Stromboli

By Lidey Heuck

Published February 5, 2024

  • Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Media 1 of 1
Total Time
50 minutes
Prep Time
5 minutes
Cook Time
45 minutes
Rating
5(688)
Comments
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Swirls of cured meats and cheeses, all wound up in pizza dough, this classic Italian-American party snack may appear more intimidating to make than it is in reality. Here, store-bought pizza dough makes this stromboli a beginner-friendly recipe: Simply roll it out thinly, add layers of deli meats and cheeses and roll it into a log. Customize the fillings however you’d like — swap the deli meats with prosciutto or salami, or even sautéed mushrooms for a vegetarian version (just make sure that both the dough and the fillings are thin so the stromboli bakes evenly). Serve warm, with marinara or pizza sauce on the side for dipping. 

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Ingredients

Yield:8 servings

  • All-purpose flour, for rolling the dough

  • 1 pound store-bought pizza dough, or homemade, at room temperature

  • 2 tablespoons extra-virgin olive oil

  • 2 tablespoons minced fresh parsley

  • 1 tablespoon minced garlic (about 3 cloves)

  • 6 ounces sliced deli ham

  • 3 ounces thinly sliced deli pepperoni

  • 6 ounces thinly sliced low-moisture mozzarella or Provolone

  • 3 tablespoons finely grated Parmesan, divided

  • 1 large egg, beaten with 1 tablespoon water, for brushing

  • ½ teaspoon dried oregano 

  • Flaky or kosher salt, for sprinkling

  • Marinara or pizza sauce, warmed, for serving (optional)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

31 grams carbs; 65 milligrams cholesterol; 362 calories; 8 grams monosaturated fat; 2 grams polyunsaturated fat; 6 grams saturated fat; 18 grams fat; 2 grams fiber; 873 milligrams sodium; 18 grams protein; 3 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees and line a sheet pan with parchment.

  2. Step 2

    Stretch the pizza dough by hand, then place it on a floured surface and roll into a 12-by-16-inch rectangle. Arrange the dough so that one of the longer sides is closest to you.

  3. Step 3

    In a small bowl, combine the olive oil, parsley and garlic, then brush the mixture all over the surface of the dough.

  4. Step 4

    Add the fillings: Arrange the ham on the dough, slightly overlapping the slices and leaving 1-inch borders on the two short sides and a 2-inch border on the long side furthest from you. (No need to leave a border on the side closest to you.) Repeat with the pepperoni, then the mozzarella. Finally, sprinkle 2 tablespoons of the Parmesan over the mozzarella.

  5. Step 5

    Slightly fold in the left and right sides, then tightly roll, starting with the side closest to you. Just before you get to the end, brush the 2-inch border with egg wash. Finish rolling and form a seam, pressing firmly to ensure a tight seal.

  6. Step 6

    Carefully lift the stromboli and place it on the prepared sheet pan seam-side down. Brush all over with the egg wash, including in and around the seam. Sprinkle with the remaining 1 tablespoon of Parmesan, the oregano and a few pinches of salt. Using a sharp paring knife, make four evenly spaced 1 ½-inch-long diagonal slits, about ¼-inch deep, on the top of the stromboli.

  7. Step 7

    Bake until stromboli is evenly browned, 25 to 30 minutes. Cool for 15 minutes, then using a large serrated knife, cut the stromboli crosswise into ¾-inch slices. Serve immediately with a bowl of warmed marinara for dipping, if desired.

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Ratings

5 out of 5
688 user ratings
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Comments

Jeff

Made this per the recipe, using homemade pizza dough, and it turned out so well! I dipped in ranch and ate the entire stromboli myself. It's probably one stromboli per person in the real world, not 8 servings from one stromboli.

David

I include some marinara inside the roll. Sprinkle that layer with parmesan so prevent it being too runny. I also use mortadella instead of ham. Pepperoni optional, can be greasy when cooked.

Johnny Ventura

When the dough is in a rectangle shape, I brush the edges with olive oil and load the fixings, tuck in sides and roll it into a big jelly roll. (dont worry of you overload it as you can stretch the dough) (sometimes I put tomato sauce as the first layer) then with two hands try to flip it over so the seam side is down. Then brush the Stromboli liberally with olive oil, I make 6 cuts, bake at 420 for 20 minutes or until golden brown on a sheet pan with non stick aluminum. bada bing bada boom!

Nancy

I have old cookbooks that have shorter recipes for extremely elaborate concoctions. The kind of cookbooks they have one paragraph on how to bake a cake. Sentences that say things like “carefully place it in a pan” do not exist. It’s implied that if you’re going to put it in the oven that you have to first put it in the pan. These look mildly interesting but honestly all you really need is a list of ingredients.

Marica

Served immediately is great, but I love this as something that can be served hours later. It is my favorite thing to bring on a picnic or to any place where I bring food that can be served at room temperature. I always double and have two "loaves." I also use an instant read thermometer and make sure the center is at least 202 F.

Dawn

Mine exploded, or rather split. Too much filling? Not thick enough crust?

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