Stromboli Pizza
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Our stromboli is a little different from the others on the internet. That’s because we’ve married our favorite pizza toppings with the concept of the rolled stromboli to make Stromboli Pizza.
If you’re in the mood for this type of recipe, you might also like our Cheese Calzones, Pizza Bread, or English Muffin Pizzas!
What is Stromboli?
Stromboli is a variation of traditional pizza where the dough is rolled or folded around a filling of various ingredients and then baked. It typically consists of a thin layer of dough topped with ingredients like cheese, meats, and vegetables. The dough is rolled or folded to enclose the filling and baked until golden and melty. It’s a portable and flavorful twist on pizza.
Ingredients Needed
Here are the main ingredients to grab at the store, but you can switch up the filling options to what you like. See more ideas below.
- Batch of whole wheat pizza dough (or 1 large pizza dough ball for a 16-inch pizza from a local pizzeria)
- Egg
- Store-bought or homemade pizza sauce
- Uncured pepperoni (sub: turkey pepperoni or deli ham slices)
- Ground Italian pork or turkey sausage, fully cooked, crumbled, and drained (sub: thinly sliced mushrooms and/or diced bell peppers)
- Shredded mozzarella shredded cheese
- Grated Parmesan cheese
- Italian seasoning
- Garlic powder
How to Make Stromboli Pizza
Take a look at how easy these steps are…
Prepare
Preheat the oven to 375°F. Cover one or two large baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.
Roll Out Dough
Divide the pizza dough in half. On a lightly floured surface, roll out one of the dough balls into a large rectangle, about 11×15 inches. Make sure a long edge is closest to you for easy rolling later. (Watch our video below to see how.)
Toppings
Spread 1/4 cup of pizza sauce over the dough, leaving a 1 1/2 inch border on the long side that’s away from you. Leave at least 1/2 inch border on all other sides. Over the sauce, evenly distribute half the pepperoni, half the sausage (about 1 cup), and 1 1/2 cups mozzarella cheese. Sprinkle 1 tablespoon grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon garlic powder over the top.
Roll Stromboli
Using a pastry brush, paint the short borders and the long border that’s farthest from you with egg wash. Starting with the long end that’s close to you, slowly roll up the dough into a cylinder, pulling in the edges along the way to seal. (Watch our video below to see how.)
Finish the Outside
Place the stromboli seam-side down on the prepared baking sheet. Using a pastry brush, brush the top and sides of the stromboli with egg wash. Optional: Sprinkle the top with a little Italian seasoning, garlic powder, and grated Parmesan cheese, to your preference. Cut 4 diagonal 1-inch slits across the top to allow steam to release.
Prep 2nd Stromboli
Repeat Steps 2-5 and place the second stromboli on the second baking sheet or freeze it for later using the instructions below.
Bake
Bake until golden brown, about 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Remove from the oven and let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)
Serve
Warm the remaining pizza sauce in a pot over medium-low heat or in the microwave (be sure to cover it to avoid splatters). Using a serrated knife, slice the stromboli into 1/2-inch slices and serve with ramekins of warm pizza sauce for dipping.
What to Serve with Pizza Stromboli
Complete this meal with some of these side dishes.
Can You Freeze Stromboli?
Yes, you can freeze stromboli. Frozen stromboli in the freezer means you’ve got a delicious, homemade dinner on hand for anytime. Here’s the best way to freeze stromboli from our tests:
Freeze For Later: Prep the stromboli(s) just up until it’s time to bake. Wrap the unbaked stromboli pizza in parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze.
Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours. Place it on a baking sheet on top of the parchment paper. Set out on the counter while preheating the oven to 375°F. Bake according to the recipe.
FAQs
Calzones are folded pizza dough pockets filled with ingredients and sealed at the edges, resulting in a softer texture. Strombolis, in contrast, are cylindrical or log-shaped turnovers made by rolling or layering dough with fillings, leaving the edges open or lightly sealed for a crispier crust.
