The first time I pulled a homemade Stromboli from my oven, the aroma was absolutely intoxicating. Garlic, melted cheese, and savory meats filled my kitchen with a warmth that felt like a cozy Italian trattoria. I remember the golden, flaky crust glistening under the kitchen lights, and that first slice—the reveal of the perfect, spiraled filling—felt like a culinary victory. It was so much simpler than I’d imagined, and instantly became my go-to for feeding a crowd, game day, or just a wonderfully satisfying weekend project. This isn’t just a recipe; it’s a memory maker, and I’m so excited to share my tested, perfected version with you.
Ingredients
- 1 tube (13.8 oz) refrigerated Pillsbury™ Classic Pizza Crust
- 8 slices deli ham
- 10 slices Genoa salami
- 1 ½ cups shredded mozzarella cheese
- 1 cup shredded provolone cheese
- ½ cup sliced pepperoni
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ cup sliced black olives (optional, but I love them)
- ½ cup chopped roasted red peppers, patted dry
- 1 large egg, beaten (for the egg wash)
- ¼ cup pizza sauce or marinara, for serving
A quick note on ingredients: Don’t skip the provolone—it makes a huge difference in flavor compared to using all mozzarella. Its sharper, tangier taste cuts through the richness. For the meats, I’ve tried this with cheaper, thinner slices and the good, thick deli cuts. Trust me, spring for the good Genoa salami from the deli counter; the flavor is deeper and it holds up better when baked. And please, pat your roasted red peppers dry! I learned the hard way that extra moisture is the enemy of a crisp crust.(See the next page below to continue…)