18 Delicious Stromboli Recipes for Every Occasion

Mmm… imagine warm, golden-brown stromboli, oozing with cheesy goodness and your favorite fillings. Whether you’re craving a quick weeknight dinner, planning a game-day feast, or simply indulging in some comfort food, these 18 mouthwatering recipes have you covered. Get ready to roll up something delicious for every occasion—let’s dive in!

Classic Italian Stromboli with Mozzarella

Holding this warm, golden stromboli fresh from the oven, I’m reminded how some recipes feel like a quiet conversation with tradition. It’s a simple pleasure, really—the way melted mozzarella and savory fillings cradle inside a tender crust, offering comfort in every fold.

Ingredients

For the dough:
– 1 pound pizza dough, store-bought or homemade
– 2 tablespoons olive oil

For the filling:
– 2 cups shredded mozzarella cheese
– 1/2 cup sliced pepperoni
– 1/4 cup grated Parmesan cheese
– 1 teaspoon dried oregano
– 1/2 teaspoon garlic powder

For brushing:
– 1 large egg, beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. On a lightly floured surface, roll out the pizza dough into a 10×14-inch rectangle.
3. Brush the entire surface of the dough with olive oil, leaving a 1-inch border around the edges.
4. Evenly sprinkle the shredded mozzarella cheese over the oiled dough, avoiding the border.
5. Arrange the pepperoni slices in a single layer over the cheese.
6. Sprinkle the grated Parmesan cheese, dried oregano, and garlic powder evenly over the pepperoni.
7. Tip: For easier rolling, chill the dough for 10 minutes if it becomes too soft.
8. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal.
9. Place the stromboli seam-side down on the prepared baking sheet.
10. Brush the top and sides of the stromboli with the beaten egg for a golden finish.
11. Tip: Use a sharp knife to make 3-4 shallow diagonal slits on top to allow steam to escape.
12. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and crisp.
13. Tip: Let it rest for 5-10 minutes before slicing to prevent the cheese from oozing out.
14. Slice into 1-inch thick pieces and serve warm.

Nothing compares to that first bite—the crisp exterior giving way to a soft, cheesy interior, with the oregano and garlic whispering through each layer. Try serving it alongside a simple marinara for dipping, or slice it thick for a hearty appetizer that feels both rustic and refined.

Spicy Pepperoni Stromboli with Marinara Dipping Sauce

Remembering the warmth of my grandmother’s kitchen, I often find myself craving the comforting embrace of homemade stromboli, its spicy pepperoni and melted cheese wrapped in a golden crust, perfect for dipping into rich marinara sauce.

Ingredients

For the dough:
– 1 cup warm water (110°F)
– 1 packet active dry yeast
– 1 tsp granulated sugar
– 2 ½ cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil

For the filling:
– 8 oz sliced pepperoni
– 2 cups shredded mozzarella cheese
– ½ cup grated Parmesan cheese
– 1 tsp dried oregano
– 1 tsp red pepper flakes

For the sauce and finish:
– 1 cup marinara sauce
– 1 large egg, beaten

Instructions

1. Pour 1 cup warm water (110°F) into a large bowl and sprinkle 1 packet active dry yeast and 1 tsp granulated sugar over it; let sit for 5 minutes until foamy.
2. Tip: Use a thermometer to ensure the water is at the right temperature for optimal yeast activation.
3. Add 2 ½ cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture, stirring until a shaggy dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out on a floured surface into a 12×10-inch rectangle.
8. Layer 8 oz sliced pepperoni evenly over the dough, leaving a 1-inch border around the edges.
9. Sprinkle 2 cups shredded mozzarella cheese, ½ cup grated Parmesan cheese, 1 tsp dried oregano, and 1 tsp red pepper flakes over the pepperoni.
10. Tip: For even baking, distribute the fillings uniformly to prevent soggy spots.
11. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
12. Place the stromboli seam-side down on the prepared baking sheet and brush the top with 1 large egg, beaten.
13. Bake at 375°F for 25-30 minutes until the crust is golden brown and sounds hollow when tapped.
14. Tip: Let the stromboli rest for 10 minutes before slicing to allow the cheese to set and prevent oozing.
15. While baking, heat 1 cup marinara sauce in a small saucepan over medium heat for 5 minutes until warm.
16. Slice the stromboli into 1-inch pieces and serve with the warm marinara sauce for dipping.

Kneaded with care and baked to perfection, this stromboli boasts a crisp, golden exterior that gives way to a molten, spicy interior, the pepperoni and cheeses melding into a savory symphony; try serving it alongside a simple green salad for a complete meal that feels both indulgent and homely.

