There’s just something about food that you can slice and share that makes it instantly more fun, right? Stromboli has been one of my go-to “impress without the stress” recipes for ages. This recipe is like a sauce-less pizza rolled up into a delicious sliceable roll…and I have to admit, there’s something so satisfying about those golden, cheesy spirals. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!
All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious.
“I don’t know why, but I’ve always been afraid of making homemade dough from scratch. But when I saw this recipe and how simple it was to make the dough, I figured I’d give it a try. The dough is pretty much fool proof! I have made this recipe several times (it’s become a staple in our house) and everyone loves it, including my picky eater young kids. Might be one of my favorite recipes from Budget Bytes!”
Stephanie
Easy Recipe for Stromboli
Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes. I used pepperoni, sautéed mushrooms, provolone, and mozzarella in my filling, and I love the flavor and texture combo. This is the kind of recipe you can customize every time, depending on what’s in your fridge or what you’re craving. I’ve also shared some more filling ideas at the end if you need some inspiration!
Budget-Saving Tips
- To keep the cost of your stromboli in check, try making your own pizza dough and homemade pizza sauce for dipping! If you don’t have time to make your own dough, a store-bought pizza dough will also work.
- Keep a close eye on the price of your filling ingredients, making sure to use a light hand with higher-priced items like meat and cheese. A little bit often goes a long way with those higher-priced items!
Stromboli
Servings 10 slicesIngredients
- 8 oz. mushrooms (sliced, $2.17)
- 1 Tbsp butter ($0.10)
- 1 pinch salt ($0.02)
- 1 pinch black pepper ($0.03)
- 2 cloves garlic (minced, $0.08)
- 1 large pizza dough ($0.62*)
- 6 slices provolone ($1.23)
- 2 oz. pepperoni slices ($0.93)
- 1 cup mozzarella (shredded, $0.95)
Seasoned Oil Topping (optional)
- 1.5 Tbsp olive oil ($0.22)
- 1.5 Tbsp grated Parmesan ($0.17)
- 1/2 tsp Italian seasoning ($0.05)
- 1/4 tsp garlic powder ($0.03)
Instructions
- Preheat the oven to 400ºF. Slice the mushrooms and mince the garlic.
- Add the mushrooms, butter, and a pinch of salt and pepper to a skillet. Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated. Remove the skillet from the heat.
- Roll the pizza dough out to a 10×14 inch rectangle. Top the pizza dough with the sliced provolone, sautéed mushrooms, pepperoni, and mozzarella, leaving about an inch of space around three of the edges and 2-3 inches on one long side.
- Roll the dough up starting on one long side rolling toward the opposite long side. After rolling, keep the seam side down and tuck the ends under to keep the sides closed. Transfer the rolled stromboli to a parchment-lined baking sheet.
- In a small bowl, stir together the olive oil, Parmesan, Italian seasoning and garlic powder. Pour the mixture over top of the stromboli, then spread it to cover the surface. Use a sharp knife to cut slits in the top of the dough, about an inch apart.
- Bake for about 25 minutes, or until well browned and the cheese is bubbling through the slits.
- Let it cool slightly before slicing and serving!
See how we calculate recipe costs here.
Equipment
- Enamelware Sheet Pan
- Parchment Paper
Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!How to Make Stromboli Step-By-Step Photos
Sauté the mushrooms: Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they begin to release their water. Add 2 cloves minced garlic and continue to sauté until all of the liquid in the skillet has evaporated.
Roll the dough: Roll one large pizza dough out into a rectangle about 10×14 inches.
Add the toppings: Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll, so you’ll need some extra empty space to keep it closed.
Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again staying about one inch away from the edges.
Roll the stromboli: Start on one of the long edges and roll the dough toward the edge that has extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.
Make the seasoned oil: Stir together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder in a small bowl.
Prep and bake: Place the roll onto a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top, then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the dough, about an inch apart. This is where you’ll cut it into slices after baking.
Bake in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.
Let the stromboli cool until it can be easily handled, then slice and serve!
More Filling Ideas
I usually go for what I have on hand whenever I make this recipe, although I do steer clear of anything too watery. Here are some more filling ideas that I’ve tried and loved:
- Olives
- Banana peppers
- Sun-dried tomatoes
- Crumbled bacon
- Onions (caramelized onions are even better!)
serving sugestions
Stromboli is a bit heavy with all that meat and cheese, so I like to lighten up my plate with a simple side salad, or if you’re feeling ambitious, you could go all out with an Antipasto salad. You can even use some of the ingredients in the Antipasto to fill your pizza dough!
