Italian Stromboli is one of my favorite “cheat” recipes for getting all the flavors of a loaded Italian sub and a gooey cheese pizza in one golden, braided roll. I love how the deli ham, Genoa salami, and sandwich pepperoni bake inside a soft Pillsbury pizza crust until the cheese melts, the edges crisp, and every slice shows off beautiful layers of meat and cheese. It looks impressive on the table, but it’s surprisingly simple to put together, which makes it perfect for game day, movie night, or an easy weekend dinner.
What I enjoy most about this Italian stromboli is that it uses ingredients I almost always have on hand: a tube of refrigerated pizza dough and a mix of deli meats. The dough gives me a reliable rise and a tender crumb, while the meats bring that salty, savory punch that pairs so well with melted cheese and garlic butter. Once it’s rolled, baked, and sliced, everyone can grab a piece with their hands and dip it in marinara, which keeps things fun and casual. It’s basically a shareable stuffed pizza loaf that comes together in less than an hour from start to finish.
Ingredients
- 1 tube Pillsbury pizza crust
- 8 slices deli ham
- 10 slices Genoa salami
- 12 slices sandwich pepperoni
- 2–3 cups shredded mozzarella or provolone cheese
- 2 tablespoons butter, melted
- 2 cloves garlic, minced (or ½ teaspoon garlic powder)
- 1 teaspoon Italian seasoning (optional)
- 2 tablespoons grated Parmesan (optional)
- Marinara or pizza sauce, for serving
Step-by-Step Instructions
Prep the dough and pan
I start by preheating my oven to 375°F (190°C) and lining a large baking sheet with parchment paper. Then I unroll the tube of Pillsbury pizza crust directly onto the parchment and gently stretch it into a rectangle, roughly 10×14 inches. If the dough snaps back a bit, I let it rest for a minute and then stretch again; that helps relax the gluten so it stays in place.
Layer the fillings
Leaving about a 1‑inch border all around the edges, I begin layering the meats. First I lay down the 8 slices of deli ham in an even layer down the center, going lengthwise. On top of the ham, I arrange the 10 slices of Genoa salami, overlapping slightly so every bite gets some. Then I add the 12 slices of sandwich pepperoni, fanning them out over the salami.
Once the meats are in place, I sprinkle a generous amount of shredded mozzarella or provolone over the top—just enough to cover the meats in a thick blanket, but not so much that it will all leak out. If I’m in the mood, I add a light dusting of Italian seasoning or a pinch of red pepper flakes for more flavor.
Roll and seal the stromboli
To roll the stromboli, I start from one long side and carefully lift the edge of the dough over the fillings, rolling it snugly but not too tight. I continue rolling until I reach the opposite edge, then pinch the seam to seal it. I also pinch and tuck the ends closed to keep the cheese and juices contained as it bakes.
I gently roll the stromboli so that the seam is facing down on the parchment‑lined sheet. If I want a braided look, I can slice shallow diagonal slits across the top with a sharp knife; this also gives steam a way to escape and makes the crust even prettier.
Brush with garlic butter and bake
In a small bowl, I stir together the melted butter and minced garlic. I brush this mixture all over the top and sides of the stromboli, making sure to get into any slits or ridges. For extra flavor and color, I sprinkle the top with Italian seasoning and grated Parmesan.
The stromboli bakes in the preheated oven for about 20–25 minutes, or until the crust is a deep golden brown and I can see some cheese starting to bubble at the seams. If the top seems to be browning quickly before the inside is done, I loosely tent it with foil and let it finish baking.
Rest and slice
Once it comes out of the oven, I let the stromboli rest for at least 5–10 minutes. This rest time helps the cheese settle so it doesn’t all run out when I slice it. Then I use a serrated knife to cut it into thick slices, revealing the beautiful spirals of ham, salami, pepperoni, and melted cheese inside. I like to serve the slices with warm marinara on the side for dipping.
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