A Stromboli Sandwich is the trail food of my Italian-American childhood – rolled pizza dough stuffed with cured meat and cheese, baked until the crust crackles and the middle pulls long strings of mozzarella. It eats like a sandwich, slices like a loaf, and travels like a champ.
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I build mine with salami, ham, provolone, and mozzarella, plus a swipe of garlic butter and a shake of Italian seasoning. The whole thing comes together in about 50 minutes, most of it oven time.
It is the meal I make when the crew is hungry and nobody wants to babysit a stove. Roll it tight, seal it well, and you get a golden log that feeds six without complaint.
One warning before you start: a loose roll leaks. Pinch those seams like your dinner depends on it, because it does.
Why You'll Love This Recipe
About the Ingredients
1 lb (454g) store-bought or homemade pizza dough, at room temperature
Let it sit out 30 to 45 minutes so it stretches without snapping back. A 13.8-oz tube of refrigerated pizza crust works as a straight substitute.
4 oz (113g) thinly sliced salami
Genoa or hard salami both work; ask the deli to slice it thin so it folds instead of cracking. Pepperoni is a fine swap if you want more heat.
4 oz (113g) thinly sliced deli ham
Look for ham sliced just under a quarter inch thick so it layers flat. Prosciutto or smoked turkey are solid substitutions.
6 oz (170g) sliced provolone cheese
Provolone melts with a mild bite and holds structure. Swap in low-moisture mozzarella if you want a milder, stretchier result.
6 oz (170g) shredded low-moisture mozzarella
Buy a block and shred it yourself; pre-shredded cheese is dusted with starch and melts grainy. Whole-milk mozzarella gives the best pull.
1/2 cup (120ml) jarred marinara or pizza sauce, plus more for dipping
Use a thick sauce, not a watery one, or the bottom crust goes soggy. Crushed San Marzano tomatoes drained well also work.
2 tbsp (28g) salted butter, melted
Brush this on the finished roll for a glossy, golden crust. Olive oil works if you are out of butter.
1 tsp garlic powder
Stir it straight into the melted butter. Granulated garlic is a fine one-to-one substitute.
1 tsp dried Italian seasoning
Crush it between your palms before sprinkling to wake up the oils. Dried oregano alone is an acceptable stand-in.
1/2 cup (50g) grated Parmesan, divided
Half goes inside, half gets dusted on top for a salty crust. Pecorino Romano is sharper but works the same way.
1 large egg, beaten, for egg wash
This is the glue that keeps the seam shut. A tablespoon of milk brushed on works if you skip the egg.
1/4 tsp coarse black pepper
Fresh-cracked only; pre-ground tastes like dust. Skip it if your salami is already heavily peppered.
Tips & Tricks
- Do not overfill the dough. Piling on too much meat and cheese makes the roll impossible to seal; keep the filling in a 2-inch stripe down the center and leave a 1-inch border all around.
- Roll tight, then roll tighter. Every loose pocket becomes a steam bubble that bursts in the oven and dumps cheese onto your sheet pan.
- Vent the top. Cut three or four shallow slits across the top before baking so steam escapes upward instead of blowing out the side seam.
- Let it rest before slicing. Ten minutes on the cutting board lets the cheese set so your slices stay intact instead of smearing.
Pro Tips
Step-by-Step Instructions
1. Heat the oven
Set a rack in the middle of the oven and preheat to 400F (205C). Line a rimmed sheet pan with parchment paper so nothing sticks and cleanup stays easy.
2. Roll out the dough
Lightly flour your counter and press the dough into a 14×10-inch rectangle, about 1/4 inch thick. If it springs back, cover it and wait five minutes, then finish rolling.
3. Layer the filling
Spread the marinara over the dough, leaving a 1-inch border on all sides. Layer provolone, salami, ham, then mozzarella and half the Parmesan in a neat stripe down the center.
4. Roll and seal
Fold the short sides in first, then roll the long edge over the filling and keep rolling into a tight log. Pinch the seam and ends closed, then brush the whole log with beaten egg.
5. Finish the crust
Stir the garlic powder and Italian seasoning into the melted butter and brush it over the top. Dust with the remaining Parmesan and the cracked pepper, then cut four shallow slits across the top.
6. Bake until golden
Bake at 400F (205C) for 30 to 35 minutes, until the crust is deep golden brown and the internal temperature hits 200F (93C) at the center. You should hear a faint sizzle and see cheese bubbling at the slits.
7. Rest and slice
Slide the Stromboli onto a cutting board and rest 10 minutes. Cut into 1 1/2-inch slices with a serrated knife, using a gentle sawing motion so the filling stays put.
8. Serve warm
Plate the slices with warm marinara for dipping and watch them disappear. Leftovers cool completely before wrapping.
