There’s something uniquely satisfying about taking familiar ingredients and transforming them into something new and exciting. That’s exactly what we’re doing today with this incredible Italian Stromboli recipe. Forget your usual pizza night; we’re rolling all those wonderful flavours into a golden, crusty log of deliciousness. Imagine slicing into a warm, crisp crust to reveal layers of savoury Italian meats and gloriously melty cheese, all held together in a perfect spiral. It’s a visual treat and a delight to eat.

This Italian Stromboli has become a true staple in my kitchen. I’ve been making this for over 8 years, and it never disappoints. It bridges the gap between a casual pizza and a more substantial main course. It’s the kind of food that brings people together, whether you’re serving it up for a family dinner, slicing it into rounds for a party, or packing it for a picnic. The combination of salty prosciutto, spicy salami, and creamy provolone is just sublime, and the process of rolling it all together is surprisingly therapeutic.

What I adore most is the texture. You get the crisp, slightly chewy crust on the outside, then the soft, doughy interior that has soaked up just a little of the flavour from the fillings. It’s less messy than a slice of pizza but delivers all the same satisfaction. This recipe is for anyone who loves hearty, flavourful Italian food and wants to create something that feels a little bit special without spending hours in the kitchen.

Recipe Overview

This Italian Stromboli recipe creates a beautifully layered, savoury pizza roll. Expect a crisp, golden-brown crust encasing a warm, gooey centre of melted Provolone cheese, salty cured meats, and a hint of aromatic herbs. It’s a self-contained meal that slices beautifully. After testing this many times, I’ve found that letting it rest for a full 10 minutes after baking is crucial—it allows the cheese to set slightly, so you get clean, defined slices instead of a molten mess.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Servings: 4-6 people
• Difficulty: Easy

Why You’ll Love This Italian Stromboli

• Genuine Flavour: We’re using a classic combination of Genoa salami and prosciutto, which gives a wonderful salty and savoury depth. This is paired with Provolone cheese, which melts into a creamy, slightly tangy river through the layers, all seasoned with a touch of oregano and garlic.
• Ready in Under an Hour: From rolling out the dough to pulling a golden masterpiece from the oven, the whole process comes together in about 45 minutes, making it brilliant for a weeknight dinner.
• Flexible Recipe: The fillings are wonderfully adaptable. Don’t have prosciutto? Use capocollo. Prefer mozzarella? Swap it for the Provolone. You can even add a layer of pesto or some chopped olives for extra flavour.
• Great for Sharing: This works beautifully for a casual get-together with friends. Slice it up and serve with a dipping sauce, and watch it disappear. It’s also sturdy enough to pack for lunch the next day.
• Family Tested: My family absolutely adores this. My youngest calls it the “giant pizza sausage roll,” and it’s one of the few recipes that always gets compliments from everyone at the table.

Italian Stromboli

⏱️ 15 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this Italian Stromboli, using good quality ingredients makes all the difference. I recommend using a chilled, ready-to-roll pizza dough from the supermarket for convenience, but if you have a favourite homemade recipe, that works perfectly too. I always opt for deli-sliced Provolone as it has a fantastic melting quality without being too oily.

• 500g ready-made pizza dough, at room temperature
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 120g thinly sliced Genoa salami
• 100g thinly sliced prosciutto
• 250g thinly sliced Provolone cheese
• 50g grated Parmesan cheese
• 3 tbsp sun-dried tomato paste or passata
• A handful of fresh basil leaves (optional)
• 1 medium egg, beaten
• 1 tbsp sesame seeds or poppy seeds for topping (optional)

Sophia’s Tip: Ensure your pizza dough is at room temperature before you start. Cold dough is stiff and much harder to roll out thinly. I usually take it out of the fridge about 30 minutes before I plan to begin.

How to Make Italian Stromboli

The process is all about layering and rolling. We want to build the flavours methodically and then roll it all up into a neat, secure log that will bake to perfection. Don’t rush the rolling step – a tight roll is the key to a great-looking final result.

