Italian Stromboli Stuffed Bread

Have you ever wondered what happens when a pizza gets wrapped up like a sandwich, then baked until golden, cheesy, and crispy on the outside?
That’s exactly what you get with Italian Stromboli Stuffed Bread—a savory, hearty, and satisfying twist on your favorite Italian flavors. It’s like pizza, calzone, and garlic bread all rolled into one warm, melty loaf. Whether you’re serving it as a game-day snack, a dinner centerpiece, or a party appetizer, Stromboli always brings the wow factor. Let’s dive into how you can make this impressive bread in your own kitchen—even if you’ve never baked one before.

What Makes Italian Stromboli Stuffed Bread So Special?

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This recipe takes simple, everyday ingredients—pizza dough, deli meats, cheese, and marinara—and turns them into something spectacular. It’s not just a meal, it’s a show-stopper. The best part? You don’t need to be a pro in the kitchen. It’s easy to prepare, takes about 1 hour from start to finish, and can be customized in endless ways depending on what you have in the fridge.

• Time Required: 20 minutes prep + 25–30 minutes bake time
• Difficulty Level: Easy (even beginners can nail this!)
• Perfect For: Weeknight dinners, parties, potlucks, school lunches

Essential Ingredients (with Substitutions and Variations)

Here’s what you’ll need to make a classic Italian Stromboli Stuffed Bread:

For the Dough:

• 1 pound pizza dough (store-bought or homemade)
  • Substitute: Crescent roll dough or puff pastry for a flakier version

For the Filling:

• ½ cup marinara or pizza sauce
• 6 slices provolone cheese
• 6–8 slices Genoa salami
• 6–8 slices deli ham
• 6–8 slices pepperoni
• 1 ½ cups shredded mozzarella cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 egg (for egg wash)

Optional Add-ins:

• Sautéed spinach or mushrooms
• Roasted red peppers
• Black olives or banana peppers
• Grated Parmesan cheese for topping

Ingredient Tips:

• Use what you have: You can swap the meats for turkey, roast beef, or skip them entirely for a vegetarian version.
• For a spicy kick, sprinkle in crushed red pepper flakes or add hot capicola.

Step-by-Step Instructions

1. Preheat Your Oven
Set your oven to 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat.

2. Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into a large rectangle (about 10×14 inches). If the dough resists stretching, let it rest for a few minutes before continuing.

3. Add the Sauce
Spread the marinara or pizza sauce evenly over the dough, leaving about 1 inch of border on all sides to prevent leakage when rolling.

4. Layer the Fillings
Start with the provolone slices, then add the salami, ham, and pepperoni. Sprinkle shredded mozzarella cheese evenly on top. Finish with oregano and garlic powder.

5. Roll It Up
Starting from the long side, carefully roll the dough into a tight log. Pinch the seam and tuck the ends under to seal it. Place it seam-side down on the baking sheet.

6. Add Egg Wash
Whisk the egg and brush it over the top of the dough. This helps it turn beautifully golden and crisp.

7. Bake
Bake for 25–30 minutes, or until the Stromboli is deep golden brown and bubbling slightly at the edges.

8. Cool and Slice
Let it rest for at least 10 minutes before slicing. This helps the cheese set slightly and keeps the slices neat.

Assembly Tips

• For easier rolling, don’t overload the fillings. A thin, even layer ensures everything stays in place.
• Use a serrated knife to slice the Stromboli cleanly without crushing it.
• Sprinkle the top with Parmesan or sesame seeds for extra texture and flavor.

Storage and Make-Ahead Tips

• To store: Wrap leftovers tightly in foil or place in an airtight container. Refrigerate for up to 3 days.
• To reheat: Warm slices in a 350°F (175°C) oven for 10–15 minutes or in an air fryer for 5–7 minutes to restore the crispiness.
• To freeze: After baking and cooling, wrap the Stromboli in foil and freeze for up to 2 months. Thaw overnight in the fridge, then reheat before serving.

Recipe Variations

Want to switch it up? Try one of these fun spins:

• Breakfast Stromboli: Swap the meats for scrambled eggs, cooked bacon or sausage, and cheddar cheese.
• Veggie Lover’s Stromboli: Use sautéed spinach, mushrooms, onions, roasted red peppers, and black olives.
• Buffalo Chicken Stromboli: Toss cooked shredded chicken in buffalo sauce and layer with mozzarella and blue cheese crumbles.
• BBQ Pulled Pork Stromboli: Use leftover pulled pork, BBQ sauce, and shredded cheddar cheese.

Conclusion

Whether you’re feeding a hungry crowd or just treating yourself to something indulgent, Italian Stromboli Stuffed Bread is the kind of recipe that turns everyday ingredients into something unforgettable. It’s the perfect balance of chewy, crispy, cheesy, and savory—and it’s easier than it looks. So roll up your sleeves, roll out that dough, and give it a try. You might just find yourself making it every week.

FAQs

Can I make this ahead of time?
Yes! You can assemble it a few hours in advance, keep it in the fridge, and bake it when ready to serve. Or bake and freeze for later.

Can I use store-bought dough?
Absolutely. Store-bought pizza dough works great and saves time. Just make sure to let it come to room temperature before rolling it out.

What’s the difference between Stromboli and a calzone?
Calzones are typically folded like a pocket and served individually. Stromboli is rolled like a log and sliced into portions—perfect for sharing.

Is this kid-friendly?
Very! You can adjust the ingredients to suit picky eaters—leave out the spicy meats or add in more cheese.

Can I make it vegetarian?
Yes. Just leave out the meats and add more vegetables or different types of cheese.

How do I prevent the bottom from getting soggy?
Use parchment paper and avoid overfilling the Stromboli. You can also par-bake the crust for 5 minutes before adding the fillings for extra crispiness.