Crispy Italian Stromboli Stuffed Bread Recipe

This crispy cheesy Italian Stromboli Stuffed Bread is made with pizza dough, salami, and mozzarella, and ready in 40 minutes. Slicing through the golden crust reveals beautiful spirals of melted cheese and warm cured meats. I always make this for casual weekend dinners when I crave something comforting.

Why This Classic Works

I used to struggle with soggy bottoms when making stuffed breads at home. The secret is layering the sliced meats and provolone first, which creates a barrier between the moisture of the shredded mozzarella and the raw dough.

By leaving a small border around the edges before rolling, the fillings stay neatly trapped inside. It creates that perfectly sliceable bakery-style loaf every single time without the cheese leaking out onto the pan.

Italian Stromboli Stuffed Bread Ingredients

• 1 pound store-bought pizza dough
• 1/4 lb thinly sliced pepperoni
• 1/4 lb thinly sliced hard salami
• 1/4 lb sliced provolone cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 large egg, beaten
• 1 teaspoon dried oregano
• 1/4 cup grated Parmesan cheese

How To Make Italian Stromboli Stuffed Bread

1. Prep the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2. Roll the dough: Stretch and roll the pizza dough on a lightly floured surface into a large 10×14-inch rectangle.
3. Layer the fillings: Arrange the provolone cheese evenly over the dough, leaving a 1-inch border. Top with salami, pepperoni, and finally the shredded mozzarella.
4. Roll the bread: Starting from the long edge, roll the dough up tightly like a log. Pinch the seams and ends firmly to seal.
5. Add the wash: Place the stromboli seam-side down on the prepared baking sheet. Brush the entire outside with the beaten egg, then sprinkle with oregano and Parmesan.
6. Bake and slice: Cut three small diagonal slits in the top for steam to escape. Bake for 25 minutes until deep golden brown, then cool for 10 minutes before slicing.

Recipe Tips

• Rest your dough: If the pizza dough springs back when rolling, let it sit at room temperature for 10 minutes to relax the gluten.
• Avoid wet fillings: Pat your cured meats dry with a paper towel to remove excess grease before layering them on the dough.
• Let it cool: Always wait 10 minutes before cutting into your baked stromboli so the melted cheese has time to set.

What To Serve With Stromboli Stuffed Bread

A warm bowl of marinara or pizza sauce is essential for dipping the crispy slices. You can also pair this heavy bread with a light, acidic side dish like a simple arugula salad dressed in lemon vinaigrette to cut through the richness of the meats and cheese.

How To Store

Keep leftover slices in an airtight container in the fridge for up to 4 days. You can also freeze baked and cooled slices in freezer bags for up to 2 months. Reheat them in the oven or air fryer to restore the crispy crust.

FAQs

Can I use homemade pizza dough?

Yes, any standard homemade pizza dough works perfectly. Just make sure it equals about one pound of dough to keep the filling-to-bread ratio correct.

What is the difference between stromboli and calzone?

A stromboli is rolled up like a cylinder or log and sliced, while a calzone is folded in half into a half-moon shape. Calzones also traditionally contain ricotta cheese, whereas stromboli usually does not.

Why did my stromboli burst open in the oven?

Bursting usually happens if you roll the dough too tightly or forget to cut steam vents in the top. Always slice small holes in the crust so trapped steam can safely escape while baking.

Nutrition

• Calories: 350 kcal
• Total Fat: 18 g
• Saturated Fat: 8 g
• Cholesterol: 65 mg
• Sodium: 950 mg
• Total Carbohydrate: 30 g
• Protein: 16 g

Try More Recipes:

• Easy Italian Bread French Toast Casserole Recipe
• Easy Cheesy Italian Monkey Bread Recipe
• Italian Sweet Bread Recipe

Italian Stromboli Stuffed Bread

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

25

minutes

Total time

40

minutes

Crispy, cheesy Italian Stromboli Stuffed Bread is packed with pepperoni, salami, and mozzarella cheese. Ready in just 40 minutes, this easy rolled dough recipe is ideal for family pizza nights or game day appetizers. Serve warm with marinara sauce.

Ingredients

• 1 pound store-bought pizza dough

• 1/4 lb thinly sliced pepperoni

• 1/4 lb thinly sliced hard salami

• 1/4 lb sliced provolone cheese

• 1 1/2 cups shredded mozzarella cheese

• 1 large egg, beaten

• 1 teaspoon dried oregano

• 1/4 cup grated Parmesan cheese

Directions

• Prep the oven: Preheat your oven to 400°F and line a large baking sheet with parchment paper.
• Roll the dough: Stretch and roll the pizza dough on a lightly floured surface into a large 10×14-inch rectangle.
• Layer the fillings: Arrange the provolone cheese evenly over the dough, leaving a 1-inch border. Top with salami, pepperoni, and finally the shredded mozzarella.
• Roll the bread: Starting from the long edge, roll the dough up tightly like a log. Pinch the seams and ends firmly to seal.
• Add the wash: Place the stromboli seam-side down on the prepared baking sheet. Brush the entire outside with the beaten egg, then sprinkle with oregano and Parmesan.
• Bake and slice: Cut three small diagonal slits in the top for steam to escape. Bake for 25 minutes until deep golden brown, then cool for 10 minutes before slicing.