Storage & Reheating
Any leftovers can be stored in the fridge for 3-4 days. Wrap them in plastic wrap or cover them in an airtight container to keep them fresh. You can also freeze the cooked stromboli slices for up to 3 months. Let them thaw in the fridge (ideally), or use the defrost setting on your microwave to thaw it out.
You can either reheat the slices in the microwave, air fryer, or in the oven until hot. I’d cover the slices with foil if reheating in the oven to stop the crust from getting too dark while everything heats up.
Meal Prep It!
You can freeze the prepped and rolled stromboli (before baking) to make dinner a breeze throughout the week. I would follow the recipe up to step 4 by rolling out the pizza dough, adding your toppings, and then rolling it up into the log shape. Don’t add the seasoned oil topping or slit the top. Instead, cover it with plastic wrap and freeze for up to 3 months. I’d let it thaw completely in the fridge overnight before continuing with the recipe and baking.
More Great Party Foods
Our Stromboli recipe was originally published 1/12/13. We have updated it to be the best it can be and republished 6/7/25.
This was delicious!
I omitted the mushrooms and just used salami, pepperoni, and sliced deli honey ham.
I forgot to add the cheese inside, so I just put sliced provolone on the top during the last two minutes of cooking. I made a Pizza Hut copycat pizza sauce to dip the stromboli in.
I really enjoyed this and will make this again; I will also make the homemade pizza dough again as well for a pizza.
I have made this with different ingredients and is so delish is amazing.
Hi ..have not made this yet…but will! I am not a big pepperoni fan…so I would use the linked turkey sausage, (remove it from the casings and fry before and drain grease). There are so many filling options…could make it with spinach, cheeses and mushrooms for a veggie variety. I will make the pizza dipping sauce ,also.
I’m looking forward to making this. Do you have any tips on how to make it into a freezer meal?
I haven’t tried it, but if I did I would probably freeze just after rolling and before slicing. Then when ready to make it, I’d let it thaw overnight in the fridge, slice, then bake. :)
I made this today. I have attempted to make Stromboli several times. It never turned out. Wouldn’t seal, dough not cooked through….THIS was excellent and it tasted great! Its a keeper recipe!
I don’t know why, but I’ve always been afraid of making homemade dough from scratch. But when I saw this recipe and how simple it was to make the dough, I figured I’d give it a try. The dough is pretty much fool proof! I have made this recipe several times (it’s become a staple in our house) and everyone loves it, including my pick eater young kids. Might be one of my favorite recipes from Budget Bytes!
Tried the Recipe and used a dough from Whole Foods. It took a very long time to bake. How many grams or pounds/ounces is a *large* pizza dough? This will help me next time scale it properly so it aligns more with the time and temp for baking.
Hi, Wyatt! Sorry for the trouble. You will need a store-bought pizza crust that’s 12-14 oz. (When rolled out to the size Beth recommends in this recipe, it should be an even thickness somewhere between 1/8-1/4″ thick.) This recipe was developed using the crust we made from scratch, and it likely bakes at a different rate or temperature than the one you used! And since all store-bought crusts will vary slightly in terms of size, ingredients, and suggested baking time–next time, I would consult the package to determine what time and temperature is best! ~Marion :)
This was fantastic. I was a little intimidated to try it, but it turned out so good and my whole family enjoyed it.
My son sent me a Stromboli recipe it looks delicious!
Muy bien explicada la receta facil de entender y muy util las fotos. Aplausos
Gracias!
Delicious as always! Thank you for including the step by steps!
This was incredible. Made it exactly as directed. Going in the rotation for sure!
So very much useful garlic rosted recipe. I like.
This was the bomb! I made it yesterday, and I love it. was looking for stuff to snack on for lunch during the week, and this fit the bill. I made mine a supreme and used both provolone and fresh mozzarella. I used about half of all the ingredients for it, and luckily got a 2nd pizza dough so I will be making another one in a couple of days.
I wonder, would this keep well if I assemble the Stromboli and then freeze it, uncooked?
Hi Liona, We haven’t tested freezing it uncooked. But seeing as how you can freeze uncooked pizza, I don’t see why not. XOXO -Monti
Hey I’d love to know how it went freezing it? Wondering about having this on hand for the xmas holidays! x
Thanks for this recipe. My daughter shared it with me several years ago and it’s a family favorite! Now that it’s cooler I don’t mind turning the oven on and we can’t wait to haven’t for dinner again!