Introduction

This weeknight Stromboli is a delicious and easy meal packed with layers of deli meats, cheese, and marinara sauce all wrapped in golden, crispy pizza dough. It’s perfect for a cozy dinner or a casual gathering, ready in under an hour.

A golden brown roll sliced into even pieces rests on a wooden board, showing its inside layers: a soft crust outer layer sprinkled with herbs and black pepper, underneath thin, pink slices of ham folded over, layered with melted white mozzarella cheese that stretches slightly with a shiny, gooey texture, and a thin layer of red tomato sauce beneath the cheese. The roll looks crispy and soft at the same time, with a small white bowl of extra red dipping sauce blurred in the background on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 lb refrigerated pizza dough (or homemade/sourdough Stromboli dough)
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

Instructions

Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper and set aside.
Step 2: On a lightly floured surface, roll out the pizza dough into a rectangle about 10×14 inches. If using pre-shaped dough, gently press it into this shape.
Step 3: Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges to help seal the Stromboli.
Step 4: Layer the deli ham, then salami, and finally pepperoni over the sauce, slightly overlapping the slices for even coverage.
Step 5: Sprinkle the shredded mozzarella and grated Parmesan cheese generously over the meats.
Step 6: Sprinkle the Italian seasoning across the top. You can add optional fillings here such as red pepper flakes, sautéed mushrooms, or other favorite veggies.
Step 7: Fold one long edge of the dough over the filling, then fold the other long edge over it, overlapping slightly. Pinch the seams and ends tightly to seal.
Step 8: Transfer the Stromboli seam-side down onto the prepared baking sheet. Brush the top with the beaten egg and drizzle with olive oil. Use a sharp knife to cut 3-4 small slits on top to allow steam to escape.
Step 9: Bake for 25 minutes, or until the dough is golden brown and crispy. If using a pizza stone, check at about 20 minutes as it may cook faster.
Step 10: Let the Stromboli rest for 5 minutes before slicing. This helps the cheese set and results in cleaner slices. Serve warm with extra marinara sauce for dipping.

Tips & Variations

For a cheesesteak twist, sauté shaved beef with peppers and onions and substitute the deli meats with the beef mixture.
Try a breakfast version by filling with scrambled eggs, crumbled sausage, and cheddar cheese instead of the traditional meats and cheeses.
Add your favorite veggies like artichoke hearts, olives, or roasted vegetables for extra flavor and texture.
Brush the dough with garlic butter instead of olive oil before baking for a richer flavor.

Storage

Store leftover Stromboli in an airtight container in the refrigerator for up to 3 days. Reheat slices in a 350°F (175°C) oven for about 10 minutes or until warmed through to keep the crust crispy. You can also microwave on low power, but the crust may soften.

How to Serve

A long, golden-brown stuffed bread loaf sliced into multiple pieces is placed on a wooden board. The bread crust is shiny and sprinkled with black pepper and herbs, showing a crispy texture. Inside, there are visible layers of melted white cheese and thin, reddish slices of cured meat stacked evenly. In the background, a white bowl filled with red sauce and a metal spatula are slightly blurred. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of dough for Stromboli?

Yes, you can use refrigerated pizza dough, homemade dough, or even sourdough for a different flavor profile. Just make sure it’s rolled out evenly for consistent baking.

How do I prevent the Stromboli from becoming soggy?

Leaving a border around the sauce when spreading helps prevent leakage, and brushing the dough with egg wash creates a seal. Also, allowing the Stromboli to rest after baking helps set the filling and keeps it from getting soggy.

Weeknight Stromboli with Deli Meats and Marinara Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

A delicious and easy weeknight Stromboli recipe featuring a flavorful combination of deli ham, Genoa salami, pepperoni, mozzarella, and Parmesan cheeses wrapped in crispy baked pizza dough and served with marinara sauce for dipping.

Author: Toney
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 6 servings 1x
Category: Main Dish
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Dough

1 lb refrigerated pizza dough (or homemade/stored sourdough dough)

Sauce

1/2 cup marinara sauce (plus extra for dipping)

Meats

6 slices deli ham
6 slices Genoa salami
6 slices pepperoni

Cheese & Seasonings

1 cup shredded mozzarella cheese
1/4 cup grated Parmesan cheese
1 teaspoon Italian seasoning

Finish

1 egg (beaten for egg wash)
1 tablespoon olive oil

Instructions

Preheat oven: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prepare for baking.
Roll out the dough: On a lightly floured surface, roll your pizza dough into a 10×14 inch rectangle. If using pre-shaped dough, press into form.
Add the sauce: Spread 1/2 cup marinara sauce evenly over the dough, leaving a 1-inch border around the edges to allow for sealing.
Layer the deli meats: Arrange the ham, then salami, then pepperoni in slightly overlapping slices over the sauce for even coverage.
Add the cheese: Generously sprinkle shredded mozzarella and grated Parmesan over the deli meats for optimal flavor.
Season and customize: Sprinkle Italian seasoning over the top. Optionally add red pepper flakes, sautéed mushrooms, or other fillings to your preference.
Fold and seal: Carefully fold one long edge of the dough over the filling, then fold the opposite edge, overlapping slightly. Pinch the seams and ends to fully seal the Stromboli.
Brush with egg wash: Place the Stromboli seam-side down on the baking sheet. Brush the top with beaten egg and drizzle with olive oil. Cut 3-4 small slits on top to vent steam during baking.
Bake: Bake in the preheated oven for 25 minutes until golden brown and crispy. Check at 20 minutes if using a pizza stone as it may cook faster.
Rest and slice: Allow the Stromboli to rest for 5 minutes after baking to let the cheese set, then slice and serve with warm marinara sauce for dipping.

Notes

You can customize the filling with cooked scrambled eggs, sausage, sautéed mushrooms, artichoke hearts, or leftover roasted vegetables for different flavor profiles.
If using a pizza stone, keep an eye on baking time as it may reduce by a few minutes.
Allowing the Stromboli to rest ensures cleaner slices and prevents cheese from oozing out.
Use an egg wash for a golden, glossy crust and olive oil to enhance crispiness.

Keywords: Stromboli, deli meat, pizza dough, baked sandwich, Italian, ham, salami, pepperoni, mozzarella, quick dinner