Golden dough wrapped around layers of gooey mozzarella, spicy pepperoni, and salty Italian meatsthat’s what makes a Cheesy Italian Stromboli irresistible. It’s pizza’s rolled-up cousin, easier to slice and perfect for feeding a crowd without the mess.
I started making this back in 2019 after visiting a small Italian deli in Austin that sold theirs by the pound. The owner showed me how crimping the edges tight keeps all that melted cheese from leaking out during bakinga trick that’s saved me from many scraped baking sheets since. After testing different dough types and cheese ratios over dozens of batches, I’ve learned that letting it rest for ten minutes before slicing makes all the difference in clean, beautiful spirals.
Yesica Andrews
Cheesy Italian Stromboli Recipe Easy Homemade Delicious
This Cheesy Italian Stromboli is a delightful blend of gooey mozzarella and provolone cheeses with savory Italian ham or salami and pepperoni wrapped in golden baked pizza dough. It’s an easy homemade recipe perfect for family meals or cozy dinners anytime.
Pizza Dough (store-bought or homemade): 1 lb (450g)
Mozzarella Cheese, shredded: 1 1/2 cups (150g)
Provolone Cheese slices: 6–8 slices
Italian Ham or Salami: 1 cup (150g), thinly sliced
Pepperoni: 1/2 cup (75g), thinly sliced
Italian Seasoning: 1 tsp
Garlic Powder: 1/2 tsp
Butter, melted: 2 tbsp (30g)
Fresh Parsley, chopped (optional garnish)
Method
Heat your oven to 400°F (200°C) and prepare a baking sheet by lining it with parchment paper.
On a floured surface, spread out the pizza dough into a rectangle roughly 12×14 inches.
Arrange a layer of provolone cheese over the dough, then layer the Italian ham or salami, add pepperoni slices, and top with shredded mozzarella, leaving about an inch clear around the edges.
Starting at one long edge, roll the dough up tight like a jelly roll and pinch the seams shut to seal everything inside.
Place the stromboli seam-side down on your baking sheet.
Use a pastry brush to coat the top with melted butter, then sprinkle with garlic powder and Italian seasoning evenly.
Make small diagonal cuts along the top to allow steam to escape while baking.
Bake the stromboli in the oven for 20 to 25 minutes until the crust turns golden and the cheese is melted and bubbly.
Remove from oven and let it rest about 5 to 10 minutes before slicing.
Garnish with chopped fresh parsley if desired, slice, and serve warm alongside marinara sauce for dipping.
Notes
You can customize this stromboli by adding your favorite vegetables or extra cheese for a personal touch. Leftovers store well in the fridge and reheat beautifully in the oven or microwave.
Why You’ll Love This Cheesy Italian Stromboli
This rolled-up delight brings all the flavors of your favorite pizza without any of the fuss. Here’s what makes it stand out:
Budget-friendly and practical: Store-bought pizza dough keeps prep time under 10 minutes, and you probably already have most ingredients on hand.
Feeds a crowd easily: One roll serves 4-6 people, making it perfect for game nights, potlucks, or Sunday dinners when everyone’s gathered around the table.
Golden, gooey perfection: Melted mozzarella and provolone create those irresistible cheese pulls, while pepperoni and Italian ham add just the right amount of salty, savory goodness.
Customizable to your taste: Swap meats, add extra garlic powder, or pile on more cheeseit’s forgiving and flexible for whatever you’re craving.
What You’ll Need
Gather these simple ingredients from any grocery storenothing fancy or hard to find. After testing this dozens of times, I’ve found these are the most accessible options that still deliver authentic Italian flavor.
Ingredient
What It Does
Easy Swap
Pizza Dough
The soft, golden base that holds everything together
Homemade or refrigerated store brand both work
Mozzarella Cheese
Provides that stretchy, melty cheese pull
Use low-moisture for less grease
Provolone Cheese
Adds sharp, tangy depth
Swiss or fontina work in a pinch
Italian Ham or Salami
Salty, savory base layer
Use deli ham or prosciutto
Pepperoni
Classic spicy, smoky bite
Turkey pepperoni for lighter option
Melted Butter
Creates golden, crispy crust
Olive oil works too
Pro Tip: Let your pizza dough sit at room temperature for 15 minutes before rollingit’ll stretch easier and won’t snap back.
