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Italian Stromboli Recipe How to Make a Stromboli Roll

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This Italian Stromboli recipe features savory layers of chicken ham, turkey bacon, and beef pepperoni rolled in soft pizza dough with melty mozzarella and provolone cheese. Finished with a golden egg wash and Parmesan crust, this rolled masterpiece bakes up bubbly and crisp, then slices perfectly for dipping in your favorite marinara or garlic butter sauce. It’s ideal for parties, dinners, or casual gatherings.

Ingredients

Scale
  • 1 lb pizza dough (store-bought or homemade)
  • 1/2 cup pizza sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup shredded provolone cheese
  • 1/2 cup chicken ham, sliced thin
  • 1/2 cup turkey bacon, cooked and crumbled
  • 1/2 cup beef pepperoni slices
  • 1/4 cup black olives, sliced (optional)
  • 1/4 cup green bell pepper, diced
  • 1/4 cup red onion, thinly sliced
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 egg, beaten (for egg wash)
  • 2 tbsp grated Parmesan cheese

Instructions

  1. Preheat oven to 400°F (200°C).
  2. Roll out the pizza dough on a lightly floured surface into a rectangle, about 12×15 inches.
  3. Spread pizza sauce evenly over the dough, leaving a 1-inch border around the edges.
  4. Sprinkle mozzarella and provolone cheeses evenly on top of the sauce.
  5. Layer chicken ham, turkey bacon, and beef pepperoni evenly over the cheese.
  6. Add olives, bell pepper, and onion, then sprinkle with Italian seasoning and garlic powder.
  7. Starting from the long edge, roll the dough tightly into a log. Pinch the seams and tuck the ends under to seal.
  8. Place the roll seam-side down on a parchment-lined baking sheet. Brush the top with beaten egg and sprinkle Parmesan cheese over it.
  9. Bake for 20–25 minutes, or until golden brown and cooked through.
  10. Let cool for 5 minutes before slicing into thick pieces. Serve with extra pizza sauce for dipping.

Notes

  • Be sure to let the dough come to room temperature before rolling to avoid tearing.

  • If using vegetables like mushrooms or spinach, sauté them first to reduce moisture.

  • Don’t skip the egg wash — it helps the Parmesan stick and gives a golden finish.

  • Allow the baked Stromboli to rest before slicing for clean edges and less mess.

  • Experiment with different fillings to make it your own — just don’t overstuff.

Find it online: https://claradelish.com/italian-stromboli-recipe-how-to-make-a-stromboli-roll/