This Stromboli recipe is simple to make and easy to customize to your taste. Come see how to make stromboli in this easy-to-follow recipe!
Every Friday evening is pizza night at my house. Sometimes I like to shake up pizza night by making something other than pizza with my fabulous homemade pizza dough recipe like pizza rolls, Buffalo chicken bread, pinwheels, pigs in a blanket, or this recipe.
What I LOVE about this stromboli recipe is that I can prepare almost all of the recipe up to 24 hours before baking. This means I have more time on my hands Friday night to play games or watch a movie with my kids instead of spending time making this entire recipe from start to finish.
How to prepare Stromboli ahead of time:
Prepare the recipe through step 10 below. Then, cover the strombolis with plastic wrap and refrigerate for up to 24 hours. Remove the plastic wrap and continue with the recipe at step 11 when you are ready to bake. Just note that you may need to add 5 minutes to the cooking time.
How to Make Stromboli:
It’s really very easy to make. Basically, you roll out your pizza dough, fill it with your favorite toppings, fold it up, seal the creases, and bake. That’s it!
Stromboli vs. Calzone:
Although the two may look alike, they are not. Stromboli more closely resembles a sub sandwich than a calzone. Calzones have a wet filling comprised of a mixture of mozzarella and ricotta cheese. They can be baked or fried, and they’re always served with sauce on the side.
Alternatively, stromboli is always baked and the sauce is either cooked inside or served on the side (my personal preference), or not at all. Lastly, the main difference is where each originated. Calzones originated in Naples, Italy during the 1700s and Stromboli originated in Philadelphia, Pennsylvania.
Feel free to fill yours with whatever fillings you’d like. Here are some of our favorites:
- Italian sausage and broccoli rabe
- Broccoli, black olives, and roasted red pepper
- Italian sausage and provolone cheese
- Cheddar cheese and deli ham or cooked bacon
- Cheddar cheese and broccoli
- If you are using homemade pizza dough for this recipe, them make sure you let the dough rise first before proceeding with the stromboli recipe below.
- This recipe can be halved to serve 4 people.
- To complete the meal I like to serve this with pasta salad or a green leafy salad.
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- 8 ounces thinly sliced deli pepperoni
- 2 pound pizza dough ball
- 1 Tablespoon olive oil separated
- 3 cups shredded whole milk mozzarella cheese about 12 ounces
- 1 cup grated Parmesan cheese finely grated (about 2 ounces)
- 1 large egg lightly beaten
- 1 Tablespoon water
- 1 1/2 teaspoons sesame seeds
RENDER EXCESS FAT FROM THE PEPPERONI:
- Line a microwave-safe plate with 2 sheets of paper towel. Place a few slices of pepperoni on top to cover the plate. Cook on HIGH in a microwave for 30 seconds. Move pepperoni to a clean plate and discard paper towel. Repeat the process until all of the pepperonis are cooked.
PREPARE OVEN AND BAKING SHEETS:
- Move the oven racks to the upper middle and lower middle positions. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper or silicone baking mats; set aside.
FILL AND PREP THE FOR BAKING:
- Lightly flour the counter and divide the dough ball into two 1-pound balls. Cover one dough ball with a clean kitchen towel while you fill and prep the other.
- Pat the pizza dough into a 12x10-inch rectangle. Brush the edges of the pizza dough with 1/2 tablespoon of olive oil.
- Sprinkle the dough with 1 1/2 cups of shredded mozzarella.
- Evenly distribute half of the pepperoni over the cheese.
- Sprinkle 1/2 cups of the Parmesan cheese over the pepperoni.
- Fold over 1 long side of the dough so that the edge meets in the center of the dough.
- Fold over the other long side of the dough and then pinch the seams shut.
- Place the stromboli on one of the prepared baking sheets, seam-side down.
- In a small bowl combine the egg and 1 tablespoon of water. Brush half of the egg mixture over the stromboli.
- Sprinkle the top with 3/4 teaspoon of sesame seeds, and place 5 deep slits into the top of the stromboli. Lightly spray a large piece of foil with nonstick cooking spray and cover the stromboli loosely with the foil. Repeat steps 4-12 with remaining dough ball and ingredients.
- Bake the Strombolis for 25 minutes, and then remove the foil and rotate the pans. Bake for an additional 25-30 minutes or until the crusts are golden.
- Transfer the strombolis to a wire rack to cool for 5 minutes, Cut each stromboli into 2-inch pieces and serve with pizza sauce for dipping.