There’s something about pulling golden, bubbling dough from the oven that makes the whole house feel like an Italian trattoria. Cheesy Italian Stromboli is that rolled pizza dreamstretchy mozzarella, savory meats, and herbs all tucked inside tender dough that bakes up crisp and irresistible.
I started testing variations back in 2019 after a trip through Philly left me craving that perfect fold-and-bake comfort. The trick I discovered? Brushing garlic butter on the dough before rollingit creates little pockets of flavor that seep into every bite. After a dozen test runs with different cheeses and fillings, this version finally nailed that balance of gooey center and golden crust.
PrintCheesy Italian Stromboli Recipe Easy Homemade and Delicious
Discover a simple and tasty homemade stromboli recipe packed with cheese and Italian meats. This easy Italian stromboli combines classic flavors into a delicious italian rolled pizza perfect for any meal. Enjoy stromboli with cheese that’s crispy and gooey every time.
- Cook Time: 20–25 minutes
- Total Time: 0 hours
- Method: Baked
Ingredients
- Pizza Dough (store-bought or homemade): 1 lb (450g)
- Mozzarella Cheese shredded: 1 1/2 cups (150g)
- Provolone Cheese slices: 6–8 slices
- Italian Ham or Salami: 1 cup (150g) thinly sliced
- Pepperoni: 1/2 cup (75g) thinly sliced
- Italian Seasoning: 1 tsp
- Garlic Powder: 1/2 tsp
- Butter melted: 2 tbsp (30g)
- Fresh Parsley chopped (optional garnish)
Instructions
- Heat the oven to 400°F 200°C and prepare a baking tray lined with parchment paper.
- Flatten the pizza dough into a 12 inch by 14 inch rectangle on a surface dusted lightly with flour.
- Layer provolone cheese first, then add Italian ham or salami, pepperoni, and top with shredded mozzarella, leaving a gap of 1 inch around the edges.
- Roll the dough tightly starting from one long edge like a jelly roll and seal the edges by pinching them together. Set it seam-side down on the baking sheet.
- Spread melted butter over the surface, then evenly sprinkle garlic powder and Italian seasoning on top. Cut small diagonal slits on the top to allow steam to escape during baking.
- Bake in the oven for 20 to 25 minutes until the crust turns golden brown and the cheese is bubbling.
- Cool the stromboli for about 5 to 10 minutes before slicing.
- Garnish with fresh parsley and serve with marinara sauce for dipping.
Notes
- For crisp tops, broil 2–3 minutes at the end
Nutrition
- Calories: 400 kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
Why You’ll Love This Cheesy Italian Stromboli
This Cheesy Italian Stromboli delivers everything you crave in one golden package: stretchy mozzarella, savory Italian meats, and a buttery crust that crackles when you slice through it. It’s like all the best parts of pizza night, but rolled into something that feels a little more speciala little more dinner-party-worthy, even on a Tuesday.
What makes it truly lovable? It’s endlessly adaptable. Use whatever deli meats you have on hand, swap cheeses based on what’s in your fridge, and you’ll still get that satisfying pull of melted cheese and herb-kissed dough. Plus, it slices beautifully for serving a crowd or packing into lunchboxes the next day.
- Beginner-friendly: Store-bought pizza dough makes this a breezeno mixer or rising time required.
- Customizable: Add your favorites or use up what you’ve got.
- Crowd-pleaser: Kids and adults alike go back for seconds.
Key Ingredients That Make It Shine
The magic here lies in layering flavors and textures. Start with pizza doughhomemade or store-bought both work beautifully. I’ve tested this dozens of times with refrigerated dough from the grocery store, and it bakes up just as golden and tender as anything from scratch.
Your cheese blend is the heart of the filling. Mozzarella gives you that iconic stretch, while provolone adds a sharper, slightly tangy backbone. For the meats, Italian ham or salami brings savory depth, and pepperoni delivers a hint of spice and those crispy edges we all love.
The finishing touchesmelted butter, garlic powder, and Italian seasoningtransform the crust into something bakery-worthy. Don’t skip brushing that butter on top; it’s what creates those glossy, golden ridges.
How to Roll and Seal Like a Pro
Rolling your stromboli tightly is the secret to keeping all that cheesy goodness inside. Once you’ve layered your fillings, start from one long edge and roll firmly but gentlythink of rolling a yoga mat, not a burrito. Pinch the seam and ends well to seal, then flip it seam-side down on your baking sheet.
