Easy Stromboli Dinner Recipe

I just made the perfect Easy Game Night Dinners pick that turns pizza into a crisp, cheesy handheld everyone will fight over.

I’m obsessed with this Easy Stromboli Dinner Recipe because it’s crazy satisfying and zero hassle. I love ripping into a golden crust stuffed with melty cheese and pepperoni, or whatever I raid the fridge for.

It’s one of my go-to Fun Weeknight Dinners and perfect when I need Easiest Dinners For Family energy without messing around. The pull of gooey mozzarella and that slightly crisp edge gets me every time.

But what really sells it is the dough — a good 1 pound pizza dough and plenty of 2 cups shredded mozzarella cheese. Bring it to everyone.

Ingredients

• Pizza dough: it’s chewy base, holds fillings, gives satisfying crust bite.
• Pizza sauce: bright tang, keeps things saucy and not dry.
• Mozzarella cheese: melty goo that strings and makes every bite cozy.
• Provolone slices: extra creamy melt, basically fancy ooze in pockets.
• Pepperoni: spicy oily rounds, crunchy edges and meaty comfort.
• Italian sausage: savory crumbles, adds real porky depth and protein.
• Green bell pepper: fresh crunch and color, not overpowering at all.
• Onion: sweet sharpness when cooked, gives little flavor pops.
• Olive oil: shiny crust brush, makes it golden and slightly crisp.
• Egg wash: gives glossy finish and helps crust brown nicely.
• Dried oregano: herby background note, classic pizza smell and taste.
• Garlic powder: warm savory punch without chopping fresh cloves.
• Red pepper flakes: adds heat, tiny kick for spice lovers.
• Salt and black pepper: balances flavors, don’t skip a light pinch.
• Cornmeal or flour: keeps dough from sticking, adds tiny rustic texture.
• Fresh basil: bright herb finish, basically fresh green perfume on slices.

Ingredient Quantities

• 1 pound pizza dough, store bought or homemade, room temperature
• 1 cup pizza sauce or marinara, slightly thickened
• 2 cups shredded mozzarella cheese, packed
• 6 to 8 slices provolone or deli mozzarella, optional for extra melt
• 8 to 12 ounces pepperoni, thinly sliced
• 8 ounces cooked Italian sausage, crumbled (optional but tasty)
• 1 small green bell pepper, thinly sliced (optional)
• 1 small onion, thinly sliced (optional)
• 1 tablespoon olive oil for brushing the crust
• 1 large egg, beaten for egg wash
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes, optional for heat
• Salt and black pepper to taste
• 1 to 2 tablespoons cornmeal or flour for dusting the work surface
• Fresh basil leaves, a handful torn, optional for serving

How to Make this

1. Preheat oven to 425°F and place a large baking sheet or pizza stone in to heat while you work; lightly dust a clean surface with 1 to 2 tablespoons cornmeal or flour.

2. Roll or stretch 1 pound room temperature pizza dough into a rough rectangle about 12×10 inches, leaving the edges a little thicker so the crust holds the filling.

3. Spread 1 cup slightly thickened pizza sauce or marinara down the center of the dough, leaving a 1-inch border all around so the sauce doesn’t leak.

4. Layer 2 cups packed shredded mozzarella, 6 to 8 slices provolone or deli mozzarella if using, 8 to 12 ounces pepperoni, and 8 ounces crumbled cooked Italian sausage evenly over the sauce; scatter the thinly sliced green bell pepper and onion if you want veggies.

5. Sprinkle 1 teaspoon dried oregano, 1/2 teaspoon garlic powder, 1/4 teaspoon red pepper flakes if you like heat, and add salt and black pepper to taste over the filling.

6. Fold one long edge of dough over the filling, then roll it up like a jelly roll, pinching seams and both ends closed so nothing falls out; transfer seam-side down to a piece of parchment for easier handling.

7. Brush the top with 1 tablespoon olive oil, then brush beaten egg over the crust for a golden finish; use a sharp knife to make 3 or 4 slits in the top for steam to escape.

