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:

• Store-bought: 2 balls of pizza dough (about 14 oz / 400 g each)

• Homemade:

  • 1 1/3 cups (320 ml) warm water (100–110°F / 38–43°C)

  • 2 1/4 teaspoons (7 g) instant or active-dry yeast (1 packet)

  • 1 tablespoon (13 g) sugar

  • 2 tablespoons (30 ml) olive oil

  • 1 teaspoon salt

  • 3 1/2 cups (450 g) all-purpose flour (plus more for dusting)

For the Filling:

• 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)

• Option 2: About 1/4 cup marinara sauce (brushed thinly on the dough)

• 6 oz prosciutto, thinly sliced

• 6 oz soppressata or capicola, thinly sliced

• 6 oz smoked turkey or mortadella, thinly sliced

• 1 1/2 cups shredded mozzarella

• 1 cup shredded or sliced provolone

• 1/2 cup shredded fontina (optional, for extra melt and flavor)

• 1/3 cup sliced Kalamata olives (patted dry)

To Finish:

• 1 large egg, beaten with 1 tablespoon water (for egg wash)

• Grated parmesan cheese

• Flaky salt and cracked black pepper

• Italian seasoning or dried oregano

To Serve:

• Warm marinara or pizza sauce

Instructions

1. Prepare the Dough

• 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.

• 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).

• If using the butter option, brush the dough with garlic-parsley butter.

• 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:

• Assemble the stromboli completely, roll it up, and place it seam-side down on a baking sheet.

• Cover tightly with plastic wrap or foil, and refrigerate for up to 8 hours before baking.

• 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:

• 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:

• Leftover stromboli keeps beautifully in the refrigerator for up to 4 days. Store slices in an airtight container.

• 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.

Video Recipe

If you think lasagna is the ultimate comfort food, wait until you try Greek moussaka. At first glance they seem similar — hearty layers baked until golden — but moussaka takes things further. Instead of pasta, you get tender, buttery potatoes that soak up all the juices. Instead of just meat and tomato, you get smoky beef and bacon, seasoned with cinnamon and fresh herbs, layered with sweet roasted eggplant and zucchini. And on top? A creamy, cheesy Pecorino béchamel that’s lighter and silkier than lasagna’s mozzarella.

This recipe leans on traditional Greek recipe but adds a few thoughtful touches: a little bacon for depth, fresh dill for brightness, and the choice to fry or roast the vegetables. It’s not fast food — but it’s the kind of dish you’ll want to sit down with and savor, bite by bite.

Ingredients

For the meat layer:

• 1 tbsp olive oil (optional, if bacon is lean)

• 5 oz thick-cut bacon, diced (150 g)

• 1 large white onion, finely diced

• 2 cloves garlic, minced

• 1½ lbs lean ground beef (750 g)

• ½ cup dry red wine (120 ml)

• 2 heaping tbsp tomato paste

• 1 beef stock cube

• 1 cup tomato passata or strained tomatoes (240 ml)

• ¾ tsp salt (or to taste)

• ¼ tsp black pepper

• ¼ tsp ground cinnamon

• Optional: 1 tsp dried oregano

• ¼ cup fresh parsley, chopped

• 1 tbsp fresh dill, chopped

• 2–3 bay leaves

For the béchamel:

• ½ cup unsalted butter (1 stick / 120 g)

• ½ cup all-purpose flour (60 g)

• 4 cups whole milk, room temperature (1 liter)

• ½ tsp salt

• ¼ tsp white pepper

• Pinch of grated nutmeg

• ¾ cup finely grated Pecorino Romano or Greek Kefalotyri (60 g)

• 2 egg yolks

For the vegetable layers:

• 2 large russet potatoes, peeled and sliced into ¼” rounds (about 1½ lbs / 750 g)

• 3 small eggplants, sliced lengthwise into ⅓” strips (about 2 lbs / 1 kg)

• 2 medium zucchini, sliced lengthwise into ⅓” strips (about 1 lb / 500 g)

• Olive oil or neutral oil, for roasting or frying

• Salt & pepper, to taste

• Extra parsley & Pecorino, for sprinkling

Instructions

1️⃣ Prep the vegetables

Lay the eggplant and zucchini slices on paper towels, sprinkle lightly with salt, and let them sit for about 20 minutes to draw out moisture. Pat them dry — this step helps prevent soggy layers later.

