This stromboli became my go-to when weeknights get busy but we still want something comforting and crowd-pleasing on the table. I discovered this assembly-style approach years ago after a rushed grocery run left me with a tube of refrigerated pizza dough and a well-stocked pantry of cured meats and cheeses. The result was a braided, golden parcel that melted together into warm, cheesy layers—crispy on the outside, gooey inside, and perfectly portable for dinner or a casual gathering.

What makes this version special is its balance: pepperoni provides the familiar snap and spice, crumbled Italian sausage brings juicy savory depth, and plenty of shredded mozzarella ensures that stringy, melty goodness we all love. The final touch—a buttery garlic brush and a shower of grated Parmesan—adds a glossy finish and a salty pop that keeps you coming back for more. It’s easy to scale up, forgiving when ingredients vary, and fast enough for a busy evening. On rainy nights, my family crowds around the oven window while it browns; there’s something delightfully nostalgic about pulling this out hot and slicing it diagonally to reveal the braided layers.

Ingredients

• Refrigerated pizza dough: One tube or package works perfectly—look for 12 to 16-ounce packages. I prefer dough labeled for pizza (not biscuit dough) because it stretches evenly and browns nicely.
• Pizza sauce: 1 cup. Use your favorite jarred brand or leftover homemade marinara. Thicker sauce prevents sogginess; if your sauce is very thin, spoon off some liquid or simmer briefly to reduce it.
• Pepperoni slices: 30–40 slices depending on preference. Thinner slices layer better and crisp at the edges.
• Italian sausage: 1 pound, cooked and crumbled. Mild or hot—your choice. Cook fully in a skillet, drain excess fat, and pat dry so it won’t make the dough soggy.
• Mozzarella: 2 cups shredded. Whole-milk mozzarella gives the best melt and flavor; pre-shredded is convenient but may contain anti-caking agents that slightly affect melt.
• Italian seasoning: 1 tablespoon, sprinkled over the filling to layer flavor.
• Butter: 3 tablespoons salted, melted for brushing the braid; adds browning and flavor.
• Garlic powder: 1 teaspoon mixed into the butter for a quick garlic finish.
• Parmesan: 1/2 cup shredded or grated, sprinkled on hot stromboli for a salty, umami crust.
• Dried parsley: 1 teaspoon optional for color and a subtle herb note.

Instructions

Preheat and Prepare: Preheat the oven to 375°F and line a half-sheet pan with a light spray of nonstick cooking oil. If your refrigerator dough is cold, let it sit for 10 minutes at room temperature so it’s more pliable and easier to spread without tearing. Roll and Sauce: Roll the dough directly on the prepared pan into a roughly 12 x 10-inch rectangle. Leave a few inches of border clear at the long edges—this is where you’ll cut strips for braiding. Spread about 1 cup of pizza sauce down the center third of the dough, leaving uncovered edges to fold the braid over. Layer the Filling: Arrange 30–40 pepperoni slices over the sauce in an even layer. Scatter the cooked, crumbled Italian sausage across the pepperoni, then top with 2 cups shredded mozzarella. Finish with 1 tablespoon Italian seasoning for balanced herb flavor. Avoid over-stuffing—too much filling makes braiding and sealing difficult. Cut the Strips: Using a sharp knife or pizza cutter, cut 1-inch-wide strips from the long edges of the dough, from the edge of the filling to the outer rim. Keep the strips even for a neat braid; this also ensures the dough cooks uniformly. Braid the Dough: Start at one end and fold the corner strips over the filling in an alternating criss-cross pattern to create a tight braid, tucking the final end underneath. Press seams to seal but don’t overwork the dough. The braid traps the filling and creates a pleasing golden crust. Brush and Bake: Mix 3 tablespoons melted salted butter with 1 teaspoon garlic powder and brush evenly over the braid. Bake on the middle rack for 15–20 minutes or until the crust is deep golden and the dough is cooked through. Look for a hollow sound at the bottom and no visible raw dough near the braid. Finish and Serve: Remove from the oven and immediately sprinkle with 1/2 cup shredded Parmesan and 1 teaspoon dried parsley if using. Let rest 5 minutes before slicing diagonally into 8 portions. Serve warm with extra marinara for dipping.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to three days. For best texture, reheat in a 350°F oven on a baking sheet set on the middle rack until warmed through and the crust re-crisps, about 10–12 minutes. Avoid microwaving if you want to preserve the crust’s texture; if you must microwave, use short bursts and finish in a hot oven or skillet.

Ingredient Substitutions

Swap the pepperoni and sausage for sliced ham and cooked bacon for a different flavor profile, or make a vegetarian version with roasted red peppers, sautéed mushrooms, spinach, and a sprinkle of red pepper flakes. For lower sodium, choose a low-salt pizza sauce and reduced-sodium cheese; omit the additional Parmesan or reduce the butter brush to 1 tablespoon.

Serving Suggestions

Serve sliced diagonally with warmed marinara for dipping, a crisp green salad dressed with lemon vinaigrette, and roasted vegetables for a complete meal. It also pairs well with a cold beer or a simple sparkling water with lemon. For gatherings, arrange slices on a wooden board with extra Parmesan and fresh basil for color.

Cultural Background

Stromboli originated in the Italian-American communities of the northeastern United States in the early 20th century as a portable, rolled alternative to pizza. This braided version adds a decorative twist but keeps the core idea: cured meats, cheese, and sauce wrapped in dough. Regional variations reflect local tastes—from spicy pepperoni-heavy versions to vegetable-forward loaves.

Seasonal Adaptations

In summer, use fresh tomatoes and basil instead of jarred sauce and add grilled vegetables for a lighter feel. In winter, swap in spicy fennel sausage and caramelized onions for deeper, warming flavors. Holiday versions can include cranberry chutney and turkey for a festive, sandwich-like centerpiece.

Meal Prep Tips

Assemble the stromboli up to a day ahead and keep tightly covered in the refrigerator; bake within 24 hours for best rise and crust. To freeze, assemble and flash-freeze on the tray until firm, then wrap tightly in plastic and foil—bake from frozen with an extra 8–12 minutes of oven time.

Comforting, fast, and endlessly adaptable, this stromboli is one of those recipes that makes busy nights feel cozy and deliberate. Invite friends, let everyone grab a slice, and enjoy the simple pleasure of gooey cheese and a golden braid.