Golden, cheesy, and ridiculously satisfying—this Italian Stromboli rolls soft pizza dough around layers of mozzarella and deli meats, then bakes to a glossy, crisp crust. Slice and serve with warm marinara for game night, quick dinners, or make-ahead lunches.
1poundpizza dough (room temperature for 20–30 minutes)
1cupshredded mozzarella cheese
8slicesbeef salami or beef pepperoni
6slicesturkey ham (thinly sliced)
1largeegg, beaten (for egg wash)
1teaspoonItalian seasoning
1tablespoonchopped fresh parsley (optional, for garnish)
1cupmarinara sauce, warmed (for dipping)
Instructions
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Let pizza dough rest at room temperature 20–30 minutes for easier rolling.
On a lightly floured surface, roll dough into a 12×16-inch rectangle, about 1/4-inch thick.
Down the center third of the dough, layer turkey ham, then beef salami or beef pepperoni, and top evenly with shredded mozzarella, leaving about 2 inches on all edges.
Using a knife or pizza cutter, cut 1-inch diagonal strips along both long sides of exposed dough. Fold strips over the filling, alternating sides to create a braid. Tuck ends to seal.
Transfer the Stromboli to the prepared baking sheet. Brush all over with beaten egg and sprinkle with Italian seasoning.
Bake 20–25 minutes, rotating once, until the crust is deep golden and cheese is bubbling. If browning too quickly, tent loosely with foil.
Cool 5 minutes to set. Slice into 8 pieces with a serrated knife. Garnish with parsley if desired and serve with warm marinara for dipping.