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Cross section of italian cold cuts and cheese wrapped in baked pizza dough on a wood cutting board against dark gray background.
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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 minutes
Cook Time25 minutes
Resting Time10 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Italian
Author: Samantha

Ingredients

  • 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

Instructions

  • 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.

Notes

  • 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.