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Stuffed Italian Deli Meat and Cheese Stromboli Recipe

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4.2 from 80 reviews

This Stromboli recipe features a golden, crispy rolled pizza dough filled with layers of Italian deli meats, fresh basil, provolone, and mozzarella cheeses. Brushed with a flavorful garlic butter and baked to perfection, it’s served warm with marinara sauce for dipping—making it a perfect appetizer, snack, or meal for sharing.

Ingredients

Dough

  • 1 pound prepared pizza dough

Meats

  • 12 ounces sliced Italian deli meats (4 ounces pepperoni, 4 ounces salami, 4 ounces soppressata)

Cheeses and Herbs

  • 1/4 cup (0.25 ounce) julienned fresh basil leaves
  • 1 (8-ounce) package sliced Provolone
  • 1 (8-ounce) package low-moisture shredded mozzarella

Egg Wash

  • 1 egg white
  • 1 tablespoon water

Garlic Butter

  • 2 tablespoons melted salted butter
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Toppings and Serving

  • Finely chopped fresh parsley or basil (optional)
  • Flaky sea salt (optional)
  • Grated Parmesan cheese
  • Marinara sauce for dipping

Instructions

  1. Preheat the oven. Heat the oven to 400°F and place a pizza stone or metal baking sheet inside to preheat for at least 20 minutes while you prepare your stromboli.
  2. Make the garlic butter. In a small bowl, whisk together the melted butter, dried oregano, and garlic powder until fully combined to create a flavorful garlic butter mixture.
  3. Roll out the dough. On a lightly floured surface, roll the pizza dough into a large rectangle about 12 by 18 inches, with the long side facing you for easier rolling.
  4. Layer the flavor base. Brush half of the garlic butter evenly over the center area of the dough, ensuring you leave a 1.5-inch border on all sides free of butter to prevent sogginess during baking.
  5. Add the fillings. Evenly layer 4 ounces of the sliced Italian meats over the garlic buttered dough, sprinkle with julienned basil leaves, lay on the sliced provolone, then add another 4 ounces of meat, followed by shredded mozzarella and finish with the last 4 ounces of meat on top.
  6. Egg wash the edges. Whisk together the egg white and water to make an egg wash, then lightly brush the 2-inch border around the dough to aid in sealing the stromboli tightly when rolled.
  7. Roll and seal. Fold the short ends over the filling to keep it contained, then roll the dough from the long side closest to you like a jelly roll. Pinch the seam closed and cup the edges to seal completely. Place seam side down on parchment paper, brush the entire exterior with remaining egg wash, sprinkle with Parmesan, and cut 5–6 small slits on top for steam release.
  8. Bake. Transfer the stromboli on the parchment to the preheated pizza stone or baking sheet, baking for 25–30 minutes until the crust is golden brown and cooked through.
  9. Finish with garlic butter. Remove the stromboli from the oven and immediately brush it all over with the remaining garlic butter, then sprinkle with optional toppings like parsley or basil and flaky sea salt.
  10. Rest and serve. Allow the stromboli to rest for 15 minutes to set before slicing. Serve warm alongside pizza or marinara sauce for dipping and enjoy the melty, savory flavors.

Notes

  • Using a pizza stone helps achieve a crispier crust but a metal baking sheet works well too.
  • Make sure to seal the stromboli well to prevent any cheese or fillings from leaking out during baking.
  • Resting the stromboli after baking lets the cheese set slightly for cleaner slices.
  • Customize the fillings with your favorite cured meats or add vegetables like roasted peppers for variation.
  • Keep leftover stromboli refrigerated and reheat in the oven for best texture.

Find it online: https://justsosavory.com/stuffed-italian-deli-meat-and-cheese-stromboli-recipe/