Homemade Italian Stromboli with Salami, Pepperoni and Provolone (Easy Game Day Dinner)

Why you’ll love it

• Pizza night, rolled up: all the flavor of an Italian sub and a pizza in one golden, sliceable loaf.
• Feeds a crowd: two loaves serve 8 and are easy to cut into party-size pieces.
• Make-ahead friendly: roll it the night before, or bake and freeze for quick dinners.

Quick facts

Ingredients

For the pizza dough

• 3 cups (375 g) bread flour or all-purpose flour, plus more for the counter
• 1 packet (2 1/4 tsp / 7 g) instant or active dry yeast
• 1 tsp granulated sugar
• 1 1/2 tsp fine salt
• 1 cup plus 2 tbsp (270 ml) warm water, about 110°F (43°C)
• 2 tbsp (30 ml) extra-virgin olive oil, plus more for the bowl

For the filling

• 4 oz (115 g) thinly sliced deli ham
• 4 oz (115 g) thinly sliced Genoa salami
• 3 oz (85 g) sliced pepperoni
• 6 oz (170 g) sliced provolone cheese
• 2 cups (8 oz / 225 g) shredded low-moisture mozzarella
• 1/4 cup (25 g) grated Parmesan cheese
• 1/2 cup (75 g) jarred roasted red peppers, drained, patted dry and chopped (optional)
• 1 tsp dried oregano
• 1/2 tsp garlic powder

For the topping and serving

• 1 large egg beaten with 1 tbsp (15 ml) water, for the egg wash
• 1 tbsp grated Parmesan cheese
• 1/2 tsp Italian seasoning
• 1 pinch garlic powder
• 2 cups (480 ml) marinara sauce, warmed, for dipping

Step-by-step method

1. Make the dough. In a large bowl, whisk the flour, yeast, sugar and salt. Add the warm water and olive oil and stir with a wooden spoon until a shaggy dough forms. Knead on a lightly floured counter 6 to 8 minutes, until smooth and elastic (or 5 minutes with the dough hook of a stand mixer).

2. Let it rise. Place the dough in an oiled bowl, turn to coat, cover and let rise in a warm place about 1 hour, until doubled.

3. Preheat and prepare the pan. Place a rack in the center of the oven and preheat to 400°F (200°C). Line a large rimmed baking sheet with parchment paper.

4. Roll out the dough. Punch down the dough and divide it in half with a bench scraper. On a lightly floured counter, roll each half into a 12×10-inch (30×25 cm) rectangle, with a long side facing you.

5. Layer the filling. Leaving a 1-inch (2.5 cm) border on all sides, cover each rectangle with half the provolone, then half the ham, salami and pepperoni in overlapping layers. Sprinkle each with half the mozzarella, Parmesan, roasted peppers (if using), oregano and garlic powder.

6. Roll and seal. Fold the short ends in over the filling. Starting from the long side closest to you, roll the dough up tightly like a jelly roll. Pinch the seam and the ends firmly to seal. Place both loaves seam side down on the baking sheet, about 3 inches (8 cm) apart.

7. Brush and vent. Brush the loaves all over with the egg wash and sprinkle with the Parmesan, Italian seasoning and a pinch of garlic powder. With a sharp knife, cut 4 or 5 shallow diagonal slits across the top of each loaf so steam can escape.

8. Bake. Bake 25 to 30 minutes, until the stromboli is deep golden brown and sounds hollow when tapped on top. If cheese leaks out a little, that is normal.

9. Rest and slice. Let the loaves rest on the pan 10 minutes so the cheese sets. Transfer to a cutting board and slice into 1 1/2-inch (4 cm) pieces with a serrated knife. Serve warm with the marinara for dipping.

How to know it is done

The stromboli is done when the crust is an even deep golden brown on top and lightly browned on the bottom (lift one end gently with a spatula to check), the loaf sounds hollow when you tap it and the cheese is bubbling through the slits. An instant-read thermometer inserted into the center of a loaf should read at least 190°F (88°C). If the top is browning too fast before the bottom is done, cover it loosely with foil and bake 5 minutes more.

Tips for the best result

• Pat roasted peppers or any wet filling very dry; extra moisture makes the inside soggy.
• Use low-moisture mozzarella, not fresh mozzarella, so the filling stays melty but not watery.
• Leave a clean border around the filling and pinch the seams well so the cheese stays inside.
• Do not skip the slits on top; they let steam escape and keep the loaf from bursting.
• Let it rest 10 minutes before slicing so the spiral holds together.

Variations and substitutions

• Store-bought dough: use 2 lb (900 g) refrigerated pizza dough at room temperature and skip the first two steps.
• Sausage and pepper: replace the deli meats with 12 oz (340 g) cooked, crumbled Italian sausage and 1 cup sautéed peppers and onions.
• Spinach and cheese (vegetarian): use 10 oz (285 g) thawed frozen spinach, squeezed very dry, 1 cup ricotta and extra mozzarella instead of the meats.
• Turkey and Swiss: use sliced deli turkey, Swiss cheese and a thin layer of Dijon mustard.
• Spicy: add sliced pepperoncini or pickled banana peppers and a pinch of red pepper flakes.
• Halloween twist: cut leftover dough scraps into small strips and lay them across the top like mummy bandages before baking.

Make ahead

Assemble the loaves, without the egg wash, cover tightly with plastic wrap and refrigerate up to 24 hours. Let them stand at room temperature 20 minutes, brush with egg wash and bake, adding 3 to 5 minutes if needed. The dough alone can also be made up to 2 days ahead and kept in the refrigerator in an oiled, covered bowl; let it come to room temperature before rolling.

Storage and reheating

Store leftovers wrapped tightly or in an airtight container in the refrigerator for up to 4 days. Reheat slices on a baking sheet in a 350°F (175°C) oven for 10 to 12 minutes, or in an air fryer at 350°F (175°C) for 4 to 5 minutes, until hot and crisp. To freeze, wrap baked and cooled slices individually in plastic wrap and foil and freeze up to 3 months; reheat from frozen at 350°F (175°C) for 20 to 25 minutes.