1. Preheat and Prepare the Dough: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. On a lightly floured surface, roll your pizza dough out into a large rectangle, roughly 30cm by 40cm.
2. Create the Flavour Base: Brush the dough with 1 tablespoon of olive oil, leaving a 2cm border around all the edges. Sprinkle the garlic powder and dried oregano evenly over the oiled surface.
3. Layer the Fillings: Spread the sun-dried tomato paste or passata thinly over the dough. Next, arrange the slices of Provolone cheese in an even layer. Follow this with the Genoa salami and then the prosciutto. Finally, scatter the grated Parmesan and fresh basil leaves, if using, over the top.
4. Roll the Stromboli: Starting from one of the long edges, tightly roll the dough into a log. What works best for me is to tuck in the short ends about halfway through the roll to completely encase the filling. This prevents any cheese from escaping during baking.
5. Seal and Transfer: Pinch the seam firmly to seal it shut. Carefully transfer the stromboli to your prepared baking tray, placing it seam-side down.
6. Prepare for Baking: Brush the entire surface of the log with the beaten egg. This will give it a beautiful, shiny, golden crust. Using a sharp knife, cut 3-4 shallow diagonal slits across the top to allow steam to escape. Sprinkle with sesame or poppy seeds if you like.
7. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when you tap it. The cheese should be bubbling out of the slits just a little.
8. Rest and Serve: Remove the Stromboli from the oven and let it rest on the baking tray for at least 10 minutes before slicing. This is a vital step! It allows the fillings to set, making it much easier to slice. Cut into thick slices and serve warm.

Tips From My Kitchen

• Dough Temperature is Key: Using room temperature dough makes it more pliable and prevents it from shrinking back as you roll. If it feels too elastic, cover it with a tea towel and let it rest for 10 minutes before trying again.
• The Dry Border Secret: I learned that leaving a clean, dry border around the edge of the dough is essential for getting a good seal. Any oil or filling on the border will prevent the seam from pinching together properly, which can lead to it bursting open in the oven.
• Make-Ahead Method: You can assemble the entire Stromboli, but don’t add the egg wash. Wrap it tightly in cling film and you can keep it in the fridge for up to 24 hours. When you’re ready, just unwrap, apply the egg wash, and bake as directed, adding a few extra minutes to the cooking time.
• Storing and Reheating: Leftovers are fantastic! Wrap slices in foil or place them in an airtight container in the fridge for up to 3 days. To reheat, I recommend placing them on a baking tray in an oven preheated to 180°C (160°C fan) for about 10 minutes. This crisps the crust back up beautifully.

Equipment You’ll Need

• Large baking tray
• Parchment paper
• Rolling pin
• Pastry brush
• Sharp knife
• Cutting board

Common Mistakes to Avoid

• Overfilling the Stromboli: It’s tempting to pack in as much filling as possible, but this is a common mistake. An overstuffed Stromboli will leak cheese all over your oven and the dough will struggle to cook through, resulting in a soggy bottom. Stick to the ingredient quantities for the best results.
• Using a Cold Oven: A hot oven is crucial for getting that initial “oven spring” that makes the crust light and crisp. Always make sure your oven is fully preheated to the correct temperature before the Stromboli goes in. A cooler oven will result in a pale, dense crust.
• Slicing Too Soon: I know it’s hard to wait when it smells so good, but slicing into it straight from the oven will cause the molten cheese and fillings to spill out. That 10-minute rest allows everything to settle, ensuring your slices are neat and hold their shape. For more information on why resting baked goods is important, check out this great guide on resting doughs and baked goods from Serious Eats.

Delicious Variations to Try

One of the best things about this Italian recipe is how easily you can adapt it. Feel free to experiment with your favourite flavour combinations. It’s a great way to use up leftover deli meats and cheeses.

