When you're juggling a hectic schedule but still want something homemade and satisfying for dinner, this weeknight Stromboli recipe with deli meats and marinara hits the sweet spot. Picture golden, crisp dough wrapped around layers of savory ham, salami, pepperoni, gooey mozzarella, and tangy marinara—comfort food with a deli twist. It's an easy Stromboli with pizza dough that transforms humble ingredients into a weeknight hero. Whether you're feeding teens after practice or just treating yourself to something warm and cheesy, this is one dish that gets devoured fast.
Weeknight Stromboli Recipe with Deli Meats and Marinara
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer, Main Course, Snack
Cuisine American, Italian
Baking sheet A standard rimmed baking sheet works fine. If you have a pizza stone, even better—it crisps the bottom beautifully.
Rolling Pin To stretch out the dough evenly. A wine bottle can work in a pinch.
Pastry Brush Useful for applying the egg wash. If you don’t have one, use the back of a spoon or a piece of paper towel.
Parchment paper Keeps the Stromboli from sticking to the pan and makes cleanup a breeze.
Chef’s Knife or Pizza Cutter For slicing the Stromboli after baking.
- 1 lb refrigerated pizza dough or use a homemade Stromboli dough if you’re up for it; sourdough Stromboli works wonderfully too
- 1/2 cup marinara sauce plus extra for dipping
- 6 slices deli ham
- 6 slices Genoa salami
- 6 slices pepperoni
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 1 egg beaten (for egg wash)
- 1 tablespoon olive oil
Optional: red pepper flakes, sautéed onions, or banana peppers for extra kick
Preheat your oven
to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Roll out the dough
On a lightly floured surface, roll your pizza dough into a rectangle roughly 10x14 inches. If you’re using a Pillsbury pizza dough recipe easy enough for beginners, it comes pre-shaped—just press it into form.
Add the sauce
Spread marinara over the surface of the dough, leaving about 1 inch clear around all edges to help seal.
Layer the deli meats
Start with ham, then salami, then pepperoni. Slightly overlap each slice for even distribution. If you’re in the mood for something cheesesteak-style, you could sauté some shaved beef with peppers and onions and turn this into a cheesesteak Stromboli.
Add the cheese
Sprinkle mozzarella and Parmesan generously over the top. This step is flexible—if you want a breakfast Stromboli twist, try cooked scrambled eggs and crumbled sausage with cheddar here instead.
Season and customize
Add Italian seasoning and any optional fillings like red pepper flakes or sautéed mushrooms. This is where the Stromboli filling ideas really come alive—think artichoke hearts, olives, or even leftover roasted vegetables.
Fold and seal
Carefully fold one long edge of the dough over the filling, then the other, overlapping slightly. Pinch the seams and ends to seal it shut.
Brush with egg wash
Transfer the Stromboli to your baking sheet, seam-side down. Brush the top with beaten egg and drizzle lightly with olive oil. Cut 3-4 small slits on top to allow steam to escape.
Bake
Bake for 25 minutes, or until golden brown and crispy. If using a pizza stone, check at 20 minutes as it may cook faster.
Rest and slice
Let your Stromboli rest for 5 minutes before slicing—it helps the cheese set slightly and makes for cleaner cuts. Serve with warm marinara on the side for dipping.
Pairings
This Stromboli practically begs for a zesty side salad with arugula, shaved Parmesan, and a lemon vinaigrette. If you're craving comfort, pair it with a creamy tomato soup or roasted garlic dipping oil.
Beverage-wise, a cold lager or a crisp Italian Pilsner cuts through the richness perfectly. For a non-alcoholic pairing, a sparkling water with citrus or a chilled grape juice adds brightness to the meal.
And if you're making this for brunch (yes, breakfast Stromboli is a real thing!), serve it with mimosas or a spiced chai latte.
FAQs
1. Can I use store-bought dough or should I make homemade Stromboli dough?
You can absolutely use store-bought pizza dough, which makes this a perfect easy Stromboli with pizza dough option. However, if you have the time, a homemade Stromboli dough using bread flour and olive oil brings extra chew and flavor. Sourdough Stromboli dough adds a tangy complexity that’s worth the effort.
2. What types of deli meats work best?
Classic Italian Stromboli recipes usually include ham, salami, and pepperoni, but feel free to mix it up. Mortadella, prosciutto, or even roast beef can add interesting layers of flavor. For a cheesesteak Stromboli, thin-sliced ribeye or deli roast beef with sautéed onions and peppers works beautifully.
3. Can I prep this Stromboli ahead of time?
Yes! Assemble the Stromboli, wrap it in plastic wrap, and refrigerate for up to 8 hours. Let it come to room temp before baking. Alternatively, you can freeze it unbaked and bake directly from frozen, adding an extra 10 minutes to the cook time.
4. What if I don’t have marinara?
You can substitute with pizza sauce, a mix of crushed tomatoes and garlic, or even a smear of pesto for a green twist. Just make sure the sauce isn’t too watery or your dough might get soggy.
5. What are some creative Stromboli filling ideas?
The sky's the limit! Try buffalo chicken with blue cheese, spinach and ricotta, or even a taco-style filling with seasoned ground beef and cheddar. One fun version is a chicken parm Stromboli—breaded chicken, mozzarella, marinara, and Parmesan all wrapped in dough.
