Loaded with melty cheese and traditional pizza toppings, this easy stromboli recipe is perfect for make-ahead lunches, after-school snacks or a fun family dinner.

Some recipes work overtime, and this cheesy, topping-filled stromboli is definitely one of them. It’s hearty enough to serve for dinner, but it truly shines sliced up cold or reheated for lunchboxes and after-school snacks. Pair it with a little marinara sauce for dipping and don’t be surprised if there are no leftovers. Bonus: It's easily customized with whatever your brood typically likes on pizza!

Ingredients for Quick and Easy Stromboli

  • 1 lb pizza dough, homemade or store-bought
  • 2 tbsp extra virgin olive oil
  • 2 garlic cloves, minced (or ¼ tsp garlic powder)
  • 1 tbsp fresh parsley, finely chopped, plus extra for serving
  • 3 tbsp finely grated Parmesan cheese, divided
  • 2 cups shredded mozzarella cheese
  • ⅓ lb sliced pepperoni (about 28 slices)
  • ⅓ lb sliced deli ham (about 4 slices)
  • ⅓ lb sliced salami (about 8 large slices)
  • 1 egg
  • 1 tbsp water
  • Kosher or flaky salt, for sprinkling
  • ¼ tsp garlic powder
  • Marinara sauce, for serving (optional)

Directions for Quick and Easy Stromboli

  1. First things first: If your pizza dough is cold, set it aside until it comes to room temperature. Store-bought dough has already been prepared and risen, but allowing it to warm up will make it easier to roll and help it bake up with a better texture.
  2. On a lightly floured work surface, roll pizza dough into a 10 x 14-inch rectangle with a long side facing you.
  3. In a small bowl, stir together olive oil, garlic and parsley. Brush the mixture over the dough, leaving a 1-inch border around three sides and a 2-inch border along the long edge furthest from you.
  4. On the prepared dough, sprinkle 2 tbsp of Parmesan cheese and half of the mozzarella. Layer the pepperoni, salami and ham (or whatever other toppings your family likes) over the cheese, then top with the remaining mozzarella.
  5. Starting with the long edge closest to you, roll the dough tightly into a log, keeping the filling tucked inside. Pinch the seams closed and tuck the ends underneath.
  6. On a parchment-lined 13 x 18-inch rimmed baking sheet, place the stromboli seam-side down. Cover loosely and let rise for 30 min at room temperature. Meanwhile, preheat the oven to 400°F.
  7. In a small bowl, whisk together egg and water (NOTE: This is your egg wash). Brush egg wash over the stromboli, then cut four diagonal slits across the top to allow steam to escape. Sprinkle with flaky salt, garlic powder and the remaining 1 tbsp Parmesan cheese.
  8. In the preheated oven, bake for 25 to 30 min, until crust is golden brown and cooked through.
  9. Let stromboli rest on a cutting board for 10 to 15 min, before slicing into 1-inch pieces. Serve warm or at room temperature with marinara sauce for dipping, if you like.

Tips for Quick and Easy Stromboli

  • Don’t overstuff it: It’s tempting to add extra filling, but keeping the ingredients in balance helps the stromboli roll neatly and bake evenly.
  • Let the dough rest: If your dough keeps shrinking as you roll it out, let it sit at room temperature for another 10 to 15 minutes before trying again.
  • Make it lunchbox-friendly: Pack stromboli pieces cold or gently reheated in a vacuum-sealed container alongside vegetables, fruit and a favourite dip.
  • Freeze for later: Wrap individual slices tightly and freeze for up to 3 months. Thaw overnight in the fridge and warm in the oven or air fryer to bring back the crispy crust.

This recipe for Easy Stromboli is from NatashasKitchen.com.