Italian Cold Cut Stromboli

Cold cut stromboli sliced with tomato sauce

5 from 1 vote

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!

Prep Time10

Cook Time20

Total Time30

Course: Main Dish

Cuisine: Italian

Keyword: Cold cut stromboli, Italian cold cut stromboli, Italian stromboli, Stromboli

Servings: Servings

Calories: 429kcal

Author: Sunena Anand

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.

Notes

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.

Nutrition