Learn how to make a delicious homemade stromboli from scratch homemade dough and helpful tips. This easy and versatile recipe is perfect for a family dinner or party appetizer. Stromboli is a rolled up version of a pizza with sauce (almost always red sauce), meat, cheese, and sometimes vegetables.
Easy Stromboli Made from Pizza Dough
This Stromboli Recipe includes an easy made from scratch pizza dough along with helpful hints on mastering the Stromboli and making this recipe epic. This scrumptious family favorite is loaded with pepperoni, ham and mozzarella but you can customize it to your liking.
Life just wouldn’t be the same without scrumptious recipes like this. What’s not love love about homemade dough filled with marinara, mozzarella, ham, and pepperoni? If you like this recipe try calzone, buffalo chicken pizza, Hawaiian pizza, and BBQ chicken pizza.
What You Need to Make Stromboli
For the pizza dough, you need active dry yeast, granulated sugar, salt, olive oil, and all purpose flour. For the stromboli, you need butter, dried basil, dried oregano, garlic powder, marinara or pizza sauce, ham, pepperoni, shredded mozzarella, and egg.
How to Make Stromboli
First prepare the pizza dough. Dissolve the yeast and sugar in water and wait about ten minutes. Mix salt, yeast mixture, olive oil and flour in a stand mixer with dough hook attached or in a large bowl with a wooden spoon. Add the flour 1/2 cup at a time until the dough pulls away from the side of the bowl. Turn on to floured surface and knead for about four minutes.
Coat a large ceramic or glass bowl with oil oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until double in size. On a lightly floured surface roll the dough out into about a 10×13 or 11×14 inch rectangle. Use the rolling pin to help move the dough to a parchment covered baking sheet. Melt the butter and add garlic powder, basil and oregano. Lightly brush the rolled out dough with the herb butter.
Spread the marinara over the dough leaving a 1-2 inch border all the way around. Then layer the ham, followed by the pepperoni, and the mozzarella. With the pizza crust turned lengthwise roll it up like you would cinnamon rolls. Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for about 25 minutes in a preheated oven.
How to Make Pizza Dough in Advance
Make pizza dough up to 3 days in advance. Just follow all the steps through including the 60 minute rise time. Then, tightly wrap the pizza dough with plastic wrap and store it in the coldest part of the refrigerator for up to three days. After three days it is still edible but the quality of the dough begins to degrade. To freeze double wrap and store for up to three weeks. Move frozen pizza dough to the refrigerator the day before use to thaw.
Recipe Tips
- Roll the pizza dough out a on surface lightly covered with flour. Move to baking sheet after rolled out.
- If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
- If pushed for time some grocery stores have ready made pizza dough. Call ahead to check.
- Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
- Place the stromboli on baking sheet seam side down.
Stromboli Recipe Variations
Please keep in mind that all meats should be cooked and veggies sauteed to remove extra moisture.
- Meat – pork sausage, chorizo, bacon, or salami
- Vegetables – mushrooms, spinach, olives, onion, bell pepper
- Cheese – provolone, Parmesan, Romano, Asiago, and fontina cheese
- Sauce – tomato, pizza, and alfredo
More Delicious Appetizer Recipes
Stromboli Recipe
Ingredients
Pizza Dough
- 1 .25 ounce package active dry yeast
- 1 teaspoon sugar
- 1 cup warm water
- 1/2 teaspoon salt
- 1 tablespoon olive oil
- 2 1/2-3 cups all purpose flour plus extra for rolling
Stromboli
- 3 tablespoons butter
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/4 cup marinara plus more for dipping
- 3 large thin slices sweet ham
- 3 ounces pepperoni
- 1 1/4 cups shredded mozzarella
- 1 egg beaten
Instructions
- In a small bowl, mix together yeast, sugar, and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active, small bubbles will form on the surface.
- In a large bowl, add the salt, yeast mixture, and olive oil. Begin adding flour, about 1/2 cup at a time, while stirring. Continue adding flour 1/2 cup at a time until the dough starts to pull from the sides.
