Easy Stromboli Recipe | SimplyRecipes.com

This meat- and cheese-stuffed stromboli will feed a crowd! Ham, salami, provolone, and mozzarella get rolled up in pizza dough. Easy to make, straightforward to share.


Photography Credit:
Sheryl Julian

You have to like a recipe that appears such as you labored laborious when really you didn’t do a lot in any respect.

Stromboli, a cousin of calzone, matches into that class, and once you’re completed, you possibly can feed the neighborhood.

Stromboli is an extended roll of meat and cheese wrapped in pizza dough, which is then reduce into particular person slices for serving. It’s an Italian-American invention from the 1950s, apparently named for the movie “Stromboli,” which was on the silver display on the time. There is an actual place referred to as Stromboli; it’s a volcanic island off the north coast of Sicily.

Meat and Cheese Stuffed StromboliBegin with dough out of your favourite native pizzeria (or grocery store). Roll it out and add layers of salami, ham, mozzarella, and provolone. I prefer to mood all this richness with a sprinkle of capers and some peppadews (that are tangy and barely spicy pickled pink peppers that you will discover at most grocery retailer salad bars, or purchase in jars).

I often roll out the dough on floured parchment paper, which I then use to assist roll the dough and all of the layers of meat and cheese right into a log. Then I decide up the parchment on either side — like a sling — and set it on the baking sheet.

Bake till golden, reduce into colourful slices, and serve heat. Named for a volcano, your company will definitely erupt into applause after they see this stromboli coming!

Easy Stromboli Recipe


Look for the substances for this recipe at your grocery retailer’s deli counter and salad bar.

Peppadew peppers can even typically be bought in jars, generally beneath the title “sweet piquante peppers.” Substitute roasted pink peppers if you cannot discover peppadews.


  • 1 pound ready pizza dough (do-it-yourself or store-bought)
  • All-purpose flour, for sprinkling
  • 16 thin-cut slices Genoa salami (1/three pound)
  • eight thick-cut slices capicola ham (1/three pound)
  • 16 slices provolone (1/four pound)
  • 1 half of cups shredded mozzarella
  • 1 cup peppadews, or roasted pink peppers, drained
  • 1 tablespoon drained capers
  • 1 giant egg, flippantly overwhelmed
  • 2 tablespoons grated Parmesan, for sprinkling


1 Heat the oven to 400°F. Place an oven rack within the decrease third of the oven.

2 Roll out the dough: Lay a 16-inch sheet of parchment paper on the counter and mud it with flour. Roll the dough on the floured parchment paper to a 14-by-11-inch rectangle.

Easy Meat and Cheese-Stuffed StromboliEasy Meat and Cheese-Stuffed Stromboli

three Add the filling: Layer the salami on the dough to inside 1/2-inch of the sides, and overlap the slices in order that no dough reveals beneath the salami. Add provolone, adopted by the ham, mozzarella, after which the peppadews. Finally, sprinkle with capers.

Easy Meat and Cheese-Stuffed StromboliEasy Meat and Cheese-Stuffed Stromboli

four Roll up the dough: Brush the sides of the dough with egg. Using the parchment that can assist you, raise up one lengthy finish and begin rolling. Continue rolling till the seam on the log is on the underside. Pinch the ends so they do not open and tuck the dough beneath the roll.

Easy Meat and Cheese-Stuffed Stromboli

5 Transfer to the baking sheet: Using the parchment paper as a sling, switch the go browsing the paper to the baking sheet. Brush throughout with egg and sprinkle with Parmesan. Use a paring knife to chop diagonal slits at 1-inch intervals all alongside the highest.

Easy Meat and Cheese-Stuffed Stromboli

6 Bake the stromboli: Bake the stromboli for 15 minutes. Turn the oven all the way down to 375°F and proceed baking for 25 minutes, or till the log is golden and the cheese is oozing on the slits.

7 Cool and serve: Cool on the pan for about 10 minutes. Cut into slices alongside the slits. Serve instantly whereas sizzling; stromboli can also be scrumptious at room temperature.

Meat and Cheese Stuffed Stromboli

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Sheryl Julian

Sheryl Julian is an award-winning author, editor, and meals stylist. She is the previous meals editor of The Boston Globe, co-author of The Way We Cook, and editor of The New Boston Globe Cookbook. Her meals sections gained Best Newspaper Food Coverage from the Association of Food Journalists in 2015.

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