Stacks of zesty Italian pepperoni and salami, gooey & melty mozzarella, dreamy bites of creamy ricotta cheese, and fresh tomato sauce. This quick and easy Stromboli will be on your table in 25 minutes flat!
Every bite is bursting with all kinds of flavor here. If you’ve never had Stromboli, it’s kind of like a pizza in the form of a jelly roll. Take all the components of pizza. Roll it up and bake. Slice it up and serve. Dinner really can be that easy and delicious.
Speaking of pizza, I have a great recipe for a make at home pizza here, and the most amazing pizza sauce recipe here. You’ll never buy a jar of pizza sauce again!
What you’ll need to make this quick and easy Stromboli:
- Canned, thin-crust pizza dough. You can find this in the refrigerated canned biscuit aisle. I like using this because it’s already in a nice rectangle shape. Also, it’s already been rolled out to a consistent thickness which makes it super easy to work with as we roll up the Stromboli.
- Pizza sauce. I used my Real Deal Pizza Sauce recipe, but feel free to use whatever pizza sauce you like- just make sure there is plenty leftover for dipping!
- Mozzarella– be sure to use low moisture mozzarella. I used pre-shredded- it is quick and easy Stromboli, after all. Use what you’d like, as long as it’s low moisture. We don’t want to have a lot of liquid pooling up, which would make for soggy Stromboli. That just sounds plain sad to me. So low moisture, it is!
- Ricotta, salami, pepperoni– These are the toppings I used in my stromboli, but you really can use whatever toppings you would like. Get creative here! You’ll need about 2 cups of toppings (in addition to the mozzarella cheese) for this recipe. Be wary of veggies or other toppings with high water content. Again, its that whole soggy stromboli thing we are trying to avoid. You can drain & pat with paper towels if using something particularly juicy, like pineapple.
Also, yes, I said pineapple. I am firmly in the pineapple pizza camp – hawaiian pizza is pretty popular in my house. I know this is insanely controversial, but I’m curious – are you all for or against pineapple on pizza?
Okay, okay, back to the stromboli.
Tips to make this Stromboli:
- This serves about 4 people. If those 4 people are all adults, or if you have a family of 5 or 6, I would whip up two of these babies. Trust me. These little slices of yum will be devoured!
- Lay your pizza dough flat on parchment paper. I love these little pre-cut sheets, they make life so much easier! This will help you roll everything up easily, once we’re done building the Stromboli.
- Leave about 1/2 inch of dough without toppings around the edge- it will give us some dough to press and seal everything up.
- Layer your toppings, making sure everything is even in vertical rows. We will be rolling this up lengthwise to slice and this will make sure that there are plenty of toppings in each slice of Stromboli.
- Once you roll, place your seam-side down on the parchment paper and transfer to a baking sheet. Using a sharp knife, slice 7-8 openings for the steam to vent.
- Top with some chopped parsley and dried oregano if you’d like, or if you have on hand. This is supposed to be quick and easy Stromboli and I promise it will taste delish with or without the herbs. They just add a tiny bit more flavor and make it all look pretty.
- Bake for about 16-18 minutes or until the crust is golden.
- Let sit for 5 minutes before slicing to ensure that everything sticks together and doesn’t ooze right out of the crust.
And there you have it! Quick and easy Stromboli for dinner in under 25 minutes. Its a great weeknight dinner to shake things up, and is a definite crowd-pleaser. Let us know how you like it in the comments, and if you try it with other toppings.
Quick and Easy Stromboli
Ingredients
- 1 can refrigerated thin crust pizza dough
- 1/2 cup pizza sauce extra for dipping
- 2 cups low-moisture mozzarella shredded
- 1 cup pepperoni
- 3 oz salami
- 1/3 cup ricotta cheese
- 1 tsp dried oregano optional
- 2 tsp fresh parsley optional
Instructions
- Lay refrigerated pizza dough on a parchment lined work surface. Preheat oven to 400° F.
- Spoon pizza sauce onto dough and spread, leaving about a 1/2 inch crust without toppings around the edge.
- Evenly layer the salami and pepperoni over stromboli. Top with mozzarella. Add small dollops of ricotta cheese.
- Starting with a longer edge, carefully roll into itself like a jelly roll. You'll end up with a long and thin roll, like a sub sandwich. Make sure the seam is on the bottom of the stromboli, and transfer the stromboli and parchment to a baking sheet.
- Using a sharp knife, cut 7-8 slits in the top of the dough to allow steam to vent while baking.
- Bake for 16-18 minutes, or until crust is golden. Allow to cool for 5 minutes. Slice, into 1-2 inch sections, and serve with pizza sauce for dipping. Enjoy!