Homemade Italian Stromboli Roll

Homemade stromboli is one of those all-in-one wonders perfect for a cozy weeknight or a crowd-pleasing party platter. Each slice bursts with gooey cheese, savory meats, and crisp veggies – all bundled up in golden, freshly baked dough. When my cousins showed up unannounced one summer evening, I whipped up this stromboli and it became the star of the night.

Ingredients

• Refrigerated pizza dough: This provides the ideal chewy base and saves time over homemade dough Look for dough with a good rise and no cracking
• Pizza sauce: Bright tomato flavor is the foundation of every bite Opt for a jar with minimal added sugar or try homemade for freshness
• Shredded mozzarella cheese: A must for gooey pull-apart perfection Use whole milk mozzarella for best melt
• Grated Parmesan cheese: Brings a nutty richness that balances all the fillings Grate fresh from a wedge for more flavor
• Sliced pepperoni: This cured meat packs bold flavor into every bite Choose thin slices without excess grease
• Cooked sausage crumbled: Adds heartiness and spice A well-seasoned bulk Italian sausage works best
• Sliced black olives: For a briny kick Choose pitted ripe olives for easiest slicing
• Sliced green bell pepper: Bright color and crunch Pick a firm shiny pepper for freshness
• Sliced mushrooms: Earthy depth and umami The best flavor comes from fresh not canned mushrooms
• Egg beaten: The secret to a glossy golden crust Use a large egg for best coverage
• Italian seasoning: Brings together all the classic Italian flavors A fresh dried blend makes a difference
• Garlic powder: Infuses savory warmth Check that your spice is fresh and aromatic
• Onion powder: Rounds out the filling sweetness Old powder loses potency so choose a new jar if unsure

Step-by-Step Instructions

Prepare the dough:

Roll your pizza dough out on a lightly floured surface into a large even rectangle about a half inch thick This shape ensures an even bake and easy rolling

Spread the sauce:

Evenly spoon the pizza sauce over the dough leaving a border all the way around so your fillings stay tucked inside

Add cheeses:

Scatter mozzarella and Parmesan over the sauce Right to the edges but not past the border for full cheesy coverage

Layer the fillings:

Distribute pepperoni sausage olives bell pepper and mushrooms evenly so every slice gets a bit of everything

Roll up the stromboli:

Start on a long edge and carefully roll the dough into a tight log Using both hands helps keep all those fillings in place

Seal and transfer:

Pinch the ends and seam to fully seal Lay the stromboli seam-side down on your parchment-lined sheet so nothing leaks

Egg wash and season:

Brush the whole surface with beaten egg covering every bit Sprinkle with Italian seasoning garlic powder and onion powder for that fragrant bakery finish

Bake to perfection:

Bake at 375 degrees F for 20 to 25 minutes Watch for a deep golden color and bubbling cheese

Cool and slice:

Let the stromboli rest a few minutes before slicing This keeps all the fillings inside and makes for cleaner cuts

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Parmesan is my favorite addition here It adds a burst of richness that reminds me of family pizza nights and my grandma always sprinkled a little extra on top before serving The golden cheesy aroma brings back those fun memories each time

Storage Tips

Leftover stromboli stores beautifully in the fridge for up to three days Wrap slices tightly so they stay moist Reheat in the oven wrapped in foil to revive the crust’s crispness or pop in the toaster oven for a quick lunch Freezing works well Just wrap whole or sliced portions and thaw before reheating

Ingredient Substitutions

No sausage Opt for cooked ground beef turkey or even diced ham Swap pepperoni for salami or omit meat entirely for a veggie version If mushrooms are not your favorite try roasted eggplant or sautéed spinach Fresh mozzarella adds creaminess but part-skim works fine Adjust vegetables based on what you love or have on hand

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Serving Suggestions

Serve stromboli in thick warm slices alongside a simple green salad Marinara or ranch for dipping is always a big hit Great as a main dish with roasted vegetables or slice smaller for appetizers at game day gatherings Leftovers are fantastic cold for a next day lunch

A Bite of Tradition

Stromboli traces its roots to Italian American communities and is loved for turning classic pizza flavors into an easy shareable roll Every family adds their own twist I learned to make mine standing next to my uncle who insisted on extra herbs in the crust It is tradition to slice and serve while still warm so the cheese stretches with every bite

Recipe FAQs

→ How can I prevent the dough from tearing while rolling?

Work on a well-floured surface and roll gently. Pinch the seams firmly to seal and avoid overfilling, which helps prevent tears.

→ Can I substitute meats or add vegetables?

Yes, swap in cooked ham, cooked chicken, or your favorite veggies. Just make sure any fillings aren't watery to avoid soggy dough.

→ What's the best way to get a golden, shiny crust?

Brush the top with a beaten egg before baking. This creates a glossy finish and helps the seasonings stick.

→ How should I store leftovers?

Cool completely, wrap tightly, and refrigerate for up to three days. Reheat slices in the oven to keep the crust crisp.

→ Can I make stromboli ahead of time?

Assemble and chill uncooked stromboli up to a day early. Bake just before serving for best texture and flavor.