If you're looking for an easy stromboli recipe made with ham, salami and cheese, this recipe is definitely it! It's one I've worked on for quite some time now but I think this recipe is simple, tasty and easy enough for everyone!
Use a store-bought pizza dough and stuff it with some melty cheeses, Italian meats and seasoning to make sure all the flavors are on the mark. Serve with marinara sauce and you have a delicious appetizer or snack everyone will go crazy over!
Serve for the big game along with another football friendly appetizer!
What Is Stromboli?
Did you know that the Stromboli was invented by Italian-Americans in the United States in the Philadelphia area. And growing up in the Philly area, I have tried a stromboli or two! 🙂
Stromboli is a type of pizza-like turnover made with bread dough, filled with cheese, meats, veggies and/or seasonings. There are so many variations of a stromboli.
Strombolis are similar to a calzone but strombolis don't have the same thick crust as calzones do.
Calzone vs. Stromboli
The main difference between stromboli and calzones is that strombolis have a thinner crust. Strombolis are also typically rolled up like a burrito or wrap, whereas calzones are folded in half and sealed. The fillings for strombolis can vary greatly but usually include meats, cheeses and vegetables.
🧑🍳Homemade Stromboli Ingredients
- Pizza dough (or bread dough): You have two choices here. Make your own homemade pizza dough or purchase it from the grocery store or local pizza shop.
- Cheeses: Here we use mozzarella and provolone cheese.
- Meats: We're keeping it simple with a quality genoa salami and smoked ham.
- Seasoning: Italian seasoning is a must. Garlic powder, onion powder are also going to go into our stromboli!
👨🍳How To Make Stromboli
- Roll yor pizza dough into a large rectangle. The trick to doing this is to roll in TWO motions. An X and a cross like in the photo below. If you just roll up and down, your dough will turn out more round than rectangular.
- Once your dough is about the length of your baking sheet, spread the olive oil and Italian seasoning over top.
- Add a layer of your ham, followed by the provolone, then the salami, and finally the mozzarella.
- Add more seasoning if you wish.
- Start to roll the stromboli lengthwise. We don't need to do this tightly. Pinch the seam closed with your fingers.
- Lay seamside down on bakign sheet and brush with your eggwash.
- Cut small slits in the top to help vent the steam and finish with a sprinkle of shredded parmesan cheese and fresh parsley.
- Bake at 400 degrees F for about 20 minutes.
- Let cool and slice! Serve with marinara sauce or ranch for dipping.
📃 NOTE: You can print the FULL recipe with all ingredients & detailed instructions below!
- Adding wet ingredients like tomatoes will make your stromboli soggy.
- Stay away from the fresh mozzarella this time. It has much more moisture than the bagged or sliced version and will lead to a soppy wet stromboli.
- Baking your stormboli in the middle of the oven for even cooking.
- Wait to slice your stromboli!! Warning!! This stuff is HOT when it comes out of the oven so be patient and wait until it cools to slice.
Stromboli Stuffing Ideas
- spicy pepperoni is always a hit
- a spread of mustard on the dough is recommend by many
- try adding in fresh veggies like broccoli, peppers, onions or spinach
- add in other Italian cold cuts like mortadella, proscuitto
What To Serve Stromboli With
My favorite dippers and sauces to serve stromboli with are:
- Marinara sauce- This is a MUST when serving stromboli. I love Rao's or you can make your own homemade marinara. Make it spicy if you like!
- Ranch dressing- Not as traditional but delicious as heck! The kids love it too!
- Ketchup- Don't knock good ole ketchup. It's good on anything.
How To Store Stromboli
You can freeze your stromboli UNCOOKED until you're ready to bake it off. Then thaw in the fridge overnight and bake according to instructions.
You can also roll it and bake it off the next day. Chill in the fridge.
Store COOKED stromboli in the fridge in a sealed container or wrapped in foil for up to 3 days. Reheat in a 350 degree oven until warmed through.
Freeze leftover stromboli and reheat as needed.
Other delicious appetizers:
Italian Burrata Cheese Appetizer
Hungry for more?
These 24 Appetizers You Can Make 24 Hours in Advance are my tried and true recipes that everyone will love! If you're ready to host like a BOSS, this recipe book is for you!
Other entertaining articles:
Cheesy Ham and Salami Stromboli
For The Stromboli
- 1 pound prepared pizza dough
- 6 slices provolone cheese
- 6 slices ham (*smoked)
- 6 slices mozzarella cheese (or 6 ounces grated)
- 9 slices Genoa salami (*Larger rounds)
Herbed Olive Oil
- ¼ cup olive oil
- ½ teaspoon salt
- ½ teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 large egg
- Freshly chopped parsley
- Shredded parmesan cheese
- Preheat your oven to 400° F
- Dust your countertops with flour and use a rolling pin to roll your pizza dough out into a 12x14" rectangle or the length of your baking sheet.
- In a small bowl, mix the ingredients for the herbed olive oil together, and then brush it generously over your rolled out pizza dough
- Add 6 slices of ham in 2 rows to cover the dough fully (see post for photos)
- Then add 6 slices of provolone cheese over top of the ham
- Lay the 9 Genoa salami slices on top of that, then finish with the mozzarella cheese
- Stretch the long-side of the dough out and begin to roll it up tightly. Once you've finished rolling, pinch both the seam and the ends closed, and lay seam side down on a baking sheet
- In a small bowl, whisk the egg and then brush it over the outside of the stromboli
- Cut a few 1" slits on the top of the stromboli to let it vent and finish with a sprinkle of fresh chopped parsley and shredded parmesan cheese.
- Bake for 20 minutes, or until the outside is a rich golden brown color. Longer if needed.
- Allow the stromboli to COOL for at least 10 minutes before slicing! It will be piping hot and will be tougher to slice while hot.
Tried the recipe? I'd love to hear your thoughts below!