Stromboli Recipes That Beat Pizza Night Takeout: 12 Rolled and Folded Favorites, Calzones Included

These stromboli recipes turn one ball of pizza dough into a golden, sliceable loaf packed with melted cheese, cured meats and everything you love about a pizzeria Friday night. Stromboli is the rolled cousin of the calzone, and both have been quiet favorites in Italian-American kitchens for generations because they feed a crowd, travel well and taste even better dunked in warm sauce. Below you will find the classic Italian roll, a few hearty twists like cheesesteak and breakfast, the folded calzones and fried panzerotti that started the whole family, lunchbox pizza pockets and even a sweet chocolate swirl for dessert. Every slide has a short shopping list and simple steps, so you can pick one tonight and bake it with store-bought dough or your own. Grab a rolling pin and clear some counter space..

Classic Italian Stromboli: Where All Stromboli Recipes Begin

This is the loaf that most stromboli recipes are built on: thin layers of salami, ham and provolone rolled up in pizza dough and baked until the outside crackles. According to the history of stromboli on Wikipedia, the dish is an Italian-American creation from Philadelphia, and its name traces back to the 1950 film named after the volcanic island off Sicily. Slice it thick, serve it hot and keep a bowl of marinara close by..

You will need: 1 pound pizza dough, 4 ounces sliced Genoa salami, 4 ounces sliced deli ham, 6 slices provolone, 1 cup shredded mozzarella, 1 teaspoon dried oregano, 1 egg beaten, marinara for dipping.

How to make it: 1. Heat the oven to 400°F and line a sheet pan with parchment. 2. Roll the dough into a 12 by 14 inch rectangle. 3. Layer provolone, salami, ham and mozzarella, leaving a 1 inch border, and sprinkle with oregano. 4. Roll up from the long side, pinch the seam and tuck the ends. 5. Brush with egg, cut three small vents and bake 22 to 25 minutes until deep golden. 6. Rest 10 minutes before slicing.

Pepperoni Stromboli

If your family argues about pizza toppings, pepperoni usually wins, and it is the most requested of all stromboli recipes for good reason. The slices crisp at the edges and release a little spicy oil that soaks into the cheese, so every round looks like a red and white spiral. A thin swipe of pizza sauce inside keeps it juicy without making the dough soggy. Kids love it cut into thin coins, while grown-ups go for the thick end pieces with the extra crust.

You will need: 1 pound pizza dough, 1/3 cup pizza sauce, 5 ounces sliced pepperoni, 2 cups shredded mozzarella, 1/4 cup grated parmesan, 1 teaspoon Italian seasoning, 1 egg beaten.

How to make it: 1. Heat the oven to 400°F. 2. Roll the dough into a rectangle and spread a thin layer of sauce, leaving the edges bare. 3. Add mozzarella, pepperoni, parmesan and seasoning. 4. Roll tightly, seal the seam and place seam side down on a lined pan. 5. Brush with egg and bake 20 to 25 minutes. 6. Cool 10 minutes, then slice.

Ham and Cheese Stromboli

Think of this one as a hot ham and cheese sandwich that learned some new tricks. Thin deli ham and nutty Swiss melt into each other while a brush of mustard butter on the dough adds a gentle tang. It is a smart choice for picky eaters and one of the easiest stromboli recipes for beginners. Wrap leftover slices in foil and they reheat beautifully in the oven for school lunches or a quick afternoon snack.

You will need: 1 pound pizza dough, 8 ounces thin sliced deli ham, 6 slices Swiss cheese, 1 cup shredded mozzarella, 2 tablespoons melted butter, 1 teaspoon Dijon mustard, 1 egg beaten.

How to make it: 1. Heat the oven to 400°F. 2. Stir the butter and mustard together and brush over the rolled out dough. 3. Layer Swiss, ham and mozzarella. 4. Roll up, seal the ends and set seam side down on a lined pan. 5. Brush with egg and bake 20 to 22 minutes. 6. Rest briefly and slice.

Stromboli Recipes for Game Day: Philly Cheesesteak Stromboli

Stromboli and the cheesesteak both call Philadelphia home, so it only makes sense to roll one inside the other. Thin shaved beef is seared quickly with onions and green peppers, then layered with provolone and baked inside pizza dough. The result slices cleanly, so you get all the drippy goodness of the sandwich without the mess. Serve it with a little warm cheese sauce on the side and watch it vanish before the second half starts.

