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Stromboli is a layered, baked dish with cheese and meats inside an enclosed pastry. Exact origins are unclear though it likely was invented in the 1950s by Italian-Americans in Philadelphia. Strombolis are made with pizza dough and many common pizza toppings. Similar to a calzone, the main difference is the shape, as Stromboli is rolled and then sliced, while calzones are folded in half and sealed. Also, many recipes for Stromboli have a sauce like marinara baked inside while calzones often arrive with sauce on the side.

Recipe Servings: 4

Prep Time
20 minutes
Cook Time
30 minutes
Total Time
50 minutes
Gluten Free
Dairy Free


  • 1 packet (¼ oz) dry-active yeast
  • 1 cup water, warm
  • 2 tsp sugar
  • 3 cups all-purpose flour, plus more for dusting
  • 1 Tbsp extra-virgin olive oil
  • 1 tsp salt
  • 3 Tbsp unsalted butter, melted
  • 4 garlic cloves, minced
  • ½ cup Parmesan, grated plus extra for topping
  • 6 oz thinly sliced salami
  • 6 oz ham, thinly sliced 
  • 6 oz bresaola (aged, salted beef), thinly sliced 
  • 8 mozzarella cheese slices
  • 8 pepper jack cheese slices
  • ¼ cup fresh basil leaves, finely sliced 
  • Freshly ground black pepper, to taste


  1. Combine the yeast, water, and sugar in the bowl of an electric mixer and let it rest for 10 minutes, until the yeast begins to activate and small bubbles form on the surface.
  2. Gradually add the flour, olive oil, and salt with the mixer on low speed, scraping down the sides as needed.
  3. Increase mixer speed as dough comes together and knead on medium 7–8 minutes.
  4. Transfer the dough to a lightly-floured surface and knead 4–5 times.
  5. Place dough in a greased bowl, cover it loosely with plastic wrap, and let it rest for 60 minutes until doubled in size.
  6. Preheat oven to 375°F.
  7. Divide the dough in half and work with one piece at a time, stretching each piece into a 10 x 13-inch rectangle.
  8. Brush the doughs with half of the melted butter and sprinkle half of the garlic evenly over them, leaving a 1-inch wide border around three sides of each one.
  9. Sprinkle each piece of dough with ¼ cup Parmesan cheese then layer the salami, ham, and bresaola slices on top of each.
  10. Layer the mozzarella and pepper jack cheese slices on top of each stack of meat and season with fresh basil and black pepper.
  11. Roll the doughs into logs, gently pressing to seal.
  12. Place the rolls seam-side down on a baking sheet.
  13. Brush the tops with the remaining butter and sprinkle with the remaining garlic and additional Parmesan.
  14. Bake in the center of oven for 25–30 minutes, until the dough turns golden brown and becomes puffy.
  15. Remove from oven and let cool 5 minutes before cutting into thick slices, using a serrated knife.
  16. Serve with marinara sauce or mustard for dipping, if desired.

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