Calzones are traditionally associated with Southern Italy and often feature ricotta cheese, while strombolis are said to have originated in the US, typically containing Italian deli meats like salami and pepperoni.
While the choice of toppings can vary based on personal preferences, here are some common toppings that can go inside a stromboli.
Italian Meats: Pepperoni, salami, ham, prosciutto, or cooked Italian sausage are popular choices. You can use a combination of these meats or choose your favorite.
Cheeses: Mozzarella cheese is commonly used in stromboli because it melts easily. But, you can also use Provolone, Cheddar, or a blend of Italian cheeses to add extra flavor and richness.
Vegetables: Try including thinly sliced bell peppers, onions, mushrooms, spinach, tomatoes, or olives. I find it’s best to saute or microwave the peppers and onions a little bit to soften them.
Herbs and Seasonings: Enhance the flavors by adding dried oregano, basil, garlic powder, crushed red pepper flakes, or a sprinkle of Italian seasoning. Or, include chopped fresh parsley, basil, or oregano.
Sauces and Spreads: To add moisture and enhance the taste, you can include pizza sauce, marinara sauce, pesto sauce, or even a layer of garlic butter on the dough before adding the toppings.
Just make sure you don’t overstuff it or everything will spill out.
Bake one stromboli on a sheet pan at 375°F for 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Note: the cook time may be longer when baking two at a time. Remove from the oven when golden brown on top. Let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)
Yes! Like our Simple Charcuterie Board, Bacon-Wrapped Dates, and Chicken Lettuce Wraps, stromboli will definitely impress your guests. Keeping the ingredients inside simple, like just pepperoni, or just peppers and mushrooms, will appeal to a large number of people. Be sure to serve with pizza sauce for dipping!
More Pizza-Inspired Recipes You’ll Love!
In conclusion, this stromboli pizza is a whole lot of fun and a little healthier than most. Using whole wheat pizza dough means you can enjoy a satisfying stromboli while still maintaining a wholesome approach to your meal–especially if you toss veggies into the filling.
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Stromboli Pizza
Our stromboli is a little different from the others on the internet. That’s because we’ve married our favorite pizza toppings with the concept of the rolled stromboli to make Stromboli Pizza. And it’s a whole lot of fun to make, dip, and eat!
Ingredients
- 1 batch of whole wheat pizza dough (or 1 large pizza dough ball for a 16-inch pizza from a local pizzeria)
- 1 egg
- 2 1/2 cups store-bought or homemade pizza sauce, divided
- 3–4 ounces uncured pepperoni (sub: turkey pepperoni or deli ham slices)
- 1 pound ground Italian pork or turkey sausage, fully cooked, crumbled, and drained (sub: 2 cups thinly sliced mushrooms and/or diced bell peppers)
- 3 cups shredded mozzarella shredded cheese
- 2 tablespoons grated Parmesan cheese, plus more for optional topping
- 1 teaspoon Italian seasoning, plus more for optional topping
- 1/4 teaspoon garlic powder, plus more for optional topping
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Instructions
- Prepare: Preheat the oven to 375°F. Cover one or two large baking sheets with parchment paper. In a small bowl, whisk together the egg and 1 tablespoon water. Set aside.
- Roll Out Dough: Divide the pizza dough in half. On a lightly floured surface, roll out one of the dough balls into a large rectangle, about 11×15 inches. Make sure a long edge is closest to you for easy rolling later. (Watch our video to see how.)
- Toppings: Spread 1/4 cup of pizza sauce over the dough, leaving a 1 1/2 inch border on the long side that’s away from you. Leave at least 1/2 inch border on all other sides. Over the sauce, evenly distribute half the pepperoni, half the sausage (about 1 cup), and 1 1/2 cups mozzarella cheese. Sprinkle 1 tablespoon grated Parmesan cheese, 1/4 teaspoon Italian seasoning, and 1/8 teaspoon garlic powder over the top.
- Roll Stromboli: Using a pastry brush, paint the short borders and long border that’s farthest from you with egg wash. Starting with the long end that’s close to you, slowly roll up the dough into a cylinder, pulling in the edges along the way to seal. (Watch our video to see how.)
