Delish Pizza Stromboli is a rolled pizza: dough stretched into a rectangle, layered with cheese, cured meat, and sauce, then baked seam-side down until the crust goes golden brown and the filling bubbles at the vents. One log, six thick slices, no flipping, no pizza stone.
Advertisements1
The numbers matter here. You want a 14×10-inch rectangle of dough, a 1-inch border left bare on all sides, and an internal temperature of 200F (93C) when it comes out. Underfill it and you get air pockets; overfill it and the seam blows open. I tested this at 375F (190C) for 30 to 35 minutes, and that window is where the crust sets without the cheese breaking into grease.
Use low-moisture mozzarella, not fresh. Fresh mozzarella releases water in a sealed roll and turns the bottom crust to paste. That single swap is the difference between a slice you can hold and a slice you need a fork for.
Why You'll Love This Recipe
About the Ingredients
1 lb (454g) store-bought pizza dough, room temperature
Let it sit on the counter 30 minutes before rolling or it snaps back. Sub: a 13.8 oz can of refrigerated crescent dough sheet works but bakes 5 minutes faster.
1 cup (245g) marinara or pizza sauce, divided
Drain off any watery top layer first. Sub: thick pizza sauce straight from the jar; avoid chunky tomato basil sauce, which makes the seam slippery.
8 oz (227g) low-moisture mozzarella, shredded
Bagged low-moisture mozzarella melts evenly and does not weep. Sub: whole-milk brick mozzarella you shred yourself, or 6 oz provolone for a sharper bite.
4 oz (113g) pepperoni slices
Pat the slices dry with paper towel to cut surface grease. Sub: cooked Italian sausage crumbles or sliced soppressata.
1/2 cup (60g) sliced black olives, drained
Drain and blot; wet olives steam the interior. Sub: sliced roasted red peppers or drained canned mushrooms.
1/2 small red onion, thinly sliced (about 1/2 cup)
Slice paper-thin so it softens in the bake. Sub: 1/2 cup thinly sliced green bell pepper.
1 1/2 cups (170g) shredded low-moisture mozzarella, for the top
Same rule as the filling cheese: low-moisture only. Sub: a 50/50 blend of mozzarella and Parmesan for a browner top.
1 large egg, beaten with 1 tbsp water
Egg wash is what gives the crust its shine and seals the seam. Sub: 2 tbsp whole milk brushed on for a softer, less glossy crust.
1 tsp dried oregano
Crush it between your palms before sprinkling to wake up the oils. Sub: 1 tsp Italian seasoning blend.
1 tbsp olive oil, for the pan and brushing
Use regular, not extra-virgin, for the pan; EVOO smokes at 375F (190C). Sub: any neutral oil.
Tips & Tricks
Do not skip the 1-inch bare border
filling that reaches the edge has nowhere to go but out, and the seam splits at 375F (190C) every time.
Blot every wet ingredient
pepperoni, olives, and sauce all carry surface moisture that turns the bottom crust soggy. Two minutes with paper towel prevents it.
Cut the vents
four 1-inch slits along the top let steam escape, which keeps the interior from ballooning and pushing the filling out the ends.
Rest 5 minutes before slicing
the cheese sets as it cools, so slices hold their shape instead of running onto the board.
Pro Tips
Step-by-Step Instructions
1. Heat the oven and prep the pan
Set a rack in the center and preheat to 375F (190C). Line a 13×18-inch sheet pan with parchment and brush it lightly with 1 tbsp olive oil so the bottom crust fries instead of sticking.
2. Roll the dough into a rectangle
On a sheet of parchment, press and roll the dough into a 14×10-inch rectangle about 1/4 inch thick. If it springs back, cover it and wait 5 minutes, then finish rolling.
3. Build the filling layers
Spread 3/4 cup marinara over the dough, leaving a 1-inch bare border on all four sides. Scatter 8 oz mozzarella, then layer pepperoni, olives, and red onion evenly. Too much pile in one spot means a bulge that splits later.
4. Roll and seal the log
Starting from the long side, roll the dough into a tight log, tucking as you go. Pinch the seam firmly, fold the two ends under, and place the log seam-side down on the prepared pan.
5. Brush, vent, and top
Brush the whole surface with the egg wash. Cut four 1-inch slits across the top with a sharp knife. Spread the remaining 1/4 cup marinara down the center and scatter 1 1/2 cups mozzarella and 1 tsp oregano over it.
6. Bake until golden and bubbling
Bake at 375F (190C) for 30 to 35 minutes, rotating the pan at 20 minutes. It is done when the crust is deep golden brown, the top cheese bubbles at the edges, and the center reads 200F (93C) on an instant-read thermometer.
7. Rest, then slice
Slide the stromboli onto a cutting board and rest 5 minutes. Cut into 6 slices at 1.5 inches each with a serrated knife, using a gentle sawing motion so the crust does not compress.
8. Serve with dipping sauce
Warm 1 cup marinara in a small pot over medium heat for 3 minutes until it steams, and serve it alongside for dipping. Cold sauce next to a hot roll reads as an afterthought.