Pro Tip: Those diagonal slits you cut on top aren’t just decorativethey let steam escape so your dough bakes evenly and doesn’t get soggy. I usually make 4–5 shallow cuts across the top with a sharp knife.
Step-by-Step Assembly at a Glance
| Step | What to Do | Time |
|---|---|---|
| 1. Preheat & Prep | Preheat oven to 400°F, line baking sheet, roll dough into rectangle | 5 min |
| 2. Layer Filling | Add provolone, ham/salami, pepperoni, mozzarella (leave 1-inch border) | 3 min |
| 3. Roll & Seal | Roll tightly from long side, pinch edges, place seam-side down | 2 min |
| 4. Brush & Season | Brush with melted butter, sprinkle garlic powder & Italian seasoning, cut slits | 2 min |
| 5. Bake | Bake 20–25 minutes until golden and bubbling | 25 min |
| 6. Cool & Slice | Let cool 5–10 minutes, garnish with parsley, slice and serve | 10 min |
Simple Swaps and Tweaks
One of my favorite things about this recipe is how forgiving it is. Out of provolone? Try cheddar or fontina. Prefer turkey over salami? Go for it. You can even sneak in some sliced bell peppers or mushrooms if you want a veggie boostjust pat them dry first so they don’t make the dough soggy.
| Ingredient | Easy Swap |
|---|---|
| Provolone | Cheddar, fontina, or Monterey Jack |
| Italian ham/salami | Turkey, prosciutto, or cooked bacon |
| Pepperoni | Sliced olives, roasted red peppers, or skip for veggie version |
| Italian seasoning | Dried oregano + basil |
How to Serve and Store
Slice your Cheesy Italian Stromboli into thick rounds and serve with warm marinara for dipping. It’s perfect alongside a simple green salad or roasted vegetables for a complete meal. Leftovers keep beautifully in the fridge for up to 3 daysjust reheat in a 350°F oven for 10 minutes to bring back that crispy crust.
You can also freeze baked stromboli. Wrap it tightly in foil, then store in a freezer bag for up to 2 months. Thaw overnight in the fridge and reheat until warmed through.
- Refrigerate: Wrap in foil or airtight container, up to 3 days
- Freeze: Wrap tightly, store up to 2 months
- Reheat: Oven at 350°F for 10–12 minutes for best texture
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FAQs ( Cheesy Italian Stromboli )
What cheese works best for this recipe?
Mozzarella is the classic choice, providing that perfect stretch and mild flavor. For extra richness, add some ricotta or provolone. I recommend using whole milk mozzarella rather than part-skim for the best melting results.
How do I prevent the dough from getting soggy?
Always pat dry any wet ingredients like pepperoni or vegetables before adding them. Brush the dough lightly with olive oil and avoid overfilling. Let cooked ingredients cool slightly before assembling to prevent steam buildup.
Can I make this dish ahead of time?
Yes! Assemble it completely, wrap tightly in plastic wrap, and refrigerate up to 24 hours before baking. You can also freeze it for up to 3 months. Add 5-10 extra minutes to the baking time if cooking from chilled.
What temperature should I bake it at?
Bake at 375°F for 25-30 minutes until the crust is golden brown. The internal temperature should reach 165°F for food safety. Let it rest for 5 minutes before slicing to allow the cheese to set slightly.
How do I get clean slices without cheese oozing out?
Use a sharp serrated knife and let the dish cool for at least 5 minutes after baking. Cut with a gentle sawing motion rather than pressing down hard. This allows the cheese to firm up slightly for neater presentation.
You’ll love how this Cheesy Italian Stromboli turns outgolden and crisp on the outside, with gooey cheese and savory meats tucked inside tender dough. It takes just 35 minutes from prep to plate, filling your kitchen with that irresistible garlic-butter aroma. The first slice always gets the biggest smiletrust me on that one.
Try brushing a little pesto on the dough before layering for an herby twist, or tuck in sun-dried tomatoes for brightness. Leftovers reheat beautifully in a 350°F ovenway better than the microwave. A trick I picked up: sprinkle a pinch of red pepper flakes in the cheese layer for gentle warmth that sneaks up on you.
I’d love to see your versiontag me with your stromboli creations or tell me what fillings you tucked inside. Did your family have a rolled pizza tradition growing up, or is this your new favorite? Save this recipe for the next potluck or cozy movie night. Here’s to meals that bring everyone to the table with happy anticipation.