• Spicy Version: Add a kick by swapping the Genoa salami for a spicy pepperoni or soppressata. You could also spread a thin layer of ‘nduja (a spicy, spreadable pork sausage) on the dough before adding the other ingredients.
• Vegetarian Option: Create a delicious veggie version by layering with roasted red peppers, grilled courgettes, baby spinach, and crumbled feta or ricotta cheese. A smear of green pesto on the base works wonderfully here.
• Different Protein: This recipe is fantastic with other meats. Try using shredded cooked chicken mixed with barbecue sauce and thinly sliced red onion for a smoky twist. If you enjoy chicken with a bit of a kick, my Bang Bang Chicken Thighs recipe might give you some flavour inspiration!

What to Serve With Italian Stromboli

While this Stromboli is a complete meal in itself, a few simple accompaniments can turn it into a fantastic spread. I like to keep the sides light to balance the richness of the main dish.

• Marinara Dipping Sauce: A simple, warm marinara or arrabbiata sauce for dipping is non-negotiable in my house. It adds a touch of acidity and moisture that complements the savoury fillings perfectly.
• A Simple Green Salad: A crisp salad of rocket, cherry tomatoes, and Parmesan shavings with a sharp lemon vinaigrette cuts through the richness of the cheese and meat beautifully.
• Wine Pairing: A light-bodied Italian red wine like a Chianti or a crisp white like a Pinot Grigio would be an excellent match. For a non-alcoholic option, a sparkling elderflower pressé is lovely.

Frequently Asked Questions

Italian Stromboli

A delicious roll of pizza dough packed with cured meats like salami and prosciutto, and melted Provolone cheese. Perfect as a hearty main course or a shareable appetizer.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 50 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 945

Ingredients Method Notes

Ingredients

  

• 500 g ready-made pizza dough at room temperature
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried oregano
• 120 g thinly sliced Genoa salami
• 100 g thinly sliced prosciutto
• 250 g thinly sliced Provolone cheese
• 50 g grated Parmesan cheese
• 3 tbsp sun-dried tomato paste or passata
• A handful of fresh basil leaves optional
• 1 medium egg beaten
• 1 tbsp sesame seeds or poppy seeds for topping optional

Method

 

1. Preheat and Prepare the Dough: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. On a lightly floured surface, roll your pizza dough out into a large rectangle, roughly 30cm by 40cm.
2. Create the Flavour Base: Brush the dough with 1 tablespoon of olive oil, leaving a 2cm border around all the edges. Sprinkle the garlic powder and dried oregano evenly over the oiled surface.
3. Layer the Fillings: Spread the sun-dried tomato paste or passata thinly over the dough. Next, arrange the slices of Provolone cheese in an even layer. Follow this with the Genoa salami and then the prosciutto. Finally, scatter the grated Parmesan and fresh basil leaves, if using, over the top.
4. Roll the Stromboli: Starting from one of the long edges, tightly roll the dough into a log. What works best for me is to tuck in the short ends about halfway through the roll to completely encase the filling. This prevents any cheese from escaping during baking.
5. Seal and Transfer: Pinch the seam firmly to seal it shut. Carefully transfer the stromboli to your prepared baking tray, placing it seam-side down.
6. Prepare for Baking: Brush the entire surface of the log with the beaten egg. This will give it a beautiful, shiny, golden crust. Using a sharp knife, cut 3-4 shallow diagonal slits across the top to allow steam to escape. Sprinkle with sesame or poppy seeds if you like.
7. Bake to Perfection: Bake in the preheated oven for 20-25 minutes, or until the crust is a deep golden brown and sounds hollow when you tap it. The cheese should be bubbling out of the slits just a little.
8. Rest and Serve: Remove the Stromboli from the oven and let it rest on the baking tray for at least 10 minutes before slicing. This is a vital step! It allows the fillings to set, making it much easier to slice. Cut into thick slices and serve warm.

Notes

Best served warm after resting. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven for best results.

I really hope you give this Italian Stromboli a try. It’s a recipe filled with warmth and flavour, perfect for sharing with people you love. If you’re looking for another comforting family meal, you might also enjoy my Cheeseburger Lasagna Recipe. I’d love to hear how you get on, so please leave a comment below and let me know if you made any delicious variations!

Happy cooking,
Sophia