You will need: 1 pound pizza dough, 12 ounces shaved beef or thin sliced ribeye, 1 onion sliced, 1 green bell pepper sliced, 8 slices provolone, 1 tablespoon oil, salt and pepper, 1 egg beaten, sesame seeds.

How to make it: 1. Heat the oven to 400°F. 2. Cook the onion and pepper in oil until soft, add the beef and cook until no longer pink, then season and let cool. 3. Roll out the dough and layer provolone and the beef mixture. 4. Roll up, seal and place seam side down. 5. Brush with egg, sprinkle sesame seeds and bake 22 to 25 minutes. 6. Rest 10 minutes and slice.

Stromboli Recipes for Brunch: Breakfast Stromboli

Weekend brunch gets easier when the eggs, sausage and cheese come baked inside one golden loaf. Cook the eggs softly so they stay creamy after baking, and let the fillings cool a little before rolling so the dough stays crisp. You can assemble it the night before, keep it covered in the fridge and bake it while the coffee brews. A small bowl of salsa on the side turns it into a full breakfast spread for a sleepy crowd.

You will need: 1 pound pizza dough, 6 eggs, 8 ounces breakfast sausage, 4 slices cooked bacon chopped, 1 1/2 cups shredded cheddar, 2 tablespoons chopped chives, 1 tablespoon butter, 1 egg beaten.

How to make it: 1. Heat the oven to 375°F. 2. Brown the sausage fully and drain. 3. Softly scramble the eggs in butter and let them cool slightly. 4. Roll out the dough, layer cheddar, eggs, sausage, bacon and chives. 5. Roll up, seal and brush with egg. 6. Bake 25 to 28 minutes until golden and slice warm.

Classic Ricotta Calzone

The calzone is the folded Italian original that inspired many stromboli recipes, and the classic filling is all about creamy ricotta. Mixed with mozzarella, parmesan and a handful of spinach, it bakes into a soft, cloud-like center inside a blistered half-moon crust. Traditional calzones skip the sauce inside, so serve the marinara on the side for dunking. Make two big ones to share or four smaller ones so everyone gets their own.

You will need: 1 pound pizza dough, 1 cup whole milk ricotta, 1 1/2 cups shredded mozzarella, 1/3 cup grated parmesan, 1 cup chopped fresh spinach, 4 ounces cooked Italian sausage, 1 egg beaten, olive oil.

How to make it: 1. Heat the oven to 450°F. 2. Mix ricotta, mozzarella, parmesan and spinach. 3. Divide the dough into two pieces and roll each into a 10 inch circle. 4. Spread filling and sausage over half of each circle, fold and crimp the edges firmly. 5. Brush with olive oil and cut a small vent. 6. Bake 15 to 18 minutes until puffed and golden.

Sausage and Pepperoni Calzone

For a meat lover, this calzone is pure pizzeria comfort. Crumbled sausage and pepperoni share the filling with a little sauce and plenty of mozzarella, so each bite is rich and stretchy. If you want more pizza night inspiration, our homemade pizza night ideas pair perfectly with a tray of these. Cut it in half right before serving so you can see the steam and the cheese pull, then pass the extra sauce around the table.

You will need: 1 pound pizza dough, 6 ounces Italian sausage, 2 ounces pepperoni, 1/2 cup pizza sauce, 2 cups shredded mozzarella, 1/2 cup ricotta, 1 teaspoon dried basil, olive oil.

How to make it: 1. Heat the oven to 450°F. 2. Brown the sausage until fully cooked and drain. 3. Roll the dough into two circles. 4. Spread a little sauce on one half of each, then add ricotta, sausage, pepperoni, mozzarella and basil. 5. Fold, crimp and brush with oil. 6. Bake 15 to 18 minutes and serve with the remaining sauce.

Old-School Calzone With Sauce on Top

In many Italian restaurants the calzone arrives with a ladle of bright tomato sauce spooned over the top, almost like a folded pizza wearing its topping on the outside. It is a lovely way to serve calzones at a sit-down dinner because the crust stays crisp underneath while the top gets saucy. Keep the filling simple with ham, mushrooms and mozzarella, and eat it with a knife and fork the way it is served in a small trattoria.

You will need: 1 pound pizza dough, 4 ounces cooked ham diced, 1 cup sliced mushrooms, 1 1/2 cups shredded mozzarella, 1 cup crushed tomatoes, 1 clove garlic minced, 1 tablespoon olive oil, salt, dried oregano.