Spinach and Ricotta Vegetarian Stromboli

Gently, as the evening light fades, I find myself drawn to the kitchen, where the simple act of rolling dough and layering fillings becomes a quiet meditation. There’s something deeply comforting about creating a stromboli—its golden crust and savory interior feel like a warm embrace on a cool autumn night like this one, with the clock nearing six and the world outside slowing down.

Ingredients

– For the dough: 1 package (2 1/4 tsp) active dry yeast, 1 cup warm water (110°F), 2 tbsp olive oil, 1 tsp sugar, 3 cups all-purpose flour, 1 tsp salt
– For the filling: 2 cups fresh spinach, 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1 tsp dried oregano, 1/2 tsp garlic powder, 1/4 tsp black pepper
– For assembly and baking: 1 tbsp olive oil, 1 large egg (for egg wash), 1 tbsp water

Instructions

1. In a small bowl, combine 1 cup warm water (110°F), 1 package active dry yeast, and 1 tsp sugar; let sit for 5 minutes until foamy.
2. Tip: Use a thermometer to ensure the water is exactly 110°F for optimal yeast activation.
3. In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
4. Pour the yeast mixture and 2 tbsp olive oil into the flour mixture; stir until a dough forms.
5. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
6. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
7. While the dough rises, wilt 2 cups fresh spinach in a skillet over medium heat for 3 minutes, then squeeze out excess moisture and chop finely.
8. In a medium bowl, mix the chopped spinach, 1 cup ricotta cheese, 1/2 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1 large egg, 1 tsp dried oregano, 1/2 tsp garlic powder, and 1/4 tsp black pepper until well combined.
9. Tip: Squeezing the spinach thoroughly prevents a soggy filling.
10. Preheat the oven to 375°F and line a baking sheet with parchment paper.
11. Punch down the risen dough and roll it out on a floured surface into a 12×10-inch rectangle.
12. Spread the filling evenly over the dough, leaving a 1-inch border on all sides.
13. Starting from a long side, tightly roll the dough into a log, pinching the seams to seal.
14. Place the stromboli seam-side down on the prepared baking sheet.
15. In a small bowl, beat 1 large egg with 1 tbsp water to make an egg wash, then brush it over the stromboli.
16. Use a sharp knife to make 3-4 diagonal slits on top for steam to escape.
17. Bake at 375°F for 25-30 minutes until the crust is golden brown and firm to the touch.
18. Tip: Let it cool for 10 minutes before slicing to set the filling and avoid a messy cut.
19. Remove from the oven and let cool on the baking sheet for 10 minutes.
Zesty and golden, this stromboli emerges with a crisp exterior that gives way to a creamy, herb-infused filling, the spinach adding a subtle earthiness. Serve it sliced warm with a side of marinara for dipping, or enjoy it cold the next day—its flavors meld beautifully overnight, making it a versatile treat for any moment.

Chicken Parmesan Stromboli with Fresh Basil

Zephyrs of warm, savory aroma drift through the kitchen as I reflect on the comforting embrace of this dish, a twist on classic flavors that feels both familiar and wonderfully new. It’s the kind of meal that invites slow, thoughtful preparation, each step a quiet meditation on the joy of cooking from scratch.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1 tsp sugar
– 1 tsp salt

For the filling:
– 1 lb cooked chicken breast, shredded
– 1 cup marinara sauce
– 1 cup shredded mozzarella cheese
– 1/2 cup grated Parmesan cheese
– 1/4 cup fresh basil leaves, chopped
– 1 egg, beaten

Instructions

1. In a small bowl, combine the warm water (110°F), sugar, and yeast, then let it sit for 5 minutes until foamy.
2. In a large mixing bowl, whisk together the flour and salt.
3. Pour the yeast mixture and olive oil into the flour, then stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for 1 hour until doubled in size.
6. Preheat your oven to 375°F and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface into a 12×10-inch rectangle.
8. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges.
9. Top the sauce with the shredded chicken, mozzarella cheese, Parmesan cheese, and chopped basil.
10. Brush the edges of the dough with the beaten egg.
11. Tightly roll the dough from the long side into a log, pinching the seam to seal it.
12. Place the stromboli seam-side down on the prepared baking sheet.
13. Brush the top with the remaining beaten egg for a golden finish.
14. Bake at 375°F for 25-30 minutes until the crust is golden brown and crisp.
15. Let it cool for 5 minutes before slicing to allow the filling to set.

Effortlessly, this stromboli yields a crisp, golden crust that gives way to a molten, cheesy interior, with the fresh basil adding a bright, herbal note. Serve it sliced with a side of extra marinara for dipping, or pair it with a simple green salad for a complete, comforting meal that feels both rustic and refined.