You can roast or fry the vegetables.
— To roast: brush the slices with oil and bake at 400°F (200°C) for 15–20 minutes, flipping halfway, until golden and tender.
— To fry (traditional): heat vegetable oil in a skillet over medium heat and fry the potatoes, zucchini, and eggplant in batches until golden. Drain them really well on paper towels — especially the eggplant, which tends to drink up oil like it’s on vacation.

2️⃣ Make the meat filling

In a large skillet or Dutch oven, cook the diced bacon over medium heat until crispy and golden. Scoop out 2 tablespoons of bacon and set aside for the topping.

Add the onion to the bacon fat and cook until soft and golden, about 5–6 minutes. Stir in the garlic and cook another minute. Add the beef, breaking it up, and cook until browned all over.

Pour in the red wine, then stir in the tomato paste and beef stock cube. Scrape up any browned bits from the bottom of the pan — that’s flavor. Add the passata, salt, pepper, cinnamon, optional oregano, parsley, dill, and bay leaves. Let it simmer uncovered for about 30 minutes, stirring occasionally, until thick and deeply flavorful. Remove the bay leaves.

Once the béchamel is ready, stir about ½ cup of it into the meat mixture — this little trick makes the filling creamy and luxurious.

3️⃣ Make the béchamel

In a saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly. Slowly pour in the milk, whisking as you go to keep it smooth. Keep cooking and stirring until the sauce thickens enough to coat the back of a spoon.

Season with salt, white pepper, and a pinch of nutmeg. Stir in the Pecorino (or Kefalotyri) until it melts and the sauce is silky. Take the pan off the heat and whisk in the egg yolks.

4️⃣ Assemble the moussaka

Preheat your oven to 350°F (180°C). Grease a nine-by-thirteen inch (23×33 cm) baking dish.

Arrange the potato slices in a single layer and sprinkle with a little salt, pepper, chopped parsley, and Pecorino. Next, layer the zucchini, then half the eggplant.

Spread the meat filling evenly over the vegetables, smoothing it out as best you can. Top with the remaining eggplant. Pour the béchamel over everything, spreading it to the edges. Sprinkle with a little more Pecorino and finish with the reserved crispy bacon.

5️⃣ Bake & rest

Bake the moussaka uncovered for 35–45 minutes, or until the top is golden and bubbling. Let it rest for at least 20 minutes before slicing — this helps the layers set beautifully and makes serving a lot easier.

Love this Greek moussaka? Save the image below to your Pinterest board so you can find it anytime you’re craving it again — and help others discover it too!

Greek Moussaka Video Recipe

Tips & Tricks

— Salt your eggplant and zucchini properly. Don’t skip this step — letting the slices sit with salt for 15–20 minutes draws out excess moisture and helps prevent soggy layers.

— Drain fried vegetables well. If you go the traditional route and fry the vegetables, lay them out on plenty of paper towels and blot them. Eggplant especially soaks up oil like crazy, so take your time.

— Let the moussaka rest before slicing. After baking, give it at least 20 minutes to cool slightly and firm up. Cutting too soon can make the layers slide apart.

— Use good cheese. If you can find Greek Kefalotyri, it’s worth it for the authentic sharpness. Pecorino Romano is a great substitute.

— Adjust seasoning to your taste. The filling should be deeply flavorful before you even bake — don’t be afraid to taste and tweak salt, pepper, and herbs as you go.

— Make it ahead. Moussaka is perfect for making the day before — it reheats beautifully and often tastes even better the next day when the flavors have had time to meld.

— Roast or fry — your choice. Frying gives you that traditional richness, while roasting keeps it a little lighter. Both are delicious.

