Name: Easy Stromboli
Prep time: 15 min
Cook time: 30 min
Total time: 55 min
Ingredients: 2 loaves frozen bread dough; 1 lb ham (thinly sliced); ¾ lb hard salami (thinly sliced); 1 lb provolone cheese (sliced); ¾ lb mozzarella cheese (shredded); Oregano; Basil; 1 Egg

I love stromboli, which is hilarious considering I’m not a big meat-eater – and this baby is packed with ham and salami. This easy stromboli recipe comes together quickly and is perfect for an easy weeknight meal.

It’s also one of my favorite recipes to make when traveling – road trip to Utah, anyone?

Packed with flavor and only six ingredients, slice and eat these fresh from the oven or cool and freeze for an easy meal down the line. I love to have a few slices with a simple vegetable soup (or solo while burning my tongue and biting into them straight out of the oven).

If you love this recipe, please rate and review it below and tag @accentgolden in your posts on social!

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WHAT IS STROMBOLI?

Stromboli is an Italian-American dish, traditionally using pizza dough that is wrapped around an array of cheeses, meats, and sometimes vegetables. Different from a calzone, which is folded in half over the filling.

In this easy stromboli recipe, the ham, salami, provolone, and mozzarella melt together with the basil and oregano, inside a fluffy pocket of dough to form a salty, creamy bite of absolute yum.

Get a golden, glossy crust on your stromboli: Brush the dough with a simple egg wash made by whisking an egg with a splash of milk or water before baking.

uncooked stromboli wrapped up, with egg wash and slits cut across top

INGREDIENTS

Bread dough: forms the soft, golden crust that holds all the fillings together.
Ham: adds a savory, smoky flavor and hearty bite.
Salami: brings spice and richness for a more layered taste.
Provolone cheese: melts smoothly and adds a mild, buttery flavor.
Mozzarella cheese: provides that classic gooey stretch and creamy texture.
Oregano: enhances the Italian flavor with a warm, aromatic note.
Basil: adds freshness and a hint of sweetness to balance the meats.
Egg: brushed on top for a glossy, golden finish when baked.

How to thaw frozen bread dough: Place your loaves on a plate at room temperature for 2 hours. They should be soft enough to stretch, but not too soft that they’ve started to rise before assembly.

HOW TO MAKE THIS EASY STROMBOLI RECIPE

Let the dough thaw on a plate for at least two hours before you plan to assemble your homemade stromboli.

Preheat the oven to 375°F and line two baking trays with parchment paper for easy cleanup.

Once the dough is soft and workable, stretch each loaf into a 6×12-inch rectangle. Divide the fillings between the two loaves, layering mozzarella, ham, salami, and provolone down the center, leaving a small border along the edges.

Sprinkle the tops with oregano and basil—fresh or dried—for that classic Italian flavor, then add a bit more mozzarella for extra cheesiness. Gently pull the dough edges together over the filling, pinching tightly to seal.

Place each stromboli seam-side down on the prepared trays. In a small bowl, whisk the egg with a splash of milk or water, brush it over the tops for shine, and cut a few diagonal slits across each loaf to release steam.

Bake for 25–30 minutes, until golden brown and puffed like fresh bread. Let the stromboli cool for at least 10 minutes before slicing and serving warm for the perfect easy Italian dinner.

3 reasons you’ll love this easy stromboli recipe

An easy meal that comes together in under an hour!
Only six ingredients and packed with flavor
A simple take on an Italian-American classic

TIPS & VARIATIONS

I love the Rhodes or Bridgford frozen bread loaves for this stromboli. You can find it in the freezer section of your grocery store.
Make sure your frozen bread dough is thawed before your go to make your stromboli, otherwise it will tear as you go to assemble. Just place them on a plate at room temperature and leave for roughly 2 hours.
I love the mix of oregano and basil in this easy stromboli recipe, but you’re welcome to add in your favorite herbs and spices. You could even, sprinkle some sesame seeds or everything but the bagel seasoning on top of the loaf, once egg washed, for a flavorful finish!
As far as meats go, you can mix and match any of your favorite italian meats. For cheeses, mozzerella is a must for that goo factor but you can also incorporate parmesan as well!

MAKING AHEAD & STORING

If you want to prep this easy stromboli recipe in advance, bake as instructed and allow to cool completely. Then slice and, keeping each loaf together, wrap tightly in plastic wrap and then foil.

Place your wrapped stromboli in the freezer for up to 3 months. You can place in the fridge to thaw the night before or lay frozen slices on a foil-lined sheet pan in a 350°F oven for 10-12 minutes.

Additionally, you can store your stromboli in the fridge for up to 3 days. To reheat, place slices on a foil-lined sheet pan in a 350°F oven for 6-8 minutes.

MORE EASY WEEKNIGHT RECIPES

EQUIPMENT YOU’LL NEED

Prep Time 15

Cook Time 30

Total Time 55

Servings 12 slices

Course Dinner, Lunch, Main Course

Cuisine American, Italian

An easy weeknight dinner or road trip meal made with only six ingredients and packed with flavor. Your new go-to for busy nights and easy travel meals.

Equipment

Baking Sheet
Parchment Paper
Small bowl
Fork
Pastry Brush
Knife

Ingredients

2 loaves frozen bread dough
1 lb ham thinly sliced
¾ lb hard salami thinly sliced
1 lb provolone cheese sliced
¾ lb mozzarella cheese shredded
Oregano
Basil
1 Egg

Instructions

*Place your dough on a plate and leave to thaw at least two hours before you plan to assemble your stromboli!
Preheat oven to 375F and line two baking trays with parchment paper
Once your dough is ready, stretch each loaf to form a 6”x12” rectangle
Split your meats and cheeses between the two loaves, start with your mozzarella then layer your ham, salami, and, provolone, down the center of each dough rectangle, leaving a gap around the edges
Sprinkle with healthy dose of oregano and basil – fresh or dried and top with a little more mozzerella
Gently pull the dough out from under the filling, and pull the sides and top together. Pinch well to close and place seam side down on your baking tray
In a bowl, beat your egg with a splash of milk or water and brush over the top of your strombolis. Cut a few diagonal slits every 2-3 inches, across the top
Bake 25-30 minutes, until puffed and browned (like a loaf of bread!)
Remove from oven and let cool at least 10 minutes before slicing
Enjoy!

Video

https://www.instagram.com/p/DBpInm8pXW6/

Notes

*I love the Rhodes bread dough, which you’ll find in the freezer aisle of your grocery store. Before you’re ready to assemble, thaw two loaves of your dough by placing them on a plate uncovered at room temperature for about 2 hours. If the dough is too cold, it won’t stretch and will tear as you work with it.