A homemade Stromboli Pizza is very simple to make and can be enjoyed as a main meal, lunch, snack or finger food. It's also a great way to use up leftover cooked meats, cheese and antipasto ingredients. A traditional Stromboli uses meats and cheese but I've also included instructions on how to make a vegan or vegetarian stromboli which are just as delicious. This is a great recipe for feeding a crowd and it also freezes well. For a traditional pizza recipe, try my homemade pizza recipe or for a super quick bread recipe check out my flatbread, ready in just 10 minutes.
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Common Questions
Stromboli is Italian American and origiantes from Philadelpia. It's a rolled up pizza made with a soft pizza dough and filled with Italian cheeses and cooked meats or vegetables then baked and sliced.
There are differences between a calzone and stromboli. A calzone is a large turnover with fillings inside pizza dough that is sealed and baked. A Stromboli has the ingredients rolled in, like a cinnamon roll or burrito. A calzone typically uses ricotta cheese whilst a stromboli uses mozarella which has less moisture. Calzones never use a tomato sauce inside the dough whilst you can include the tomato sauce in a stromboli.
Recipe Tips
The dough. If you don't want to make as much stromboli as the recipe, it's best not to halve it. Just freeze the dough you don't need for another time, (see note below). You can also use store bought ready to roll pizza dough if you are pushed for time. When making pizza dough, you can't miss out the addition of 2 teaspoons of sugar. The sugar helps to activate the yeast.
Garlic Butter. If you are using a garlic butter rather than a tomato paste or a pesto, I recommend using an unsalted butter. This is because cheese is quite salty and it helps not to make the saltiness too overpowering.
Salami. If possible, buy your salami from a deli counter rather than pre-packaged. Pre-packaged ones can be a bit greasy and not nearly as flavoursome as ones that are freshly sliced.
Stromboli Pizza Fillings
There are endless choices when it comes to fillings you can use. The two most important things to remember are.
- Don't overfill with ingredients or it will be difficult to roll and the fillings will spill out.
- Don't use too many wet ingredients, particularly pizza sauce as this will make your dough soggy.
Meat Fillings. The meat must be cooked and the best meats are italian salami or cured meats such as prosciutto or pepperoni. You can also use deli meats such as ham, turkey, chicken or bacon. If you can, buy your meats from a deli rather than pre-packed from a supermarket. The difference in quality is really noticeable and will take your stromboli to another level.
Cheeses. Grated or shredded Mozarella cheese is the most common cheese to use. You could also try other good melting cheese such as gruyere, fontina, provolone or a nice creamy gorgonzola which has a stronger flavour. Don't be tempted to add more cheese than the recipe states as it will just ooze out of the sides. You need around 200g of cheese per stromboli.
Veggies/Herbs. Parsley, basil or italian seasoning are all great herbs to use. Mushrooms, red or yellow peppers, sauteed red onion or spinach all work well. You need to be able to roll your stromboli so make sure the vegetable chunks are not too big. You can also use antipasti ingredients such as olives and roasted peppers.
Sauce. Some people like to include a tomato pizza or marinara sauce whilst others use this for dipping once the stromboli is cooked. It's up to you, but just make sure not to use too much as it will make your dough soggy. I recommend using a tomato paste instead which is thicker. A garlic butter as a base is very easy and adds amazing flavour. You can also use pesto which brings lots of deep flavours but is thick enough not to make the dough soggy.
A Vegan or Vegetarian Stromboli
If you're after a vegan or vegetarian recipe for Stromboli, I've tried a few different options. In place of garlic butter, use a sun dried tomato paste or pesto. You need around 100g per stromboli. For the vegetables, use peppers, red onion, mushrooms, spinach or antipasti ingredients such as olives and roasted red peppers. It's tempting to overfill your stromboli when you're using vegetables as they are bulkier than just meat and cheese. Remember to leave a gap of around 3 inches at the top as the vegetables will move up when you roll it. Personally, I didn't include a vegan cheese and the sun dried tomato paste kept it moist. You can of course add in a vegan cheese if you like. You need around 200g of cheese per stromboli. Instead of egg to baste, just use a little water which will help you seal your pastry edges. Cook as per the instructions in the recipe card.
How to make Stromboli Pizza
Gather your ingredients together.
Making the Dough
You can make the pizza dough by hand or in a stand mixer. I usually mix it by hand in a bowl as it only takes a few minutes.
- Add the yeast and sugar to the warm water and mix together. Leave to stand for 5 minutes to activate the yeast.
- Place the flour in a bowl or stand mixer. Slowly add the water and mix together with a fork or with a dough hook or paddle. Mix together on a low speed for 2 minutes. You can also mix it by hand in a mixing bowl.
- Turn the dough out onto a clean surface. Put some flour on your hands and knead your dough together until it has a springy texture.
