Homemade Stromboli

If you’ve ever wanted to know how to make homemade stromboli, this is the post for you.

Homemade Stromboli l www.SimplyScratch.com

Stromboli basically is a pizza rolled up into a loaf and baked. Really, it’s as simple as that.

I like to fill mine with smear of pizza sauce (although adding the sauce is not considered authentic, but who gives a care?) then I add layers of three kinds of meat and lots of mozzarella cheese. Truthfully you could stuff this with just about anything and call it good… errr stromboli. I mean, sausage, peppers and onions… you name it. The sky is the limit my friends.

In fact, that may be a post in the near future.

Homemade Stromboli via www.SimplyScratch.com

Besides being super versatile, what’s cool about stromboli is that it can be lunch, dinner or a yummy appetizer at your next party. Just be sure to serve it up with a bowl of the warm homemade pizza sauce for dunking, you know… to make the whole experience complete.

Homemade Stromboli l www.SimplyScratch.com homemade pizza dough

First I made a batch of my homemade pizza dough, I let it rise on the counter covered for 1 hour…

Homemade Stromboli l www.SimplyScratch.com deflate

…then pressed all of the air out.

Homemade Stromboli l www.SimplyScratch.com floured

On a lightly floured surface…

Homemade Stromboli l www.SimplyScratch.com rolled thin

I rolled it out to a large rectangle.

Homemade Stromboli l www.SimplyScratch.com on pan

Then I rolled it up onto my rolling pin and gently laid it out onto a parchment lined, rimmed sheet pan.

Homemade Stromboli l www.SimplyScratch.com homemade pizza sauce

Earlier, while the dough was rising, I went to town making my homemade pizza sauce. I make this sauce ALL the time, it takes 20 minutes or so and is SO good. Here’s the recipe. Do it.

Homemade Stromboli l www.SimplyScratch.com spoon on sauce

I spooned 8 tablespoons of the pizza sauce onto the dough…

Homemade Stromboli l www.SimplyScratch.com spread

…and spread it out leaving a 1/2 inch border on three sides and a 2 inch border on one of the longer sides.

Homemade Stromboli l www.SimplyScratch.com mozzarella 1

Sprinkle half of the mozzarella over top of the sauce…

Homemade Stromboli l www.SimplyScratch.com sandwich pepperoni

Next, arrange 15 slices of sandwich pepperoni on top of the sauce and cheese. Sandwich pepperoni is larger than regular pepperoni and you can typically ask for it at the deli counter. It’s my favorite pepperoni to use for pizzas.

Homemade Stromboli l www.SimplyScratch.com ham

Moving on, top with 9 to 10 slices of ham…

Homemade Stromboli l www.SimplyScratch.com Genoa salami

12 slices of Genoa salami…

Homemade Stromboli l www.SimplyScratch.com rest of cheese

…and then sprinkle the remaining shredded mozzarella.

Homemade Stromboli l www.SimplyScratch.com egg wash

Grab an egg and 1 tablespoon of water and whisk those together.

Homemade Stromboli l www.SimplyScratch.com brush 2

Brush some of the egg wash around all of the edges.

Homemade Stromboli l www.SimplyScratch.com fold the sides

Fold the edges over on one…

Homemade Stromboli l www.SimplyScratch.com fold sides 2


Homemade Stromboli l www.SimplyScratch.com fold once

…three of the sides. Leaving the 2 inch border side un-tucked.

Homemade Stromboli l www.SimplyScratch.com use paper to fold

I use the parchment to roll the pizza dough one third of the way.

Homemade Stromboli l www.SimplyScratch.com fold the other side

Then I grab the other side of the parchment and pull it over the top of the stromboli.

Homemade Stromboli l www.SimplyScratch.com center of pan

Then positioned it in the center of the pan with the seam-side-down.

Homemade Stromboli l www.SimplyScratch.com brush with egg wash

Next, brush the entire thing, top, sides and ends with an egg wash.

Homemade Stromboli l www.SimplyScratch.com make slits

Then use a paring knife to make diagonal slits for venting any steam.

Homemade Stromboli l www.SimplyScratch.com fresh grated parmesan

Lastly, grate fresh Parmesan cheese over top and bake on the middle rack of a preheated 500° oven for 10 minutes. Then reduce the temp to 375° and continue to bake for 10-12 more minutes, rotating the pan halfway through baking.

Homemade Stromboli l www.SimplyScratch.com baked

Let the baked homemade stromboli cool for 5 minutes before slicing and serving.

Homemade Stromboli l www.SimplyScratch.com

Cheesy, meaty and pizza goodness.

Homemade Stromboli ll www.SimplyScratch.com

We had this homemade Stromboli for dinner next to a chopped salad and a bowl full of pizza sauce. Not much was said during dinner as we devoured our slices, everyone was too busy enjoying every single pizza-sauce-dunked-bite.

