Ultimate Deluxe Stromboli

Have you ever had stromboli? If you haven’t, you’re missing out! It’s like a pizza, but better.

Full of plenty of meats, cheeses and vegetables, and all rolled up in a crispy cheesy crust… what could be better?

I’ve had this stromboli recipe on the website for years, but I figured it was time for a facelift, and some updated information.

It’s one of our favorite meals because it tastes absolutely amazing, yet is surprisingly easy to make! It’s even great for a weeknight meal.

You can put anything in a stromboli that you’d put on a pizza, but for this recipe, I just couldn’t choose… I wanted allllll the toppings.

How to make deluxe stromboli?

This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.

1. Cook sausage, onion and bell pepper. Drain the sausage and cook the the onion and pepper in the residual drippings left in the skillet.
2. Roll dough. I like to aim for a rectangle-ish shape, about 10×15″.
3. Spread sauce. A thin, even layer is good here. Too much sauce, and the stromboli could end up soggy.
4. Add half the cheese, and all the sliced meats.
5. Add cooked sausage, onion and pepper, and mushrooms.
6. Top with other half of the cheese.
7. Brush border with egg wash. Just an egg beaten with a splash of water.
8. Roll up into a log.
9. Top with spices and cheese. Then cut slits in the top of the dough to let steam escape.
10. Bake.

Variations of this recipe

• Pizza dough – any type of pizza dough will work for this recipe, but we prefer to use the frozen balls of dough (usually in 1 lb sizes) in the freezer section.
• Toppings – the toppings here are completely up to you. Anything you’d like on a pizza, you can put in stromboli! My kids love ham, bacon, and pineapple.
• Sauce – my homemade pizza sauce is great in this recipe, but feel free to use any sauce you’d like. You could even switch it up and use bbq sauce for a bbq chicken stromboli, alfredo sauce, etc. The sky is the limit!
• Cheese-less crust – you can omit the Parmesan on the top of the stromboli if you’d like, there’s plenty of cheese inside. Or be extra decadent and brush the crust with a garlic butter before baking!

Making stromboli ahead of time

Stromboli can be prepared up to a day ahead of time, then wrapped tightly in foil or plastic wrap.

Let the stromboli sit out at room temperature for 20 minutes or so, then bake as directed.

You can also do a lot of the prep ahead of time as well, which is another way to shorten your cooking time.

• Cook sausage, drain, cool, then keep refrigerated.
• Cook pepper and onion, cool, then keep refrigerated.
• If you’re making homemade pizza sauce, make it and keep it refrigerated.

Storage

Leftover stromboli should be stored in an airtight container in the refrigerator and eaten within 4-5 days.