Homemade Stromboli rolls pizza sauce, mozzarella, Parmesan, pepperoni, sausage, black olives, green pepper, and mushrooms inside one 16-ounce pizza-dough log. Egg wash and three seasonings give the sealed surface a savory golden finish.
The recipe yields 1 large stromboli and takes 15 minutes to prepare plus 25 minutes to cook, for a 40-minute total at 375°F.
Homemade Stromboli Ingredients
Dough & Base: 1 package (16 oz) refrigerated pizza dough; 1/2 cup pizza sauce; 1 egg, beaten (for egg wash).
If you enjoy this recipe, you may also like Philly Cheesesteak Stromboli.
Cheese & Meats: 1 cup shredded mozzarella cheese; 1/2 cup grated Parmesan cheese; 1/2 cup sliced pepperoni; 1/2 cup cooked sausage, crumbled.
For storage details after serving, the USDA leftovers and food safety guidance.
Vegetables & Seasonings: 1/2 cup sliced black olives; 1/2 cup sliced green bell pepper; 1/2 cup sliced mushrooms; 1 teaspoon Italian seasoning; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder.
If you enjoy this recipe, you may also like Chicken Bacon Ranch Pasta Bake.
How to Make Homemade Stromboli
- Prepare oven and workspace: Heat your oven to 375°F and line a baking sheet with parchment paper. Roll out the pizza dough on a floured surface into a nice rectangle shape.
- Add sauce and cheese: Spread the pizza sauce evenly across the dough, but leave about an inch of space around all the edges. Sprinkle both kinds of cheese over the sauce.
- Layer the fillings: Add the pepperoni, crumbled sausage, black olives, bell pepper, and mushrooms in an even layer over the cheese.
- Roll and seal: Starting from one long side, carefully roll the dough into a log shape, then pinch all the edges together to seal everything inside.
- Prepare for baking: Place the stromboli seam-side down on your baking sheet. Brush the top with beaten egg and sprinkle with Italian seasoning, garlic powder, and onion powder.
- Bake until golden: Bake for 20-25 minutes until the outside is golden brown and you can see the cheese is melted. Let it cool for a few minutes before slicing.
Prepare oven and workspace
Heat the oven to 375°F and line the baking sheet with parchment before filling the dough. On a lightly floured surface, roll the 16-ounce refrigerated pizza dough into one even rectangle. Keep the thickness consistent so thin spots do not tear around the filling.
Add sauce and cheese
Spread exactly 1/2 cup pizza sauce across the rectangle while leaving a clean one-inch border on every edge. Add 1 cup shredded mozzarella and 1/2 cup grated Parmesan in an even layer, keeping the same border available for sealing.
Layer the fillings
Distribute 1/2 cup each of sliced pepperoni, cooked crumbled sausage, sliced black olives, sliced green bell pepper, and sliced mushrooms. Avoid piling one ingredient in the center; an even layer rolls more neatly and gives each slice a balanced filling.
Roll and seal
Starting at one long side, roll the rectangle carefully into one log. Keep the roll snug without stretching the dough. Pinch the long seam and both ends firmly so sauce and melted cheese are less likely to escape in the oven.
Prepare for baking
Place the log seam-side down on the parchment-lined sheet. Brush the top with exactly 1 beaten egg. Sprinkle on 1 teaspoon Italian seasoning, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder, distributing them from end to end.
Bake until golden
Bake for 20–25 minutes until the exterior is golden brown and the cheese is visibly melted. Let the single large stromboli cool for a few minutes before slicing. That brief rest helps the filling settle instead of spilling immediately onto the board.
Leave a One-Inch Border
Sauce and filling carried to the very edge interfere with sealing. Keep a one-inch clear frame around the dough during both the sauce-and-cheese stage and the filling stage. The exposed dough can then bond when pinched into the seam and closed ends.
Use Equal Half-Cup Fillings
Pepperoni, sausage, black olives, green bell pepper, and mushrooms are each measured at 1/2 cup. Keeping those five amounts balanced prevents one wet or heavy ingredient from dominating the roll and supports even slices after baking.
Roll from a Long Side
A long-side roll produces one broad stromboli log with multiple filling layers. Guide the dough forward a little at a time and tuck the filling inward if it approaches the border. Do not pull so tightly that the dough becomes transparent.
Seal and Position the Seam
Pinch every opening before moving the log. Place the sealed long seam against the parchment so the stromboli's own weight helps keep it closed. Check both ends again after the transfer, because movement can loosen a previously pinched corner.
Apply the Egg Wash Evenly
Beat the single egg before brushing so yolk and white create a uniform wash. Cover the top and exposed sides lightly without leaving puddles on the parchment. The Italian seasoning, garlic powder, and onion powder should adhere to this moist surface.
Rest before Slicing
The baking window is 20–25 minutes, with golden crust and melted cheese as visual cues. Once out of the oven, allow a few minutes of rest. Use a sharp serrated knife for clean portions and avoid pressing down on the crisp top.
Optional Filling Changes
The source notes that ham, salami, or roasted peppers may be used as custom variations, and extra pizza sauce or marinara may be served for dipping. Those ideas are optional; the recorded stromboli itself uses the five listed half-cup fillings.
Recorded Recipe Tips
- Make sure to seal the edges well to prevent the filling from leaking out during baking.
- You can customize the fillings with your favorite pizza toppings like ham, salami, or roasted peppers.
- Serve with extra pizza sauce or marinara for dipping.
Equipment Checklist
Prepare the required tools before starting: Baking sheet, Parchment paper, Rolling pin (optional), Pastry brush for egg wash. Keeping this setup ready supports the stated sequence and prevents delays during time-sensitive cooking stages.
Conclusion
Heat the oven to 375°F. Roll 16 ounces pizza dough into a rectangle, spread with 1/2 cup sauce leaving a one-inch border, and add mozzarella and Parmesan. Layer five 1/2-cup fillings, roll from a long side, seal, place seam-down, brush with one egg, season, and bake 20–25 minutes. Rest briefly before slicing.
Frequently Asked Questions
- → What temperature should I bake the stromboli at?
Bake it at 375°F on a parchment-lined baking sheet.
- → How much border should I leave around the sauce?
Leave about 1 inch clear around every edge so the log can be sealed.
- → How long does the stromboli bake?
Bake for 20–25 minutes until golden brown with melted cheese.
- → Why should the seam face down?
Placing the sealed seam against the baking sheet helps keep the rolled log closed as it bakes.