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Pizza Stromboli

I used to own a bakery, and this stromboli recipe was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. —John Morcom, Oxford, Michigan
  • Total Time
    Prep: 25 min. + rising Bake: 25 min.
  • Makes
    1 loaf


  • 1 package (1/4 ounce) active dry yeast
  • 3/4 cup warm water (110° to 115°)
  • 4-1/2 teaspoons honey
  • 1 tablespoon nonfat dry milk powder
  • 2 cups bread flour
  • 1/2 cup whole wheat flour
  • 2 teaspoons Italian seasoning
  • 1 teaspoon salt
  • 4-1/2 teaspoons pizza sauce
  • 3/4 cup chopped pepperoni
  • 1/2 cup shredded cheddar cheese, divided
  • 1/4 cup shredded Parmesan cheese
  • 1/4 cup shredded part-skim mozzarella cheese, divided
  • 2 tablespoons finely chopped onion
  • 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom


  • In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
  • Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
  • Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes.
  • Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

Stromboli Recipe Tips


What is the difference between a Stromboli and a calzone?

The main difference between Stromboli and calzones is the way they are folded. Stromboli recipes are traditionally rolled with the ingredients tucked inside, like deli meats and cheese—almost like a pastry-shelled sandwich. Whereas calzones are stuffed, shaped and sealed like a pocket. 

How do you roll a Stromboli?

To roll, make sure your Stromboli is tight enough to hold the filling without stretching out the dough. Roll it like you would with a jelly roll. If your dough is overly elastic when you're trying to roll it out, cover and let it stand for 10 minutes. If the dough is stretchy and wrapped too tight, it tends to break open during baking.  

How do you store Stromboli?

To store Stromboli, wrap and refrigerate for up to three to four days. If you’d like to enjoy it for even longer, you can freeze Stromboli for up to three months in an airtight bag or container. Or if you’d prefer to make it ahead of time, assemble your Stromboli as you would if you were to bake it. Then, tightly wrap it and place in the refrigerator and bake it the next day. Bring it to air temperature before baking for best results. (Have leftover dough to spare? Use it up in these recipes that use pizza dough!)

What is on a Stromboli?

Inside its flaky pastry crust, this Stromboli recipe is packed full of classic pizza toppings like pepperoni, three different types of cheeses, onions and olives. Check out these surprising pizza toppings for more inspiration. 

How do you keep Stromboli from getting soggy?

To prevent your Stromboli from getting soggy, make sure you don’t pile on too many veggies and pepperoni. Follow our recipe directions to a tee and you should have the perfect texture and consistency. If you're worried about burning your Stromboli, bake it on the lower rack of your oven and keep an eye on it.

Research contributed by Christina Herbst, Taste of Home Assistant Digital Editor and Peggy Woodward, Taste of Home Senior Food Editor
Nutrition Facts
1 slice: 192 calories, 7g fat (3g saturated fat), 15mg cholesterol, 478mg sodium, 24g carbohydrate (3g sugars, 1g fiber), 8g protein.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links.

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  • ms11145
    Apr 9, 2014

    We subbed Canadian Bacon for the Peperoni just because DD likes it better. I had some fresh mushrooms which I slightly sauted in olive oil and used that instead of canned. My family loves this recipe. I've made it many times; just never reviewed it before.

  • lrnshannon
    Jul 19, 2013

    No comment left

  • LillieALawler
    Apr 25, 2011

    Made for Easter and it was a great success. Really liked the tasty crust!

  • kaismia
    Sep 26, 2010

    My dough ripped all over the place I think I made it wrong. But it was still really good family liked it. I will make it again.

  • emabey
    May 12, 2010

    No comment left

  • Spiffy64
    May 12, 2010

    This recipe is fairly good...but I find that the Calzone Rolls are better ( you can look them up on this website).

  • skooter941
    Apr 16, 2010

    Hands down the best stromboli I've ever had. My teenage son loves it so much that he has made the entire recipe himself some nights. No store bought pizza crust dough can compare! Definitely a keeper!!!

  • krystaljoy
    Mar 3, 2010

    No comment left

  • dusty222
    Sep 6, 2009

    This recipe was fantastic. I used a bread machine to make the bread dough part and turkey pepperoni to cut down on the fat and it was wonderful. This will be one of my favorite recipes.

  • bikerbecky
    Feb 2, 2009

    No comment left