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Easy Italian Stromboli

This Italian Stromboli is super easy to make and tastes delicious.

The crust of this stromboli is filled with a blend of cheeses, ham, salami, pizza sauce, and veggies, then baked to crispy, cheesy perfection.

Homemade, easy and freezer-friendly

We have a pizza night about twice a month in our house. While we love to make a homemade pizza, it’s also been fun to make other variations, such as this Easy Italian Stromboli. One of the best things about this recipe is how simple it is to prep.

When I, Kalie, was 38 weeks pregnant, I spent an entire weekend prepping my favorite freezer-friendly meals for after the baby’s arrival. This simple recipe was one of the first to make the cut.

What’s in a stromboli?

The crust – We often buy dough balls from a local pizza shop, but you can use a refrigerated dough ball, a boxed mixture (such as Simple Mills Almond Flour Pizza Dough) or make your own from scratch. When choosing, keep your eyes peeled for one with recognizable, FfL-friendly, real-food ingredients (whole grains, water, EVOO, salt).

The sauce – You’ll find this recipe has marinara sauce (choose your favorite) added into the stromboli, but be sure to serve extra sauce on the side for dunking. We also included a little mustard (this is an optional ingredient, but highly recommended). Years ago we ordered one of the best strombolis that we’ve ever had. When we asked the chef what his secret ingredient was, he shared it was just a little mustard. It was so good we’ve been adding it to our ‘bolis ever since.

The toppings – We chose to use simple ingredients in this stromboli to cut back on shopping and keep it family-friendly. If you have a favorite topping, such as mushrooms, that this recipe is missing, go for it! You really can’t go wrong with ANY meat or veggies in a ‘boli.


This recipe is one that your kids will love helping with. They can spread the ricotta mixture or add the different toppings. Getting your family involved encourages a healthy lifestyle and this is the perfect recipe to start with. To balance out our plate, we serve this ‘boli with a side of salad and/or fresh fruit.

Can I prep this the night before?

Yes, follow the prep instructions (stop just before baking), cover and refrigerate overnight. Remove from fridge and bake!

Some stromboli tips:

  • Healthy hack: This recipe uses just enough cheese to enhance the flavor of the ‘boli, not drown in it.
  • If your stromboli burns before the inside bakes, your oven may run a tad hot. If you notice your oven is running hot, move the stromboli to the lower half of your oven or cover it loosely with foil.
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Easy Italian Stromboli

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This Italian Stromboli is super easy to make and tastes delicious. The crust is filled with a blend of cheeses, ham, salami, pizza sauce, and veggies, then baked to crispy, cheesy perfection.


  • 1 batch prepared pizza dough, homemade or store-bought
  • 3 tablespoons marinara sauce (extra for dipping)
  • 1 tablespoon Spicy Brown mustard
  • 1 teaspoon dried oregano
  • 1 cup bell pepper, chopped (about 3/4 of a large pepper)
  • 1/3 cup chopped onions
  • 2 cups spinach
  • 1/2 pound ham, sliced
  • 4 thin slices Genoa salami
  • 6 thin slices sandwich pepperoni
  • 1 & 1/4 cups mozzarella cheese
  • 1 egg, beaten
  • 1 tablespoon water
  • 1/4 teaspoon garlic powder or salt (optional)


  1. Preheat oven to 375 degrees and grease or line a baking sheet with parchment paper.
  2. Roll dough out on a lightly floured surface into a 16″ circle or a 10″ x 16″ rectangle (roughly). Place dough on baking sheet.
  3. Spread tomato sauce over half the dough, leaving a small border of plain dough along the edges. Spread mustard on the other half of the dough. Evenly sprinkle oregano over the tomato sauce.
  4. Top sauce with chopped peppers, onions and spinach. (We like to tear our spinach so it’s not as fluffy.) Top with ham, salami, pepperoni and mozzarella cheese.
  5. Carefully fold mustard side of stromboli over other half, gently sealing the edges by pressing the dough together with your fingers.
  6. In a small bowl, beat egg and water until combined. Brush the entire top of your stromboli with egg mixture and gently cut 1″ slats in the top every 1-2 inches. Sprinkle garlic powder and additional parsley (optional) on top.
  7. Bake on the center rack for 35-40 minutes, or until golden and bubbly. Remove from oven, cool 10 minutes and slice into pieces. Serve with more sauce for dipping.


We recommend organic ingredients when feasible.

Always check for FfL-friendly ingredients.


You can substitute spicy brown mustard with Dijon mustard. We’ve tried both, so use whatever you have on hand.

Substitute egg wash with extra virgin olive oil.

Use gluten-free crust if necessary.

  • Prep Time: 20 min
  • Cook Time: 35 to 40 min
  • Category: Recipes
  • Method: Prep Now, Cook Later, Sheet Pan

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  1. Ron

    Quick, easy and delicious.

  2. Lydia

    Made this tonight and it was delicious. I was skeptical about adding spinach inside because my kids don’t like it, but they gobbled it down and didn’t say a thing! I used olive oil in place of the egg was and it turned out great. Will definitely be making this again!


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