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+ servings
4.8 from 5 votes
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
A stromboli is a baked Italian sandwich - almost a cross between an Italian sub and a pizza. It differs from a calzone in that a stromboli is made from bread dough, instead of pizza dough.
Course: Entrées, Sandwiches, Lunch
Cuisine: Italian
Keyword: Pork, Lunch, classic recipes, Sandwiches, Pasta Sauce, Pizza
Servings: 8 2 strombolis
Calories: 491 kcal
Author: The Blue Jean Chef, Meredith Laurence
Italian Bread Dough (Makes 1 1/2 lbs.)
  • cups warm water 110° F
  • teaspoons sugar
  • teaspoons active dry yeast
  • cups bread flour
  • cups all-purpose flour
  • teaspoons salt
  • olive oil
Classic Italian Stromboli
  • pounds Italian bread dough
  • 1/3 cup tomato sauce
  • ¼ pound thinly sliced capicola ham
  • ¼ pound thinly sliced Genoa salami
  • ¼ pound thinly sliced sandwich pepperoni
  • ¼ pound sliced provolone
  • 2 cups grated mozzarella cheese
  • 1 egg beaten
  • cornmeal for dusting
  • dried oregano
  • marinara sauce for serving
  1. If you are making your own bread dough, pour the warm water into the bowl of a stand mixer. Add the sugar and stir to dissolve. Sprinkle the yeast over the water and mix until creamy. Let the mixture sit for 2 minutes. The yeast should foam a little. If it doesn’t, your yeast could be inactive. Start again with fresh active yeast.
  2. Add the flours and salt and mix well, using the dough hook attachment. Mix well until a tight ball is formed. Knead the dough for 10 to 15 minutes.
  3. Brush the dough ball with olive oil on all sides and place it in a large bowl, covered with a clean kitchen towel. Place a sheet tray on the bottom rack of your oven and fill it with boiling water. Place the bowl of dough in the oven on a rack above the sheet pan of water, close the oven door and let the dough rise in this warm moist environment for 1 to 1½ hours, or until doubled in size.
  4. After the dough has risen, punch it down to remove any air from the dough and divide it in half, shaping each half into a ball. Let the two balls of dough rest again for at least 30 minutes. Then, roll each ball out into a 14-inch x 11-inch rectangle.

  5. Spread the tomato sauce over the rectangles, leaving a 1-inch border around the edges. Layer half of the ingredients on each rectangle in the following order: Capicola ham, genoa salami, pepperoni, provolone cheese. Sprinkle the grated mozzarella cheese on top.
  6. Starting with one of the long ends of dough, roll each stromboli into a log, tucking in the short ends and pinching the seam to seal shut.
  7. Sprinkle some cornmeal on a baking sheet and place Stromboli, seam side down, on the sheet. Brush the top with a little beaten egg and sprinkle with dried oregano. Make four slits across each stromboli to vent. Transfer the sheet to the oven.
  8. Bake at 375°F for 30 to 35 minutes. Let the stromboli stand for at least 5 minutes before slicing. Slice with a serrated knife in a sawing motion.
  9. Serve with additional marinara sauce on the side.

Recipe Video

Nutrition Facts
Amount Per Serving
Calories 491 Calories from Fat 225
% Daily Value*
Fat 25g38%
Saturated Fat 11g55%
Cholesterol 87mg29%
Sodium 1540mg64%
Potassium 300mg9%
Carbohydrates 39g13%
Fiber 2g8%
Sugar 2g2%
Protein 27g54%
Vitamin A 390IU8%
Vitamin C 0.7mg1%
Calcium 265mg27%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.