It was a fun meal and is always a crowd pleaser.

Enjoy! And if you give this Homemade Stromboli recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Homemade Stromboli l www.SimplyScratch.com #recipe

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 6-8 servings

Homemade Stromboli

Homemade Stromboli
Pepperoni, salami and ham along with pizza sauce and mozzarella is rolled up in homemade pizza dough and baked until perfect.
Cook Time 20 minutes
Additional Time 1 hour
Total Time 1 hour 20 minutes



  1. Preheat your oven to 500° and line a rimmed sheet pan with parchment paper
  2. On a lightly floured surface roll the dough out to a large rectangle.
  3. Spoon on 8 tablespoons of pizza sauce and spread it over 3/4 of the pizza dough leaving an 1/2 inch border on three sides and a 2 inch border on the longer side.
  4. Sprinkle with half of the grated mozzarella and top with the pepperoni, ham and salami. Sprinkle with the remaining cheese.
  5. In a small bowl whisk together the egg and water and brush the edges with the egg wash.
  6. Fold over three (1/2 inch) sides and using the parchment paper, roll the dough 1/3 of the way. Grab the other side of the parchment (the side with the 2-inch border) and fold it over the rest of the way. Position the stromboli in the center of the pan, seam-side down.
  7. Brush the entire thing with egg wash and make diagonal slits for venting. Sprinkle with Parmesan cheese and bake for 10 minutes. Reduce the temperature to 375 degrees and continue to bake for 10-12 minutes more.
  8. Remove and allow the stromboli to cool for 5 minutes before slicing 1 to 2 inch strips.
  9. Serve alongside the remaining warm pizza sauce for dunking.


You can always check and make sure the dough is cooked in the center of the stromboli by cutting it in half (after baking) and checking the center. The edges bake up first and then continues to bake inward. If the dough isn't cooked all the way through, then just put it back together and into the oven for 5 minute intervals (at 375°) until cooked through.

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What are your favorite homemade Stromboli ingredients?

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48 Responses to “Homemade Stromboli”

  1. #
    Katie @ The Surly Housewife — June 23, 2014 at 1:04 am

    This looks awesome!! Pizza is my go-to since I always have dough in the freezer. I will have to try it this way soon 🙂 Pinned!

  2. #
    Kathryn — June 23, 2014 at 4:21 am

    Oh goodness! Look at all that pizza-y goodness, rolled up in a handy package all ready for me to eat!

  3. #
    Taylor @ Food Faith Fitness — June 23, 2014 at 6:29 am

    I actually just ventured into bread making, and I found it so much fun and a lot easier than I thought!
    Now, I want to make all kinds of bread. And, like every normal person, I always want pizza.
    This stromboli is basically perfect for my life. NEED! Pinned!

  4. #
    Laura @ Raise Your Garden — June 23, 2014 at 8:01 am

    I love stomboli but lack the confidence to make it myself. Locally, they call stomboli Pods at the restaurants and they are excellent.

    But as usual, you just have the best recipes. I’m always so excited to see what you’ll come up with next because it’s all so yummy looking.

    • Laurie McNamara replied: — June 25th, 2014 @ 10:48 am

      You may be surprised because it’s actually fairly easy! But I know how you feel, I use to fear dough of all forms. However the more you do it the more confident you’ll get!

      Thanks so much for, you are so kind! Have a wonderful day Laura!

  5. #
    krissyw — June 23, 2014 at 12:17 pm

    I’ve made your calzone recipe so many times..we love it! So I know this will be another favorite…can’t wait!

  6. #
    Chi Chi — June 23, 2014 at 1:53 pm

    Oh boy. I am finally getting your emails again (thank God!) and this recipe is one that may just squash my fear of making dough. Why am I so afraid?

  7. #
    jesse — June 23, 2014 at 3:52 pm

    We just had this for supper! It tasted so good…my 3 year old called it a ”meat cinamon bun”. I ended up having the middle a little undercooked and doughy though…did I not roll my dough thin enough? or not cook it long enough? any tricks to knowing for sure that its fully cooked all the way through? thanks

    • Laurie McNamara replied: — June 24th, 2014 @ 5:51 pm

      Oh my gosh, I love it! Your three year old is pretty clever!

      It could have been a couple things; the dough might not have been rolled out thin enough and/or needed more time in the oven. My oven is smaller than most and I believe it runs hot too. But I should note {and will in the recipe printable} that you can always check it by cutting it in half in the center {the edges bake up first and then moves inward} and if the dough isn’t cooked all the way through, then just put it back together and into the oven for 5 minute intervals {at 375 degrees} until cooked through. It’s definitely happened to me before, but it’s an easy fix.

      I hope this helps Jesse!

