Italian Stromboli Recipe (Easy Rolled Pizza with Pepperoni and Salami)

Sliced stromboli with melted cheese, cured meats, and red peppers, topped with sesame seeds and chopped parsley on a light surface.

Italian Stromboli Recipe (Easy Rolled Pizza with Pepperoni and Salami)

Stromboli is a rolled bread filled with layers of cured meats and cheese, baked until golden and sliced to reveal that signature spiral. Here, I use vibrant ingredients like pepperoni, prosciutto, and roasted red peppers to create a striking red interior, balanced with melted cheeses and a light garlic oil. It’s the kind of recipe that looks dramatic when sliced but is made with simple, reliable techniques.

Course Appetizer, Bread

Cuisine American, Italian

Keyword stromboli

Prep Time 25

Cook Time 27

Rising time 1 15

Total Time 2 7

Servings stromboli slices

Calories 527kcal

Author Julia

Ingredients

Dough

1 ⅓ cups warm water 320ml, (105–110°F)
2 ¼ teaspoons instant yeast 7g, 1 packet
1 tablespoon granulated sugar 13g
2 tablespoons olive oil 30ml
1 teaspoon fine salt
3 ½ cups all-purpose flour 455g

Garlic Oil

2 tablespoons olive oil
2 garlic cloves finely minced
½ teaspoon Italian seasoning

Filling

3 tablespoons thick marinara sauce
6 ounces pepperoni slices
8 slices deli provolone or deli mozzarella
¾ cup roasted red peppers drained and patted very dry
6 ounces salami or soppressata thinly sliced
1 cup mozzarella shredded
1 cup provolone shredded
2 tablespoons fresh parsley finely chopped

Egg Wash + Topping

1 large egg
1 tablespoon water
1 tablespoon sesame seeds

US Customary - Metric

Instructions

Make the dough: In a large bowl or the bowl of a stand mixer, whisk together warm water, yeast, and sugar. Let sit for 5 minutes until foamy.
Add olive oil, salt, and flour. Mix until a shaggy dough forms.
Knead for 8 minutes, either with a dough hook or by hand on a lightly floured surface, until the dough is smooth and elastic. Touch the dough with a clean, dry finger — it should feel soft and slightly tacky but not sticky. If needed, add flour 1 tablespoon at a time, but avoid adding too much extra flour.
Place the dough in a lightly oiled bowl, cover, and let rise at room temperature for 60–75 minutes, or until doubled in size.
Prepare the garlic oil: In a small pan, gently warm the olive oil, garlic, and Italian seasoning for about 1 minute, just until fragrant. Do not allow the garlic to brown. Set aside.
Preheat the oven to 400°F. Line a baking sheet with nonstick parchment paper.
Roll the dough: Punch down the risen dough and transfer to a lightly floured surface. Roll into a 10 × 14-inch rectangle, squaring off the edges with your hands.
Add the filling: Brush the dough lightly with the garlic oil, then spread the marinara in a very thin layer, leaving a 1-inch border along the sides and bottom and a 3-inch border at the top.
Layer the fillings evenly in this order: pepperoni, deli cheese, roasted red peppers, salami or soppressata, shredded mozzarella, and shredded provolone. Sprinkle fresh parsley evenly over the top.
Important: Keep all fillings within the borders and avoid overfilling.
Roll and shape: Whisk together the egg and water. Brush the exposed borders with egg wash. Starting from the long edge closest to you, roll the dough tightly into a log, tucking the ends inward as you roll.
Transfer to the prepared baking sheet, seam-side down. Pinch the ends firmly to seal.
Brush the top with egg wash and sprinkle with sesame seeds. Using a sharp knife, cut 3 small slits across the top. Let the stromboli rest for 10 minutes before baking.
Bake for 25–27 minutes, or until the crust is deep golden brown. If the top browns too quickly, loosely tent with foil. The internal temperature should reach 200°F in the center.
Remove from the oven and let the stromboli rest for 10–15 minutes before slicing.
Slice with a serrated knife, wiping the blade clean between cuts for the cleanest spiral. The cheese will still be soft and gooey, but the structure will hold for neat slices.

Notes

Pat the Roasted Red Peppers Dry. They hold a lot of moisture, and excess liquid can make the dough soggy or cause it to split as it bakes. Taking a minute to pat them dry helps maintain structure.
Don't Skip the Steam Vents. Cutting a few small slits in the top allows steam to escape as the stromboli bakes. Without these vents, steam builds up inside the roll, which can cause the crust to split, the filling to push out, or uneven baking.
Dough feel: Soft and slightly tacky is perfect. A too-dry dough bakes up dense; when in doubt, stop adding flour.
Cheese swaps: Fontina, Monterey Jack, or a shredded Italian blend all melt beautifully. I'd avoid fresh mozzarella here as it releases too much water, but you can use deli mozzarella (low-moisture, part skim).
Meat variations: All pepperoni, all salami, or add thin ham — use what you have on hand. You can also try capicola, prosciutto, or cooked and crumbled Italian sausage. Just make sure any raw meat is fully cooked and drained before it goes in.

Make-Ahead Tips

The dough can be made a day ahead. After kneading, cover and refrigerate overnight for a slow rise, then let it sit at room temperature for 30 to 45 minutes before rolling.
The garlic oil can be made up to 3 days ahead and stored in the fridge.
You can assemble the entire stromboli up to 8 hours ahead. Keep it covered on the baking sheet in the fridge, then egg wash, slit, and bake straight from cold, adding a few minutes to the bake time.
Slice meats, pat the peppers dry, and shred the cheeses the night before to make assembly a 10-minute job.

Storage Tips

Refrigerator: Store leftover stromboli tightly wrapped or in an airtight container in the refrigerator for up to 3 days.
Reheating: For best results, reheat in a 350°F oven for 8–10 minutes until warmed through. This helps restore the crispness of the crust. Avoid microwaving if possible, as it softens the exterior.
Freezer: The baked stromboli can be frozen for up to 2 months. Wrap tightly in foil and place in a freezer-safe container. Thaw overnight in the refrigerator before reheating.

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