Homemade Stromboli Pizza Ready In 35 Minutes

This Easy Stromboli Recipe (AKA rolled up pizza) is made with NO WAIT, NOT RISE Stromboli dough so now you can satisfy your pizza cravings in 35 minutes! Readers call it, “Amazingly delicious and simple,” “sooo good,” “family’s favorite,” and “always a hit!” This recipe includes a simple yet spectacularly flavorful pizza sauce, how to customize your toppings, and how to freeze for make-ahead instant Stromboli. For this Stromboli recipe, I’ve used:

pizza sauce mozzarella hot Italian sausage pepperoni deli honey ham chopped green bell peppers sliced onions mushrooms

For different variations, you can get creative and use Alfredo Sauce, BBQ Sauce, etc. and different toppings such as chicken, broccoli, etc.

Stromboli Filling Ideas

Stromboli is extremely versatile, get creative and make it your own! Here are some suggestions to inspire your Stromboli creations:

Classic Italian: Pepperoni, mozzarella, and marinara sauce for a traditional pizza-inspired Stromboli recipe. Vegetarian: Spinach, roasted red peppers, artichoke hearts, olives, and feta cheese for a flavorful veggie option. Meat Lover’s: Ham, salami, pepperoni, and Italian sausage with a blend of cheeses for a hearty meat-filled Stromboli recipe. Caprese: Fresh tomatoes, mozzarella, basil, and a drizzle of balsamic glaze for a light and summery Stromboli. Buffalo Chicken: Shredded cooked chicken tossed in buffalo sauce, blue cheese, and celery for a spicy kick. Chicken Alfredo: Alfredo sauce, grilled or blackened chicken, mozzarella and Parmesan. Pesto Chicken: Pesto sauce, sliced chicken, sun-dried tomatoes, and mozzarella for a vibrant and flavorful filling. BBQ Pork: Pulled pork with barbecue sauce, red onions, and cheddar cheese for a tangy and savory option. Mediterranean: Kalamata olives, feta cheese, roasted cherry tomatoes, and artichoke hearts for a Mediterranean twist. Breakfast Stromboli: Scrambled eggs, cooked breakfast sausage or bacon, cheddar cheese, and sautéed veggies for a delicious breakfast-inspired Stromboli recipe.

This Stromboli recipe is as easy as: Now, let’s break down the steps into greater detail:

Step 1 – Make Stromboli Dough:

Combine 1 cup flour, undissolved yeast, sugar, and salt in a large bowl. Add water and oil and mix together until well blended (you can do this by hand or with your mixer). Gradually add flour, mixing in ½ cup at a time, until dough forms a ball. Add additional flour, if needed to handle but dough should be slightly sticky. Spoon dough out of bowl onto floured surface and knead until dough is smooth and elastic; about 4 minutes.

Step 2 – Roll Stromboli:

To make the Best Stromboli Recipe, you don’t need a pizza stone, just a large baking sheet that you line with parchment paper. The parchment paper keeps the dough from sticking and from needing extra flour which will make for tougher dough. Roll Stromboli dough out into a large rectangle, about 10 by 14 inches on the parchment paper – it does not have to be perfect.

Step 3 – Top Dough With Toppings:

Lightly spread sauce over the dough, leaving a 2 inch plain dough border along the edges. Top sauce with half the grated cheeses:

After the cheese, add your meats – I added cooked Hot Italian Sausage followed by pepperoni…

And then honey ham. Because I can. I went a little crazy on my toppings so I could show you how to incorporate them all – or because I wanted to eat them all – but you can customize your Stromboli recipe with as many or as little toppings as you like.

Next, add your vegetables. I added thinly sliced green peppers and thinly sliced onions that I sautéed together for 3 minutes and finished with thinly sliced uncooked mushrooms. It is important to slice your mushrooms super thin so they don’t “sweat” and leave you with a soggy Stromboli pizza. Finally, the mountain of toppings is sprinkled with the remaining cheese.

Step 4 – Roll Up Stromboli:

Brush the plain border of dough with the egg wash (which is just a fancy name for beaten egg) – this will help the dough seal.

Roll up your Stromboli lengthwise like a jelly roll, pinching in the sides, then brush the entire Stromboli with the egg wash so it looks like an ugly, glistening, thinly veiled roll with protruding bulges. Honestly, the first time I made Stromboli pizza, I was worried at this point, so I thought the questionable appearance was worth mentioning. Also, the smoothness of your roll will depend on your toppings – and I always load mine with toppings.

Step 5 -MAke Vents in Dough:

Sprinkle Stromboli with freshly grated Parmesan cheese and garlic salt, cut some slats to let steam escape. Don’t worry at this point that your dough seems super thin, it will rise and beautify into soft pizza crust in the oven.

Step 6 – Bake Stromboli

Bake Stromboli recipe at 425 degrees F until golden, and witness the ugly duckling transformation take place before your eyes.

step 7 – Cool and Slice:

When your beautifully golden Stromboli pizza emerges from the oven, let it cool for 5 minutes or so, then cut down the slats to create slices of rolled pizza perfection. Then melty, meaty, cheesy homemade Stromboli is served!

Don’t stress to much about the measurements: We roll our dough into a rectangle, but you don’t have to stress about exact measurements or it being perfectly rectangle because making Stromboli pizza should be fun! Leave a clean border around the dough: When we spread the Pizza Sauce, we want to take care to leave a 2″ border all around the dough so there is enough dough to seal once rolled up. The toppings will naturally push forward as you roll the dough up, so this also helps you fit all your toppings in with a little extra leeway. Roll tightly: Starting from the long side closest towards you, tightly roll up the dough, pinching in any toppings that try to escape. It takes a little patience to go from left to right rolling up the dough, but I promise, it is easy and it doesn’t have to be pretty! Adjust toppings: Adjust the amounts of toppings to meet your personal taste except for the marinara. Using more than ½ cup could mean soggy Stromboli. Cut your dough with a serrated knife. A serrated knife works the best in cutting through all the layers.

If servings homemade Stromboli for a meal, you can keep it super simple and serve with a big green salad and a side of fruit, or I love serving it with wedge salad or roasted broccoli and perfect fruit salad. If you are serving Stromboli for Game Day, then its fabulous with Bacon Ranch Cheese Ball, Buffalo Chicken Wings, Queso Fundido, Jalapeno Popper Dip, Chipotle Chicken Empanadas and Spinach Artichoke Dip. 35 Minute No Wait – No Rise Stromboli. Layers of pizza in your mouth in less than 35 minutes. It doesn’t get much better than that!