Cheesy Stuffed Stromboli

Introduction

Imagine pulling a golden-brown log from the oven: steam curls from the slits as the garlicky aroma of baked dough mixes with melted mozzarella and savory pepperoni. The first slice yields a chewy, crisp crust that gives way to a molten, stringy center studded with salty ham, sweet bell peppers, and caramelized onion. Each bite delivers a warm contrast of textures — crunchy exterior, tender dough, and a gooey, flavorful heart — that feels like a cozy hug from the inside out.

This Cheesy Stuffed Stromboli is the kind of recipe that turns ordinary weeknights into something a little celebratory and makes gatherings effortless. It’s a crowd-pleaser for game day, a comforting centerpiece for casual dinners, and a brilliant solution for make-ahead meals. If you enjoy other handheld, cheesy favorites — like these cheesy chicken garlic wraps — you’ll immediately understand the appeal: simple techniques, big flavor, and nostalgia in every slice.

At a Glance

Prep Time: 15 minutes (plus any dough rising time if using homemade dough)
Cook Time: 25–30 minutes
Total Time: 40–45 minutes (not including dough rising)
Servings: 6 (slices)
Difficulty Level: Easy — beginner-friendly, with a few small shaping steps

Nutrition Highlights

Estimated nutrition per serving (1 of 6 slices). Values are approximate and calculated from ingredient-standard values (USDA FoodData Central) and typical product labels. For precise numbers, weigh your ingredients and check specific product labels.

Calories: ~460 kcal
Protein: ~26 g
Carbohydrates: ~42 g
Fat: ~21 g
Saturated fat: ~9 g
Fiber: ~1.5 g
Sugars: ~3 g
Sodium: ~950–1,100 mg

Notes on the nutrition estimates:

The sodium is relatively high because cured meats (pepperoni, ham) and cheese contribute substantial salt. The American Heart Association and CDC recommend watching processed-meat intake and total daily sodium (general guidance: less than 2,300 mg/day and ideally closer to 1,500 mg for many adults).
Protein is robust thanks to the cheese and meats, making this filling and satisfying.
Estimates use USDA FoodData Central nutrient profiles and standard portion sizes; adjust if you use low-sodium or lower-fat substitutions.

Why You’ll Love It

Irresistible taste and aroma: The marriage of toasted dough and molten mozzarella with pepperoni’s tangy spice is instantly comforting.
Social and family-friendly: Stromboli slices are perfect for sharing — hands-on and casual, ideal for parties, potlucks, or kid-friendly dinners.
Ease and versatility: Uses simple pantry ingredients and bakes quickly. You can assemble in advance and bake when guests arrive.
Nostalgic, homemade comfort: It evokes pizza-night familiarity with an elegant rolled presentation that feels special without being fussy.

Preparation Guide

Ingredients (makes one 12–14 inch stromboli; about 6 servings)

1 lb (450–500 g) pizza dough (store-bought or homemade)
8 oz (225 g) shredded or sliced mozzarella cheese
4 oz (about 20–24) pepperoni slices
4 oz (about 4 slices) deli ham, roughly chopped or torn
1 medium bell pepper, chopped (about 1 cup)
1 small onion, thinly sliced (about 1/2 cup)
1 tablespoon olive oil (for brushing)
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
Salt and black pepper to taste (light salt; cured meats add salt)

Optional ingredients & substitutions:

Swap pepperoni for salami, cooked Italian sausage, or omit for a vegetarian stromboli (add mushrooms or spinach).
Use provolone or a blend of provolone and mozzarella for a slightly sharper profile.
For a lower-sodium version: choose low-sodium ham and turkey pepperoni, and reduce or omit added salt.
Gluten-free: use a store-bought gluten-free pizza dough option.
Vegan: substitute vegan cheese and plant-based deli slices; use olive oil or plant-based spread.

Step-by-step directions

Preheat the oven to 400°F (200°C).
Roll out the pizza dough on a floured surface into a large rectangle, roughly 12×8–14×10 inches depending on dough size.
Layer the mozzarella evenly, leaving a 1-inch border along the long edges.
Arrange pepperoni slices, ham, and chopped bell pepper and onions over the cheese in an even layer.
Sprinkle with Italian seasoning and garlic powder; add a pinch of black pepper if desired.
Roll the dough tightly from one long end to the other to form a log, pinching the seam and the ends to seal.
Place the stromboli seam-side down on a baking sheet lined with parchment paper.
Brush the top with olive oil and cut a few shallow slits on top for steam to escape.
Bake for 25–30 minutes or until the crust is golden brown and sounds hollow when tapped. If the top browns too quickly, tent loosely with foil.
Allow to cool 8–10 minutes before slicing into pieces and serving.

