A Stromboli Sandwich is the rolled-up cousin of the calzone, and honestly it might be the better one. Instead of folding dough over a scoop of filling, you layer deli meats and cheese across a rectangle of dough, roll it up tight like a jelly roll, and bake it until the crust is burnished and the inside is molten. Slice it into thick rounds and you have a hand-held sandwich that eats like a pizza and travels like a sub.
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The name comes from the Italian island of Stromboli, though the dish itself was born in American Italian-American kitchens in the 1950s. The rules are simple: use dough that is not too wet, keep the fillings dry, and seal the seam well or your cheese will make a break for it across the baking sheet.
This version uses a quick store-bought pizza dough shortcut, a garlic-herb oil brush, and a triple-cheese blend that melts into ribbons. It is the kind of recipe that looks like you fussed for hours when really it came together in under an hour.
Why You'll Love This Recipe
About the Ingredients
1 lb (454g) store-bought pizza dough, at room temperature
Look for a dough ball sold in the refrigerated deli case or bakery section. Let it sit on the counter 30 minutes before rolling, or it will snap back and fight you. A 13.8-oz tube of refrigerated pizza crust works as a substitute in a pinch.
2 tbsp (30ml) olive oil
Use regular or light olive oil here, not a pricey finishing oil, since it is going into a hot oven. Melted butter is a fine swap if you want a richer, more golden crust.
2 cloves garlic, finely grated
A microplane gives you garlic paste that spreads evenly instead of leaving chunks. Jarred minced garlic works but use 1 tsp and pat it dry so it does not steam the dough.
1 tsp dried Italian seasoning
Crush it between your palms before sprinkling to wake up the oils. If you only have dried oregano, use 1/2 tsp oregano plus 1/2 tsp dried basil.
6 oz (170g) thinly sliced deli salami
Ask the deli counter to slice it thin so it drapes rather than clumps. Pepperoni or soppressata are great substitutes if you want more heat.
6 oz (170g) thinly sliced deli ham
Honey ham or Black Forest both work. Pat the slices dry with paper towels first, because wet deli meat is the number one cause of a soggy stromboli.
8 oz (227g) low-moisture mozzarella, shredded
Low-moisture is key; fresh mozzarella releases too much water and will leak. A shredded Italian blend with provolone also melts beautifully.
1/2 cup (50g) grated Parmesan or Pecorino Romano
Grate it fresh off the block for the sharpest flavor and best melt. Pre-shredded Parmesan has anti-caking starch that can turn grainy in the oven.
1/2 cup (120ml) marinara or pizza sauce, plus more for dipping
Use a thick, low-sugar sauce so it does not weep during baking. If your sauce is watery, simmer it 5 minutes to reduce before spreading.
1 large egg, beaten with 1 tbsp water
This egg wash is the glue that seals the seam and gives the crust its glossy brown shine. Skip it and the roll can pop open in the oven.
1 tsp flaky sea salt and 1/2 tsp cracked black pepper
Sprinkle over the egg wash right before baking for a bakery-style finish. Kosher salt works, but flaky salt gives better crunch and less sodium punch.
Tips & Tricks
Do Not Overfill
Keep fillings in a single even layer with a 1-inch border, or the dough will burst and the cheese will run out.
Dry Your Fillings
Blot the deli meat and drain the mozzarella well; excess moisture is what makes the bottom of the stromboli soggy.
Seal and Vent
Press the seam firmly and cut three small slits on top so steam escapes instead of blowing the roll open.
Rest Before Slicing
Let the baked stromboli sit 5 to 10 minutes so the cheese sets, otherwise your slices will slide apart.
Pro Tips
Step-by-Step Instructions
1. Heat the Oven and Pan
Preheat the oven to 400F (204C) and place a rimmed baking sheet or pizza stone on the middle rack to heat for at least 10 minutes. A hot surface sets the bottom crust fast so it does not go soggy under the filling.
2. Make the Garlic Oil
Stir together the olive oil, grated garlic, and Italian seasoning in a small bowl. Let it sit 5 minutes so the garlic flavor blooms into the oil.
3. Roll Out the Dough
Lightly flour your counter and roll the dough into a 16 by 12-inch rectangle, about 1/4 inch thick. If it springs back, cover it and rest 5 minutes, then finish rolling.
4. Layer the Fillings
Brush the dough with the garlic oil, leaving a 1-inch border. Spread the marinara over the oil, then layer salami, ham, mozzarella, and Parmesan in even layers, finishing with a light sprinkle of Parmesan.
5. Roll and Seal
Starting from the long side, roll the dough into a tight log and pinch the seam firmly closed. Fold the two short ends under and pinch them shut so nothing leaks out.
6. Brush and Vent
Transfer the roll seam-side down to the hot baking sheet. Brush all over with the egg wash, then cut three 1-inch slits across the top and sprinkle with flaky salt and pepper.
7. Bake Until Golden
Bake 30 to 35 minutes at 400F (204C) until the crust is deep golden brown and the center reaches 200F (93C). If the top browns too fast, tent it loosely with foil after 20 minutes.