  8. #
    Muna Kenny — June 24, 2014 at 12:51 am

    To me Stromboli means pizza with less mess and yours looks so delicious!

    I’m so glad I found your blog again, I’ve been searching for it since few months and the problem was I could only remember the word (Simply) but I couldn’t recall the rest of your blog’s name. Now, while searching for a completely different recipe than Stromboli, Google (Thankfully) suggested your blog 🙂

    • Laurie McNamara replied: — June 25th, 2014 @ 10:18 am

      Thank you so much! I’m glad we reunited… welcome back 😉

  9. #
    Heather @ Upholstery cleaning Croydon — June 24, 2014 at 4:07 am

    I’ve never seen Stromboli before and think that is awesome idea. Rolled up pizza sounds and looks amazingly delicious!

  10. #
    Megs — June 24, 2014 at 12:21 pm

    Umm. Yeah. Can I just come over and have you make me some? Yeah?! Thanks! I’ll be right there! YUMMMYYYY!!! Looks SO good!

    • Laurie McNamara replied: — June 25th, 2014 @ 10:16 am

      Ha-ha absolutely! 🙂

  11. #
    Leisa Joan — June 24, 2014 at 1:15 pm

    i’ve been making a variation of this for years…my friend calls it Pepperoni Bread, as she only puts pepperoni & cheese in it…i like to use linguica, a portugese sausage w/the pepperoni, and usually 3 kinds of cheese, but i’m a cheese nut. i use a semolina/bread flour dough in my bread machine. yum yum. it makes everyone happy!!

    • Laurie McNamara replied: — June 25th, 2014 @ 10:15 am

      Sounds amazing! 🙂

  12. #
    jesse — June 24, 2014 at 5:59 pm

    Just wanted to let you know i made it again tonight!! It turned out great! Thanks for the tips. Definitely a keeper of a recipe for our family.

    • Laurie McNamara replied: — June 25th, 2014 @ 10:14 am

      You are so welcome! I’m so glad to hear it worked out for you the second time! 🙂

  13. #
    Jennie @themessybakerblog — June 24, 2014 at 8:39 pm

    Who can resist carbs that oozes meat and cheese. Not I, my friend… Not I. Pinned.

    • Laurie McNamara replied: — June 25th, 2014 @ 10:12 am

      Cheers to that! 🙂

  14. #
    Tess — July 7, 2014 at 3:01 am

    I made this yesterday, it was truly delicious. A recipe for success! And: I can make two at a time because it takes less oven space than a normal pizza.. One for dinner, one for the freezer. Ha!

    • Laurie McNamara replied: — July 14th, 2014 @ 8:09 am

      Brilliant idea Tess! I’m making one for the freezer next!

  15. #
    Melanie — July 8, 2014 at 7:55 pm

    I am in love with this recipe. I tried it this past weekend and my family LOVED it! Thanks for the great recipe, am already dreaming of new adaptions to it, the possibilities are endless! 😉

    • Laurie McNamara replied: — July 14th, 2014 @ 8:10 am

      I agree! I’m jotting down new filling combinations to try next! 🙂

  16. #
    Rhonda — July 31, 2014 at 7:34 pm

    Is it freezeable? And if so during which step?

  17. #
    Amanda — February 26, 2015 at 8:53 pm

    Hi I just made your Stromboli for the second time. It’s almost done cooking!! I have been having a delima everytime. My dough tears when I fold it over..however I didn’t us parchment paper..keep forgetting to pick some up:(
    Would that be the reason why? I also put pineapple in it, maybe it’s to thick? Wanted to see what your thoughts were. Oh and by the way. I’ve used like a lot of your homemade recipes..ketcup, bread, Bbq, dough for pizza! I’m really feeling the groove of making things from scratch, it’s so fun!! Now if only I get my son who is 4, to eat it. He refuses to eat anything homeade, he says I don’t like the homeade kind 🙂

  18. #
    Shelby — March 22, 2015 at 7:06 pm

    I didn’t make the dough b/c I had some in the fridge, but otherwise followed this recipe exactly and it was awesome!

    My only comment is that it baked faster than the recipe indicated. I now have a go-to recipe for stromboli—thanks!

  19. #
    Pam Avery — August 3, 2015 at 5:24 pm

    I made this for dinner last night – holy cow! Delish!

    • Laurie McNamara replied: — August 6th, 2015 @ 10:23 am

      I’m so glad Pam! Thanks for stopping by!

  20. #
    MIles Halpern — October 31, 2015 at 2:11 pm

    Great illustrations, step by step instructions, and it turns out wonderfully. Thanks for your work and sharing.

