You can sit back and enjoy the game with this great recipe! Assemble several of them ahead of time, keep them in the fridge, and bake them when your guests arrive!

Easy Stromboli

StromboliMakes one Stromboli that feeds 4 people.


  • 1 10 oz. can of refrigerated pizza dough (or you can use dough pre-made from your grocery store).
  • 2/3 cup shredded mozzarella
  • 2-3 slices of provolone cheese
  • 6 oz. of your favorite italian meat – you can use pepperoni, sausage, prosciutto, salami, or a combination of both! I used pre-sliced italian selection of meats available at Publix.**
  • 2 Roasted red peppers, cut into long strips. I used jarred roasted red peppers.
  • Marinara Sauce for dipping

** Note: You can easily make this without meat by substituting your favorite veggies, chopped small. Use broccoli, basil, olives, banana peppers, onions, green peppers, mushrooms, and so much more! (My favorite combo-Basil, Mozzarella, Provolone, Red Peppers) Anything you’d want on a pizza can be thrown into a stromboli! If you are adding other meats, like chicken, just make sure they are fully cooked before using them in this recipe.

The Veggie & Cheese Stromboli with 2 types of cheese, roasted red peppers and fresh basil.
The Veggie & Cheese Stromboli with 2 types of cheese, roasted red peppers and fresh basil.


Preheat oven to 375 degrees.  Place pizza stone in oven to preheat. (or use a baking pan, sprayed with cooking spray)

On a lightly floured work surface, press out pizza dough into a rectangle (approximately 9″x12″).

Layer the provolone and mozzarella cheeses on the dough, leaving a clean border of 1/2″ to 1″ all around. Top with the meats and red pepper.

Roll the dough (lengthwise) like a jelly roll, and seal the edges of it all around.*** Place on the pizza stone (or pan), seam-side down.

Bake at 375 degrees for about 25 minutes until golden brown.

Slice and serve with warm marinara sauce on the side for dipping.

*** To seal the ends of the stromboli, moisten with water, fold over, and press (on my second attempt, I used a fork to put a crimp like a pie crust and it stayed sealed!). If you don’t seal it well, you could have a blowout! See photo below. Another great way to prevent blow outs is to add a few vent holes/slits on top of the stromboli to allow the steam to vent!

This is an example of a blowout - when you don't seal the stromboli well!
This is an example of a blowout – when you don’t seal the stromboli well!

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