Weeknight Stromboli Recipe with Deli Meats and Marinara

Prep Time 15

Cook Time 25

Total Time 40

Course Appetizer, Main Course, Snack

Cuisine American, Italian

Servings 4

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

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.

Spread marinara over the surface of the dough, leaving about 1 inch clear around all edges to help seal.

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.

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.

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.

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.

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 for 25 minutes, or until golden brown and crispy. If using a pizza stone, check at 20 minutes as it may cook faster.

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.