Delicious Variations
Meat Lovers Stromboli
Add 3 oz cooked crumbled Italian sausage and 2 oz pepperoni alongside the salami for a heavier, spicier roll.
Veggie Stromboli
Skip the cured meats and layer 1 cup sauteed bell peppers, 1 cup spinach, and 4 oz ricotta with the mozzarella.
Philly-Style Stromboli
Swap the salami and ham for 8 oz thinly sliced roast beef and 4 oz sauteed onions and peppers with provolone.
How to Store Stromboli Sandwich
Refrigerator
Wrap cooled slices tightly in foil or store in an airtight container for up to 4 days.
Freezer
Wrap the whole cooled log or individual slices in plastic, then foil, and freeze up to 2 months. Thaw overnight in the fridge.
Reheating
Reheat slices at 350F (175C) for 8 to 10 minutes on a sheet pan so the crust re-crisps. The microwave works in a pinch but leaves the dough chewy.
Frequently Asked Questions
Q: What is the difference between a Stromboli and a calzone?
A Stromboli is rolled into a log and sliced, while a calzone is folded into a half-moon pocket. Stromboli usually contains cured meats and tomato sauce, and calzones often lean on ricotta.
Q: Can I make Stromboli ahead of time?
Yes, assemble the whole roll up to 24 hours ahead, wrap it tight, and refrigerate it. Bake it straight from the fridge and add 5 minutes to the bake time.
Q: Why did my Stromboli fall apart or leak?
The filling was too wet or too full, and the seams were not pinched shut. Pat wet ingredients dry, leave a border, and press the seam firmly before brushing on the egg wash.
Q: What internal temperature should a Stromboli reach?
Pull it at 200F (93C) at the center for a fully set, gooey interior. Below 190F (88C) the dough in the middle can still taste raw.
Q: Can I use crescent roll dough instead of pizza dough?
Yes, two cans of crescent roll dough pressed together work in a pinch, but the crust will be flakier and softer. Pizza dough gives the chewier, sturdier bite that defines this dish.
Roll one of these this weekend and you will wonder why you ever ordered delivery. It is the kind of food that fills a pack, a plate, and a room. See you on the trail.
Stromboli Sandwich
This Stromboli Sandwich packs salami, ham, and three cheeses into golden pizza dough for an easy, crowd-pleasing Italian-style dinner bake.
🧂 Ingredients
- 1 lb (454g) store-bought or homemade pizza dough, at room temperature
- 4 oz (113g) thinly sliced salami
- 4 oz (113g) thinly sliced deli ham
- 6 oz (170g) sliced provolone cheese
- 6 oz (170g) shredded low-moisture mozzarella
- 1/2 cup (120ml) jarred marinara or pizza sauce, plus more for dipping
- 2 tbsp (28g) salted butter, melted
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1/2 cup (50g) grated Parmesan, divided
- 1 large egg, beaten, for egg wash
- 1/4 tsp coarse black pepper
📋 Instructions
- 1Heat the oven — Set a rack in the middle of the oven and preheat to 400F (205C). Line a rimmed sheet pan with parchment paper so nothing sticks and cleanup stays easy.
- 2Roll out the dough — Lightly flour your counter and press the dough into a 14×10-inch rectangle, about 1/4 inch thick. If it springs back, cover it and wait five minutes, then finish rolling.
- 3Layer the filling — Spread the marinara over the dough, leaving a 1-inch border on all sides. Layer provolone, salami, ham, then mozzarella and half the Parmesan in a neat stripe down the center.
- 4Roll and seal — Fold the short sides in first, then roll the long edge over the filling and keep rolling into a tight log. Pinch the seam and ends closed, then brush the whole log with beaten egg.
- 5Finish the crust — Stir the garlic powder and Italian seasoning into the melted butter and brush it over the top. Dust with the remaining Parmesan and the cracked pepper, then cut four shallow slits across the top.
- 6Bake until golden — Bake at 400F (205C) for 30 to 35 minutes, until the crust is deep golden brown and the internal temperature hits 200F (93C) at the center. You should hear a faint sizzle and see cheese bubbling at the slits.
- 7Rest and slice — Slide the Stromboli onto a cutting board and rest 10 minutes. Cut into 1 1/2-inch slices with a serrated knife, using a gentle sawing motion so the filling stays put.
- 8Serve warm — Plate the slices with warm marinara for dipping and watch them disappear. Leftovers cool completely before wrapping.
Lars writes about outdoor adventure and minimalist gear, focusing on long-distance hiking and camping. He shares route planning tips, gear tests, and lessons from the trail, always emphasizing safety and leaving no trace. His writing is practical and seasoned, but he never claims to be an expert—just a passionate hiker.
