Golden pizza dough stuffed with layers of smoked ham, salami, and melted provolone, brushed with garlic butter. Easy, impressive, and perfect for dipping in marinara.
Prep Time: 15 minutes
Cook Time: 20–25 minutes
Total Time: About 40 minutes
Servings: 6–8 slices
Equipment: Baking sheet, parchment paper or silicone mat
Ingredients
Stromboli
- 1 can (13.8 oz) Pillsbury refrigerated pizza dough
- 6–8 slices smoked ham
- 12–16 slices salami
- 6–8 slices provolone cheese
- 2 tablespoons grated Parmesan cheese
- 1 egg, beaten (for egg wash)
- Optional: ½ teaspoon Italian seasoning or dried oregano
Garlic Butter Topping
- 3 tablespoons butter, melted
- 2–3 garlic cloves, minced (or ½ tsp garlic powder)
- 1 tablespoon grated Parmesan
- Pinch of dried parsley or Italian seasoning
For serving
- Warm marinara sauce
Detailed Instructions
- Preheat the oven
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. - Prepare the dough
Unroll the pizza dough onto the prepared baking sheet. Gently stretch it into a large rectangle (about 10×14 inches). - Layer the fillings
Leave a 1-inch border around the edges.
Layer the provolone slices down the center of the dough.
Top with the smoked ham slices, then the salami.
Sprinkle a little grated Parmesan over the meats if desired. - Roll the stromboli
Carefully fold the long sides of the dough over the filling, then fold in the short ends.
Roll it tightly into a log shape, seam-side down.
Pinch the seams and ends to seal well so the cheese doesn’t leak out. - Add egg wash and topping
Brush the entire stromboli with the beaten egg.
In a small bowl, mix the melted butter, minced garlic, Parmesan, and parsley.
Brush the garlic butter generously over the top.
Sprinkle with a little extra Parmesan and Italian seasoning if desired.
Cut 3–4 shallow diagonal slits on top to let steam escape. - Bake
Bake for 20–25 minutes, or until the crust is deep golden brown and cooked through. - Rest and serve
Let the stromboli rest for 5 minutes before slicing.
Serve warm with marinara sauce for dipping.
Pro Tips for Best Results
- Don’t overfill or the dough may tear and cheese will leak.
- Seal the edges tightly — use a little water on your fingers if needed to help it stick.
- For extra crispy crust, bake directly on a preheated pizza stone or the bottom rack.
- Let it rest before cutting so the cheese sets slightly and doesn’t run out.
- Freshly minced garlic in the butter gives the best flavor.
Popular Variations
- Pepperoni version: Replace salami with pepperoni.
- Veggie: Add sautéed mushrooms, spinach, or roasted red peppers.
- Spicy: Add banana peppers or a pinch of red pepper flakes.
- Different cheese: Use mozzarella, cheddar, or a mix.
- Everything topping: Sprinkle everything bagel seasoning on the garlic butter.
Serving Suggestions
Slice and serve as an appetizer, game-day food, or easy dinner with a side salad. Great for parties because it can be made ahead and baked when needed.
Storage & Reheating
- Refrigerator: Store leftovers wrapped in foil for up to 3 days.
- Reheating: Reheat in a 350°F (175°C) oven for 10–12 minutes to keep the crust crispy. Microwave works in a pinch but softens the crust.
- Freezing: Assemble (but don’t bake), wrap tightly, and freeze for up to 2 months. Bake from frozen, adding 10–15 extra minutes.