Pretzel-crusted chicken be one of the best things I’ve done with chicken in a long time. You get that deep crunch from crushed pretzels, a bit of savory sharpness from Parmesan, and then there’s the sauce — sweet, tangy, creamy, and just a little addictive. It’s not complicated, but every bite tastes like it should’ve taken way more effort.

If you’re tired of the usual breaded chicken, this is the upgrade you didn’t know you needed. It hits that sweet spot between comfort food and “wow, did you really make this?” And yes — it’s 100% okay to make extra sauce and pretend it’s for leftovers.

Ingredients

For the Honey Mustard Sauce:

• 4 tbsp full-fat mayonnaise

• 1 tbsp full-fat Greek yogurt

• 2½ tbsp honey

• 1½ tbsp Dijon mustard

• 1 tbsp yellow mustard

• 1 tsp apple cider vinegar

• ½ tsp fresh lemon juice

• ¼ tsp garlic powder

• ¼ tsp onion powder

Taste and adjust—more honey for sweetness, more Dijon for sharpness. It’s meant to be balanced just the way you like it.

For the Chicken:

• 2 boneless chicken breasts (approx. 250g / 9oz each)

• 3.5oz salted pretzels

• 1/4 cup plain flour

• 2 eggs, beaten

• 2 tbsp finely grated Parmesan cheese (mixes into the pretzel crumbs for a boost of flavor and color)

• 2 tsp paprika

• 3/4 tsp salt

• 1/2 tsp each: garlic powder, onion powder, dried oregano, black pepper

• 1/4 tsp cayenne pepper

• 3/4 cup vegetable oil (or enough to coat your skillet)

• Flaky sea salt, to finish

• Finely chopped fresh chives, for garnish

Instructions

1. Make the Sauce
   Mix all the sauce ingredients in a small bowl until smooth. 

1. Crush the Pretzels
   Pulse pretzels in a food processor until they resemble coarse crumbs. No processor? Smash them in a zip-top bag with a rolling pin. Stir in the Parmesan cheese for added richness and an extra golden finish.

1. Set Up the Breading Station
   Line up three bowls: one with the flour, one with beaten eggs, and one with the crushed pretzel-Parmesan mixture. Combine all the spices in a separate bowl and split evenly—half into the flour, half into the pretzel mix.

2. Prep the Chicken
   Slice each chicken breast in half horizontally to create 4 thin cutlets. Dredge each piece in flour, dip into the eggs, then coat in the pretzel-Parmesan mix. Press down slightly to help the crumbs stick.

3. Fry Until Crispy
   Heat oil in a large skillet over medium until it reaches 350°F (180°C). Fry 2 cutlets at a time for 3–4 minutes per side, or until golden and cooked through. Rest them on a wire rack to keep them crispy while you finish the rest.

4. Serve It Up
   Sprinkle the hot chicken with a pinch of flaky salt and some fresh chives. Serve with your honey mustard sauce—either on the side or drizzled over the top. No judgment here.

📌 Loved this recipe?
Save it now so you don’t lose it later — and if you think someone else could use a little crispy, golden joy in their dinner routine, go ahead and share the image below to your Pinterest board. They’ll thank you later.

Pretzel-Crusted Chicken Video Recipe

Tips & Tricks

• Use sturdy pretzels – Thicker pretzels (like rods or big twists) work better than the thin kind. They give you that coarse, crunchy texture without turning to dust in the processor.

• Don’t skip the Parmesan – It’s not just for flavor. It helps the crust brown evenly and adds a subtle richness that makes everything taste more… put together.

• Pound the chicken just enough – You’re not trying to flatten it into paper — just even out the thickness so it cooks fast and stays juicy.

• Keep one hand dry – When dredging, use one hand for dry ingredients (flour, crumbs) and the other for wet (eggs). Less mess, less frustration.

• Check your oil temp – Aim for around 350°F (175–180°C). Too cool and the chicken gets greasy. Too hot and the crust burns before the inside cooks through.

• Rest on a rack, not paper towels – Paper towels trap steam. A wire rack keeps the crust crispy while the chicken cools down slightly.

• Double the sauce – Just trust me. You’ll find excuses to use it all week — sandwiches, veggies, fries, you name it.