This quick and easy stromboli has been a weekday weeknight lifesaver in my kitchen for years. I first learned to roll this up during a busy week when I wanted something comforting but fast, and the result was an immediate family favorite. The crisp golden crust, the warm ribbon of pizza sauce inside, and the melty mozzarella wrapped around savory Italian salami and pepperoni create a familiar, satisfying bite that always brings people to the table. It is the kind of recipe that travels well to potlucks, pleases picky eaters, and makes enough for leftovers without any extra fuss. I discovered this combination on an afternoon when I had just one tube of refrigerated dough and a handful of sandwich meats in the fridge. It turned out so well that I began stashing the dough for busy nights and for impromptu guests. The texture is a wonderful contrast: a slightly chewy interior where the cheese pools, and a crisp exterior when brushed with egg and baked until golden. Every time I slice into it, the scent of toasted dough, melted cheese, and oregano fills the kitchen and takes me back to those quick family dinners.

Ingredients

• Refrigerated pizza dough: 1 tube (about 13.8 ounces). Choose a brand you like; Pillsbury makes a reliably soft, forgiving dough that stretches well and browns evenly. Room temperature dough is easier to stretch without tearing.
• Pizza sauce: 1/2 cup. Use a flavorful jarred sauce like Rao's or your favorite brand, or a quick homemade mix of crushed tomatoes, garlic, and a pinch of sugar. A thicker sauce prevents sogginess.
• Italian salami: 12 thin slices. Look for classic Genoa or soppressata-style salami from the deli counter for bold flavor. Thin slices layer neatly and melt slightly into the cheese.
• Shredded mozzarella: 1 1/4 cups. Use whole-milk mozzarella for creaminess and better melt; pre-shredded is convenient, but freshly shredded melts most evenly.
• Pepperoni: 16 slices. Regular sliced pepperoni adds familiar spice; select thin-sliced for an even distribution of meat and fat.
• Egg: 1 beaten. Acts as an egg wash to give the crust a golden sheen and helps Parmesan adhere to the surface.
• Italian seasoning: 1 teaspoon. A blend of oregano, basil, and thyme adds classic aroma and lifts the flavors.
• Grated Parmesan: 2 tablespoons. Freshly grated for a nutty, savory finish that crisps slightly during baking.
• Fresh parsley: 2 tablespoons chopped, for garnish. Adds color and a fresh, herbal counterpoint to the rich filling.

Instructions

Preheat and prepare: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper. A hot oven is essential to get that crisp exterior while ensuring the cheese melts inside without overbaking the dough. Use a rimmed baking sheet to catch any overflow and keep the oven clean. Stretch the dough: On the prepared baking sheet, unroll the tube of refrigerated dough and gently stretch it with your hands until it forms a roughly 10 by 14 inch rectangle, leaving about 2 inches clear along one long edge. If the dough resists, let it rest 5 minutes to relax the gluten, then continue. A light dusting of flour prevents sticking but keep it minimal to avoid a dry crust. Layer the sauce and fillings: Spread 1/2 cup pizza sauce in a thin, even layer over the dough, stopping about 2 inches from the long edge you left bare. Layer 12 slices of Italian salami, sprinkle 1 1/4 cups shredded mozzarella evenly, and finish with 16 slices of pepperoni. Distribute fillings so that each bite has a balance of meat and cheese, and avoid overfilling to prevent leaking during baking. Roll and seal: Starting at the long edge with fillings, roll the dough tightly like a cinnamon roll, keeping the roll snug to avoid gaps. Pinch the seam to seal, fold the ends under, and place the stromboli seam side down on the parchment. A well-sealed edge prevents cheese from escaping and ensures an even shape. Finish and cut vents: Brush the top with 1 beaten egg for color, then use a sharp knife to cut small slats across the top to vent steam. Sprinkle 1 teaspoon Italian seasoning and 2 tablespoons grated Parmesan over the crust. These slits also create attractive presentation lines and help the internal steam escape so the crust stays crisp. Bake and rest: Bake for 15 to 20 minutes at 400 F, or until the top is deep golden brown and the bottom sounds hollow when tapped. Remove from the oven and let rest 5 to 10 minutes before slicing; this rest helps the cheese set slightly so the slices hold together when cut.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, wrap the cooled loaf tightly in plastic wrap and aluminum foil and freeze for up to three months. To reheat from refrigerated, warm slices in a 350 F oven for 8 to 12 minutes or microwave briefly then finish in a toaster oven for crispness. From frozen, thaw overnight in the fridge or bake at 350 F covered with foil for 20 to 25 minutes until heated through, then uncover to crisp the exterior for the last 5 minutes.

Ingredient Substitutions

Swap turkey pepperoni and low-sodium salami to reduce fat and sodium while keeping a classic flavor profile. For a vegetarian version, replace meats with roasted vegetables like bell peppers, mushrooms, and spinach, and consider adding a touch of ricotta to bind the filling. Use a gluten-free refrigerated dough if avoiding gluten; note that texture will be slightly different and require gentler handling. Dairy-free cheese alternatives can be used, though melt and flavor will vary.

Serving Suggestions

Serve slices warm with extra pizza sauce in small bowls for dipping, a simple green salad with vinaigrette, and roasted vegetables for a balanced plate. For parties, cut into 1-inch slices and arrange on a platter with small dipping bowls of marinara and ranch. Garnish with chopped parsley and an extra dusting of grated Parmesan for a professional finish.

Cultural Background

The stromboli is an Italian-American invention with roots in the northeastern United States during the 20th century. It borrows from traditional rolled Italian breads and pies, combining cured Italian meats and cheeses into a portable loaves. Regional variations have emerged across the U.S., some using sauce inside while others serve sauce on the side. Its name’s origin is often linked to Italian-American bakeries and community gatherings where portable, shareable foods were prized.

Seasonal Adaptations

In winter, add roasted winter squash, caramelized onions, or a sprinkle of fresh sage for warmth. Spring and summer call for fresh basil, sun-ripened tomatoes, or grilled zucchini slices to lighten the loaf. During holidays, swap in smoked turkey and cranberries for a festive take, or add spicy soppressata and roasted peppers for a game-day version.

Meal Prep Tips

Assemble stromboli up to the rolling stage and freeze uncooked on a baking sheet. Once frozen solid, wrap tightly and store for later baking. This approach lets you bake fresh loaves on demand. For lunch prep, slice and portion into single servings, then refrigerate and reheat quickly for hot midday meals. Use small silicone containers for dipping sauce to keep portions neat.

Final thought: This stromboli is a simple, comforting formula that rewards small technique notes—gentle dough handling, a confident seal, and a hot oven. Make it your own with favorite fillings and enjoy the way it brings people together around an easy, satisfying meal.