This stromboli has been a weekend star in my kitchen for years—one of those recipes that shows up whenever friends swing by or when I want a no-fuss, crowd-pleasing meal. I first discovered this combination on a busy Saturday afternoon when the idea of assembling deli meats and cheese inside store-bought dough turned into something unexpectedly celebratory. The outside bakes into a shiny, golden crust while the interior becomes gooey and layered: the mozzarella melts into pockets, the pepperoni renders a little fat and crisps at the edges, and the salami and ham add hearty texture and savory depth. Every slice offers a contrast of crisp crust and tender, melty filling.

What makes this roll especially memorable is how reliably comforting it is. It’s simple enough to prepare in under an hour but looks and tastes like you put in much more effort—perfect for feeding a small crowd without fuss. I often serve it with warmed marinara for dipping, and watching guests pull cheese-stretching slices is one of the little joys of hosting. Over the years I’ve adjusted seasoning and assembly techniques to reduce sogginess and maximize color and crunch, and I’ll share those professional tips below so you get consistent results every time.

Ingredients

• Refrigerated pizza dough: 1 can (usually about 13.8 ounces) of store-bought dough such as Pillsbury—choose the standard crust style for a soft interior and golden exterior.
• Mozzarella cheese: 1 cup shredded (about 4 ounces). Use a full-fat, low-moisture shredded variety like BelGioioso or freshly shred from a block for better melt and less moisture.
• Pepperoni: 20 slices. Look for a thin-sliced sandwich style pepperoni so it crisps at the edges without making the roll greasy.
• Salami: 10 slices. A Genoa or soppressata-style deli salami adds spice and texture.
• Deli ham: 6 slices. Thinly sliced Black Forest or honey ham gives a mild, savory balance to the cured meats.
• Italian seasoning: 1 teaspoon—blend of oregano, basil, and thyme to add classic aromatic notes.
• Garlic powder: 1/2 teaspoon for subtle background flavor without burning during bake.
• Melted butter: 2 tablespoons, brushed on the crust at the end for shine and a rich finish.
• Marinara: 1 cup warmed (Rao's, Trader Joe's, or homemade) for dipping—adjust to taste.

Instructions

Preheat and prepare: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and have a pastry brush ready. Position a rack in the center of the oven. Using a rimmed sheet keeps juices from running and helps the roll brown evenly. Roll the dough: On a lightly floured surface (or directly on parchment), open the can and roll the dough into approximately a 10×14-inch rectangle using a rolling pin and your hands. Aim for even thickness so baking is uniform—pinch thin areas and re-roll if needed. Layer the filling: Evenly spread the shredded mozzarella over the dough, leaving a 1-inch border around all edges to prevent filling leakage. Arrange the pepperoni in an even layer, followed by salami and ham. Avoid overfilling; the dough should be able to close without stretching thin. Season and seal: Sprinkle the 1 teaspoon Italian seasoning and 1/2 teaspoon garlic powder evenly over the meats and cheese. Starting at the long side, roll the dough lengthwise into a tight log. Pinch the seam and both ends firmly to seal. For an extra tidy look, tuck the ends under and press to close. Finish and bake: Place the roll seam-side down on the prepared sheet. Brush the surface with 2 tablespoons melted butter. If you like an extra-crisp crust, score the top with shallow diagonal slashes to help steam escape. Bake 20–25 minutes, rotating once halfway through, until deeply golden and the center registers 190°F if using a digital thermometer. Rest and serve: Remove from oven and let rest 5 minutes to set the cheese, then slice into 1-inch pieces. Serve warm with 1 cup marinara on the side for dipping.

Storage Tips

To keep the crust crisp, cool the roll completely before refrigerating if you plan to re-crisp later. Store in an airtight container or wrap tightly in foil, then place in a resealable bag. Refrigerated slices will last 3 days; for longer storage, freeze in single layers between parchment paper inside a freezer bag for up to 3 months. Reheat frozen slices in a preheated 375°F oven for 12–18 minutes, covered loosely with foil until heated through, then uncover for 3–5 minutes to re-crisp the crust. Avoid reheating in the microwave if you want texture preserved.

Ingredient Substitutions

If you prefer a different flavor profile, swap meats or cheeses with minimal changes to technique. For a vegetarian version, replace cured meats with roasted red peppers, sautéed mushrooms, and baby spinach—add a tablespoon of ricotta to bind. Use provolone or fontina instead of mozzarella for a nuttier finish. For a lower-sodium option, choose low-sodium deli meats and low-moisture, part-skim mozzarella. When substituting, keep total filling volume similar so rolling and sealing remain easy.

Serving Suggestions

Serve thick slices as an appetizer on a platter with warmed marinara and a sprinkle of grated Parmesan. For a heartier meal, pair with a crisp Caesar or arugula salad and roasted vegetables. Garnish with chopped fresh basil or a drizzle of extra-virgin olive oil for brightness. For game day, cut into bite-sized pinwheels and arrange on a board with olives, pickles, and sliced cheeses for a full snack spread.

Cultural Background

The assembly of cured meats and cheese into a stuffed, baked roll traces its lineage to Italian-American traditions—an adaptation of Italian filled breads and savory pastries. While not a centuries-old Italian classic in the Old World sense, this style of filled loaf became popular in the United States mid-20th century as pre-made dough and deli meats became widely available. The stromboli’s name likely comes from an Italian film, and it evolved into a regional favorite with many local variations across pizzerias and home kitchens.

Seasonal Adaptations

In spring and summer, add fresh ingredients like basil leaves, sun-dried tomatoes, or grilled zucchini to lighten the filling. In cooler months, incorporate caramelized onions, roasted mushrooms, or a touch of spicy soppressata for warmth. Holiday gatherings are a great time to adapt the filling to leftovers—chopped roasted turkey, cranberry chutney, and a mild white cheddar can turn this into a festive loaf.

Meal Prep Tips

Assemble multiple logs and freeze them individually for easy future meals. For meal prep lunches, bake one stromboli, cool, and slice into portions for grab-and-reheat lunches. Store with a small container of warmed marinara to keep leftovers tasting fresh. When freezing unbaked logs, wrap tightly in plastic and foil and label with the date; thaw overnight in the refrigerator before baking for best texture.

I hope this guide gives you the confidence to make this golden, cheesy roll your own. It’s one of those dishes that rewards attention to small details—firm sealing, even rolling, and the final butter brush—and the result is a warm, shareable moment every time. Enjoy making it and passing along the comfort.