Recipe

Pizza Stromboli

Golden, sliceable pizza-stuffed bread with melty cheese, pepperoni, and a bright, garlicky dipping sauce.

By Matt Campbell

•

4.8

A golden-brown pizza stromboli sliced into thick spirals on a wooden cutting board with a small bowl of marinara for dipping, warm kitchen lighting

Stromboli is what happens when pizza decides it wants a cozier jacket. You still get the cheesy pull, the pepperoni bite, and those browned, crispy edges, but now it slices clean, travels well, and basically begs to be dipped in marinara.

This version keeps things accessible with store bought pizza dough, classic fillings, and a couple small moves that make it feel like you know what you are doing even if your kitchen energy is slightly feral. We are talking: a quick garlic butter finish, smart layering so it does not leak, and a short rest so the slices stay neat instead of turning into a cheese avalanche.

Pizza stromboli ingredients laid out on a kitchen counter including pizza dough, pepperoni, mozzarella, provolone, marinara, olive oil, garlic, and Italian seasoning

Why It Works

Crisp outside, stretchy inside: A hot oven plus a brush of olive oil and a quick garlic butter finish gives you that browned crust with a soft, chewy center.
No soggy bottom: We keep wet ingredients in check and use a little cheese as a moisture barrier.
Big pizza flavor, cleaner slices: Rolling and sealing properly keeps fillings where they belong. A short rest after baking helps everything set.
Flexible: Make it classic with pepperoni, go veggie, or clean out the fridge. Stromboli is very forgiving if you do not overstuff it.

Pairs Well With

Storage Tips

Refrigerate: Cool slices completely, then store in an airtight container for up to 4 days.

Reheat (best texture): Warm in a 375°F oven or toaster oven for 8 to 12 minutes until hot and re-crisped. An air fryer at 350°F for 4 to 6 minutes is also great.

Microwave (fastest): 30 to 60 seconds per slice. The crust will soften, so if you can, finish it in a hot skillet for 1 to 2 minutes to bring the crunch back.

Freeze: Wrap individual cooled slices in foil, then place in a freezer bag. Freeze up to 2 months. Reheat from frozen at 375°F for 15 to 20 minutes, loosely tented with foil for the first half so the crust does not overbrown.

Stromboli slices arranged in a glass meal prep container with a small lidded cup of marinara on the side, on a clean kitchen counter

Common Questions

What is the difference between stromboli and calzone?

A calzone is folded like a half-moon and usually seals at the edge. Stromboli is rolled into a log and sliced into spirals. Stromboli also tends to be more sandwich-like with layered deli meats and cheeses, but pizza-style fillings are totally fair game.

How do I keep stromboli from getting soggy?

Go easy on sauce inside the roll. Use low moisture mozzarella, pat down any wetter toppings, and do not overstuff. Also, cut a few steam slits on top so moisture can escape.

Can I use homemade pizza dough?

Absolutely. Aim for about 1 pound of dough. If it is very elastic, let it rest 10 minutes after stretching so it relaxes and rolls easier.

Do I bake it seam-side down?

Yes. Seam-side down helps it stay sealed and prevents a blowout.

Can I assemble stromboli ahead of time?

Yes. Assemble, place on the sheet pan, cover well, and refrigerate up to 24 hours. Hold the egg wash until right before baking for the best color and shine. Let it sit at room temperature for 20 to 30 minutes while the oven preheats, then bake as directed.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Rimmed baking sheet
Parchment paper
Rolling pin (optional, you can stretch by hand)
Pastry brush (or use the back of a spoon)
Small bowl for egg wash
Small bowl or saucepan for garlic butter (optional but recommended)
Sharp serrated knife for slicing

The first time I made stromboli at home, I treated it like a storage unit for leftovers and learned a valuable lesson: dough has limits, and cheese will absolutely find the weakest seam in your life. Now I keep it simple, layer smart, and seal like I mean it. The payoff is huge. It feels like pizza night, but calmer, sliceable, and strangely perfect for feeding people who wander through your kitchen asking, "What smells so good?"

Pizza Stromboli

(4.8 Reviews)

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 6 to 10 slices

Ingredients

Stromboli

1 pound refrigerated pizza dough (thawed if frozen)
1 tablespoon all-purpose flour, for dusting
1 tablespoon olive oil, plus 1 teaspoon for the top (optional)
1 teaspoon Italian seasoning
1 cup low-moisture shredded mozzarella, divided
1 cup shredded provolone (or more mozzarella)
20 to 24 slices pepperoni
1/2 cup sliced mushrooms or bell peppers (optional, pat dry)
2 tablespoons grated Parmesan
1 large egg, beaten with 1 tablespoon water (egg wash)

Garlic butter finish

2 tablespoons unsalted butter
1 small garlic clove, finely grated or minced
Pinch of salt
1 tablespoon chopped parsley (optional)

For serving

3/4 to 1 cup warm marinara sauce, for dipping
Crushed red pepper flakes, optional

Pepperoni slices, shredded mozzarella, shredded provolone, Parmesan, and seasonings arranged in small bowls on a kitchen counter

Instructions

Heat the oven. Preheat to 450°F. Line a rimmed baking sheet with parchment paper.
Stretch the dough. Lightly flour your counter. Roll or stretch the dough into a rectangle about 10 x 14 inches. Transfer it to the parchment-lined sheet pan (this makes the roll-up less dramatic).
Build your layers. Brush the dough lightly with olive oil, leaving a 1-inch border all around. Sprinkle Italian seasoning over the oil. Add half the mozzarella (about 1/2 cup) as your first layer, then scatter provolone, then pepperoni, then any optional veggies. Finish with the remaining mozzarella and the Parmesan.
Roll and seal. Starting from a long side, roll the dough into a tight log, tucking as you go. Pinch the seam closed and pinch the ends like a burrito, then tuck them under. Place seam-side down.
Egg wash and vent. Brush the top with egg wash. Cut 4 to 5 small slits across the top for steam. For extra crunch, drizzle about 1 teaspoon olive oil over the top.
Bake. Bake 18 to 22 minutes, until deep golden brown and the center looks set and feels firm when you gently press the top. If you use a thermometer, aim for about 190 to 200°F in the center. If it browns too fast, tent loosely with foil for the last few minutes.
Garlic butter finish. While the stromboli bakes, melt the butter and stir in the garlic and a pinch of salt. Take it off the heat and let it sit 30 seconds to take the edge off the garlic. When the stromboli comes out, brush it lightly with the garlic butter. Sprinkle parsley on top if you are using it. Give it 2 minutes to soak in and get glossy.
Rest, then slice. Let it rest 10 minutes. Slice into 1 to 1 1/2 inch pieces with a serrated knife. Serve warm with marinara for dipping and red pepper flakes if you like it spicy.

Matt’s small trick: If you are tempted to add sauce inside, do it like a whisper, not a shower. A thin smear is fine, but most of the sauce should be for dipping. That is how you keep the crust crisp and your baking sheet clean.

Nutrition information is estimated.

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Pizza Stromboli

Why It Works

Pairs Well With

Recommended

Pepperoni Rolls

French Bread Pizza

Dip Pizza

Pepperoni Pizza Casserole

Storage Tips

Common Questions

What is the difference between stromboli and calzone?

How do I keep stromboli from getting soggy?

Can I use homemade pizza dough?

Do I bake it seam-side down?

Can I assemble stromboli ahead of time?

Pizza Stromboli

Ingredients

Stromboli

Garlic butter finish

For serving

Instructions