Calzone is for one. Stromboli is for a crowd.
It’s pizza dough, but rolled like a jelly roll with layers of salami, pepperoni, ham, gooey mozzarella, and tangy roasted red peppers. Slice it into spirals of perfection. Serve with marinara. Watch it disappear.
Preheat Oven
Preheat to 400°F (200°C). Line a baking sheet with parchment paper.
Roll the Dough
On a floured surface, roll dough into a 12×10-inch rectangle.
Layer the Fillings
Spread marinara sauce over dough, leaving a 1-inch border.
Layer provolone, then salami, pepperoni, ham, shredded mozzarella, and roasted peppers.
Roll It Up
Starting from the long edge, roll dough tightly like a jelly roll. Pinch the seam and ends shut.
Brush and Score
Place seam-side down on baking sheet. Brush with egg wash. Sprinkle with sesame seeds if using.
Cut 4-5 small slits on top to vent steam.
Bake
Bake for 20-25 minutes until deep golden brown and crispy.
Rest and Slice
Let rest 5 minutes (cheese is lava-hot). Slice into 1-inch rounds. Serve with warm marinara for dipping.
Summary
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Yield: 1 stromboli (4-6 servings)
Difficulty: Easy
Storage Notes
Fridge: Keeps 4 days. Reheat in oven at 375°F for 10 minutes (microwave makes it sad and soggy).
Freezer (baked): Freeze whole or sliced up to 3 months. Reheat from frozen at 375°F for 15-20 minutes.
Freezer (unbaked): Assemble, wrap tightly, freeze. Bake from frozen – add 10-15 minutes.