Practical tips:

Avoid overfilling: too much cheese or meat makes sealing difficult and can cause leaks.
Chill briefly after rolling (10–15 minutes) to firm the log if it’s soft, which makes slicing neater.
Check doneness by internal temp if unsure: the center should reach at least 165°F (74°C) for fillings with pre-cooked meats and to ensure the cheese is melted.
Use parchment to prevent sticking and make transfer simple.

Serve It Up

Classic dipping: Serve warm slices with warmed marinara sauce or a garlicky tomato dip.
Sliders or plates: Slice thick for main-course portions, or thin and place on a platter for party finger food.
With a side salad: Toss a peppery arugula or crisp Caesar salad to balance richness.
Sauces and finishes: Brush slices with garlic butter after baking for extra shine and flavor; sprinkle chopped fresh basil or parsley for color.
Pairings: A chilled soda, light lager, or a fruity red wine pairs nicely; for family breakfasts or brunches, try it alongside coffee.
If you love cheesy handhelds, you might also enjoy similar cheesy wraps and flavor combinations in this recipe for cheesy chicken garlic wraps.

Shelf Life & Storage

Room temperature: Do not store for more than 2 hours at room temperature (food safety). For short party windows, keep covered and avoid leaving in warm, humid areas.
Refrigeration: Store leftovers in an airtight container or tightly wrapped in foil/plastic wrap for 3–4 days.
Freezer: Wrap tightly in plastic wrap and then foil (or use freezer bags). Stromboli can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat slices in a 350°F (175°C) oven for 8–12 minutes to restore crispness, or microwave briefly then finish in a hot skillet or under a broiler for a minute to re-crisp the crust.

Pro Tips & Tricks

Best dough: A slightly higher-protein bread or pizza dough gives better chew and structure. If using very wet dough, flour your surface sparingly to avoid overworking.
Cheese melt: Use a blend of part-skim and whole-milk mozzarella for a good balance of melt and creaminess without becoming greasy.
Prevent sogginess: Pat peppers and onions dry after chopping, and avoid piling moist ingredients near edges. A very thin layer of cheese on the dough first acts as a moisture barrier.
Even baking: Place the stromboli on the middle rack for even browning; rotate the pan halfway if your oven has hot spots.
Visual cue: Golden, evenly browned crust and a slight jiggle in the center (not raw dough) indicate it’s done. Listen for a hollow sound when tapping the bottom.

Creative Twists

Veggie-forward: Replace meats with roasted mushrooms, spinach, artichoke hearts, and sun-dried tomatoes. Add a sprinkle of feta for tang.
Breakfast stromboli: Use scrambled eggs, breakfast sausage or bacon, cheddar cheese, and a pinch of chives. Serve slices with warm maple syrup or hot sauce.
BBQ chicken stromboli: Swap pepperoni and ham for shredded BBQ chicken, red onion, mozzarella, and a light swirl of barbecue sauce.
Mediterranean: Use sliced gyro meat or lamb, feta, olives, red onion, and a drizzle of tzatziki after baking.
Spicy heat: Add sliced jalapeños, pepper jack cheese, and a touch of sriracha to the filling for a kick.

Recipe Q&A

Q: Can I make stromboli ahead of time?
A: Yes — assemble and refrigerate (covered) for up to 24 hours before baking. For longer storage, freeze unbaked and bake from thawed in the fridge.

Q: My stromboli leaks cheese — how can I prevent that?
A: Don’t overfill, leave a 1-inch border, and seal the seam tightly. Chill rolled stromboli before slicing and bake on parchment to catch small leaks.

Q: What are good low-sodium options?
A: Use low-sodium or nitrate-free deli meats, reduced-sodium cheese, and omit any extra salt. Increasing veggies and herbs can boost flavor without added salt.

Q: Can I use homemade dough?
A: Absolutely — homemade dough works beautifully. Keep it slightly chilled for easier handling and roll gently to avoid deflating airy dough.

Q: How do I reheat slices without sogginess?
A: Reheat in a preheated oven at 350°F (175°C) for 8–12 minutes to regain crispness. A skillet on medium-high for a minute per side also crispifies the crust.

Conclusion

This Cheesy Stuffed Stromboli brings warmth, comfort, and shareable joy to any table — from family weeknights to lively gatherings. Try the base recipe, then personalize it with one of the creative twists above; once you’ve mastered the technique, the possibilities are endless. For additional classic variations and inspiration, check out this Easy Stuffed Stromboli Recipe, and if you want a deluxe take with extra fillings, see the guide on the Ultimate Deluxe Stromboli – The Chunky Chef.

Share your results, photos, and any inventive fillings you try — this is one recipe that rewards experimentation and brings people together.