There is nothing better than a cheese, meat and pesto, wrapped up in crispy yet fluffy dough. If all of the above are speaking to you, then keep reading. This Italian cold cut stromboli is an easy, weeknight friendly twist on a pizza inspired roll. Using store-bought pizza dough, this stromboli is ready in under 30 minutes. The best part is, the fillings are endless!
If you are into different ways to use store-bought pizza crust, you'll love our BBQ chicken flatbread, or even a breakfast idea, with stuffed bagel balls.
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Ingredients
- Pizza dough: Homemade pizza dough or store-bought pizza dough will work.
- Garlic butter
- Basil pesto
- Assorted cold cuts [I used mortadella, capicola and prosciutto cotto]
- Roasted red peppers
- Mozzarella cheese
- Garlic salt
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Preheating the oven - Preheat your oven to 375°F.
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Shredding your cheese - Freshly grated cheese is always best. Pre-shredded cheese is coated with anti-caking agents, which prevent the cheese from melting nicely. If you are in a pinch, though, feel free to use whatever makes dinner easy!
Roll out the dough: Roll out the pizza dough on a floured surface. If the dough is extra sticky, put some flour on your rolling pin as well. you will want to roll the dough out until it is square [or as close to a square] in shape. You want the dough to be thin, but thick enough to roll without tearing.
Add the toppings: Spread the garlic butter and pesto as the base, onto the dough. Layer on the cold cuts, roasted red pepper, and mozzarella cheese. You can either put all the toppings at the bottom of the dough, like I did, or you can put them spread out toward the middle. The results will be similar. The only difference is the layers of dough in between.
Roll the stromboli: Roll the stromboli into a log, placing it seam-size down onto a baking sheet. Spray with cooking spray, and sprinkle with garlic salt.
Score the top: Using a paring knife, cut 5-6 slits on the top of the stromboli. This will allow the steam to escape while baking.
Bake: Bake the stromboli in the oven at 375°F for 20 minutes, or until golden brown. Let it cool before slicing into it, and serve with warmed up marinara sauce.
Expert Tip
Store-bought pizza dough needs to rise! If you are using frozen balls of pizza dough, I highly recommend keeping it in the fridge 1-2 days prior to using it to give it time to rise. If you are in a pinch, use refrigerated dough balls or canned dough.
Substitutions
Gluten free: To make this gluten free, feel free to use your favourite gluten free dough as a base.
Garlic butter: You can use alfredo sauce for a creamier sauce version. If you do not have either on hand, brush the dough with some olive oil.
Pesto: You can either omit the pesto, or you can simply sprinkle some Italian dried herbs on the base.
Cold cuts: Use any cold cuts you have on hand! Salami would work well, or even some chicken.
Variations
- Pepperoni and cheese - For a kid friendly main, make this into a pizza roll with pepperoni and cheese.
- Vegetarian - Add your favourite antipasto vegetables, such as artichoke hearts, marinated mushrooms and olives for a vegetarian twist!
- Cheese - Try a cheese version, with ricotta, parmesan and mozzarella.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Baking sheet
- Rolling pin
- Cheese grater
Storage
This stromboli stores well in the fridge for 2-3 days, in an airtight container or freezer bag. You can also freeze this stromboli in the same types of containers or freezer bags, for upto 3 months.
To reheat, bake in the oven wrapped in foil.
Recipe FAQs
Stromboli and calzones are both riffs filled dough. The main difference is how they are rolled and sealed. Stromboli is rolled into a spiral log, while calzones are folded in half into half moons.
Generally, stromboli does not have tomato sauce inside. Mostly it is dipped into sauce once baked. In the end, make it how you would prefer to eat it!
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Italian Cold Cut Stromboli
Equipment
Ingredients
- 10 oz Pizza dough ball - room temperature
- 2 tablespoon Garlic butter - softened
- 1 tablespoon Basil pesto
- 3 slices Mortadella
- 3 slices Capicola
- 3 slices Prosciutto cotto
- ¼ cup Roasted red peppers - cut in strips
- 1 ½ cups Mozzarella cheese - shredded
Instructions
- Roll out the dough: Roll out the pizza dough on a floured surface. If the dough is extra sticky, put some flour on your rolling pin as well. you will want to roll the dough out until it is square in shape. The dough should be thin, but thick enough to roll without tearing.10 oz Pizza dough ball
- Add the toppings: Spread the garlic butter and pesto as the base, onto the dough. Layer on the cold cuts, roasted red pepper, and mozzarella cheese. You can either put all the toppings at the bottom of the dough, or you can put them spread out toward the middle.2 tablespoon Garlic butter, 1 tablespoon Basil pesto, 3 slices Mortadella, 3 slices Capicola, 3 slices Prosciutto cotto, ¼ cup Roasted red peppers, 1 ½ cups Mozzarella cheese
- Roll the stromboli: Roll the stromboli into a log, placing it seam-size down onto a baking sheet. Spray with cooking spray, and sprinkle with garlic salt.
- Score the top: Using a paring knife, cut 5-6 slits on the top of the stromboli.
- Bake: Bake the stromboli in the oven at 375°F for 20 minutes, or until golden brown. Let it cool before slicing into it, and serve with warmed up marinara sauce.
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