Philly Cheesesteak Stromboli with Provolone

Lately, I’ve been craving the comforting embrace of melted cheese and savory meat, the kind that makes a quiet evening feel like a celebration. This Philly Cheesesteak Stromboli with Provolone wraps those familiar flavors into a cozy, handheld package, perfect for savoring slowly with a cup of tea. It’s a humble twist on a classic, born from a desire to simplify without losing any of that rich, satisfying heartiness.

Ingredients

For the filling:
– 1 lb thinly sliced ribeye steak
– 1 large yellow onion, thinly sliced
– 1 large green bell pepper, thinly sliced
– 8 oz provolone cheese, thinly sliced
– 2 tbsp olive oil
– 1 tsp garlic powder
– 1/2 tsp black pepper
– 1/2 tsp salt

For the assembly:
– 1 lb pizza dough, store-bought or homemade
– 1 large egg, beaten
– 2 tbsp grated Parmesan cheese

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add 1 thinly sliced yellow onion and 1 thinly sliced green bell pepper to the skillet, cooking for 5-7 minutes until softened and lightly browned.
4. Push the vegetables to one side of the skillet and add 1 lb thinly sliced ribeye steak, spreading it in an even layer.
5. Cook the steak for 3-4 minutes without stirring to develop a sear, then flip and cook for another 2-3 minutes until no longer pink.
6. Sprinkle 1 tsp garlic powder, 1/2 tsp black pepper, and 1/2 tsp salt over the meat and vegetables, stirring to combine evenly.
7. Remove the skillet from heat and let the filling cool for 10 minutes to prevent the dough from becoming soggy.
8. On a lightly floured surface, roll out 1 lb pizza dough into a 12×10-inch rectangle about 1/4-inch thick.
9. Layer 8 oz thinly sliced provolone cheese evenly over the dough, leaving a 1-inch border around the edges.
10. Spread the cooled steak and vegetable mixture over the cheese in an even layer.
11. Carefully roll the dough tightly from the long end, pinching the seam and ends to seal completely.
12. Place the stromboli seam-side down on the prepared baking sheet and brush the top with 1 beaten egg.
13. Sprinkle 2 tbsp grated Parmesan cheese over the egg wash for a golden, crispy crust.
14. Bake at 375°F for 25-30 minutes, until the crust is deep golden brown and firm to the touch.
15. Let the stromboli rest for 10 minutes before slicing to allow the filling to set and avoid burning your mouth.

Yieldingly tender with a crisp, golden exterior, each slice reveals layers of melty provolone and richly seasoned steak. You might serve it alongside a simple arugula salad for contrast, or enjoy it warm as a standalone treat that holds all the cozy nostalgia of a Philly classic in every bite.

BBQ Chicken Stromboli with Red Onion

Yesterday’s golden hour found me craving something warm and comforting, the kind of meal that fills the kitchen with inviting aromas and promises a satisfying bite. This BBQ chicken stromboli with red onion emerged from that quiet longing, a humble twist on classic flavors that feels both familiar and new. It’s a dish that invites you to slow down, to savor the process as much as the result.

Ingredients

For the filling:
– 2 cups shredded cooked chicken
– 1 cup BBQ sauce
– 1/2 cup thinly sliced red onion
– 1 cup shredded mozzarella cheese

For the assembly:
– 1 lb pizza dough, store-bought or homemade
– 1 tbsp olive oil
– 1 tbsp melted butter
– 1 tsp garlic powder

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. In a medium bowl, combine the shredded chicken, BBQ sauce, red onion, and mozzarella cheese until evenly coated.
3. On a lightly floured surface, roll the pizza dough into a 12×10-inch rectangle.
4. Spread the chicken mixture evenly over the dough, leaving a 1-inch border around the edges.
5. Tip: For easier rolling, chill the filling for 10 minutes if it seems too loose.
6. Starting from the long side, tightly roll the dough into a log, pinching the seam to seal.
7. Place the stromboli seam-side down on the prepared baking sheet.
8. Brush the top lightly with olive oil, then sprinkle with garlic powder.
9. Use a sharp knife to make 3-4 shallow slits on top to allow steam to escape.
10. Bake for 25-30 minutes, or until the crust is golden brown and firm to the touch.
11. Tip: Rotate the baking sheet halfway through baking for even browning.
12. Remove from the oven and brush the top with melted butter for a glossy finish.
13. Let rest for 5 minutes before slicing to allow the filling to set.
14. Tip: Serve with extra BBQ sauce for dipping if desired.

