Stromboli Recipe with Pizza Dough: The Ultimate Italian-American Comfort Food
If you’ve ever craved something warm, cheesy, and packed with bold Italian flavors — but didn’t want to fuss with a whole pizza — let me introduce you to my all-time favorite: stromboli made with pizza dough. Think of it as pizza’s rolled-up, golden-brown cousin. It’s hearty, fun to make, and downright irresistible when it comes out of the oven bubbling and fragrant.
Over the years, I’ve experimented with countless variations of stromboli, from classic pepperoni and mozzarella to veggie-packed versions with roasted peppers and spinach. What I’ve learned is this: the secret lies in the pizza dough. Get that base right, and everything else falls deliciously into place.
Today, I’m going to walk you through my tried-and-true stromboli recipe with pizza dough, share some personal tricks, and give you plenty of ideas to customize it to your family’s taste. By the end, you’ll be ready to roll (literally) and bake your own golden stromboli masterpiece.
📝 Ingredients and Measurements
Here’s the lineup you’ll need. I’m giving you my base recipe, but feel free to swap in or out your favorite meats, cheeses, and veggies.
| Ingredient | Measurement |
|---|---|
| Pizza dough (homemade or store-bought) | 1 pound (450g) |
| Olive oil | 2 tbsp |
| Garlic powder | 1 tsp |
| Italian seasoning | 1 tsp |
| Marinara or pizza sauce | ½ cup + extra for dipping |
| Mozzarella cheese, shredded | 2 cups |
| Parmesan cheese, grated | ¼ cup |
| Pepperoni slices (or salami/ham) | 1 cup |
| Red bell pepper, thinly sliced (optional) | ½ cup |
| Baby spinach (optional) | 1 cup |
| Egg (for egg wash) | 1, beaten |
| Fresh basil leaves | For garnish (optional) |
👩🍳 Step-by-Step Instructions
Here’s where the magic happens. Stromboli may look fancy, but trust me, it’s way easier than you think.
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set it aside.
2. Roll Out the Dough
Lightly flour your surface and roll out the pizza dough into a large rectangle (about 12×14 inches). Don’t worry about perfection; rustic is beautiful here.
3. Sauce and Season
Spread the marinara or pizza sauce evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the garlic powder and Italian seasoning right into the sauce — this builds extra layers of flavor.
4. Add the Fillings
Layer on the shredded mozzarella cheese, pepperoni, Parmesan, and any optional veggies like spinach or peppers. Keep it balanced: too much filling will make rolling tricky, but don’t skimp on the cheese (that’s the soul of stromboli!).
5. Roll It Up
Starting from one of the long sides, carefully roll the dough into a log — like you’re making cinnamon rolls. Pinch the seam to seal it shut. Tuck the ends under to keep the cheese from oozing out while baking.
6. Egg Wash & Season
Place the stromboli seam-side down on your baking sheet. Brush it generously with beaten egg. Sprinkle a little Parmesan and Italian seasoning over the top for a golden, flavorful crust.
7. Bake to Perfection
Bake for 20–25 minutes, or until golden brown and bubbly. The aroma will drive you crazy — but resist cutting into it too soon.
8. Rest, Slice & Serve
Let the stromboli rest for 5 minutes before slicing. Serve with warm marinara sauce for dipping.
💡 Tips & Tricks for the Perfect Stromboli
- Don’t overload it. More fillings may sound tempting, but too much will make it soggy and hard to roll.
- Go beyond pepperoni. Try roasted veggies, leftover grilled chicken, or even sautéed mushrooms.
- Cheese matters. A blend of mozzarella and provolone makes it extra gooey and stretchy.
- Vent it if needed. For very cheesy stromboli, cut 2–3 small slits on top before baking to release steam.
- Freeze it! Stromboli freezes beautifully. Just wrap leftovers tightly and reheat in the oven for a quick meal.
❓ FAQ Section
Q: Can I make stromboli ahead of time?
Yes! Assemble it, cover tightly with plastic wrap, and refrigerate for up to 24 hours. Bake when ready.
Q: What’s the difference between stromboli and calzone?
Great question! Stromboli is rolled into a log and sliced, while calzone is folded like a half-moon pocket. Both are delicious, but stromboli is more shareable.
Q: Can I use store-bought pizza dough?
Absolutely. While I love making homemade dough, a good-quality store-bought version saves time and works beautifully.
Q: What dipping sauces pair best?
Marinara is classic, but you can also serve it with garlic butter, ranch, or even a spicy arrabbiata sauce.
Q: How do I reheat leftover stromboli?
Pop slices in the oven at 350°F for 10 minutes. Avoid the microwave if you can — it makes the crust rubbery.
❤️ Final Thoughts
There’s something deeply satisfying about pulling a homemade stromboli out of the oven. The golden crust, the melty cheese, the aroma of Italian spices — it’s comfort food at its finest.
Whether you’re making this for game night, a cozy family dinner, or just because you’re craving something indulgent, this stromboli recipe with pizza dough will hit the spot every single time.
Remember: stromboli is endlessly customizable. Once you master the rolling technique, you can fill it with anything your heart desires. Think BBQ chicken, Philly cheesesteak, roasted veggies, or even breakfast fillings like scrambled eggs and bacon.
So grab that pizza dough, raid your fridge for toppings, and let’s roll — your perfect stromboli awaits.
See Also: Spaghetti Pizza Recipe – Easy Leftover Pasta Pizza You’ll Love
Vinit Hirave is a passionate content writer for Pizzetteria Brunetti. A true pizza enthusiast, Vinit’s love for authentic flavors goes beyond the keyboard—he has hands-on experience working in a pizza shop, giving him a deep understanding of what makes a perfect slice. Through his writing, he shares stories, tips, and insights that reflect both his industry knowledge and his genuine affection for the art of pizza-making.
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