How to Make It
Rolling your first Cheesy Italian Stromboli might feel a little awkward, but after one try, you’ll have it down. The key is working quickly once your dough is rolled out so it doesn’t dry out or spring back.
Start by rolling your dough into a rectangle on a floured surfaceaim for about 12×14 inches, though it doesn’t need to be perfect. Layer your provolone slices first, followed by Italian ham or salami, then pepperoni, and finish with shredded mozzarella. Leave about an inch of bare dough around the edges so you can seal it shut without cheese escaping. Roll it up from the long side like you’re making cinnamon rolls, pinch the seams tight, and flip it seam-side down onto your lined baking sheet.
Brush melted butter across the top, sprinkle on garlic powder and Italian seasoning, then use a sharp knife to cut 4-5 small diagonal slits along the top. These vents let steam escape so your stromboli doesn’t puff up like a balloon. Bake at 400°F for 20-25 minutes until golden and bubbling, then let it rest for at least 5 minutes before slicingthis keeps the cheese from oozing out everywhere.
Serving and Storage Tips
Slice your stromboli into thick rounds and serve warm with a side of marinara sauce for dipping. It’s just as good at room temperature, which makes it ideal for lunchboxes or picnics the next day.
Storage Method
How Long It Lasts
Reheating Tip
Refrigerator (wrapped in foil)
3-4 days
Reheat at 350°F for 10 minutes to crisp the crust
Freezer (wrapped tightly)
Up to 2 months
Thaw overnight, then bake at 375°F for 15 minutes
Counter (for serving)
2 hours max
Serve at room temp or warm briefly in oven
Note: If you’re meal prepping, slice individual portions before freezing so you can grab just what you need during busy weeks.
Little Tweaks That Make a Big Difference
After plenty of trial batches, I’ve picked up a few tricks that take this from good to unforgettable. Brushing the dough with melted butter instead of olive oil creates a richer, more golden crust that stays soft inside. Sprinkling fresh parsley right after baking adds a pop of color and a hint of freshness that balances all that cheese.
If you want extra flavor, try mixing a pinch of garlic powder directly into your melted butter before brushingit seeps into those steam vents and flavors the whole roll from the inside out. And don’t skip the resting time after baking. Those few minutes let the cheese set just enough so your slices come out clean and picture-perfect instead of a gooey mess on the cutting board.
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FAQs ( Cheesy Italian Stromboli )
What cheese works best for this recipe?
Mozzarella is the classic choice for its perfect melt and stretch. I recommend using part-skim mozzarella to avoid excess moisture. You can also mix in some provolone or Romano for extra flavor depth.
How do I prevent the dough from getting soggy?
Pat all ingredients dry before assembling, especially meats and vegetables. Leave a 1-inch border around edges when adding fillings. Brush the dough lightly with olive oil before baking to create a moisture barrier.
Can I make this dish ahead of time?
Yes, you can assemble it up to 4 hours ahead and refrigerate before baking. For longer storage, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking as directed.
What temperature should I bake it at?
Bake at 425°F for 15-20 minutes until golden brown. The internal temperature should reach 160°F for food safety. Let it rest for 5 minutes before slicing to allow the cheese to set properly.
How do I seal the edges properly?
Brush the edges with beaten egg or water for better adhesion. Fold the dough over and pinch firmly, then roll the seam under slightly. Press with fork tines for extra security and a decorative look.
You’ll love how simple this Cheesy Italian Stromboli comes together in under 30 minutes, with a golden crispy crust that crackles when you slice it. The cheese stays melty inside, the meats layer just right, and that garlicky butter aroma fills your whole kitchen. It’s the kind of recipe that makes weeknight dinners feel special without any extra fuss.
Try adding sautéed bell peppers or mushrooms if you’ve got picky eaters who need extra veggies tucked inthey won’t even notice. A little trick I picked up from my nonna’s kitchen: brush the crust with butter twice, once before baking and again right when it comes out, for that bakery-style shine. Leftovers reheat beautifully in a skillet with a lid, keeping the bottom crispy and the cheese gooey all over again.
I’d love to hear what fillings you rolled into yoursdid you sneak in jalapeños or swap the meats for roasted veggies? Snap a photo and share it so we can all get inspired by your version. Save this one for your next family gathering or game night, because it disappears faster than you’d think. Happy rolling, and I hope your kitchen smells as amazing as mine does right now.