Now, as you slice into it, notice how the crust gives way to a tender, cheesy interior, the red onion adding a subtle sharpness that balances the sweet BBQ sauce. It’s wonderfully messy to eat, best enjoyed straight from the oven with a simple side salad or shared generously with loved ones on a cozy evening.

Mediterranean Veggie Stromboli with Feta Cheese

Unfolding the dough on my floured countertop this evening, I felt that quiet satisfaction of creating something both comforting and vibrant. The Mediterranean flavors waiting to be wrapped inside promised a humble yet deeply flavorful meal, perfect for these slowly cooling September nights. There’s something almost meditative about rolling, filling, and baking—a rhythm that feels like a gentle pause in the day.

Ingredients

For the Dough

• 1 lb pizza dough, store-bought or homemade
• 2 tbsp all-purpose flour, for dusting

For the Filling

• 1 cup marinara sauce
• 1 cup shredded mozzarella cheese
• 1/2 cup crumbled feta cheese
• 1/2 cup chopped spinach
• 1/4 cup sliced black olives
• 1/4 cup roasted red peppers, chopped
• 1 tbsp olive oil

For Finishing

• 1 egg, beaten
• 1 tsp dried oregano

Instructions

1. Preheat your oven to 375°F.
2. Lightly dust a clean work surface with 1 tablespoon of all-purpose flour.
3. Place the pizza dough on the floured surface and roll it out into a 12×10-inch rectangle using a rolling pin. Tip: If the dough springs back, let it rest for 5 minutes before rolling again to relax the gluten.
4. Spread the marinara sauce evenly over the dough, leaving a 1-inch border around all edges.
5. Sprinkle the shredded mozzarella cheese evenly over the sauce.
6. Distribute the crumbled feta cheese, chopped spinach, sliced black olives, and chopped roasted red peppers evenly over the mozzarella.
7. Starting from one long edge, tightly roll the dough into a log, pinching the seam to seal it securely.
8. Transfer the rolled stromboli seam-side down onto a parchment-lined baking sheet.
9. Brush the top and sides of the stromboli evenly with the beaten egg using a pastry brush.
10. Sprinkle the dried oregano over the egg-washed surface. Tip: For a golden, glossy finish, ensure the egg wash covers the dough completely but lightly.
11. Use a sharp knife to cut 4-5 shallow slits diagonally across the top of the stromboli to allow steam to escape during baking.
12. Bake in the preheated oven for 25-30 minutes, or until the crust is golden brown and firm to the touch. Tip: Rotate the baking sheet halfway through baking for even browning if your oven has hot spots.
13. Remove the stromboli from the oven and let it cool on the baking sheet for 10 minutes before slicing.

Rustic and warmly inviting, the stromboli emerges with a crisp, golden crust that gives way to a soft, cheesy interior layered with briny olives, tangy feta, and sweet roasted peppers. Serve it sliced thickly alongside a simple green salad dressed with lemon vinaigrette, or enjoy a piece on its own, still slightly warm, as a satisfying handheld meal that feels both wholesome and indulgent.

Ham and Cheese Breakfast Stromboli

Over the quiet hum of morning, there’s something deeply comforting about wrapping warm, savory fillings in a tender blanket of dough—a simple ritual that feels both nourishing and nostalgic. This ham and cheese stromboli brings that cozy satisfaction to the breakfast table, with melty layers and a golden crust that invites you to slow down and savor. It’s the kind of dish that turns an ordinary morning into a gentle, heartfelt pause.

Ingredients

For the dough:
– 1 (13.8 oz) can refrigerated pizza dough
– 1 tbsp olive oil

For the filling:
– 8 slices deli ham
– 1 cup shredded cheddar cheese
– 1/2 cup shredded mozzarella cheese
– 1 large egg, beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Unroll the pizza dough on a lightly floured surface, stretching it gently into a 10×14-inch rectangle.
3. Brush the entire surface of the dough with 1 tablespoon of olive oil, leaving a 1-inch border around the edges.
4. Layer the 8 slices of ham evenly over the oiled dough, covering most of the surface but avoiding the border.
5. Sprinkle 1 cup of shredded cheddar cheese and 1/2 cup of shredded mozzarella cheese evenly over the ham.
6. Tip: For even baking, ensure the fillings are distributed uniformly without overloading the center.
7. Starting from one long side, tightly roll the dough into a log, pinching the seam and ends to seal completely.
8. Transfer the stromboli seam-side down to the prepared baking sheet.
9. Brush the top and sides of the stromboli generously with the beaten egg.
10. Tip: Using an egg wash helps achieve a golden, glossy crust—don’t skip this step for the best texture.
11. Bake in the preheated oven for 22-25 minutes, or until the crust is deep golden brown and firm to the touch.
12. Remove from the oven and let it rest on the baking sheet for 5 minutes before slicing.
13. Tip: Allowing it to cool slightly prevents the cheese from oozing out when cut, keeping the layers intact.
14. Slice into 1-inch thick pieces and serve warm.