- Now place your dough in a bowl and cover it with a clean damp cloth. This stops your dough from drying out. Leave it to rise at room temperature for around 60 minutes. It should roughly double in size.
- Divide your dough mixture into two. Sprinkle some flour on your work surface and knead each one again for a few minutes to get rid of the air pockets. Roll out into two rectangle shapes to fit on your baking sheets roughly 10 x 16 inches / 25cm x 40cm. Place the dough on the lined baking sheets.
How to Assemble
Preheat the oven to 200°C / 400°F and line two baking tins with reusable silicone baking mats or baking parchment.
Melt your butter and add in the crushed garlic. Spread evenly over the two bases. Sprinkle the herbs on top.
- Add your toppings in an even layer, leaving a border of around 1 inch /2.5cm on the two short sides and one long side. On the other long side, leave a larger border of 3 inches / 7 cm. This is because when you roll the stromboli, the ingredients will be pushed out. Start with the meats and add the cheese on top. If you're making a veggie stromboli, add the vegetables in an even layer, then sprinkle the cheese over the top. You need roughly 200g or ½ lb of meat and cheese per stromboli.
- Mix the egg with the water and brush the edges of the dough with the egg wash, including the 3 inch gap at the top.
- Dust your hands with flour and carefully roll each piece longways, tucking in the edges as you go.
- Brush each stromboli with the egg wash. Cut 3 - 4 slits in each one to let the steam escape. Sprinkle with some fresh parsley or garlic granules (optional)
- Bake in the centre of the oven for 25 minutes. If you're cooking both at the same time, you may need to swap them over half way through cooking and possibly add another 2 -3 minutes to the cooking time.
- Remove from the oven and allow to cool for around 5 minutes. Slice them with a serrated knife into pieces about 1 inch thick.
How to Serve
Once cooked, you want to slice your stromboli into pieces at least one inch thick. Sprinkle some fresh parsley over the top and maybe some finely grated parmesan cheese. Serve it with a nice green salad and a tomato based dipping sauce. You can eat it hot or cold and it also makes great finger food for parties.
Let it cool slightly before cutting it and use a serrated knife to get nice neat edges.
Storage and Reheating
One of the best things about a Stromboli is that you can freeze it! It can be frozen uncooked or cooked, for up to 3 months, so makes a great standby.
Freezing Uncooked
Pizza dough can be frozen for up to 3 months. You can also prepare your stromboli and then freeze it before cooking. Roll up the stromboli, but don't put any slits in the pastry or glaze it. Wrap it up carefully so it doesn't get freezer burn. To defrost, place it in the fridge overnight. To cook, add a few slits to the pastry to let the steam escape and brush with egg or milk. It may take a few minutes longer to cook since it wil be going in to the oven at fridge temperature.
Freezing Cooked
You can also freeze stromboli once it has been cooked, making it a great standby and perfect if you want to prepare party appetizers in advance. Allow it to cool before freezing and wrap it in foil. Defrost at room temperature for one hour, then cover loosely with foil and reheat in the oven at 180C / 350F for 30 minutes. If your stromboli contains meat, make sure the meat is piping hot.
Storing in the fridge
Cooked stromboli can be stored in the fridge for 1 week.
📖 Recipe
Easy Stromboli Pizza Recipe
Ingredients
Pizza Dough
- 300 ml warm water
- 2 teaspoon or 7g of active dry yeast
- 2 teaspoon sugar
- 500 g strong bread or plain flour/all-purpose flour
Filling
- 40 g unsalted butter
- 2 garlic cloves, crushed
- 450 g thinly sliced meats
- 400 g grated or shredded mozarella cheese
- 2 tablespoon fresh parsley (optional)
Egg Wash
- 1 egg, beaten
- 1 tablespoon cold water
Instructions
- Add the yeast and sugar to the warm water and mix together. Leave to stand for 5 minutes.300 ml warm water, 2 teaspoon or 7g of active dry yeast, 2 teaspoon sugar
- Place the flour in a bowl or stand mixer. Slowly add the water and mix together with a fork or with a dough hook or paddle. Mix together on a low speed for 2 minutes. You can also mix it by hand in a mixing bowl.500 g strong bread or plain flour/all-purpose flour
- Turn the dough out onto a clean surface. Put some flour on your hands and knead your dough together until it has a springy texture.
- Now place your dough in a bowl and cover it with a clean damp cloth. This stops your dough from drying out. Leave it to rise at room temperature for around 60 minutes. It should roughly double in size.
- Preheat the oven to 200°C / 400°F and line two baking tins with reusable silicone baking mats or baking parchment.
- Divide your dough mixture into two. Sprinkle some flour on your work surface and knead each one again for a few minutes to get rid of the air pockets. Roll out into two rectangle shapes to fit on your baking sheets roughly 10 x 16 inches / 25cm x 40cm. Place the dough on the lined baking sheets.
