Ultimate Deluxe Stromboli Recipe

I can never resist this Stromboli packed with savory Italian meats, melty cheese, veggies, and a crispy cheesy crust. It has all the best parts of a loaded pizza rolled into one irresistible slice.

I’m obsessed with this Ultimate Deluxe Stromboli because it hits every pizza craving I have, then rolls it into one ridiculous sliceable loaf. I love the crispy, cheesy crust, the packed deli-style middle, and that salty pull from pepperoni tucked inside store bought pizza dough.

It tastes loaded, messy in the best way, and built for the nights when I want big flavor without making dinner feel like a whole production. And the leftovers?

Dangerous. I keep sneaking cold slices from the fridge.

But fresh from the oven, with sauce on the side, this is my kind of weeknight win.

Ingredients

• Pizza dough is the cozy wrap holding all that good stuff together.
• Olive oil and garlic bring that “pizza shop” smell right away.
• Onion adds sweetness, while bell pepper gives a little fresh crunch.
• Pepperoni, salami, ham, and sausage make it seriously hearty and snacky.
• Mozzarella melts like a dream, and provolone adds that deli-style bite.
• Parmesan brings salty, nutty flavor that makes everything taste more finished.
• Roasted red peppers add sweetness without making things feel too heavy.
• Mushrooms bring earthy flavor, if you’re into that pizza topping vibe.
• Spinach sneaks in some green, so basically it’s balanced, right?
• Egg wash helps the crust turn shiny, golden, and bakery-level pretty.
• Italian seasoning and red pepper flakes make it bold but not fussy.
• Plus, marinara on the side is non-negotiable for dunking every bite.

Ingredient Quantities

• 1 pound store bought pizza dough, room temperature
• 1 tablespoon olive oil
• 2 cloves garlic, minced
• 1 small yellow onion, thinly sliced
• 4 ounces sliced pepperoni
• 4 ounces Genoa salami, thinly sliced
• 4 ounces deli ham, thinly sliced or chopped
• 8 ounces cooked Italian sausage, crumbled and cooled
• 8 ounces shredded mozzarella cheese
• 4 ounces provolone cheese, sliced
• 1/2 cup grated Parmesan cheese, divided
• 1 small green bell pepper, thinly sliced
• 1/2 cup roasted red peppers, drained and sliced
• 4 ounces mushrooms, thinly sliced
• 1 cup fresh baby spinach, roughly chopped
• 1 large egg, beaten with 1 tablespoon water for egg wash
• 1 teaspoon dried Italian seasoning
• 1/2 teaspoon crushed red pepper flakes, optional
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon black pepper, divided
• 1 tablespoon cornmeal or semolina for the baking sheet
• 1 cup marinara or pizza sauce for serving

How to Make this

1. Preheat oven to 425°F and lightly dust a baking sheet with 1 tablespoon cornmeal or semolina.

2. Heat 1 tablespoon olive oil in a skillet over medium heat; add 2 minced garlic and 1 thinly sliced small yellow onion, season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, and cook until softened, about 4 to 5 minutes. Add 4 ounces sliced mushrooms and 1 small thinly sliced green bell pepper, cook another 3 minutes, then stir in 1 cup chopped baby spinach until wilted; remove from heat and let cool slightly.

3. On a floured surface, roll or stretch 1 pound room temperature store bought pizza dough into a roughly 12 by 16 inch rectangle.

4. Evenly leave a 1 inch border and layer fillings down the center lengthwise: 4 ounces sliced pepperoni, 4 ounces Genoa salami, 4 ounces deli ham (sliced or chopped), 8 ounces crumbled cooked Italian sausage, the sautéed vegetable mixture, 8 ounces shredded mozzarella, 4 ounces provolone slices, 1/4 cup grated Parmesan, and 1/2 cup roasted red peppers sliced. Sprinkle 1 teaspoon dried Italian seasoning and 1/2 teaspoon crushed red pepper flakes if using, plus remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper over the fillings.

5. Fold the long sides of the dough over the filling and roll tightly from one short end to the other to form a sealed log; pinch seams and ends to close and tuck under to create a neat loaf.

6. Transfer the stromboli seam side down to the prepared baking sheet and gently score the top with 3 or 4 diagonal slits to allow steam to escape.

7. Brush the top and sides with the beaten egg wash (1 large egg beaten with 1 tablespoon water). Sprinkle the remaining 1/4 cup grated Parmesan over the top and, if desired, press a little extra shredded mozzarella onto the crust for a cheesy finish.

8. Bake in the preheated oven until golden brown and crisp, about 20 to 25 minutes, rotating the pan halfway through for even browning. If the top browns too quickly, tent loosely with foil.

9. Remove from oven and let the stromboli rest on the baking sheet for 10 minutes to set the filling, then transfer to a cutting board.

10. Slice into 1 to 1 1/2 inch pieces and serve warm with 1 cup marinara or pizza sauce for dipping.

Equipment Needed

1. Oven (preheated to 425°F)
2. Rimmed baking sheet
3. Large skillet
4. Rolling pin or clean hands for stretching dough
5. Cutting board
6. Chef knife
7. Mixing bowl (for egg wash and holding fillings)
8. Pastry brush
9. Spatula or wooden spoon for sautéing

FAQ

Ultimate Deluxe Stromboli Recipe Substitutions and Variations

• 1 pound store bought pizza dough: use pre-made focaccia or bread dough, refrigerated crescent roll sheet, or homemade pizza dough (same weight)
• 4 ounces sliced pepperoni: substitute spicy salami, chorizo (cooked and sliced), or turkey pepperoni for a leaner option
• 8 ounces shredded mozzarella cheese: use shredded provolone, fontina, or a low-moisture young cheddar blend
• 1 cup fresh baby spinach: swap arugula (milder after baking), thinly sliced kale (massaged), or blanched Swiss chard

Pro Tips

1. Chill the filling briefly before assembling. Let the sautéed veggies and cooled sausage sit in the fridge for 10 to 15 minutes so they are not steaming hot when you roll. That keeps the dough from getting soggy and helps the stromboli hold its shape.

2. Don’t overstuff. It is tempting to pile everything in, but a slightly leaner fill makes for neater rolling, cleaner seals, and easier slicing. Save any extra meats or cheese for a quick pizza or salad.

3. Seal and steam-vent smartly. Pinch seams well and tuck the ends under, then score a few shallow slits on top to release steam. If the crust browns too fast, tent loosely with foil partway through baking to finish cooking without burning.

4. Rest and reheat for best texture. Let the stromboli rest about 10 minutes before slicing so the cheese sets. For leftovers, reheat slices in a hot oven or air fryer to revive crispness rather than using the microwave, which makes the crust chewy.