Crisp on the outside with a soft, cheesy interior, each bite offers a satisfying contrast of textures and the savory richness of ham. Try serving it alongside a light fruit salad or dipping it into a tangy mustard sauce for an extra layer of flavor—it’s a versatile dish that feels special yet effortlessly simple.

Mushroom and Garlic Alfredo Stromboli

Vaguely, the scent of garlic and earthiness fills the kitchen, a quiet promise of comfort as I prepare this savory roll, its golden crust cradling a creamy, aromatic filling that feels like a gentle embrace on a cool evening.

Ingredients

• For the dough: 1 lb pizza dough, 2 tbsp olive oil
• For the filling: 8 oz cremini mushrooms (sliced), 3 cloves garlic (minced), 1 cup Alfredo sauce, 1 cup shredded mozzarella cheese, 1/4 cup grated Parmesan cheese, 1/2 tsp dried oregano, 1/4 tsp black pepper
• For finishing: 1 egg (beaten), 1 tbsp water

Instructions

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.
2. Roll out the pizza dough on a floured surface into a 12×10-inch rectangle.
3. Heat 2 tbsp olive oil in a skillet over medium heat for 1 minute.
4. Sauté 8 oz sliced cremini mushrooms for 5-7 minutes until browned and tender.
5. Add 3 cloves minced garlic and cook for 1 minute until fragrant.
6. Spread 1 cup Alfredo sauce evenly over the dough, leaving a 1-inch border.
7. Sprinkle the mushroom-garlic mixture over the sauce.
8. Top with 1 cup shredded mozzarella, 1/4 cup grated Parmesan, 1/2 tsp dried oregano, and 1/4 tsp black pepper.
9. Tip: For a crispier crust, ensure the filling is cool to prevent sogginess.
10. Roll the dough tightly from the long side, pinching the seam to seal.
11. Place the stromboli seam-side down on the prepared baking sheet.
12. Mix 1 beaten egg with 1 tbsp water and brush it over the stromboli for a golden finish.
13. Tip: Slash the top with a knife to allow steam to escape and prevent bursting.
14. Bake for 25-30 minutes until the crust is golden brown and firm to the touch.
15. Tip: Let it rest for 5 minutes before slicing to set the filling and ease cutting.
16. Slice into 1-inch pieces and serve warm.

Certainly, the stromboli emerges with a crisp, flaky exterior that gives way to a creamy, garlic-infused interior, the mushrooms adding an earthy depth that melds beautifully with the rich cheese. For a creative twist, serve it alongside a simple arugula salad tossed in lemon vinaigrette to cut through the richness, making each bite a balanced delight.

Buffalo Chicken Stromboli with Ranch Dressing

Folding the warm dough between my fingers, I remember how this recipe came to be—a quiet Sunday experiment that turned into our family’s favorite comfort food, with just the right amount of spice and nostalgia. Something about the way the buffalo sauce mingles with the melted cheese feels like a gentle embrace on cooler evenings, a reminder that sometimes the simplest creations hold the most heart.

Sausage and Pepper Stromboli with Tomato Sauce

Sometimes the simplest meals bring the deepest comfort, like this sausage and pepper stromboli, its golden crust holding warmth and flavor within. I love how the savory filling mingles with the tangy tomato sauce, creating a dish that feels both hearty and homely. It’s the kind of food that invites you to slow down and savor each bite, perfect for a quiet evening or sharing with loved ones.

Ingredients

For the filling:
– 1 pound Italian sausage, casings removed
– 1 large bell pepper, thinly sliced
– 1 medium onion, thinly sliced
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon dried oregano
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper

For the assembly:
– 1 pound pizza dough, store-bought or homemade
– 1 cup shredded mozzarella cheese
– 1 large egg, beaten

For the sauce:
– 2 cups marinara sauce
– 1/4 teaspoon red pepper flakes (optional)

