Easy Pizza Stromboli Recipe Ready in Just 45 Minutes

Oh, pizza stromboli – the ultimate lazy cook’s secret weapon when you want all the flavors of pizza without the hassle of perfect crusts! This rolled-up beauty is my go-to when I need something impressive but don’t feel like putting in much effort. The magic happens when you take that trusty pizza dough, blanket it with all your favorite toppings, then roll it up into one glorious, cheese-filled log. What comes out of the oven is pure comfort – crispy outside, melty inside, and endlessly customizable. My kids call it “pizza burritos,” and honestly? They’re not wrong. Weeknight dinners just got a whole lot tastier.

Why You’ll Love This Pizza Stromboli

Let me tell you why this recipe has become my weeknight hero:

• Faster than takeout – From fridge to table in under an hour (yes, even with my chaotic kitchen counters!)
• Endless customization – Swap in whatever toppings you’ve got lurking in the fridge – it’s like a pizza party in every bite
• Crowd-pleasing magic – Kids go nuts for the fun rolled-up shape, adults adore the crispy-chewy texture
• Leftovers that actually taste good – Unlike sad delivery pizza, this reheats beautifully for next-day lunches

Pizza Stromboli Ingredients

Here’s what you’ll need to make stromboli magic happen – trust me, these simple ingredients transform into something spectacular:

• 1 pound pizza dough (store-bought works great, but homemade if you’re feeling fancy)
• 1 cup marinara sauce (my secret? I always warm it slightly so it spreads easier)
• 2 cups shredded mozzarella cheese – measure this lightly, don’t pack it down!
• ½ cup sliced pepperoni (I like to stack and slice them into quarters – more coverage!)
• ¼ cup sliced black olives (get the pitted ones unless you enjoy olive surgery)
• 1 teaspoon Italian seasoning (shake it right from the jar like you’re seasoning a steak)
• 1 tablespoon olive oil (the good stuff – for that golden, crispy crust)

Psst – see those olives and pepperoni? Those are just suggestions. Raid your fridge – this is your edible canvas!

How to Make Pizza Stromboli

Alright, let’s transform that pile of ingredients into golden, cheesy perfection! Follow these steps and you’ll have the most impressive-looking (yet secretly easy) stromboli on the block.

Preparing the Dough

First, preheat your oven to 375°F (190°C) – we want it nice and toasty when our stromboli’s ready to bake. Now grab that dough and roll it out on a lightly floured surface into a rectangle about 12×10 inches. Don’t stress about perfect edges – rustic is charming! Just aim for even thickness so it bakes uniformly.

Adding Fillings

Spread your marinara sauce over the dough, leaving a 1-inch border all around (trust me, this keeps the saucy explosion contained). Sprinkle that glorious mozzarella evenly, then artfully scatter your pepperoni and olives. Pro tip: imagine you’re making little flavor pockets – no big topping piles in one spot!

Baking and Serving

Now the fun part – roll it up tightly from the long side, like a jelly roll, and pinch the seam closed. Place it seam-side down on a parchment-lined baking sheet, brush with olive oil, and sprinkle with Italian seasoning. Bake for about 25 minutes until it’s golden and irresistible. Let it rest 5 minutes before slicing – I know it’s hard to wait, but this keeps all that ooey-gooey cheese inside where it belongs!

Tips for Perfect Pizza Stromboli

After many (many!) stromboli experiments, here are my foolproof secrets for pizza roll perfection:

• Parchment is your BFF – No stuck-on cheese nightmares! Line that baking sheet unless you enjoy scrubbing.
• Less is more with fillings – Overstuffing leads to bursting. Show restraint (even with the cheese – I know, it’s hard).
• Seam-side down is law – This keeps your stromboli from unrolling like a grocery receipt in the oven.
• Patience pays off – Let it rest 5 minutes before slicing unless you want molten cheese lava everywhere.

Pizza Stromboli Variations

The beauty of stromboli? It’s basically a blank canvas for your pizza dreams! Try these twists:

• Meat lovers: Swap in cooked Italian sausage and crispy bacon bits
• Veggie-packed: Sauté mushrooms and bell peppers first to avoid soggy dough
• Spicy kick: Add jalapeños and swap mozzarella for pepper jack
• Dietary needs: Use vegan cheese and meatless pepperoni – still crazy delicious

Seriously – if it works on pizza, it’ll rock in stromboli form! For more pizza-inspired recipes, check out our sliders!

Storing and Reheating Pizza Stromboli

Here’s the good news – this stromboli might be even better the next day! Let it cool completely, then wrap tightly in foil or plastic. It keeps like a champ in the fridge for 3 days, or freeze slices (up to 1 month) for emergency pizza cravings. Reheat in a 350°F oven or air fryer for that just-baked crispiness – microwave at your own soggy risk!

Pizza Stromboli Nutritional Information

Just a heads up – these numbers are estimates since your favorite toppings might change things slightly. But for my classic pepperoni version (which I clearly eat too often), each satisfying slice comes in around:

• 320 calories (totally worth it!)
• 14g fat (6g saturated from all that glorious cheese)
• 35g carbs (that doughy goodness)
• 15g protein (pepperoni power!)

Not bad for something that tastes this indulgent, right?

Common Questions About Pizza Stromboli

Let’s tackle those burning stromboli questions I get asked all the time – consider this your personal stromboli hotline!

Can I use store-bought dough?
Absolutely! I use it 90% of the time – just let it sit at room temp for 30 minutes first so it’s easier to roll. Fresh or frozen both work beautifully.

Can I make it ahead?
You bet! Assemble it (unbaked) up to 24 hours ahead, wrap tightly in plastic, and refrigerate. Just add 5 extra minutes to the baking time since it’ll be cold.

How do I prevent sogginess?
Two tricks: 1) Don’t over-sauce (stick to 1 cup max), and 2) Pat your veggies dry if using fresh ones. A light pre-cook for watery veggies helps too! For more tips on vegetable preparation, check out our minestrone recipe.

Alright, pizza lovers – it’s go time! Whip up this stromboli tonight and get ready for the easiest (and most impressive) pizza night ever. I want to hear all about your creations – did you stick with classic pepperoni or go wild with unexpected toppings? Leave a comment below with your stromboli adventures, and don’t forget to tag me in your cheesy, golden-brown masterpieces. Happy rolling!

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