This classic Italian-American Stromboli is packed with layers of smoky ham, savory hard salami, spicy pepperoni, and a mountain of gooey melted mozzarella cheese—all rolled into a crisp, garlic-herb seasoned pizza crust. It’s the ultimate crowd-pleasing comfort food perfect for game days, family pizza nights, or casual entertaining!
- Prep Time: 15 minutes
- Bake Time: 18–20 minutes
- Total Time: 35 minutes
- Yield: 4–6 servings
🛒 Ingredients
The Base & Sauce
- 1 can (13.8 oz) Pillsbury Classic Pizza Crust dough (or substitute with 1 lb of fresh homemade pizza dough)
- ½ cup Prego Traditional Pizza Sauce (plus extra on the side for dipping)
The Cheesy Filling
- 2 cups (8 oz) Kraft Shredded Low-Moisture Mozzarella Cheese
The Premium Meats
- 4 oz Hormel Original Pepperoni slices
- 3 oz Hormel Hard Salami slices
- 4 oz Oscar Mayer Smoked Ham slices
The Crust Topping & Seasoning
- 1 large Egg (beaten with 1 tbsp of water for the egg wash)
- 1 tsp McCormick Italian Seasoning
- ½ tsp McCormick Garlic Powder
👩🍳 Step-by-Step Instructions
Step 1: Prep the Oven and Pan
Preheat your oven to 400°F (200°C). Line a large, rimmed baking sheet with a sheet of parchment paper. This prevents the dough from sticking and catches any rogue cheese bubbles.
Step 2: Roll Out the Crust
Pop open the refrigerated pizza crust can. Unroll the dough directly onto the parchment paper. Use your hands to gently press and stretch it out into a uniform 10×14-inch rectangle.
Step 3: Layer the Sauce and Cheese
Spoon the pizza sauce onto the center of the dough. Use the back of the spoon to spread it evenly, leaving a 1-inch clean border around all four edges. If you get sauce on the edges, the dough won’t fuse shut. Sprinkle the shredded mozzarella evenly over the sauce.
Step 4: Pile on the Meats
Layer the meats flat across the cheese in overlapping layers to ensure every single bite has a bit of everything:
- Start with a foundation of smoked ham slices.
- Layer the hard salami directly over the ham.
- Finish with a dense, shingled layer of pepperoni slices.
Step 5: Roll it Up Tight
Starting from the long side closest to you, carefully lift the edge of the dough and roll it forward into a tight, clean cylinder log (just like a jelly roll or cinnamon roll). Keep the roll snug so the fillings don’t create air pockets.
Step 6: Seal the Edges
Roll it so that the final seam rests face down on the parchment paper. Pinch the left and right open ends of the dough tightly together, then tuck them underneath the loaf to completely seal the cheese inside.
Step 7: The Herb Crust Finish
Brush the entire top and exposed sides of the Stromboli with your beaten egg wash—this gives it a glossy, deep golden finish. Evenly dust the top with the Italian seasoning and garlic powder. Using a very sharp knife, slice 4 to 5 shallow diagonal slits across the top to let steam escape during baking.
Step 8: Bake to Golden Perfection
Bake at 400°F for 18 to 20 minutes. The crust should be deeply golden-brown, firm to the touch, and you should see a little bit of cheese bubbling out of the top vents.
Step 9: Rest, Slice, and Serve
Remove from the oven and let it rest on the pan for 5 minutes. This crucial step allows the cheese to set slightly so it doesn’t instantly run out when cut. Use a serrated knife to slice the Stromboli into thick slices. Serve warm with an extra bowl of heated pizza sauce for dipping!
💡 Pro-Tips for Website Success
- Avoid the Soggy Bottom: Ensure your meats (especially the ham) are patted dry with a paper towel before layering them. Excess moisture can make the inside dough soggy.
- Keep Sauce Controlled: Don’t over-sauce the inside! Too much sauce prevents the Stromboli from baking through fully. Keep the heavy sauce for the dipping bowl.
- Make Ahead: You can assemble the Stromboli, wrap it tightly in plastic wrap, and keep it in the fridge for up to 12 hours before baking. Just add the egg wash and seasonings right before it goes into the oven.
📊 Estimated Nutrition (Per Serving)
Based on 6 equal servings.
- Calories: 410 kcal
- Carbohydrates: 32g
- Protein: 21g
- Fat: 20g
- Saturated Fat: 9g
- Sodium: 1150mg