Stromboli Recipe

Stromboli Recipe

5 from 35 reviews

This delectable pepperoni and mozzarella  Stromboli Recipe comes together quickly with an easy made from scratch dough.  It is so good that it will quickly become one of your favorite recipes.



Pizza Dough

  • 1 (.25 ounce) package active dry yeast
  • 1 teaspoon sugar
  • 1 cup warm water
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 2 1/23 cups all purpose flour plus extra for rolling


  • 3 tablespoons butter
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 1/2 cups finely shredded mozzarella
  • 6 large thin slices sweet ham
  • 1/2 cup marinara plus more for dipping
  • 6 ounces pepperoni
  • 1 egg beaten


  1. In a small bowl mix together yeast, sugar and water. Let it sit for about 10 minutes for the yeast to activate. If the yeast is active small bubbles will form on the surface.
  2. In the bowl of your stand mixer using dough hook add salt, yeast mixture and olive oil. Begin adding flour about 1/2 cup at time. Continue to add flour 1/2 cup at a time until the dough starts to pull from the sides.
  3. Knead the dough for 3-4 minutes on a well floured surface.
  4. Split dough in half. Roll dough out on lightly floured surface to an approximately 10 x 13 rectangle. Move dough to baking sheets.
  5. Melt butter in small microwaveable bowl. Stir in basil, oregano and garlic powder. Brush over the laid out pizza crust. Sprinkle each crust with 1 cup of shredded mozzarella leaving a 1 1/2 inch border all around the pizza crust. Layer with ham leaving same border. Divide pizza sauce and spread over ham keeping off of the border. Layer with pepperoni overlapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place seam side down on baking sheets.
  6. Brush with beaten egg. Brush the tops lightly with the butter/herb mixture. Sprinkle each Stromboli evenly with the remaining mozzarella. Cut slits diagonally in the top about 1 inch apart.
  7. Bake at 375 degrees for 20-25 minutes. Slice along slits and serve with extra marinara.


  • Roll the pizza dough out on surface lightly covered with flour. Move to baking sheet after rolled out.
  • If the pizza dough seems to be springing back when you roll it then give the gluten time to relax in its new flat shape. Roll it out, wait 15 minutes, roll it again, repeat if necessary.
  • If pushed for time some grocery stores have ready made pizza dough.  Call ahead to check.
  • Leave a 1-2 inch border around the pizza dough so you can pinch and seal consequently leaving all the goodies cooking inside.
  • Place the Stromboli on cookie sheet seam side down.
  • Make sure you brush the top with egg wash, herb butter and a sprinkle of mozzarella.
  • Bake in center of preheated oven uncovered.

Keywords: dinner, homemade stromboli, lunch, made from scratch pizza dough, pepperoni and ham Stromboli, Stromboli

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