There’s nothing quite like the smell of fresh stromboli baking in the oven—the golden crust, the bubbling cheese, and that first slice revealing all the layers inside. This recipe brings together the best of the Italian deli counter: salty prosciutto, spicy capicola, tender slices of turkey or mortadella, and a little surprise from briny Kalamata olives. Everything is wrapped up in soft dough (homemade or store-bought, your choice) and baked until crisp and beautiful.
The best part? You don’t need to be an expert baker to pull this off. With just a few simple steps, you’ll have a stromboli that looks like it came straight from a bakery window. Whether you’re planning a game night, feeding a crowd, or just craving something hearty and comforting, this recipe is one you’ll want to make again and again.
Ingredients
For the Dough (for 2 stromboli):
Choose one option:
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Store-bought: 2 balls of pizza dough (about 14 oz / 400 g each)
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Homemade:
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1 1/3 cups (320 ml) warm water (100–110°F / 38–43°C)
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2 1/4 teaspoons (7 g) instant or active-dry yeast (1 packet)
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1 tablespoon (13 g) sugar
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2 tablespoons (30 ml) olive oil
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1 teaspoon salt
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3 1/2 cups (450 g) all-purpose flour (plus more for dusting)
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For the Filling:
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Option 1: 3 tablespoons unsalted butter, melted + 2 garlic cloves, finely minced (or 1/2 teaspoon garlic powder) + 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried)
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Option 2: About 1/4 cup marinara sauce (brushed thinly on the dough)
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6 oz prosciutto, thinly sliced
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6 oz soppressata or capicola, thinly sliced
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6 oz smoked turkey or mortadella, thinly sliced
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1 1/2 cups shredded mozzarella
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1 cup shredded or sliced provolone
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1/2 cup shredded fontina (optional, for extra melt and flavor)
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1/3 cup sliced Kalamata olives (patted dry)
To Finish:
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1 large egg, beaten with 1 tablespoon water (for egg wash)
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Grated parmesan cheese
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Flaky salt and cracked black pepper
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Italian seasoning or dried oregano
To Serve:
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Warm marinara or pizza sauce
Instructions
1. Prepare the Dough
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Homemade Dough: Combine the warm water, yeast, and sugar in a large bowl. Let it sit for about 5 minutes, until foamy. Add the olive oil, salt, and flour. Mix until a shaggy dough forms, then knead on a floured surface for 5 minutes, until smooth. Place in an oiled bowl, cover, and let rise for about 1 hour, or until doubled in size.
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Store-bought Dough: Let the dough rest at room temperature for 30 minutes to make it easier to work with.
2. Preheat and Prepare
Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper.
If using the butter option, melt the butter and stir in the garlic and parsley.
3. Shape and Fill
On a lightly floured surface, roll each dough ball into a large rectangle (about 10 x 16 inches).
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If using the butter option, brush the dough with garlic-parsley butter.
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If using marinara, spread a thin layer over the dough, leaving a 1-inch border around the edges.
Layer on the prosciutto, followed by the soppressata (or capicola), and then the smoked turkey (or mortadella). Sprinkle the cheeses evenly over the top, then finish with the sliced olives.
4. Roll and Seal
Starting from one short end, roll the dough into a log, tucking the sides as you go so nothing leaks out. Place seam-side down on your prepared baking sheets.
Brush the tops and sides with egg wash. Sprinkle with parmesan, flaky salt, pepper, and a little Italian seasoning. Cut a few small diagonal slits across the top with a sharp knife to let steam escape.
5. Bake
Bake for 22–28 minutes, or until golden brown and crisp. If some cheese bubbles out, that’s perfectly fine. Let cool for about 10 minutes before slicing.
6. Serve
Slice thick or thin and serve warm, with marinara or pizza sauce for dipping.
Don’t lose this one—pin the image below and keep this stromboli recipe handy for later.
Make Ahead and Storage
One of the best things about stromboli is how well it fits into busy schedules. You can prepare it in advance and still have it taste fresh and delicious when it’s time to serve.
Make Ahead:
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Assemble the stromboli completely, roll it up, and place it seam-side down on a baking sheet.
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Cover tightly with plastic wrap or foil, and refrigerate for up to 8 hours before baking.
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When you’re ready, just brush it with egg wash, add the toppings, and bake as directed. If it’s been chilled, add a few extra minutes of baking time.
Freezing Option:
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You can also freeze unbaked stromboli. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When baking from frozen, let it thaw overnight in the fridge, then bake as usual.
Storage:
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Leftover stromboli keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container.
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To reheat, pop them in a 350°F (175°C) oven for 8–10 minutes, or until warmed through. The oven keeps the crust crispy, while the microwave may soften it.
Tip: Stromboli is just as tasty the next day, so don’t be afraid to make extra—it reheats wonderfully for quick lunches or snacks.
