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Quick & Easy Stromboli

Name: Quick & Easy Stromboli
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 1 13.8 oz tube refrigerated pizza dough; ½ cup pizza sauce (plus more for serving); 12 slices Italian salami; 1 ¼ cups shredded mozzarella cheese; 16 slices pepperoni; 1 large egg (beaten); 1 tsp Italian seasoning; 2 tbsp grated Parmesan cheese; 2 tbsp fresh parsley (chopped (garnish))

Rebecca Hopkins

January 4, 2026

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Let’s talk about the ultimate crowd pleaser that’s fun to make, even more fun to eat, and always disappears first: Stromboli. Imagine all your favorite pizza toppings; pepperoni, salami, melty mozzarella, and tangy sauce; wrapped up in a golden, flaky crust, baked until perfect, and sliced into irresistible pinwheels. It’s the perfect cross between a pizza and a sandwich, and this version is so easy thanks to a brilliant shortcut: store bought pizza dough.

This Quick & Easy Stromboli is your secret weapon for game day, family movie night, potlucks, or a seriously satisfying weeknight dinner. It looks impressive but comes together in about 30 minutes with minimal fuss. Whether you slice it up for a party appetizer or serve big pieces as a main course, it’s guaranteed to be a hit. Let’s roll!

Why You’ll Love This Stromboli Recipe

30 Minutes Start to Finish: Seriously, from unrolling the dough to pulling a golden, cheesy masterpiece out of the oven in half an hour.
The Ultimate Shortcut: Using a tube of refrigerated pizza dough makes this recipe foolproof and incredibly fast. No rising, no kneading, no stress.
Customizable & Family Friendly: This is your perfect canvas. Swap in ham and pineapple, go veggie packed, or add spicy jalapeños. Let everyone build their dream flavor combo.
Feeds a Crowd (or Makes Amazing Leftovers): One stromboli easily serves 4-6 people for dinner or makes a fantastic platter of appetizer slices for a party. Leftovers reheat beautifully.
Fun to Make & Eat: There’s something deeply satisfying about rolling up that dough and seeing the beautiful spiral slices. It’s a recipe that brings joy to the cook and the eater!

Let’s Make Quick & Easy Stromboli

The key to a perfect stromboli is a tight roll and a good seal so all that cheesy goodness stays inside. Don’t worry; it’s easier than it looks!

Ingredients You’ll Need

1 (13.8 oz) tube refrigerated pizza dough (like Pillsbury)
½ cup pizza sauce, plus more for serving
12 slices Italian dry salami
1 ¼ cups shredded mozzarella cheese
16 slices pepperoni
1 large egg, beaten
1 teaspoon Italian seasoning
2 tablespoons grated Parmesan cheese
2 tablespoons fresh parsley, chopped (for garnish)

Step by Step Instructions

1Prep and Preheat: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking.

2Roll Out the Dough: Unroll the tube of pizza dough onto the prepared baking sheet. If needed, use your fingers to gently press and stretch it into a rough rectangle, about 10×14 inches. Don’t worry about perfection!

3Layer the Fillings: Spread the ½ cup of pizza sauce evenly over the dough, leaving a 2 inch border clean around all the edges.

Layer the salami slices over the sauce, followed by the shredded mozzarella cheese. Finally, arrange the pepperoni slices in an even layer.

4The Big Roll: Starting from one of the longer sides, carefully begin rolling the dough up tightly over the fillings, like a jelly roll or cinnamon roll. When you reach the end, pinch the seam and the ends tightly to seal everything inside. Gently lift the stromboli and place it seam side down on the baking sheet.

5Egg Wash and Vent: Use a pastry brush to brush the entire outside of the stromboli with the beaten egg. This gives it that beautiful, glossy golden brown finish. Then, use a sharp knife to cut 5-6 small diagonal slits across the top. This allows steam to escape so it doesn’t burst open.

6Season and Bake: Sprinkle the top evenly with the Italian seasoning and grated Parmesan cheese.

Bake for 15-20 minutes, or until the crust is deeply golden brown and sounds hollow when tapped.

7Rest, Slice, and Serve: Remove from the oven and let it cool for 5-10 minutes. This crucial rest lets the cheese set slightly so it doesn’t all ooze out when you cut it. Garnish with chopped fresh parsley, slice into 1 inch rounds, and serve immediately with extra warm pizza sauce for dipping.

Serving Suggestions & Expert Tips

The Secret to a Tight Roll: Roll slowly and firmly, tucking the fillings in as you go. A loose roll can lead to gaps and uneven baking.
Don’t Overfill: It’s tempting to add all the toppings, but overfilling is the #1 reason stromboli bursts open. Stick to the amounts listed for best results.
Customize Your Fillings: The possibilities are endless!
Meat Lovers: Add cooked Italian sausage or diced ham.
Supreme: Add sliced black olives, green bell peppers, and mushrooms (sauté veggies first to remove moisture).
Cheese Only: Use a blend of mozzarella, provolone, and ricotta.
Make it a Meal: Serve with a big, crisp Caesar salad or garlic bread knots for the ultimate pizza night feast.
Storage: Store leftover cooled stromboli in an airtight container in the fridge for up to 3 days. Reheat slices in the air fryer or oven to keep the crust crisp.

This Quick & Easy Stromboli is proof that the best meals are often the simplest. I hope it brings smiles (and full bellies) to your table again and again!