper
- Pastry brush (optional)
Ingredients
- 13.8 ounce refrigerated pizza dough tube
- 1/2 cup pizza sauce or pasta sauce
- 1 cup shredded mozzarella cheese, divided
- 8 slices salami
- 12 slices pepperoni
- 1/4 cup Italian salad dressing
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper.
- Roll out the pizza dough onto the lined baking sheet.
- Spoon sauce along one long edge of the dough, leaving about 2 inches free. Sprinkle 3/4 cup of mozzarella over the sauce.
- Layer salami, then pepperoni on top of the cheese.
- Sprinkle the remaining 1/4 cup of mozzarella over the meats.
- Roll the dough up lengthwise starting at the filled edge. Place seam-side down on the baking sheet and pinch the ends closed with a fork.
- Brush the top with Italian dressing and cut 4–5 shallow slits across the top to vent.
- Bake 15–20 minutes or until the crust is golden and cooked through. If it browns too fast, tent with foil and finish baking.
- Allow the Stromboli to rest about 5 minutes before slicing and serving.
Notes
- Make ahead tip: Let dough warm to room temperature for 15–20 minutes before working with it.
- Filling ideas: Swap in cooked Italian sausage or ground beef; use provolone or Parmesan; add mushrooms, olives, peppers, or onions.
- Storage: Keep leftovers in an airtight container or wrapped in foil in the refrigerator up to 3 days. Reheat in the oven or air fryer for best texture.
Nutritional Estimate
Nutritional information is an estimate and may vary based on ingredients used.