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sliced stromboli on black plate with pizza sauce
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5 from 12 votes

Ultimate Deluxe Stromboli

This Stromboli is loaded with Italian meats, cheeses and vegetables, and all wrapped up in a crispy cheesy crust.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Course: Main Course
Cuisine: Italian
Keyword: how to make stromboli
Servings: 6 - 8 servings
Calories: 513kcal
Author: The Chunky Chef


  • 1/4 pound Mild Italian sausage (hot can also be used)
  • 1/2 green bell pepper sliced into roughly 1 inch long pieces
  • 1/2 yellow onion sliced into roughly 1 inch long pieces
  • 1 lb. frozen pizza dough thawed
  • 1/2 cup pizza sauce
  • 1 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 10 large slices pepperoni
  • 6 slices Genoa salami
  • 6 slices hot capicola ham
  • 4 oz very thinly sliced mushrooms uncooked
  • 1/4 cup sliced green olives
  • pinch red pepper flakes
  • 1 egg + splash of water beaten
  • 1/4 tsp garlic powder
  • 1/4 tsp dried Italian seasoning
  • 1/4 cup freshly grated Parmesan cheese


  • Preheat oven to 425°F.  Line a large rimmed baking sheet with foil and spray lightly with nonstick cooking spray.  Set aside.

Cook toppings

  • In a skillet over MED HIGH heat, add a small drizzle of olive oil and brown Italian sausage, then drain and set aside.  In the leftover drippings in the skillet, cook green bell pepper and onion slices.  Cook about 3 minutes, then set aside.

Assemble stromboli

  • Roll pizza dough out into a large rectangle, roughly 10x15".
  • Spread pizza sauce evenly over the dough, leaving a 1.5” border along all the edges.
  • Top with half the mozzarella and half the Parmesan, pepperoni slices, salami slices, capicola slices, mushrooms, cooked Italian sausage, cooked onion and green pepper, and green olives.
  • Top with remaining mozzarella and Parmesan cheeses.

Egg wash

  • Combine egg and splash of water, beating until combined. Brush a bit of the egg wash over the un-sauced border of the dough.

Roll up stromboli

  • Starting with a long edge of the stromboli, roll up into a log shape, pinching in the sides as you roll, so you have a long log, approximately 15 inches long.  If the dough is too sticky, dust your hands with flour.


  • Carefully transfer stromboli to prepared baking sheet and brush the entire top of the stromboli with the rest of the beaten egg.  Sprinkle the top with 1/4 tsp garlic powder, 1/4 tsp Italian seasoning, and 1/4 cup Parmesan cheese.
  • Using a sharp knife make a couple of roughly 2 inch long diagonal slits in the top of the stromboli, then bake in preheated oven for 25 minutes, or until center of the stromboli is at least 200°F with an instant read thermometer.
  • Let rest for 5-10 minutes, then slice and serve with additional pizza or marinara sauce if desired.


Calories: 513kcal | Carbohydrates: 41g | Protein: 28g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 1834mg | Potassium: 370mg | Fiber: 2g | Sugar: 7g | Vitamin A: 436IU | Vitamin C: 11mg | Calcium: 260mg | Iron: 3mg