The Fillings
- Melt your butter and add in the crushed garlic. Spread evenly over the two bases. Sprinkle the herbs on top.40 g unsalted butter, 2 garlic cloves, crushed, 2 tablespoon fresh parsley (optional)
- Add on your toppings in an even layer, leaving a border of around 1 inch /2.5cm on the two short sides and one long side. On the other long side, leave a larger border of 3 inches / 7 cm. This is because when you roll the stromboli, the ingredients will be pushed out. Start with the meats and add the cheese on top. If you're making a veggie stromboli, add the vegetables in an even layer, then sprinkle the cheese over the top. You need roughly 200g / ½ lb of meat and cheese per stromboli.450 g thinly sliced meats, 400 g grated or shredded mozarella cheese
- Mix the egg with the water and brush the edges of the dough with the egg wash, including the 3 inch gap at the top.1 egg, beaten, 1 tablespoon cold water
- Dust your hands with flour and carefully roll each piece longways, tucking in the edges as you go.
- Brush each stromboli with the egg wash. Cut 3 - 4 slits in each one to let the steam escape. Sprinkle with some fresh parsley or garlic granules (optional)
- Bake in the centre of the oven for 25 minutes. If you're cooking both at the same time, you will need to swap them over half way through cooking and possibly add another 2 -3 minutes to the cooking time.
- Remove from the oven and allow to cool for around 5 minutes. Slice them with a serrated knife into pieces about 1 inch thick.
Notes
Tips
The dough. If you don't want to make as much stromboli as the recipe, it's best not to halve it. Just freeze the dough you don't need for another time, (see note below). You can also use store bought ready to roll pizza dough. Garlic Butter. If you are using a garlic butter rather than a tomato paste or a pesto, I recommend using an unsalted butter. This is because cheese is quite salty and it helps not to make the saltiness too overpowering. Salami. If possible, buy your salami from a deli counter rather than pre-packaged. Pre-packaged ones can be a bit greasy and not as flavoursome as ones that are freshly sliced.Fillings
Meat Fillings. The meat must be cooked and the best meats are italian salami or cured meats such as prosciutto or pepperoni. You can also use deli meats such as ham, turkey, chicken or bacon. Cheeses. Grated Mozarella cheese is the most common cheese to use. You could also try other good melting cheese such as gruyere, fontina, provolone or a nice creamy gorgonzola which has a stronger flavour. Don't be tempted to add more cheese than the recipe states. You need around 200g of cheese per stromboli. Veggies/Herbs. Parsley, basil or Italian seasoning are all great herbs to use. Mushrooms, red or yellow peppers, sauteed red onion or spinach all work well. You need to be able to roll your stromboli so make sure the vegetable chunks are not too big. You can also use antipasti ingredients such as olives and roasted peppers. Sauce. Some people like to include a tomato pizza or marinara sauce whilst others use this for dipping once the stromboli is cooked. Make sure not to use too much as it will make your dough soggy. I recommend using a tomato paste instead which is thicker. A garlic butter as a base is easy and adds amazing flavour. You can also use pesto which brings lots of deep flavours but is thick enough not to make the dough soggy.A Vegan or Vegetarian Stromboli
In place of garlic butter, use a sun dried tomato paste or pesto. You need around 100g per stromboli. For the vegetables, use peppers, red onion, mushrooms, spinach or antipasti ingredients such as olives and roasted red peppers. It's tempting to overfill your stromboli when you're using vegetables as they are bulkier than just meat and cheese. Remember to leave a gap of around 3 inches at the top as the vegetables will move up when you roll it. Add in a vegan cheese if you like. You need around 200g of cheese per stromboli. Instead of egg to baste, just use a little water which will help you seal your pastry edges. Cook as per the instructions in the recipe card.Freezing Uncooked
Pizza dough can be frozen for up to 3 months. You can also prepare your stromboli and then freeze it before cooking. Roll up the stromboli, but don't put any slits in the pastry or glaze it. Wrap it up carefully so it doesn't get freezer burn. To defrost, place it in the fridge overnight. To cook, add a few slits to the pastry to let the steam escape and brush with egg or milk. It may take a few minutes longer to cook since it wil be going in to the oven at fridge temperature.Freezing Cooked
You can also freeze stromboli once it has been cooked, making it a great standby and perfect if you want to prepare party appetizers in advance. Allow to cool before freezing and wrap it in foil. Defrost it at room temperature for one hour, then cover loosely with foil and reheat in the oven at 180C / 350F for 30 minutes. If your stromboli contains meat, make sure the meat is piping hot.Storing in the fridge
Cooked stromboli can be stored in the fridge for 1 week.Nutrition per serving
The Nutritional Values are computer generated estimates based on industry standards and are provided as a helpful guide only.
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