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat for 1 minute.
3. Add 1 pound Italian sausage to the skillet, breaking it into small pieces with a wooden spoon.
4. Cook the sausage for 6-8 minutes, stirring occasionally, until it is no longer pink.
5. Add 1 thinly sliced bell pepper and 1 thinly sliced onion to the skillet.
6. Sauté the vegetables for 5-7 minutes, until they are softened and slightly caramelized.
7. Stir in 2 minced garlic cloves and cook for 1 minute, until fragrant.
8. Sprinkle in 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper, then mix well.
9. Remove the skillet from the heat and let the filling cool for 10 minutes to prevent the dough from becoming soggy.
10. On a lightly floured surface, roll out 1 pound pizza dough into a 12×10-inch rectangle.
11. Spread the cooled sausage and pepper mixture evenly over the dough, leaving a 1-inch border on all sides.
12. Sprinkle 1 cup shredded mozzarella cheese over the filling.
13. Brush the edges of the dough with the beaten egg to help seal the stromboli.
14. Tightly roll the dough into a log, starting from the long side, and pinch the seam to seal.
15. Place the stromboli seam-side down on the prepared baking sheet.
16. Brush the top and sides with the remaining beaten egg for a golden finish.
17. Bake for 25-30 minutes, until the crust is deep golden brown and crisp.
18. While the stromboli bakes, heat 2 cups marinara sauce with 1/4 teaspoon red pepper flakes (if using) in a small saucepan over low heat for 5 minutes.
19. Let the stromboli rest for 5 minutes before slicing to allow the filling to set.
20. Serve the sliced stromboli with the warm tomato sauce on the side for dipping.

A golden, flaky crust gives way to a savory, cheesy interior, with the sweet peppers and robust sausage creating a harmonious blend. The tangy tomato sauce adds a bright contrast, making each bite deeply satisfying. For a cozy twist, pair it with a simple side salad or enjoy it as is, letting the flavors speak for themselves.

Four Cheese Stromboli with Garlic Herb Butter

Kindly, as the evening light fades, I find myself drawn to the warmth of the kitchen, where the comforting aroma of melted cheese and herbs begins to unfold, inviting a moment of quiet creation.

Ingredients

For the dough:
– 1 cup warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 3 cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil

For the filling:
– 1 cup shredded mozzarella cheese
– 1/2 cup shredded provolone cheese
– 1/2 cup shredded fontina cheese
– 1/4 cup grated Parmesan cheese
– 1/2 cup marinara sauce

For the garlic herb butter:
– 4 tbsp unsalted butter, melted
– 2 cloves garlic, minced
– 1 tsp dried oregano
– 1/2 tsp dried basil

Instructions

1. In a small bowl, combine 1 cup warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar; let sit for 5 minutes until foamy.
2. In a large bowl, whisk together 3 cups all-purpose flour and 1 tsp salt.
3. Pour the yeast mixture and 2 tbsp olive oil into the flour mixture; stir until a dough forms.
4. Knead the dough on a floured surface for 5 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a towel, and let rise in a warm place for 1 hour until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Roll out the dough on a floured surface into a 12×16-inch rectangle.
8. Spread 1/2 cup marinara sauce evenly over the dough, leaving a 1-inch border.
9. Sprinkle 1 cup shredded mozzarella cheese, 1/2 cup shredded provolone cheese, 1/2 cup shredded fontina cheese, and 1/4 cup grated Parmesan cheese over the sauce.
10. Tip: For even melting, ensure the cheeses are at room temperature before adding.
11. Roll the dough tightly from the long side, pinching the seam to seal.
12. Place the stromboli seam-side down on the prepared baking sheet.
13. In a small bowl, mix 4 tbsp melted unsalted butter, 2 cloves minced garlic, 1 tsp dried oregano, and 1/2 tsp dried basil.
14. Brush the garlic herb butter mixture generously over the top of the stromboli.
15. Tip: Use a pastry brush for an even coating to enhance browning.
16. Bake at 375°F for 25-30 minutes until the crust is golden brown and the cheese is bubbly.
17. Tip: Let it rest for 10 minutes before slicing to prevent the filling from oozing out.
18. Slice into 1-inch pieces and serve warm.

Zestfully, the stromboli emerges with a crisp, golden crust that gives way to a gooey, molten cheese interior, each bite infused with the aromatic garlic and herbs; for a delightful twist, serve it alongside a simple arugula salad tossed in lemon vinaigrette to balance the richness.

Hawaiian Stromboli with Pineapple and Ham

A gentle evening breeze carries the scent of tropical sweetness through my kitchen, reminding me of simpler times when comfort came wrapped in warm dough. There’s something deeply soothing about creating this Hawaiian-inspired stromboli, where each fold feels like a quiet conversation between ingredients that were always meant to be together.