8. Slide the stromboli on the parchment onto the preheated baking sheet or stone and bake for 18 to 25 minutes, until the crust is deep golden and cheese is bubbly. Ovens vary so watch the bottom.

9. Let it rest 5 to 10 minutes so the cheese sets, then slice and serve with torn fresh basil leaves on top and extra sauce for dipping if you want.

Equipment Needed

1. Large rimmed baking sheet or pizza stone (preheated)
2. Parchment paper (for easy transfer and cleanup)
3. Rolling pin or your hands for stretching the dough
4. Cutting board and sharp chef knife (for veggies, slits, slicing)
5. Mixing bowl and fork or small whisk (to beat the egg)
6. Pastry brush or small brush (for olive oil and egg wash)
7. Large spatula or bench scraper (to transfer and tighten seams)
8. Skillet and spoon or spatula (to brown and crumble the sausage, if using)
9. Measuring spoons and a tablespoon (for seasonings and oil)

FAQ

Easy Stromboli Dinner Recipe Substitutions and Variations

• Pizza dough: substitute with store bought flatbread or naan for a quicker stromboli, or use refrigerated crescent roll dough if you want smaller, party sized rolls.
• Pepperoni: substitute with sliced salami, thin prosciutto, or turkey pepperoni for less grease and a milder flavor.
• Shredded mozzarella: substitute with provolone or part skim cheddar for a sharper bite, or use a mix of fontina and monterey jack for extra melt and flavor.
• Cooked Italian sausage: substitute with crumbled ground beef or turkey seasoned with fennel and paprika, or use cooked mushrooms and eggplant for a vegetarian option.

Pro Tips

Pro tips
– Don’t overload the filling. Too much sauce or cheese makes sealing harder and can lead to a soggy bottom or leaks. Keep the sauce to the middle strip and press the filling down slightly before rolling.
– Chill or flour the seam area before folding. Lightly dust the edge with flour or refrigerate the rolled edge for a few minutes so it seals tighter and won’t pop open while baking.
– Preheat the baking surface thoroughly. A hot baking sheet or pizza stone gives a better crust bottom. If you only have a sheet pan, put it in the oven while it heats so it’s already hot when the stromboli goes on.
– Let it rest after baking. Waiting 5 to 10 minutes makes slicing cleaner because the molten cheese firms up a bit, so you won’t lose half the filling when you cut.

Humanized, slightly flawed rewrite of the method
1. Turn your oven to 425°F and toss a big baking sheet or a pizza stone in there to get nice and hot while you do the rest. Dust your counter with a little cornmeal or flour so the dough wont stick.

2. Take the dough at room temp and stretch or roll it into a rough 12 by 10 inch rectangle. Don’t worry if it’s not perfect, leave the edges a bit thicker so they can hold all the filling.

3. Spoon the sauce down the middle leaving about an inch border all the way round. If you put sauce too close to the edge it will leak out when you roll it.

4. Pile on the shredded mozzarella, the provolone slices if you want extra goo, then the pepperoni and sausage. Scatter the sliced pepper and onion if you like veggies. Try not to mound it too high or you’ll have trouble rolling.

5. Sprinkle the oregano, garlic powder, red pepper flakes and a little salt and pepper over everything. Taste wise you can add more later with dipping sauce so don’t go crazy.

6. Fold one long side over the filling and then roll it up like a jelly roll. Pinch the seams and both ends closed real good so stuff doesnt escape. If the dough is sticky wet your hands or the seam with a little water to help it stick or dust with a touch of flour.

7. Put the loaf seam-side down on a piece of parchment to move it easier. Brush the top with olive oil and then the beaten egg so it browns nice. Use a sharp knife to make 3 or 4 slits on top so steam can get out.

8. Slide the stromboli with the parchment onto the preheated sheet or stone and bake for about 18 to 25 minutes. Ovens do different things so watch for a deep golden crust and bubbly cheese. Check the bottom if you can so it doesn’t burn.

9. Take it out and let it sit 5 to 10 minutes. This helps the cheese set so you can slice without it spilling everywhere. Sprinkle torn basil on top if you like and serve with extra sauce for dipping.