  21. #
    Mandy — February 13, 2016 at 6:23 pm

    I just made this. Put in the oven at 500 and after 8 minutes it was burnt! 🙁

  22. #
    Victoria — April 15, 2016 at 3:25 am

    oh my goodnessthis is wonderful thank you so much for sharing this I made it for my family and it was amazing!! thank yooou!! 🙂

  23. #
    Barbara — May 10, 2016 at 9:37 am

    Hello. I just made stromboli from this recipe and taste very good but in oven came broken on front, why? Your looks so good 🙂

  24. #
    Barbara Ranville — May 20, 2016 at 7:02 pm

    I just finished my first ever homemade Stromboli and all I can say is I could make money from it. It turned out beautiful, instructions were very good and it looked professional, or in other words, like I didn’t bake it. I used your pizza dough, pizza sauce (which is the best recipe I’ve ever made for pizza sauce). I changed up the filling a bit to use what I had on hand, some pre-cooked seasoned blend of ground pork and ground beef, fresh mozzarella and some spanish chorizo sausage. This is my new go to Pizza fix recipe. I found your site by accident a few days ago looking for a different kind of recipe and this caught my eye. Thanks so much and I really look forward to making more things from your site. This is awesome (sorry I can’t stop gushing)

  25. #
    Marco — July 17, 2016 at 2:37 pm

    I made it as well, turned out great, I didn’t use egg though. What happens if you put butter inside it? Anybody with an expert opinion??

  26. #
    Judy yates — December 21, 2016 at 2:48 pm

    Can I freeze this before baking

    • Laurie McNamara replied: — December 24th, 2016 @ 2:33 pm

      Hi Judy! Since I haven’t tried it I’m unsure what the end results would be like. Sorry!

  27. #
    Susan McGovern — January 15, 2017 at 5:28 pm

    I’ve been making Stromboli for years but this recipe tops my list as the best, and my husband agrees. I was a little skeptical about using parchment paper in a 500 degree oven but there was no problem, and the Stromboli slid off the paper quite easily. Can’t wait to try different ingredients but this recipe is a KEEPER, thanks.

    • Laurie McNamara replied: — January 25th, 2017 @ 11:15 am

      That’s so great to hear, Susan! <3

  28. #
    Brittney Sanchez — January 21, 2017 at 9:01 am

    I was looking for a fun family meal and your images looked the tastiest when I Googled ‘Stromboli Recipe’.
    This was surprisingly easy to make.
    Everything about it was delicious. I almost bought sauce but decided to make your recipe, I’m so glad I did! My husband and I loved how thick it was.
    We will definitely be making again!

    • Laurie McNamara replied: — January 25th, 2017 @ 10:58 am

      I’m so glad, Brittney! Thanks for coming back and leaving such a wonderful review! 🙂

  29. #
    Jenna — June 11, 2017 at 7:26 pm

    I love this recipe! I cheat and use the Trader Joe’s pre-made pizza dough and only pepperonis, but it’s still very good! I’m expecting my first and this has been my “go-to” treat when I’m craving something other than pizza! I had stromboli growing up and can never find the frozen version my mom used to get and this is so easy to make and tastes much better than the one from my childhood! Thanks for the great recipe and instructions!

    • Laurie McNamara replied: — June 18th, 2017 @ 8:21 am

      Hi Jenna, your comment truly made my day! Congratulations on your pregnancy and I’m so happy you enjoy this recipe! <3

  30. #
    John — October 23, 2017 at 8:09 am

    Finally! This recipe is the closest I’ve ever gotten to the authentic strombolis I had as a kid. The dough is perfect and easy to work with, the flavor is amazing, and I managed to fold without breaking them open. I made one per the recipe, and another with sauteed spinach, onion, garlic, and plenty of mozzarella. My wife kept saying that it was better than an Italian restaurant! Thank you, this will be a favorite for years.

  31. #
    Wanda — February 5, 2018 at 8:55 am

    Big hit at the SuperBowl party!

    • Laurie McNamara replied: — February 17th, 2018 @ 9:43 am

      Yes!! I’m so glad, Wanda!

  32. #
    Jess — September 17, 2018 at 6:57 pm

    I make your stromboli regularly except I don’t make homemade sauce or dough. It is my go to for late nights at work and school sports nights. Simple, easy, fast, and DELICIOUS! I even switch up the ingredients to what we have on hand… tonight soprasatta, ham, and pepperoni… sometimes I add mushrooms or sausage every time it’s a hit with the whole family and the are 6 of us, not a single kid complains!

  33. #
    Kristin — January 29, 2019 at 9:11 pm

    Soooo I am coming in way late but just made this tonight and everything was absolutely amazing! I followed the dough, sauce, and Stromboli recipe. Pretty much followed the recipe to a T except for adding a dash of red pepper flakes to the sauce and doing a different filling for my moms(she’s not a big meat fan)! Thank you for these amazing recipes! Will definitely be making some of your others!!

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