Can I make Italian Stromboli ahead of time and refrigerate it before baking?

Yes, you can prepare the Stromboli in advance up to the point of baking. Shape and fill the dough, then place it on a baking sheet. Cover it tightly with plastic wrap and refrigerate. Bake it directly from the fridge when ready. This makes it convenient for planning meals and gatherings. The Stromboli tastes best fresh out of the oven, but leftovers reheat well in the microwave or oven.

Do I need to let the Stromboli dough rise again after filling?

No, after filling and rolling the Stromboli, a second rise is not necessary. The dough should have completed its initial rise before shaping. Baking immediately after filling helps maintain the bread’s structure and ensures the filling stays contained during baking.

What type of dough works best for Italian Stromboli?

A basic pizza dough or Italian bread dough with good elasticity is ideal for Stromboli. It should be soft yet sturdy enough to hold fillings without tearing. Many home cooks use simple recipes made with flour, yeast, water, olive oil, salt, and sugar. Using a tried-and-true pizza dough recipe guarantees a balanced texture between crust and filling.

How many servings does one Italian Stromboli typically provide?

One medium Stromboli can serve between 2 to 4 people, depending on appetite and whether it’s part of a larger meal. It’s often sliced into portions that work well as a main dish or shareable appetizer at gatherings.

Can I customize the filling inside my Italian Stromboli?

Absolutely, Stromboli fillings are highly customizable. Traditional fillings include various Italian meats like salami, ham, or pepperoni, along with cheeses such as mozzarella and provolone. You can also add vegetables like peppers, onions, or mushrooms. Adjust fillings based on taste preferences and dietary needs, but avoid overly wet ingredients to prevent sogginess.

Italian Stromboli Recipe With 5 Simple Ingredients

Name: Italian Stromboli Recipe: Easy Hot Stromboli with Just 5 Ingredients
Prep time: PT-493939H1M52S
Cook time: 25 min
Total time: 1 h 40 min
Cuisine: Italian
Ingredients: 1 refrigerated pizza crust (approximately 13 ounces) or 1 pound pizza dough (homemade or store-bought); 1 jar pizza sauce (about 1/4 to 2/3 cup depending on preference); 1/4 pound (about 115 grams) thinly sliced deli ham; 1/4 pound (about 115 grams) sliced deli salami; 1/4 pound (about 115 grams) sliced deli pepperoni; 3 cups (approximately 300 grams) grated mozzarella cheese; 1 cup shredded provolone cheese (optional); 1 teaspoon Italian seasoning; 2 tablespoons melted butter or 1 tablespoon beaten egg for brushing; Garlic powder (optional); Dried parsley (optional); Sesame seeds (optional); Additional optional ingredients: basil pesto, roasted red peppers, deli-style Spanish chorizo, arugula, chili flakes or Calabrian chili paste, marinara sauce for dipping

Ingredients

Scale

1 refrigerated pizza crust (approximately 13 ounces) or 1 pound pizza dough (homemade or store-bought)
1 jar pizza sauce (about 1/4 to 2/3 cup depending on preference)
1/4 pound (about 115 grams) thinly sliced deli ham
1/4 pound (about 115 grams) sliced deli salami
1/4 pound (about 115 grams) sliced deli pepperoni
3 cups (approximately 300 grams) grated mozzarella cheese
1 cup shredded provolone cheese (optional)
1 teaspoon Italian seasoning
2 tablespoons melted butter or 1 tablespoon beaten egg for brushing
Garlic powder (optional)
Dried parsley (optional)
Sesame seeds (optional)
Additional optional ingredients: basil pesto, roasted red peppers, deli-style Spanish chorizo, arugula, chili flakes or Calabrian chili paste, marinara sauce for dipping

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Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Roll out the pizza dough onto the baking sheet to a rectangle size of roughly 8×13 to 9×13 inches.
3. Spread 1/4 to 2/3 cup of pizza sauce evenly over the dough, leaving a border around the edges.
4. Layer the deli meats starting with ham, then add mozzarella, followed by salami, pepperoni, and more cheese. Sprinkle Italian seasoning and optional chili flakes.
5. Carefully roll the dough from one end to the other, tucking in the sides. Pinch and seal the edges tightly.
6. Brush the top with melted butter or beaten egg and sprinkle with garlic powder, dried parsley, and sesame seeds if desired. Cut slits on top to allow steam to escape.
7. Bake for 20 to 25 minutes until the crust is golden and crispy. Let it rest for 5 minutes before slicing.
8. Serve warm with additional pizza or marinara sauce for dipping.

Last Step:

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Notes

🧀 Use deli counter meats for fresh flavor and better texture.
🔪 Let the stromboli rest before slicing to keep cheese and fillings intact.
📄 Parchment paper is great for handling and cleanup, preventing sticking.

Author: Brandi Oshea
Prep Time: 15 minutes
Dough Rest: Up to 1 hour
Cook Time: 25 minutes
Category: Main Course
Method: Baking
Cuisine: Italian
Diet: Non-Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 300
Sugar: 3g
Sodium: 900mg
Fat: 15g
Saturated Fat: 7g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 29g
Fiber: 1g
Protein: 16g
Cholesterol: 60mg