Ingredients

For the dough:
– 1 lb pizza dough, store-bought
– 2 tbsp olive oil
– 1 tbsp all-purpose flour, for dusting

For the filling:
– 1 cup shredded mozzarella cheese
– 8 oz thinly sliced ham
– 1 cup diced fresh pineapple
– ¼ cup sliced green onions
– 1 egg, beaten

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lightly dust your work surface with 1 tablespoon of all-purpose flour to prevent sticking.
3. Roll the pizza dough into a 12×10 inch rectangle using a rolling pin.
4. Brush the entire surface of the dough with 2 tablespoons of olive oil, leaving a 1-inch border around the edges.
5. Layer the sliced ham evenly over the oiled dough, covering all but the 1-inch border.
6. Sprinkle 1 cup of shredded mozzarella cheese evenly over the ham layer.
7. Distribute 1 cup of diced fresh pineapple evenly over the cheese.
8. Scatter ¼ cup of sliced green onions over the pineapple.
9. Tip: Chill your filling ingredients before assembling to prevent the dough from becoming soggy.
10. Starting from the long side, tightly roll the dough into a log shape, pinching the seam to seal.
11. Transfer the stromboli seam-side down to the prepared baking sheet.
12. Brush the entire surface with the beaten egg using a pastry brush.
13. Tip: The egg wash creates a golden, glossy crust – don’t skip this step for professional results.
14. Use a sharp knife to make 5-6 diagonal slashes across the top of the stromboli, about ¼ inch deep.
15. Bake at 375°F for 25-30 minutes until the crust is golden brown and crisp.
16. Tip: Let it rest for 10 minutes before slicing to allow the cheese to set properly.
17. Remove from oven and transfer to a cutting board using oven mitts.
18. Slice into 1½ inch pieces using a serrated knife.

Fresh from the oven, the stromboli reveals layers of savory ham and melted cheese that yield to sweet pineapple bursts, all wrapped in a crisp, golden crust that crackles with each bite. For a tropical twist, serve with a side of sweet chili dipping sauce, or slice it thick for a satisfying lunchbox addition that travels surprisingly well.

Balsamic Glazed Caprese Stromboli

Just as the evening light begins to soften, I find myself drawn to the kitchen, where the familiar scents of basil and balsamic vinegar promise comfort in every fold of this stromboli. Nostalgia wraps around me like a warm blanket, reminding me of summer gardens and shared meals, each bite a gentle embrace of simplicity and heart.

Ingredients

For the Dough:
– 1 pound pizza dough, store-bought or homemade
– 2 tablespoons olive oil
– 1/4 cup all-purpose flour for dusting

For the Filling:
– 8 ounces fresh mozzarella cheese, thinly sliced
– 2 large tomatoes, thinly sliced
– 1/4 cup fresh basil leaves
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper

For the Glaze:
– 1/2 cup balsamic vinegar
– 2 tablespoons honey

Instructions

1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Lightly dust a clean surface with all-purpose flour and roll out the pizza dough into a 12×10-inch rectangle.
3. Brush the entire surface of the dough with olive oil, leaving a 1-inch border around the edges.
4. Arrange the mozzarella slices evenly over the oiled dough, followed by the tomato slices in a single layer.
5. Sprinkle the salt and black pepper over the tomatoes, then scatter the basil leaves on top.
6. Carefully roll the dough tightly from the long end, pinching the seam to seal it securely.
7. Transfer the rolled stromboli to the prepared baking sheet, seam side down, and brush the top with any remaining olive oil.
8. Bake for 25-30 minutes, or until the crust is golden brown and crisp to the touch.
9. While baking, combine the balsamic vinegar and honey in a small saucepan over medium heat.
10. Bring the mixture to a simmer, then reduce the heat to low and cook for 8-10 minutes, stirring occasionally, until it thickens to a syrup consistency.
11. Remove the stromboli from the oven and let it cool for 5 minutes on the baking sheet.
12. Drizzle the balsamic glaze evenly over the top before slicing.
13. Slice the stromboli into 1-inch thick pieces using a serrated knife for clean cuts.

Never has a dish felt so effortlessly elegant, with the crisp exterior giving way to a molten, cheesy interior that whispers of summer. The sweet-tangy glaze cuts through the richness, making it perfect for a cozy night in or sliced into smaller pieces for a gathering where stories flow as freely as the wine.

Taco-Inspired Beef Stromboli

Moments like these call for something comforting yet exciting, a twist on familiar flavors that feels both nostalgic and new. Making this taco-inspired beef stromboli brings together the warmth of homemade dough with the bold spices of a well-loved filling, creating a meal that’s perfect for sharing or savoring alone on a quiet evening.

