Homemade Stromboli
Indulge in the irresistible flavors of homemade stromboli, a hearty and customizable Italian-American classic that’s perfect for a family dinner or game-day snack. Featuring a golden, flaky pizza dough stuffed with layers of gooey mozzarella and provolone cheeses, savory pepperoni, crumbled Italian sausage, and tender slices of ham, this recipe delivers bold, comforting bites in every slice. The rolled dough is brushed with a fragrant egg wash and topped with Parmesan cheese, Italian seasoning, and garlic powder for a beautifully crisp and flavorful crust. With a quick bake time of just 20 minutes, this stromboli is stunningly simple yet packed with crowd-pleasing flavor. Serve it alongside warm marinara sauce for an authentic and satisfying dipping experience. Whether you're hosting loved ones or treating yourself, this homemade stromboli recipe promises to become a menu favorite!
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Recipe Information
Ingredients
- 1 pound Pizza dough
- 2 cups Mozzarella cheese
- 1 cup Provolone cheese
- 4 ounces Pepperoni slices
- 1 cup Italian sausage (cooked and crumbled)
- 4 ounces Sliced ham
- 1 large Egg
- 2 tablespoons Parmesan cheese (grated)
- 1 tablespoon Olive oil
- 1 teaspoon Italian seasoning
- 1 teaspoon Garlic powder
- 1 cup Marinara sauce (for serving)
- 2 tablespoons All-purpose flour (for rolling dough)
Instructions
Preheat your oven to 400°F (200°C).
Lightly flour a clean work surface and roll out the pizza dough into a large rectangle, approximately 12x14 inches.
Sprinkle an even layer of mozzarella and provolone cheese over the dough, leaving a 1-inch border on all sides.
Layer the pepperoni slices, cooked sausage, and ham evenly over the cheese.
In a small bowl, whisk the egg and olive oil together. Lightly brush the edges of the dough with the egg mixture to help seal the stromboli.
Carefully roll the dough tightly from one long edge to the other, like a jelly roll. Pinch the seams and the ends to seal.
Place the stromboli seam-side down on a baking sheet lined with parchment paper or a silicone mat.
Brush the top of the stromboli with the remaining egg mixture and sprinkle Parmesan cheese, Italian seasoning, and garlic powder over the top.
Using a sharp knife, make 4-5 small slits across the top of the stromboli to allow steam to escape.
Bake in the preheated oven for 18-20 minutes, or until the stromboli is golden brown and the dough is fully cooked.
Remove from the oven and let rest for 5-10 minutes before slicing into 1-inch pieces.
Serve with warmed marinara sauce on the side for dipping.
Nutrition Facts
Calories |
1336 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 40.3 g | 202% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 270 mg | 90% | |
| Sodium | 3404 mg | 148% | |
| Total Carbohydrate | 64.7 g | 24% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 6.5 g | ||
| Protein | 76.6 g | 153% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 1178 mg | 91% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 799 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