8. Rest and Slice
Let the stromboli rest on the pan 5 to 10 minutes, then slice into 1-inch rounds with a serrated knife. Serve warm with extra marinara for dipping.
Delicious Variations
Spicy Stromboli
Swap the ham for hot capicola and add 1/4 tsp red pepper flakes to the garlic oil.
Veggie Stromboli
Replace the meats with roasted red peppers, sauteed mushrooms, and spinach, squeezing all vegetables dry first.
Philly Cheesesteak Stromboli
Use thinly sliced roast beef, sauteed onions and peppers, and provolone instead of mozzarella.
How to Store Stromboli Sandwich
Refrigerator
Wrap cooled slices tightly in foil or place in an airtight container and refrigerate up to 4 days.
Freezer
Wrap the whole baked stromboli or individual slices in plastic wrap, then foil, and freeze up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a 350F (177C) oven for 10 to 12 minutes, or in an air fryer at 350F (177C) for 5 minutes, until the crust re-crisps and the cheese melts.
Frequently Asked Questions
Q: What is the difference between a stromboli and a calzone?
A stromboli is rolled into a log and sliced into rounds, while a calzone is folded into a half-moon pocket and usually served whole. Stromboli also traditionally contains both meat and cheese layered flat, whereas calzones are often filled with ricotta.
Q: Can I make stromboli ahead of time?
Yes, you can assemble the whole roll up to 24 hours ahead and keep it covered in the fridge. Let it sit at room temperature 20 minutes before baking, and add 3 to 5 minutes to the bake time since it starts cold.
Q: Why did my stromboli get soggy on the bottom?
Wet fillings and a cold pan are the usual culprits, so blot your deli meat, use low-moisture mozzarella, and preheat the baking sheet. A light dusting of cornmeal or Parmesan under the dough also creates a moisture barrier.
Q: What temperature should stromboli be cooked to?
The center should reach 200F (93C) on an instant-read thermometer, which means the dough is cooked through and the cheese is fully melted. If it reads lower, bake 3 to 5 more minutes and check again.
Q: Can I use crescent roll dough instead of pizza dough?
Yes, two cans of crescent roll dough pressed together work as a quick substitute, though the texture will be flakier and more buttery. Reduce the bake time to 22 to 26 minutes at 375F (190C) and watch it closely.
Roll one up this week and watch it disappear before it even cools. If you make it, snap a photo of those cheesy spirals and let me know which variation you tried in the comments.
Stromboli Sandwich
This Stromboli Sandwich wraps salami, ham, and three cheeses in golden pizza dough for an easy, crowd-pleasing Italian dinner bake.
🧂 Ingredients
- 1 lb (454g) store-bought pizza dough, at room temperature
- 2 tbsp (30ml) olive oil
- 2 cloves garlic, finely grated
- 1 tsp dried Italian seasoning
- 6 oz (170g) thinly sliced deli salami
- 6 oz (170g) thinly sliced deli ham
- 8 oz (227g) low-moisture mozzarella, shredded
- 1/2 cup (50g) grated Parmesan or Pecorino Romano
- 1/2 cup (120ml) marinara or pizza sauce, plus more for dipping
- 1 large egg, beaten with 1 tbsp water
- 1 tsp flaky sea salt and 1/2 tsp cracked black pepper
📋 Instructions
- 1Heat the Oven and Pan — Preheat the oven to 400F (204C) and place a rimmed baking sheet or pizza stone on the middle rack to heat for at least 10 minutes. A hot surface sets the bottom crust fast so it does not go soggy under the filling.
- 2Make the Garlic Oil — Stir together the olive oil, grated garlic, and Italian seasoning in a small bowl. Let it sit 5 minutes so the garlic flavor blooms into the oil.
- 3Roll Out the Dough — Lightly flour your counter and roll the dough into a 16 by 12-inch rectangle, about 1/4 inch thick. If it springs back, cover it and rest 5 minutes, then finish rolling.
- 4Layer the Fillings — Brush the dough with the garlic oil, leaving a 1-inch border. Spread the marinara over the oil, then layer salami, ham, mozzarella, and Parmesan in even layers, finishing with a light sprinkle of Parmesan.
- 5Roll and Seal — Starting from the long side, roll the dough into a tight log and pinch the seam firmly closed. Fold the two short ends under and pinch them shut so nothing leaks out.
- 6Brush and Vent — Transfer the roll seam-side down to the hot baking sheet. Brush all over with the egg wash, then cut three 1-inch slits across the top and sprinkle with flaky salt and pepper.
- 7Bake Until Golden — Bake 30 to 35 minutes at 400F (204C) until the crust is deep golden brown and the center reaches 200F (93C). If the top browns too fast, tent it loosely with foil after 20 minutes.
- 8Rest and Slice — Let the stromboli rest on the pan 5 to 10 minutes, then slice into 1-inch rounds with a serrated knife. Serve warm with extra marinara for dipping.