- Knead the dough for 3-4 minutes on a well-floured surface.
- Coat a large ceramic or glass bowl with olive oil. Add the dough and cover the bowl with plastic wrap. Let it rise for about 60 minutes or until it doubles in size.
- On a lightly floured surface, roll the dough out into a 10×13 or 11×14-inch rectangle. Use the rolling pin to help move the dough to a parchment-covered baking sheet.
- Melt the butter and add garlic powder, basil, and oregano. Lightly brush the rolled-out dough with the herb butter.
- Preheat oven to 400 degrees.
- Spread the marinara over the dough, leaving a 1-2 inch border all the way around. Layer the ham, followed by the pepperoni, and the mozzarella. With the pizza crust turned lengthwise, roll it up like you would cinnamon rolls.
- Brush it with egg wash and a little more herb butter. Place it seam side down and cut slits in the top diagonally every 1-1 1/2 inches and bake for 25 minutes or until golden brown. Cool for 5 minutes on the baking sheet. Serve with extra marinara.
Video
Notes
- Roll the pizza dough out on surface lightly covered with flour. Move to baking sheet after rolled out.
- If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
- If pushed for time some grocery stores have ready made pizza dough. Call ahead to check.
- Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
- Place the Stromboli on cookie sheet seam side down.
- Make sure you brush the top with egg wash, herb butter and a sprinkle of mozzarella.
- Bake in center of preheated oven uncovered.
Nutrition
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Teckie
I’m not big on marinara sauce and pepperoni in my Stromboli, I prefer sweet Italian sausage with ham and mozzarella. My former in laws were Italian and they made them homemade, so good.
Beth Pierce
That combo is amazing as well. Stromboli is so yummy!
Joyce
Made this tonight. Delicious
Beth Pierce
Thanks Joyce! So glad that you liked it!
KARY COULTER
Delicious!
Beth Pierce
Thanks Kary! Glad that you liked it!
Betsy
Really good stromboli! This is so easy and delicious (and fun) I think I’ll make it for my next party!
Lauren Kelly
This was just as good as my grandmother’s stromboli! This is my kind of comfort food!
Toni Dash
I love how tasty this is! Such a delicious recipe!
Toni
This has really become a family favorite recipe. It’s perfect comfort food.
Beth
I love ‘Friday Night Pizza Night’ around my home! But I love even more finding new ways to jazz up pizza to wow my family, and this recipe with do the trick for sure! Thank you for sharing!
Lisalia
When sliced up it really looks quite fancy! I can’t believe how easy it was to make. And SO delicious. My family can’t wait to have it for dinner again!
Linda
Made this tonight. I use to make Stromboli but this recipe was wonderful. I did use dough from grocery store tonight. I will be making again.
Beth Pierce
Thanks so much Linda!! I love stromboli too!
Kristyn
Oh, my gosh, this is so good!! This is one of those crowd pleasing meals that can easily be adapted to anyone’s liking.
katerina @ diethood.com
YUM!! This stromboli looks incredibly delicious!!
Sara Welch
Served this for dinner last night and it has easily become a new family favorite dinner! Looking forward to enjoying leftovers tonight!
Luci's Morsels
This look unbelievably tasty and not too difficult. When I’ve made pizza dough in the past, I let it sit for about 45 minutes after it’s all mixed together. I’ll be interested to see how this technique works without having the wait out the rising time!
Beth Pierce
I hope you enjoy! Delicious! I love stromboli!
Mikayla
Love this recipe, especially that it’s entirely from scratch, homemade dough is the best for sure.
Beth Pierce
Yes indeed. It really is!
Jeannette
i LOVE stromboli but never had the guts to make it. This recipe looks easy enough! I am so glad I found one that sisn’t too complicated. Now if I could just perfect my tomato dipping sauce.
Beth Pierce
Thanks Jeanette! I hope you enjoy it as much as we do!
Tisha
It’s been a long time since I’ve had a stromboli!!! I have to make these!
Beth Pierce
Thanks! I hope you enjoy as much as we do!