This Italian stromboli has been my go-to when I want something that tastes like a pizzeria special but comes together in under an hour. I first made this version on a busy weeknight when guests were arriving and I had only pantry meats and a can of refrigerated pizza dough on hand. The result was so comforting and crisp that it instantly earned a permanent spot in my rotation. The contrast of a golden, flaky exterior and the molten, cheesy center is what keeps everyone coming back for more.

I love this recipe for its balance of texture and flavor: the dough browns to a thin, crackly crust while the inside stays soft and layered with savory slices of pepperoni, salami, and ham. The garlic and Italian seasoning give it an aromatic lift without overpowering the meats and cheese. It’s the sort of dish that makes the kitchen smell like a warm bakery and the table feel instantly celebratory—perfect for casual family dinners, game nights, or a crowd-pleasing appetizer at parties on the moodcooks site.

Ingredients

• Refrigerated pizza dough (1 can): Use your favorite brand of ready-to-bake dough for consistent rise and texture. The canned dough provides a tender crumb and reliable stretch—Pillsbury or store-brand equivalents work well.
• Shredded mozzarella (1 cup): Choose a low-moisture shredded mozzarella for a gooey melt without excess water. Pre-shredded blends save time but a block, shredded by hand, melts creamier.
• Pepperoni (20 slices): Regular thin-sliced pepperoni adds spicy, cured flavor and crisp edges. Belt-brand or local deli pepperoni both perform well.
• Salami (10 slices): A mild or Genoa salami gives depth; slice thin so it layers evenly and heats through without making the center greasy.
• Deli ham (6 slices): Thin-sliced smoked or honey ham adds a sweet balance; choose meat from the deli counter for less sodium than packaged slices.
• Italian seasoning (1 teaspoon): A blend of oregano, basil, and thyme enhances the overall Italian profile—use dried herbs to keep flavor consistent.
• Garlic powder (1/2 teaspoon): Provides an even, non-burnt garlic background note; use granular garlic for a milder finish than fresh garlic.
• Melted butter (2 tablespoons): Brushed on the crust before baking for shine and a richer finish—clarified butter is optional for a crisper texture.
• Marinara sauce (1 cup): Warm, for serving on the side; choose a chunky or smooth sauce depending on personal preference, Rao’s or a good jarred sauce works fine.

Instructions

Preheat and prepare: Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. This temperature ensures the dough browns evenly while the interior heats through—preheating is essential for consistent crust color. Roll out the dough: On a lightly floured surface, roll the canned pizza dough into a roughly 10×14-inch rectangle. Aim for even thickness so the loaf bakes uniformly; if the dough resists, let it rest 5 minutes to relax the gluten and try again. Add the cheese: Evenly spread 1 cup shredded mozzarella across the dough, leaving a 1-inch border free. The border creates a seam to seal the filling and helps prevent leakage of melted cheese during baking. Layer the meats: Arrange the pepperoni, salami, and ham in overlapping layers on top of the cheese. Distribute the meats evenly so each slice contains a balanced amount. Overlap slightly to lock the fillings in place. Season: Sprinkle 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder over the meats. These dried seasonings add aromatic complexity without adding moisture, which keeps the crust crisp. Roll and seal: Starting on the long side, roll the dough into a tight log. Pinch and fold the seam and the ends to seal completely; a tight roll minimizes air pockets and promotes even heating. Brush and bake: Place the stromboli seam-side down on the prepared sheet and brush the top with 2 tablespoons melted butter. Bake at 400°F for 20–25 minutes until the crust is deep golden-brown and the cheese inside is bubbling. Rest and serve: Let the stromboli rest 5 minutes before slicing into 1-inch rounds. Serve warm with 1 cup of warmed marinara sauce on the side for dipping.

Storage Tips

To store, wrap the cooled log tightly in plastic wrap and place it in an airtight container in the refrigerator for up to 3 days. For longer storage, double-wrap in plastic and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. For reheating, preheat the oven to 350°F and heat slices for about 8–12 minutes until warmed through and the crust re-crisped. Avoid reheating many times—heat only the portion you plan to eat to preserve texture and flavor.

Ingredient Substitutions

Swap the pepperoni and salami for turkey pepperoni or thinly sliced roasted vegetables for a lighter option. Use provolone or fontina in place of mozzarella for a nuttier melt. If you need a gluten-free option, use a store-bought gluten-free pizza dough and adjust baking time slightly, as many gluten-free doughs brown faster. For a dairy-free version, choose a plant-based shredded cheese and brush the crust with olive oil rather than butter.

Serving Suggestions

Serve slices with warm marinara for dipping, a crisp arugula salad dressed in lemon and olive oil, and pickled vegetables to cut richness. For parties, arrange the slices on a wooden board with small bowls of mustard and roasted red peppers. This is equally at home as part of a casual dinner or a buffet-style spread where guests can help themselves. Garnish with a sprinkle of grated Parmesan and torn fresh basil before serving for a bright finish.

Cultural Background

The stromboli emerged in Italian-American cuisine—often attributed to immigrants in the northeastern United States who adapted filled breads into portable, shareable meals. It’s related to calzones and Italian meat pies but differs in its rolled, spiral form and the particular combination of cured meats commonly used in the U.S. Over decades, the stromboli became a party favorite, prized for its simplicity and the comforting familiarity of pizza flavors in a hand-held format.

Seasonal Adaptations

In summer, add charred bell peppers, grilled zucchini, or fresh basil for brightness. In autumn and winter, swap in roasted mushrooms and caramelized onions with smoked mozzarella for a deeper, heartier profile. For holiday entertaining, make several smaller logs with different fillings—one classic meat, one vegetarian, and one with holiday spiced salami for variety.

Meal Prep Tips

Assemble stromboli logs ahead of time and refrigerate on the baking sheet covered with plastic wrap for up to 24 hours before baking. For freezing, assemble and flash-freeze the rolled log on a baking sheet, then wrap and store in a freezer bag. Thaw overnight and bake as directed. Pre-slicing before freezing makes it easy to pull single portions for lunchboxes or quick dinners—reheat slices in a skillet with a lid to revive that fresh-baked texture.

Enjoy this stromboli warm from the oven with bubbly cheese and a crisp crust. It’s an approachable, delicious dish that makes people feel at home, whether it’s a weeknight supper or a snack for friends. Try different fillings, make it your own, and share the slices—memories are usually made around food like this.