Italian Cuisine
Stromboli (Rolled Pizza)
By Anthony Carbone
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Stromboli is Italian-American comfort food in its most shareable form: pizza dough rolled around a generous tangle of cured meats and melted cheese, baked until golden, and sliced into spiraled rounds. Despite its Italian-sounding name, stromboli is an American invention, widely credited to a Philadelphia-area pizzeria in the 1950s and reputedly named after the volcanic island featured in the Roberto Rossellini and Ingrid Bergman film of the era. Unlike a calzone, which is a folded half-moon, stromboli is rolled like a jelly roll so every slice reveals a pinwheel of salami, pepperoni, ham, provolone, and mozzarella. The appeal is partly textural — a crisp, bready exterior giving way to a molten, savory interior — and partly practical, since one roll feeds a table and slices cleanly for parties, game day, or a casual dinner. The key to a great stromboli is balance: enough filling to satisfy, but not so much that the dough can't seal and bake through. Get the roll tight and the seam down, and you'll pull a beautifully browned spiral from the oven every time.
Ingredients
Serves 4Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Roll the pizza dough out into a large rectangle.
- 3
Layer the provolone, salami, pepperoni, ham, and mozzarella over the dough, leaving a 1-inch border.
- 4
Roll the dough up tightly like a jelly roll, starting from a long edge.
- 5
Place seam side down on the baking sheet and tuck the ends under.
- 6
Bake for 20-25 minutes until golden brown.
- 7
Let rest for 5 minutes, then slice into rounds and serve.
Chef's Tips
- ✦ Roll the dough into an even rectangle no thicker than a quarter-inch so it bakes through before the crust over-browns.
- ✦ Leave a clean 1-inch border around all edges so you can pinch the seam and ends tightly to seal in the cheese.
- ✦ Roll it up snugly like a jelly roll, keeping the filling compact — air pockets cause splitting and uneven slices.
- ✦ Place it seam side down and tuck the ends under so it doesn't unroll or leak melted cheese while baking.
- ✦ Let the baked stromboli rest 5 minutes before slicing so the cheese sets and each round holds its spiral.
Ingredient Substitutions
-
pizza dough → store-bought refrigerated dough or pizza crust mix
Let refrigerated dough rest at room temperature for 30 minutes so it stretches without tearing.
-
provolone cheese → low-moisture mozzarella or Italian cheese blend
Use low-moisture cheese so the filling melts without releasing water that makes the dough soggy.
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salami → soppressata or capicola
Any sliced Italian cured meat works; soppressata adds a spicier, more rustic flavor.
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pepperoni → Genoa salami or spicy Calabrese
Swap in another cured slice for a similar savory, slightly fatty layer in each spiral.
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ham → mortadella or prosciutto cotto
Mortadella keeps the mild, savory note while adding a smooth, classic deli flavor.
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Frequently Asked Questions
What is the difference between stromboli and a calzone? ▼
Both wrap pizza dough around meat and cheese, but a calzone is folded into a half-moon and often filled with ricotta, while a stromboli is rolled like a log and sliced into spiral rounds. Stromboli is also typically baked rather than served with sauce inside.
Can I make stromboli ahead of time? ▼
Yes. You can assemble the unbaked roll, wrap it tightly, and refrigerate it for up to a day before baking. You can also bake it fully, cool, and refrigerate, then reheat slices in a 350°F (175°C) oven until hot and crisp.
How do I store and reheat leftover stromboli? ▼
Store cooled stromboli in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven for 10–15 minutes; avoid the microwave, which makes the crust tough and chewy.
How do I keep my stromboli from getting soggy or splitting? ▼
Use low-moisture cheeses, don't overfill, and roll the dough tightly with a sealed seam placed down on the baking sheet. Leaving a 1-inch border and tucking the ends under prevents leaks and helps the dough bake through evenly.
Should I bake stromboli on a higher temperature for a crispier crust? ▼
Baking at 400°F (200°C) for 20–25 minutes gives a golden, crisp crust while letting the inside heat through. For extra crispness, brush the top with olive oil or egg wash before baking and use a preheated baking sheet.
Can I make a vegetarian version of this stromboli? ▼
Yes. Replace the salami, pepperoni, and ham with sauteed mushrooms, spinach, roasted peppers, and onions, keeping the provolone and mozzarella. Be sure to cook and drain the vegetables first so excess moisture doesn't make the dough soggy.
