Italian Stromboli

How to make Italian Stromboli


1 pound tube of prepared pizza dough or 1 pound of frozen bread dough, thawed

¼ to ½ pound of large sliced pepperoni, you could use an equal amount of smaller pepperoni slices

¼ to ½ pound sliced Capicola or Salami slices

1 ½ to 2 cups Mozzarella cheese, freshly shredded

1 ½ tsp pizza seasoning


1 egg beaten for an egg wash to make the crust shiny

Marinara sauce for dipping


Preheat the oven to 400*

Lightly spray a baking tray with nonstick spray

Lightly dust with flour a pastry sheet or the counter, also dust the rolling pin

Roll the dough out to a rectangle shape that measures 8 inches wide by 13 inches in length

Place the pepperoni across the top of the dough

Sprinkle ⅓ of the cheese on top of the pepperoni

Layer the Capicola or Salami over the cheese

Sprinkle the remainder of the cheese on top of the meat

Sprinkle the entire top with half of the pizza seasoning, season with a little salt and pepper if desired

Tightly roll the dough, folding the edges in as though to seal the sandwich completely. Pinch the dough together once you have it all rolled tightly

Brushing the edges with an egg wash will help them to seal and stay sealed

Carefully place the Stromboli on the prepared pan

Optional, you can brush an egg wash over the dough before baking to make it shiny

Sprinkle with the remaining pizza seasoning

Place the tray in the oven and bake for 20 minutes, or until golden brown and crisp

Remove from the oven and let cool for 1 to 3 minutes before slicing


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