Easy Stromboli Sandwich – Crispy 30-Minute Dinner

I still remember the first time I bit into a Stromboli sandwich at a tiny Italian deli. The crispy golden crust, the gooey cheese pulling with every bite, the savory filling bursting with flavor. I knew I had to recreate that magic at home, but I wanted it to be simple enough for a busy weeknight.

This Stromboli Sandwich is my answer. It uses store-bought pizza dough to keep things easy, but the results are anything but ordinary. You get a perfectly crisp exterior, a warm and melty interior, and all the satisfaction of a restaurant-quality meal without leaving your kitchen.

Whether you're feeding a hungry family or looking for a fun weekend project, this recipe delivers. It's customizable, forgiving, and absolutely delicious. Let's get rolling!

About the Ingredients

1 pound (450g) pizza dough, store-bought or homemade

Room temperature dough is easier to stretch. If using store-bought, let it sit out for 30 minutes before rolling.

1/4 cup (60g) marinara sauce, plus more for dipping

Use your favorite jarred sauce or homemade. For a spicier kick, try arrabbiata.

6 ounces (170g) sliced provolone cheese

Provolone melts beautifully. Substitute with mozzarella, fontina, or a mix.

4 ounces (115g) sliced salami

Genoa salami is classic, but any dry salami works. For a milder taste, use ham or turkey.

4 ounces (115g) sliced pepperoni

Regular pepperoni adds a nice spice. If you prefer less heat, use mild or turkey pepperoni.

1/2 cup (75g) roasted red peppers, sliced

Use jarred roasted peppers for convenience. You can also use fresh bell peppers sautéed until soft.

1 large egg, beaten

For the egg wash. It gives the crust a beautiful golden shine.

1 tablespoon grated Parmesan cheese

For sprinkling on top. Adds a savory, nutty flavor.

1 teaspoon dried Italian seasoning

Optional, for extra flavor. Oregano or a blend of basil and thyme works too.

Tips & Tricks

• Make sure your dough is at room temperature before stretching, otherwise it will spring back and tear.
• Don't overfill the Stromboli – it will be hard to seal and may burst during baking.
• Seal the edges tightly by pinching or crimping to keep all the fillings inside.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.

2. Roll the Dough

On the floured surface, roll the pizza dough into a 12×10-inch rectangle (about 30×25 cm). If the dough shrinks back, let it rest for 5 minutes and try again.

3. Layer the Fillings

Spread the marinara sauce over the dough, leaving a 1-inch border on all sides. Layer the provolone, salami, pepperoni, and roasted red peppers evenly over the sauce.

4. Roll and Seal

Starting from one long edge, tightly roll the dough into a log. Pinch the seam and the ends to seal, tucking the ends under.

5. Brush and Season

Place the log seam-side down on the prepared baking sheet. Brush the top with the beaten egg, then sprinkle with Parmesan and Italian seasoning.

6. Bake to Golden

Bake for 25-30 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.

7. Rest and Slice

Remove from the oven and let rest for 5 minutes. Slice into 6 portions and serve warm with extra marinara for dipping.

Delicious Variations

Vegetarian

Skip the meats and add sautéed mushrooms, spinach, and artichoke hearts.

Spicy

Add sliced jalapeños and use pepper jack cheese instead of provolone.

Breakfast

Fill with scrambled eggs, sausage, and cheddar for a morning twist.

How to Store Stromboli Sandwich

Frequently Asked Questions

I hope you enjoy this Stromboli Sandwich as much as my family does. If you try it, let me know in the comments below – I'd love to hear how it turned out. Happy cooking! Small steps, big impact.

Stromboli Sandwich

This Stromboli Sandwich is a crispy, cheesy, and savory handheld meal that's perfect for weeknight dinners or game day snacks.

★★★★½ 4.8 (187 ratings)

15 minPrep time30 minCook time6Servings285 kcalCalories

Print RecipePin Recipe

🧂 Ingredients

• 1 pound (450g) pizza dough, store-bought or homemade
• 1/4 cup (60g) marinara sauce, plus more for dipping
• 6 ounces (170g) sliced provolone cheese
• 4 ounces (115g) sliced salami
• 4 ounces (115g) sliced pepperoni
• 1/2 cup (75g) roasted red peppers, sliced
• 1 large egg, beaten
• 1 tablespoon grated Parmesan cheese
• 1 teaspoon dried Italian seasoning

📋 Instructions

1. 1Preheat and Prep — Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Lightly flour your work surface.
2. 2Roll the Dough — On the floured surface, roll the pizza dough into a 12×10-inch rectangle (about 30×25 cm). If the dough shrinks back, let it rest for 5 minutes and try again.
3. 3Layer the Fillings — Spread the marinara sauce over the dough, leaving a 1-inch border on all sides. Layer the provolone, salami, pepperoni, and roasted red peppers evenly over the sauce.
4. 4Roll and Seal — Starting from one long edge, tightly roll the dough into a log. Pinch the seam and the ends to seal, tucking the ends under.
5. 5Brush and Season — Place the log seam-side down on the prepared baking sheet. Brush the top with the beaten egg, then sprinkle with Parmesan and Italian seasoning.
6. 6Bake to Golden — Bake for 25-30 minutes, until the crust is deep golden brown and the internal temperature reaches 190°F (88°C). If the top browns too quickly, tent with foil.
7. 7Rest and Slice — Remove from the oven and let rest for 5 minutes. Slice into 6 portions and serve warm with extra marinara for dipping.

👨‍🍳 Chef's Note: For an extra crispy crust, you can place the baking sheet on the bottom oven rack for the last 5 minutes of baking.

Servings: 6

Cuisine: Italian-American

Course: Dinner

Nutrition (per serving): 285 kcal · 12g protein · 22g carbs · 9g fat

Written by Maya Chen
Maya writes about sustainable living and zero-waste practices, focusing on small, achievable changes for everyday life. She shares practical tips from her own experiments in reducing waste at home and in her community.