Delicious Variations
Meat Lovers
swap the pepperoni for 4 oz cooked crumbled Italian sausage plus 3 slices cooked bacon, chopped, and hold the olives.
White Pizza Stromboli
replace the marinara with 1/2 cup ricotta mixed with 1 minced garlic clove, and add 1 cup thawed, squeezed-dry frozen spinach.
Buffalo Chicken
use 1 1/2 cups shredded rotisserie chicken tossed in 1/3 cup buffalo sauce instead of pepperoni, and drizzle 2 tbsp ranch over the top cheese.
How to Store Delish Pizza Stromboli
Refrigerator
Cool completely, wrap tightly in foil or an airtight container, and refrigerate up to 3 days. The crust softens after 24 hours, which is normal for a stuffed bread.
Freezer
Wrap whole or in slices in plastic, then foil, and freeze up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat slices on a sheet pan at 350F (177C) for 10 to 12 minutes, or in an air fryer at 340F (171C) for 6 minutes. Skip the microwave; it turns the crust rubbery in 90 seconds.
Frequently Asked Questions
Q: What is the difference between a stromboli and a calzone?
A stromboli is rolled into a log and sliced, while a calzone is folded into a half-moon pocket and usually served whole. Stromboli also typically includes sauce inside the roll plus more on top, and calzones often have ricotta in the filling.
Q: Can I make pizza stromboli ahead of time?
Yes, assemble the whole log up to 24 hours ahead, wrap it tightly, and refrigerate it. Add 5 to 7 minutes to the bake time because the dough starts cold, and do not egg-wash it until right before it goes in the oven.
Q: Why did my stromboli leak filling out the sides?
Overfilling and sealing the roll with wet hands are the two usual causes. Keep the filling inside the 1-inch border, pinch the seam hard, fold the ends under, and place it seam-side down so gravity works with you.
Q: What internal temperature should a stromboli be?
Pull it at 200F (93C) measured in the center of the log. That reading confirms the dough is fully baked; a golden crust alone can sit over raw dough in the middle.
Q: Can I use fresh mozzarella in a stromboli?
You can, but expect a wetter interior and a softer bottom crust. If you use fresh mozzarella, tear it, drain it on paper towel for 20 minutes, and use only 6 oz instead of 8.
Roll it tight, seal it hard, and bake it to 200F (93C) – that is the entire method. Make it once with pepperoni and olives, then run the buffalo chicken version next week and compare which one disappears faster. Stay sharp.
Delish Pizza Stromboli
Delish Pizza Stromboli packs pepperoni, mozzarella, and marinara into golden rolled dough for a 50-minute dinner that slices clean and feeds six.
🧂 Ingredients
- 1 lb (454g) store-bought pizza dough, room temperature
- 1 cup (245g) marinara or pizza sauce, divided
- 8 oz (227g) low-moisture mozzarella, shredded
- 4 oz (113g) pepperoni slices
- 1/2 cup (60g) sliced black olives, drained
- 1/2 small red onion, thinly sliced (about 1/2 cup)
- 1 1/2 cups (170g) shredded low-moisture mozzarella, for the top
- 1 large egg, beaten with 1 tbsp water
- 1 tsp dried oregano
- 1 tbsp olive oil, for the pan and brushing
📋 Instructions
- 1Heat the oven and prep the pan — Set a rack in the center and preheat to 375F (190C). Line a 13×18-inch sheet pan with parchment and brush it lightly with 1 tbsp olive oil so the bottom crust fries instead of sticking.
- 2Roll the dough into a rectangle — On a sheet of parchment, press and roll the dough into a 14×10-inch rectangle about 1/4 inch thick. If it springs back, cover it and wait 5 minutes, then finish rolling.
- 3Build the filling layers — Spread 3/4 cup marinara over the dough, leaving a 1-inch bare border on all four sides. Scatter 8 oz mozzarella, then layer pepperoni, olives, and red onion evenly. Too much pile in one spot means a bulge that splits later.
- 4Roll and seal the log — Starting from the long side, roll the dough into a tight log, tucking as you go. Pinch the seam firmly, fold the two ends under, and place the log seam-side down on the prepared pan.
- 5Brush, vent, and top — Brush the whole surface with the egg wash. Cut four 1-inch slits across the top with a sharp knife. Spread the remaining 1/4 cup marinara down the center and scatter 1 1/2 cups mozzarella and 1 tsp oregano over it.
- 6Bake until golden and bubbling — Bake at 375F (190C) for 30 to 35 minutes, rotating the pan at 20 minutes. It is done when the crust is deep golden brown, the top cheese bubbles at the edges, and the center reads 200F (93C) on an instant-read thermometer.
- 7Rest, then slice — Slide the stromboli onto a cutting board and rest 5 minutes. Cut into 6 slices at 1.5 inches each with a serrated knife, using a gentle sawing motion so the crust does not compress.
- 8Serve with dipping sauce — Warm 1 cup marinara in a small pot over medium heat for 3 minutes until it steams, and serve it alongside for dipping. Cold sauce next to a hot roll reads as an afterthought.
Liam covers personal finance for young professionals, with a no-nonsense approach to budgeting and investing. He shares strategies he's tested while paying off his own student loans.
