Authentic Italian Stromboli Recipe



1- 1 ½ pounds pizza dough storebought or homemade

2 tablespoons olive oil optional

3 cloves garlic minced (optional)

¼ pound salami sliced

6-8 slices capicola

¼ pound pepperoni

6-8 slices provolone

½-1 cup mozzarella shredded, low moisture is best here

1 teaspoon pizza seasoning or Italian seasoning with ¼ teaspoon fennel added, if desired

2-3 tablespoons Italian flat leaf parsley minced



1 large egg beaten

1 tablespoon water

Freshly grated parmesan cheese

3 cups marinara sauce for dipping, pizza sauce works great too

Flaky sea salt sprinkle on top


  • Preheat oven to 425° F/220° C and line a rimmed baking sheet with parchment paper or spray sheet well with spray oil.
  • If desired, heat olive oil in small skillet, toss in garlic until fragrant, cool
  • On a lightly floured surface or on a Silpat, roll the pizza dough into a rectangle; 1 pound 13×9, if using 1 ½ pounds roll into 10×16 inch rectangle.
  • If using, brush pizza dough with garlic oil.
  • Starting with your largest meat first, layer in a single layer, with a slight overlap, leaving a 1-inch border on the sides and bottom, and 3 inches at the top to allow for the ingredients to push forward when rolling.
  • Add a layer of provolone cheese, sprinkle with half of the pizza seasoning, and a little parsley. Next layer your capicola or other favorite salami, then sprinkle with mozzarella cheese and the rest of the Italian pizza seasoning and parsley and finally top with pepperoni.
  • If using an egg wash, brush around the edges of the stromboli dough, to help it hold together.
  • Starting at the bottom, roll tightly like a jelly roll or a burrito, tucking in the sides as you go. As you roll, tuck the meat in, go slow, and then pinch the edges and ends sealing the roll. Place seam side down on parchment lined baking sheet.
  • At this point, you may refrigerate the stromboli up to 6-8 hours, see notes for details. Brush the entire stromboli with egg wash*, sprinkle with a little flaky sea salt or kosher salt, grated parmesan cheese, and a sprinkle of parsley.
  • Slice 4 vents into the top of the stromboli and bake at 425° F/220° C with a sharp knife.  Bake 20-25 minutes until golden brown. Allow to sit for 5 minutes before slicing on a cutting board. Serve with hot marinara sauce or pizza sauce for dipping.
  • Serve with Page Mill 2022 Grenache for a Perfect Pairing!

This recipe comes from the Schorrs, who are members of our Perfect Pairings Club.  If you like to pair wine and food, consider joining our Perfect Pairings Club.  For more information, contact