Italian Stromboli recipe - middleeastsector
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Italian Stromboli recipe


Skip the takeout and make this easy Stromboli at home. Italian meats and cheeses are stuffed in a soft pizza dough and baked into a melty, heavenly dinner the whole family will love.
If you want to impress the pants off anyone, make a homemade Stromboli. Like seriously. I don’t know why everyone thinks they’re hard to make but there super duper easy and the results are nothing short of amazing.

Plus, when you make a Stromboli at home, you can fill it with whatever you want. It’s not that difficult to do….but our favorite is a traditional Italian Stromboli filled with all the same things you’d find in an Italian Hoagie.

And in our neck of the woods (Philly, Philly,), you can order your Italian Hoagie as a grinder….which is just an open faced Italian Stromboli that’s been baked, basically. A Stromboli is, basically, a large turnover stuffed with savory fillings inside a pizza dough that’s rolled up and baked until golden. You can use either Italian bread dough or pizza dough, which is what we use for this recipe because it’s easy to whip up or buy at the store. Stromboli was invented by Italian-Americans in the United States in Philadelphia….and that’s why there so amazing. 



1 tube of pillsbury pizza crust
8 slices of deli ham
10 slices of Genoa salami
12 slices of sandwich pepperoni
8 slices provolone cheese or mozzarella
(You could definitely use shredded cheese as well)
2 tablespoons of butter
2 minced garlic gloves
2 teaspoons chopped parsley
3 tablespoons of Parmesan cheese



Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside
I lined my baking sheet with parchment paper.
Stretch the pizza crust out to almost the size of your baking sheet.
Layer the deli meats. I started with the ham, then the salami followed by the pepperoni.
Layer the cheese last.
Roll the Stromboli longwise and be sure to seal the seam good.
Seal the ends good. Pinch them and mold the excess dough to the underside of the Stromboli.
Score the top a few times with a serrated knife (to allow the steam to escape while baking).
Top the Stromboli with the garlic butter mixture.
Bake the Stromboli as instructed on the back of whatever pizza dough you are using.

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