1. Can I make Italian Stromboli ahead of time?

Yes, Italian Stromboli is perfect for prepping in advance. You can assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking. When ready to cook, brush with the garlic butter mixture and bake as directed. You may need to add a few extra minutes to the baking time if it goes into the oven cold.

2. How do I keep my Italian Stromboli from getting soggy?

To prevent a soggy Italian Stromboli, avoid overloading it with too much cheese or moist ingredients. Pat deli meats dry if they seem wet, and leave a border around the dough edges. Baking on parchment paper and allowing the stromboli to cool slightly before slicing also helps maintain a crisp crust.

3. What is the difference between Italian Stromboli and a calzone?

Italian Stromboli is rolled into a log and sliced, creating visible layers of meat and cheese. A calzone is folded in half and sealed like a pocket. Stromboli typically includes multiple Italian cold cuts, while calzones often focus more heavily on ricotta and mozzarella cheese fillings.

4. Can I freeze Italian Stromboli?

Absolutely. You can freeze baked Italian Stromboli by allowing it to cool completely, then wrapping it tightly in plastic wrap and aluminum foil. Freeze for up to three months. Reheat in a 350°F oven until warmed through to restore the crispy texture. You can also freeze unbaked stromboli and bake directly from frozen, adding extra cooking time.

Italian Stromboli Easy Recipe – Classic

Name: Italian Stromboli Easy Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 tube (13.8 oz / 391 g) refrigerated pizza crust dough; 8 slices (about 4 oz / 113 g) deli ham; 10 slices (about 5 oz / 140 g) Genoa salami; 12 slices (about 4 oz / 113 g) sandwich pepperoni; 8 slices (about 6 oz / 170 g) provolone cheese or 1 1/2 cups (170 g) shredded mozzarella cheese; 2 tablespoons (28 g) unsalted butter, melted; 2 cloves garlic, minced; 2 teaspoons (2 g) fresh parsley, finely chopped; 3 tablespoons (15 g) grated Parmesan cheese

Description

Italian Stromboli is a crispy, golden rolled pizza dough filled with layers of deli ham, Genoa salami, pepperoni, and melted provolone or mozzarella cheese, brushed with garlic butter and baked to perfection. This easy 30-minute Italian classic is perfect for family dinners, parties, or game day snacks.

Ingredients

Scale

1 tube (13.8 oz / 391 g) refrigerated pizza crust dough
8 slices (about 4 oz / 113 g) deli ham
10 slices (about 5 oz / 140 g) Genoa salami
12 slices (about 4 oz / 113 g) sandwich pepperoni
8 slices (about 6 oz / 170 g) provolone cheese or 1 1/2 cups (170 g) shredded mozzarella cheese
2 tablespoons (28 g) unsalted butter, melted
2 cloves garlic, minced
2 teaspoons (2 g) fresh parsley, finely chopped
3 tablespoons (15 g) grated Parmesan cheese

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Instructions

Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
In a small bowl, mix the melted butter, minced garlic, chopped parsley, and grated Parmesan cheese. Set aside.
Roll out the refrigerated pizza dough on the prepared baking sheet into a large rectangle, about 10×14 inches.
Layer the ham evenly over the dough, leaving a 1-inch border around the edges. Add the Genoa salami and pepperoni on top, followed by the provolone or mozzarella cheese.
Starting from one long side, tightly roll the dough into a log shape. Tuck in the ends as you roll and pinch the seams to seal completely.
Place the stromboli seam-side down on the baking sheet. Brush the top generously with the prepared garlic butter mixture.
Bake for 15–20 minutes, or until the crust is golden brown and crisp.
Remove from the oven and allow to cool for 5–10 minutes before slicing and serving.

Notes

Do not overfill the stromboli to prevent splitting during baking.
Let the stromboli rest before slicing to keep the cheese from spilling out.
For extra crispiness, cut small slits on top before baking to release steam.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 350°F (175°C) for best texture.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: Italian-American

Nutrition

Serving Size: 1 slice (1/6 of stromboli)
Calories: 350 kcal
Sugar: 3 g
Sodium: 820 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 30 g
Fiber: 1 g
Protein: 18 g
Cholesterol: 45 mg