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Golden brown Italian stromboli slices displaying spiral layers of meat and cheese.

Easy Italian Stromboli Recipe

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Aliana Recipes
Golden, crispy dough wrapped around layers of savory meats and melted cheese creates an inviting aroma in the kitchen. This hearty **Italian stromboli** feels like a warm hug on a busy weeknight.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings:6 people
Course:Dinner
Cuisine:American, Italian
Calories:580kcal
Cost:$15
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ½ lb pizza dough, store-bought or homemade Bring to room temperature
  • 2 tablespoon olive oil Optional for garlic wash
  • 3 cloves garlic, minced Optional for flavor
  • ¼ lb salami, sliced Thinly sliced
  • 6-8 slices capicola Adds spicy depth
  • ¼ lb pepperoni Classic flavor
  • 6-8 slices provolone cheese Mild melting cheese
  • 1 cup mozzarella cheese, shredded Low moisture works best
  • 1 teaspoon pizza seasoning Or Italian seasoning
  • 3 tablespoon fresh parsley, minced Adds freshness
  • 1 large egg, beaten For egg wash
  • 1 tablespoon water Mix with egg
  • fresh grated parmesan cheese For topping
  • 3 cups marinara sauce For dipping

Equipment

  • 1 Rimmed baking sheet Holds the roll
  • 1 Parchment paper Prevents sticking
  • 1 Rolling Pin For shaping dough
  • 1 Pastry brush For egg wash
  • 1 Sharp knife For slicing vents

Method
 

  1. Preheat the oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper to prevent sticking.
  2. Heat the olive oil in a small skillet and toss in the minced garlic until fragrant, then let it cool slightly.
  3. Roll the pizza dough on a lightly floured surface into a large rectangle (approx 10x16 inches) to create an even base.
  4. Brush the dough surface with the cooled garlic oil for an extra layer of savory flavor.
  5. Layer the largest meat first, leaving a 1-inch border on the sides and a 3-inch border at the top for rolling.
  6. Add the provolone slices, half the pizza seasoning, and a sprinkle of parsley for aromatics.
  7. Layer the capicola and pepperoni, then top with shredded mozzarella and the remaining seasoning.
  8. Whisk the egg with water and brush it along the borders of the dough to act as a glue.
  9. Roll the dough tightly from the bottom up like a jelly roll, tucking in the sides as you go to seal the filling inside.
  10. Place seam-side down on the baking sheet, brush with egg wash, and sprinkle with salt, parmesan, and parsley.
  11. Cut 4 small slits in the top for steam to escape and bake for 20–25 minutes until deep golden brown.

Nutrition

Serving: 250gCalories: 580kcalCarbohydrates: 48gProtein: 28gFat: 32gSaturated Fat: 12gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gCholesterol: 85mgSodium: 1450mgPotassium: 320mgFiber: 2gSugar: 4gVitamin A: 350IUVitamin C: 6mgCalcium: 300mgIron: 3mg

Notes

Allow the roll to rest for 5 minutes after baking; this helps the cheese set so slices stay neat. Store leftovers in foil for an easy lunch the next day.