Italian Stromboli with Homemade Marinara

  

A cozy, cheesy, game‑day classic baked to golden perfection. 

Ingredients 

For the Stromboli 

  • 1 tube refrigerated pizza dough
  • 6–8 slices provolone
  • 6–8 slices mozzarella
  • 6–8 slices deli ham
  • 8–10 slices salami
  • 12–15 slices pepperoni
  • Pinch of Italian seasoning

Garlic Butter Topping 

  • 4 tbsp melted butter
  • 3 cloves garlic, minced
  • 1 tbsp chopped parsley
  • 2 tbsp grated Parmesan

Homemade Marinara Sauce 

  • 2 tbsp extra‑virgin olive oil
  • ½ medium yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 can (28 oz) crushed tomatoes
  • ½ tsp dried oregano
  • Salt & pepper to taste
  • 1 tbsp fresh parsley, finely minced (plus extra for garnish)
  • 1 tsp crushed red pepper flakes

  

 Directions 

  1. Make the Marinara
  2. Heat olive oil in a medium saucepan over medium heat.
  3. Add the chopped onion and cook until soft, golden, and fragrant.
  4. Stir in the minced garlic and cook for about 30 seconds.
  5. Pour in the crushed tomatoes and season with oregano, salt, and pepper.
  6. Bring to a gentle boil, then reduce heat and simmer partially covered for 15 minutes.
  7. Stir in fresh parsley and crushed red pepper flakes. Taste and adjust seasoning.
  8. Set aside while you prepare the stromboli.

  

  1. Prep the Stromboli
  2. Preheat oven to 375°F and line a baking sheet with parchment paper.
  3. Unroll the pizza dough directly onto the sheet and gently stretch it into a rectangle, leaving a 1-inch border around the edges.

  

  1. Layer the Fillings
  2. Alternate slices of provolone and mozzarella in an even layer.
  3. Add salami, then ham, then pepperoni.
  4. Sprinkle a pinch of Italian seasoning over the top.

  

  1. Roll It Up
  2. Starting from the long side, roll the dough tightly like a jelly roll.
  3. Pinch the seam and both ends closed to seal.
  4. Place seam‑side down on the baking sheet.

  

  1. Vent & Butter
  2. Cut 6–8 shallow slits across the top to let steam escape.
  3. In a small bowl, mix melted butter, garlic, parsley, and Parmesan.
  4. Brush half of the garlic butter over the stromboli.

  

  1. Bake
  • Bake for 22 minutes, or until golden brown and bubbling inside.

  

  1. Finish & Serve
  2. Remove from the oven and brush with the remaining garlic butter.
  3. Let rest 5–10 minutes before slicing.
  4. Serve warm with your homemade marinara on the side.