- Finish the Outside: Place the stromboli seam-side down on the prepared baking sheet. Using a pastry brush, brush the top and sides of the stromboli with egg wash. Optional: Sprinkle the top with a little Italian seasoning, garlic powder, and grated Parmesan cheese, to your preference. Cut 4 diagonal 1-inch slits across the top to allow steam to release.
- Prep 2nd Stromboli: Repeat Steps 2-5 and place the second stromboli on the second baking sheet or freeze it for later using the instructions below.
- Cook: Bake until golden brown, about 25-30 minutes. If baking two at a time, rotate the pans halfway through baking. Remove from the oven and let stand for 10 minutes. (Note: Some of the cheese and grease may spill out. Just wipe up with a paper towel.)
- Serve: Warm the remaining pizza sauce in a pot over medium- low heat or in the microwave (be sure to cover it to avoid splatters). Using a serrated knife, slice the stromboli into 1/2-inch slices and serve with ramekins of warm pizza sauce for dipping.
Freeze For Later: Prep the stromboli(s) through Step 6. Wrap in the parchment paper (to use when baking later) and then tightly in a few layers of plastic wrap or foil, squeezing out any air. Freeze.
Prepare From Frozen: Thaw completely in the refrigerator for about 24 hours. Place them on separate baking sheets on top of the parchment paper. Set out on the counter while preheating the oven to 375°F. Follow steps 7-6.
Notes/Tips
Short Cut: Buy two large dough balls from your local pizzeria instead of making your own.
I made this yesterday and my super picky husband said it was tasty! I bought lumps of dough from Shakespeare’s, a local pizza place. With that shortcut, preparation and assembly were quick and easy. I bought two large servings that ended up making 4 Stromboli. Even with that increase in dough, I made it through assembly with only 1 lb of Italian sausage. I look forward to trying this recipe again with pizza toppings other than sausage and pepperoni!
Love to hear this Morgan. I love using dough from a local pizza place to speed the process for things like this. And my family is a big fan of the recipes that we can individualize a bit… less meat, more veggies, etc. depending on who will be eating. Thanks for leaving a review!
Love a recipe that you can customize!
I made this for a freezer meal swap group. They had trouble baking after thawing b/c the egg wash & dough were slimy. Dough stuck to foil or pan. Any advice to prevent this or prepare for?
Oh no! I haven’t made this recipe and frozen it in quite some time, so I appreciate the feedback. Our freezer club did make this, but I think it makes sense to update the recipe and do the egg wash after it’s thawed. I’m so sorry for the trouble! I do remember some members baking from frozen but it takes a really long time that way (and covering in foil), so I think thawing is still the way to go.
I love this idea! What do you wrap the Stromboli in before you put it in the freezer?
We wrapped ours tightly in plastic wraps and foil. It was really delicious! I need to make this again for my fam.
How many does this make?
I would say it serves 4-6 people, like a large pizza.
My kiddos love pesto on pasta or pizza. To up their veggie intake I often blend the pesto with a bag of spinach. It makes the pesto go further and mellows out the flavor a bit, too.
Thanks, Courtney. What a fabulous idea! I am going to try that with my pesto next time. I also throw pesto into our marinara sometimes to add more greens.
How do u make the crust?
This is a great whole wheat pizza crust recipe I use in my bread maker all the time. https://thrivinghomeblog.com/2013/02/whole-wheat-pizza-dough-a-bread-machine-recipe/ Or you can buy dough from a local pizza place.
If you are preparing this to freeze, do you prepare all the way to the cooking point and freeze stuffed dough? Or do you freeze a cooked one?
Freeze it with the stuffing in the dough, but do NOT bake. When ready to bake, this one takes a little forethought. Ideally, allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!
How do you cook this when it has been frozen?
Allow it to thaw in the fridge for 24-48 hours. Cook according to the directions but add extra time if still partially frozen in the middle. I would suggest keeping a close eye on it and then covering it in foil if the outside gets too brown. Hope that helps!