Homemade Italian Stromboli with Marinara Sauce

Golden, cheesy, and packed with flavor—this easy meat and cheese Stromboli is a crowd-pleaser!

✅ Ingredients:

For the Stromboli:

• 1 sheet of pizza dough or refrigerated crescent dough (store-bought or homemade)

• 6–8 slices of Italian deli meats (such as salami, pepperoni, ham, or capicola)

• 1–1½ cups of shredded mozzarella cheese (or provolone slices)

• 2 tablespoons of grated Parmesan cheese

• 1 teaspoon of Italian seasoning (or a mix of oregano, basil, garlic powder)

• 1 egg, beaten (for egg wash) – optional: substitute with olive oil

• All-purpose flour (for dusting surface)

For Serving:

• 1 cup of warm marinara sauce or pizza sauce

‍ Instructions:

1. Preheat the Oven

• Preheat your oven to 400°F (200°C) or follow the specific instructions if using store-bought dough.

• Line a baking sheet with parchment paper or lightly grease it.

2. Prepare the Dough

• Lightly flour your work surface and unroll or stretch the pizza dough into a large rectangle, about 10×14 inches.

• If the dough is sticky or too elastic, let it rest at room temperature for 5 minutes to make it easier to roll out.

3. Layer the Fillings

• Leave a 1-inch border around all edges to help with sealing.

• Start layering your deli meats evenly over the dough – you can slightly overlap the slices.

• Sprinkle or layer the mozzarella cheese (or use sliced provolone or a combo of cheeses).

• Add Parmesan cheese and Italian seasoning evenly over the top for extra flavor.

4. Roll It Up

• Starting from the long side, tightly roll up the dough like a jelly roll, pressing gently as you go to keep it firm.

• When finished, pinch the ends and the seam closed tightly so the fillings don’t spill out during baking.

• Place the rolled Stromboli seam-side down onto the prepared baking sheet.

5. Score the Dough

• Using a sharp knife, score 3–4 shallow diagonal slits across the top. This lets steam escape and prevents the dough from puffing unevenly.

6. Add a Glossy Finish

• Brush the top of the Stromboli with beaten egg for a shiny, golden crust.

• If you don’t want to use egg, a light brushing of olive oil also works well and gives a slightly more rustic look.

7. Bake

• Bake in the preheated oven for 20 to 25 minutes, or until the Stromboli is golden brown, crisp on the outside, and cooked through.

• If the top is browning too fast, you can tent it lightly with foil for the last few minutes.

8. Cool and Slice

• Let the Stromboli cool for 5–10 minutes before slicing. This allows the cheese to set slightly and prevents everything from spilling out.

• Slice into 1–2 inch portions using a serrated knife for cleaner cuts.

9. Serve

• Serve warm with a side of marinara or pizza sauce for dipping.

Tips & Variations:

• Add vegetables: Sautéed mushrooms, spinach, or roasted red peppers can be added for more variety.

• Spicy version: Add red pepper flakes or hot soppressata for extra heat.

• Make it ahead: Assemble the Stromboli up to a few hours in advance and refrigerate until ready to bake.

• Freezing: You can freeze unbaked Stromboli. Wrap tightly in plastic wrap and foil. When ready to bake, thaw in the fridge overnight and bake as instructed.

Storage & Reheating:

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.

• Reheat: Bake at 350°F for 10–12 minutes or reheat slices in the microwave for about 30–45 second