How to make it: 1. Heat the oven to 450°F. 2. Simmer crushed tomatoes with garlic, oil, salt and oregano for 10 minutes. 3. Saute the mushrooms until dry. 4. Fill dough circles with ham, mushrooms and mozzarella, fold and crimp. 5. Bake 15 to 18 minutes. 6. Spoon the warm sauce over each calzone before serving.

Fried Panzerotti

Panzerotti are the smaller, fried relatives of the calzone, famous across southern Italy and sold hot from bakeries and street stands. The dough puffs up and turns blistered and crisp in the oil, while the tomato and mozzarella filling melts into a molten center. Let them rest a minute or two before biting in because the cheese gets very hot. They are perfect party food and a fun weekend project if you have never fried dough at home.

You will need: 1 pound pizza dough, 1 cup shredded low moisture mozzarella, 1/2 cup thick tomato sauce, fresh basil, salt, neutral oil for frying.

How to make it: 1. Divide the dough into 8 pieces and roll each into a 5 inch circle. 2. Add a spoonful of sauce, some mozzarella and a basil leaf to one side. 3. Fold and press the edges very firmly with a fork. 4. Heat 2 inches of oil in a deep heavy pot to 350°F. 5. Fry two or three at a time for 2 to 3 minutes per side until golden. 6. Drain on a rack and sprinkle with salt.

Mini Pizza Pockets

These little handheld pockets use the same dough as our stromboli recipes, shrunk down for the lunchbox. Cut store-bought or homemade dough into rectangles, add a little cheese and pepperoni, crimp with a fork and bake a whole tray at once. They freeze well, so you can make a double batch on Sunday and reheat a few for after-school snacks all week. Let the kids pick their own fillings, from plain cheese to ham and pineapple, and press their initials into the dough for fun.

You will need: 1 pound pizza dough or 2 sheets refrigerated pizza crust, 1 1/2 cups shredded mozzarella, 3 ounces mini pepperoni, 1/2 cup pizza sauce, 1 egg beaten, grated parmesan, dried oregano.

How to make it: 1. Heat the oven to 400°F. 2. Roll the dough thin and cut into 24 equal rectangles. 3. Top half the rectangles with a teaspoon of sauce, cheese and pepperoni. 4. Cover with the remaining rectangles and crimp the edges with a fork. 5. Brush with egg, sprinkle with parmesan and oregano. 6. Bake 12 to 15 minutes until golden.

Stromboli Recipes for Dessert: Chocolate Hazelnut Swirl

Most stromboli recipes stop at dinner, but this sweet version is the one people ask about the next day. Pizza dough is spread with chocolate hazelnut spread, layered with thin banana slices, rolled up and baked until golden, then dusted with powdered sugar. The chocolate turns glossy and fudgy in the oven, so each slice looks like a swirl cake. Serve it warm with coffee, fresh strawberries or a scoop of vanilla ice cream for a cozy finish.

You will need: 1 pound pizza dough, 3/4 cup chocolate hazelnut spread, 2 ripe bananas thinly sliced, 2 tablespoons melted butter, 1 tablespoon sugar, powdered sugar, chopped toasted hazelnuts.

How to make it: 1. Heat the oven to 375°F. 2. Roll the dough into a rectangle and spread with chocolate hazelnut spread, leaving a border. 3. Layer banana slices and sprinkle with hazelnuts. 4. Roll up, seal and place seam side down. 5. Brush with butter, sprinkle with sugar and bake 20 to 22 minutes. 6. Cool 10 minutes, dust with powdered sugar and slice.

Quick Marinara Dipping Sauce

All of these stromboli recipes taste better with a warm bowl of marinara for dunking, and a homemade one takes about fifteen minutes. Good canned tomatoes, garlic, olive oil and a pinch of dried herbs are all you need, with a tiny bit of sugar if your tomatoes taste sharp. Make a double batch and keep it in the fridge for up to five days, or freeze small portions so a quick stromboli night is always one jar away.

You will need: 1 can (28 ounces) crushed tomatoes, 3 cloves garlic minced, 3 tablespoons olive oil, 1 teaspoon dried oregano, 1/2 teaspoon dried basil, salt, pinch of red pepper flakes, pinch of sugar.

How to make it: 1. Warm the olive oil in a saucepan over medium-low heat and cook the garlic for 1 minute without browning. 2. Add tomatoes, oregano, basil, red pepper and salt. 3. Simmer 15 minutes, stirring now and then. 4. Taste and add a pinch of sugar if needed. 5. Serve warm in small bowls for dipping.