What’s better than pizza? Pizza in a different shape! 😆 Okay, so stromboli isn’t exactly like pizza, but it’s definitely in the pizza family. It’s like a sauce-less pizza rolled up into a delicious sliceable roll… and I have to admit, the roll makes it really fun to eat. You can eat it plain (like I do) or dip each slice into sauce. It’s a great party appetizer or something to snack on for movie night!

What’s In Stromboli

Traditionally, stromboli would be filled with a variety of cheese, cured meat like salami, and maybe some vegetables, but really it’s up to you! I say go for whatever toppings you like to add to your pizza. Just try to avoid anything super watery, like fresh tomatoes.

What to Serve with Stromboli

Stromboli is a bit heavy with all that meat and cheese, so make sure to lighten up your plate with a simple side salad, or if you’re feeling ambitious, go all out with an Antipasto Salad. You can even use some of the ingredients in the Antipasto inside of your stromboli!

How to Make Stromboli – Step By Step Photos

Preheat the oven to 400ºF. Slice 8 oz. mushrooms, then add them to a skillet with 1 Tbsp butter and a pinch of salt and pepper.

Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.

Roll one large pizza dough out into a rectangle about 10×14 inches.

Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.

Add any remaining toppings. I added about 2oz. pepperoni and one cup shredded mozzarella, again, staying about one inch away from the edges.

Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.

Make the seasoned oil for topping the stromboli by stirring together 1.5 Tbsp olive oil, 1.5 Tbsp grated Parmesan, ½ tsp Italian seasoning, and ¼ tsp garlic powder.

Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.

Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits.

Let the stromboli cool until it can be easily handled, then slice and serve!

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