An easy Italian stromboli recipe made with refrigerated pizza dough and Italian cold cuts. Stuffed with provolone, salami, pepperoni and ham and baked to perfection, this makes an easy party appetizer or can be used for football finger food.

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Pieces of stromboli next to a bowl of marinara

Tips and Tricks

How do you make a stromboli? I start with premade pizza dough, but feel free to use your favorite recipe. Once the stromboli is room temperature, I stretch it out on a sheet tray and layer salami, capocollo, ham, pepperoni and top with cheese. I fold the dough over itself to seal and insert toothpicks where necessary. Bake it at 400 F until golden brown and then slice into one inch pieces. 

How do you stretch out the pizza dough? It is easiest to stretch the pizza dough out when it is at room temperature. I allow it to sit on my counter until it’s warmed up from the fridge. To work with the dough, I flour my work surface and finger tips and work the dough until it is the right size and shape. I then place it onto the greased sheet tray. If you are having a hard time stretching your pizza dough, allow it to rest for five minutes. This allows the gluten to relax and it becomes easier to stretch. 

Does the order of the layers matter? Kind of. I’d just make sure that you have the cheese and any vegetables on top. Otherwise, the flavors from the meat won’t soak into the bread and it won’t be as delicious. 

How do you fold stromboli? I first like to start with the dough stretched out on a sheet tray. I fold over one end and then criss cross the dough over the center of the fillings. I insert toothpicks to keep the dough from moving and then continue until the end where I fold up and seal the dough.


What fillings can you put in a stromboli? I like to add the Italian cold cuts and cheese I’ve listed in this recipe but you can get creative with the fillings. You can easily add vegetables, but I’d cook them before you adding them. Be sure to cook any raw meat before adding to the dough to ensure it is cooked through. 

Where do you get all these meats? I I can always find them at the deli. They will slice it up for you and you can ensure that they are freshly cut. You can definitely get the pre-packaged stuff but they often come in more than ¼ lb (4 oz) portions, less fresh and more expensive. 

Can you use another type of cheese? Absolutely! Provolone is just easy to grab at the deli and goes well with the italian cold cut flavor profile.


How do you know when the stromboli is done? The stromboli should be golden brown on the outside and on the bottom, just like a pizza. 

Why do you have to let the stromboli rest? So that it is easier to cut and you don’t burn your mouth and hands as much. Trust me, it’ll still be nice and hot after 10 minutes. 

Pieces of stromboli next to a bowl of marinara


How do you store stromboli? I store stromboli wrapped in tin foil in the fridge for up to three days, although it’s never lasted that long.

How do you reheat stromboli? I typically eat it cold or reheat it in the microwave. If you want it to stay crunchy, you can reheat at 350 F until warm, about 10 minutes.

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Italian Stromboli

An easy Italian stromboli recipe made with refrigerated pizza dough and Italian cold cuts. Stuffed with provolone, salami, pepperoni and ham and baked to perfection, this makes an easy party appetizer or can be used for football finger food.
Prep Time10 mins
Cook Time25 mins
Resting Time10 mins
Total Time45 mins
Course: Appetizer
Cuisine: Italian
Author: Samantha


  • 8 ounces pizza dough
  • ¼ pound genoa salami
  • ¼ pound hot capocollo
  • ¼ pound maple or honey deli ham
  • ¼ pound pepperoni
  • ¼ pound provolone cheese
  • 1 teaspoon unsalted butter
  • 5-10 to toothpicks
  • 1 cup marinara optional for dipping


  • Bring the pizza dough to room temperature.
  • Preheat the oven to 400 F.
  • Take a cookie sheet and spray it with cooking oil.
  • Stretch the pizza dough out into a rectangle and place onto the cookie sheet.
  • Ensure the pizza dough is in a landscape position. In the middle of the pizza dough, going from left to right, place all the genoa salami in a single row. Ensure the salami goes from end to end.
  • Directly on top of the salami, place all the capocollo, then the honey ham, pepperoni and finally top with cheese.
  • This should all be in one stack in the middle of the pizza dough going from left to right.
  • Starting at one of the ends, fold the dough about one inch to cover the end of the meat. Secure with a toothpick.
  • Next to the folded part of the dough, starting at the top, pull the dough diagonally down over the meat and secure with a toothpick.
  • Now take the bottom portion of the dough and pull diagonally up over the meat and secure with a toothpick.
  • Repeat this pattern until you reach the end of the stromboli. Pull the dough at the end up and over to seal it. Secure with a toothpick.
  • Bake for 20 minutes.
  • After 20 minutes, remove from the oven and rub butter over the crust and bake another 5 minutes until golden brown.
  • Remove from the oven and allow to cool for 10 minutes.
  • Cut into 1 to 2 inch pieces and enjoy, dip in marinara if desired.


  • If you’re having a hard time stretching out the dough, let it rest for 5 more minutes.
  • You can leave the toothpicks in while baking, remove before slicing.
  • Allow stromboli to rest for 10 minutes before slicing.

Originally posted on January 20, 2019. Updated with new photos and tips on September 12, 2019.

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