Italian Meat and Cheese Stromboli with Pizza Dough

This Italian meat and cheese stromboli rolls pepperoni, salami, and ham with mozzarella and provolone inside pizza dough. An egg wash, melted butter, and Parmesan finish the outside before baking, creating a golden, crisp-yet-tender crust. Slice after a brief rest and serve warm with marinara on the side.

why make this recipe

Pizza dough turns a savory meat-and-cheese filling into a sliceable loaf that is easy to share. Keeping the marinara on the side lets each person dip their slices without adding sauce to the filling.

• Uses 1 pound of pizza dough.
• Combines pepperoni, salami, and ham with two cheeses.
• Italian seasoning and garlic powder flavor the filling.
• Butter and Parmesan finish the golden crust.
• Makes six servings.

how to make Italian Meat & Cheese Stromboli

Ingredients

• 1 pound pizza dough
• 1 1/2 to 2 cups Italian meats: ready-to-eat pepperoni, ready-to-eat salami, and fully cooked ham
• 1 1/2 cups shredded mozzarella cheese
• 1/2 to 1 cup provolone cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons butter, melted
• 1 egg plus 1 tablespoon water, for egg wash
• 2 to 3 tablespoons grated Parmesan cheese

For serving

• Marinara sauce

Directions

1. Warm the dough: Let the pizza dough sit at room temperature for 20 minutes before rolling.
2. Prepare the oven and pan: Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
3. Roll the dough: On a lightly floured surface, roll the dough into a rectangle about 10×14 inches.
4. Layer the meats: Pat the pepperoni, salami, and ham dry. Leaving a 1-inch border around the edges, layer them evenly over the dough.
5. Add the cheeses and seasonings: Sprinkle the mozzarella and provolone over the meats. Sprinkle the Italian seasoning and garlic powder evenly over the filling.
6. Roll and seal: Starting from a long side, carefully roll the dough into a tight log. Pinch the seam closed and tuck the ends underneath. Place seam-side down on the prepared baking sheet.
7. Finish the outside: Beat the egg with 1 tablespoon water. Brush the top with egg wash, then brush with melted butter. Sprinkle the Parmesan over the top.
8. Bake: Bake for 25 to 30 minutes, until golden brown and cooked through.
9. Rest and serve: Rest for 5 to 10 minutes before slicing. Serve warm with marinara sauce on the side.

how to serve Italian Meat & Cheese Stromboli

After resting, slice the stromboli and divide it among six servings. Set out marinara sauce separately for dipping.

For a larger meal, a green salad makes an optional accompaniment. Keep any additional toppings or sauces separate from the base recipe.

how to store Italian Meat & Cheese Stromboli

Refrigerate leftovers in shallow, covered containers within 2 hours of baking, or within 1 hour when the surrounding temperature is above 90°F. Keep refrigerated at 40°F or below and use within 3 to 4 days.

Reheat slices in a 350°F oven until the center reaches 165°F on a food thermometer. Loosely cover if the crust browns before the filling is hot. Store marinara separately and follow its package or recipe storage instructions.

tips to make Italian Meat & Cheese Stromboli

• Let the dough sit at room temperature for 20 minutes before rolling.
• Pat the meats dry before layering.
• Keep the 1-inch border clean so the seams seal.
• Start rolling from a long side, as directed.
• Pinch the seam closed and tuck the ends underneath.
• Place the roll seam-side down on the baking sheet.
• Keep the egg wash and melted butter as separate brushing steps.
• Rest for 5 to 10 minutes before slicing.

variation

For an optional spicy serving choice, offer crushed red pepper flakes beside the marinara. Leave the meat, cheese, dough, and baking instructions unchanged.

FAQs

How much time should I allow from start to serving?
Allow approximately 70 to 75 minutes using the listed preparation and cooking times, plus 20 minutes for the dough to warm and 5 to 10 minutes for the baked stromboli to rest.

Which side of the dough should I roll from?
Start from a long side of the 10×14-inch rectangle, rolling carefully into a tight log.

Does the marinara go inside?
Not in this recipe. Serve it on the side for dipping.

How do I help the seam stay closed?
Keep the border free of filling, pinch the seam closed, tuck the ends underneath, and bake seam-side down.

Should the meats be cooked before using?
Use ready-to-eat pepperoni and salami and fully cooked ham. This recipe is not written for raw meat fillings.

Why should I rest the stromboli before slicing?
The 5-to-10-minute rest gives the hot filling a little time to settle before the loaf is cut.

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Ellie

Italian Meat & Cheese Stromboli

A golden, crisp-yet-tender stromboli rolled around savory Italian meats, mozzarella, and provolone, brushed with egg wash and butter, and finished with Parmesan.Prep Time: 15 minutesCook Time: 30 minutesAdditional Time: 20 minutes dough warming, plus 5–10 minutes resting after bakingTotal Time: 1 hour 10 minutes to 1 hour 15 minutes, including dough warming and restingYield: 6 servingsCategory: Main DishMethod: BakedCuisine: Italian-American

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Ingredients Equipment Method Notes

Ingredients

  

• 1 pound pizza dough
• 1 1/2 to 2 cups Italian meats: ready-to-eat pepperoni ready-to-eat salami, and fully cooked ham
• 1 1/2 cups shredded mozzarella cheese
• 1/2 to 1 cup provolone cheese
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 2 tablespoons butter melted
• 1 egg plus 1 tablespoon water for egg wash
• 2 to 3 tablespoons grated Parmesan cheese
• For serving:
• Marinara sauce

Equipment

• Baking sheet
• Parchment paper, or grease for the pan
• Rolling Pin
• Small Bowl
• Fork or whisk
• Pastry brush
• Cutting Board
• Knife
• Food thermometer for reheating

Method

 

1. Let the pizza dough sit at room temperature for 20 minutes before rolling.
2. Preheat the oven to 375°F. Line a baking sheet with parchment paper or lightly grease it.
3. On a lightly floured surface, roll the pizza dough into a rectangle about 10×14 inches.
4. Pat the meats dry. Leaving a 1-inch border around the edges, layer the pepperoni, salami, and ham evenly over the dough.
5. Sprinkle the mozzarella and provolone over the meats.
6. Sprinkle the Italian seasoning and garlic powder evenly over the filling.
7. Starting from a long side, carefully roll the dough into a tight log.
8. Pinch the seam closed and tuck the ends underneath. Place seam-side down on the baking sheet.
9. Beat the egg with 1 tablespoon water. Brush the top with egg wash, then brush with melted butter.
10. Sprinkle the Parmesan over the top.
11. Bake for 25 to 30 minutes, until golden brown and cooked through.
12. Rest for 5 to 10 minutes before slicing. Serve warm with marinara on the side.

Notes

Pat the meats dry before layering.

Keep the border clean so the seams seal.

Use ready-to-eat pepperoni and salami and fully cooked ham.

The supplied 45-minute preparation-and-cooking figure excludes dough warming and resting. Total elapsed time including those periods is approximately 70–75 minutes.

Refrigerate leftovers within 2 hours, or within 1 hour above 90°F.

Keep at 40°F or below and use within 3 to 4 days.

Reheat slices at 350°F until their centers reach 165°F; loosely cover if needed to prevent overbrowning.

Keep marinara separate.

Optional serving variation: offer crushed red pepper flakes at the table.