Ingredients

For the dough:
– 2 cups all-purpose flour
– 1 tsp active dry yeast
– 1 tsp granulated sugar
– 3/4 cup warm water (110°F)
– 1 tbsp olive oil
– 1/2 tsp salt

For the filling:
– 1 lb ground beef
– 1 packet taco seasoning (1.25 oz)
– 1/2 cup diced onion
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1/4 cup salsa

For assembly and baking:
– 1 large egg, beaten
– 1 tbsp water

Instructions

1. In a small bowl, combine warm water (110°F), yeast, and sugar; let sit for 5 minutes until foamy.
2. In a large bowl, whisk together flour and salt.
3. Pour yeast mixture and olive oil into flour; stir until a shaggy dough forms.
4. Knead dough on a floured surface for 5 minutes until smooth and elastic.
5. Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size.
6. While dough rises, brown ground beef in a skillet over medium heat for 8-10 minutes, breaking it into small pieces.
7. Drain excess fat from beef.
8. Add taco seasoning and 1/4 cup water to beef; simmer for 5 minutes until thickened.
9. Stir in diced onion and remove from heat; let cool completely.
10. Preheat oven to 375°F and line a baking sheet with parchment paper.
11. Punch down risen dough and roll it out on a floured surface into a 12×10-inch rectangle.
12. Spread salsa evenly over dough, leaving a 1-inch border.
13. Spoon cooled beef mixture over salsa.
14. Sprinkle shredded cheddar cheese and cilantro over beef.
15. Tightly roll dough from the long side, pinching seams to seal.
16. Place stromboli seam-side down on the prepared baking sheet.
17. Whisk together beaten egg and 1 tbsp water; brush mixture over stromboli.
18. Cut 3-4 shallow slits on top for steam to escape.
19. Bake at 375°F for 25-30 minutes until golden brown and internal temperature reaches 165°F.
20. Let cool for 10 minutes before slicing.

Crispy on the outside with a tender, flavorful interior, this stromboli delivers a satisfying crunch in every bite. The melty cheese and spiced beef mingle beautifully, making it ideal for dipping into extra salsa or sour cream for a creamy contrast.

Pesto and Sun-Dried Tomato Stromboli

Kindly, as the evening light fades, I find myself drawn to the comforting embrace of rolling out dough, the fragrant promise of basil and sun-dried tomatoes filling the kitchen with a sense of quiet anticipation.

Ingredients

For the dough:
– 1 cup warm water (110°F)
– 2 1/4 tsp active dry yeast
– 1 tbsp granulated sugar
– 3 cups all-purpose flour
– 1 tsp salt
– 2 tbsp olive oil

For the filling:
– 1/2 cup basil pesto
– 1/2 cup chopped sun-dried tomatoes (oil-packed, drained)
– 2 cups shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg (for egg wash)

Instructions

1. In a large bowl, combine 1 cup warm water (110°F), 2 1/4 tsp active dry yeast, and 1 tbsp granulated sugar; let sit for 5 minutes until foamy.
2. Tip: Water that’s too hot can kill the yeast, so use a thermometer to ensure it’s just warm to the touch.
3. Add 3 cups all-purpose flour, 1 tsp salt, and 2 tbsp olive oil to the yeast mixture; stir until a shaggy dough forms.
4. Knead the dough on a floured surface for 8-10 minutes until smooth and elastic.
5. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
6. Preheat the oven to 375°F and line a baking sheet with parchment paper.
7. Punch down the dough and roll it out on a floured surface into a 12×16-inch rectangle.
8. Evenly spread 1/2 cup basil pesto over the dough, leaving a 1-inch border around the edges.
9. Sprinkle 1/2 cup chopped sun-dried tomatoes, 2 cups shredded mozzarella cheese, and 1/4 cup grated Parmesan cheese over the pesto.
10. Tip: For easier rolling, chill the dough for 10 minutes if it becomes too soft.
11. Starting from a long side, tightly roll the dough into a log, pinching the seam to seal.
12. Transfer the log seam-side down to the prepared baking sheet and tuck the ends under.
13. Beat 1 egg and brush it over the top of the stromboli for a golden finish.
14. Tip: Use a sharp knife to make 3-4 shallow slashes on top to allow steam to escape and prevent splitting.
15. Bake at 375°F for 25-30 minutes, until the crust is golden brown and the cheese is bubbly.
16. Let cool for 10 minutes before slicing to allow the filling to set.

Remarkably, the stromboli emerges with a crisp, golden crust that gives way to a soft, cheesy interior, where the tangy sun-dried tomatoes and herbaceous pesto meld into a harmonious blend; serve it warm with a side of marinara sauce for dipping, or slice it thick for a satisfying lunch that feels both rustic and refined.

Conclusion

Kickstart your next meal with these 18 irresistible stromboli recipes perfect for any gathering or cozy night in. We hope you find inspiration to roll up something delicious—don’t forget to share your favorite in the comments and pin this roundup to your Pinterest board for easy reference. Happy cooking!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.