I made all my kids happy with this Stromboli.  And they gladly ate the leftovers for lunch the next day.  The recipe is from my sister-in-law and it’s a good one.  It uses frozen bread dough, so no yeast or kneading required.  The filling can be tailored to suit your tastes.  I would have piled on the veggies, but the kids voted for pepperoni.

Here’s what you’ll need:

stromboli ingr

*Note – the picture shows 2 loaves of dough, but the recipe below is for 1.  Double it if you want to end up with 2.

Here you can see the assembled Stromboli, before I rolled it:

stromboli assemble

After it was rolled and baked.  See all that yummy cheese seeping out? Mmmm.

stromboli done whole


Servings 4 servings


  • 1 loaf frozen bread dough thawed
  • 2 egg yolks save the whites
  • 1 tsp. oregano
  • 1 tsp. basil
  • 1/2 tsp. garlic powder
  • 1/4 tsp. pepper
  • 1 Tbs. Parmesan cheese
  • 2 Tbs. oil
  • Filling: pepperoni sausage, ham, veggies etc.
  • Mozzarella cheese – about 2 cups
  • 1 jar pizza sauce


  1. Spread the dough out on a buttered cookie sheet, like a pizza crust.
  2. Mix the other ingredients (minus the fillings) and spread like butter on the crust.
  3. Layer the fillings and top with cheese.
  4. Roll it up starting with the long edge so you end up with a long, log shape.
  5. Place it seam side down on the cookie sheet.
  6. Brush with the reserved egg white.
  7. Bake at 350 degrees for 30-40 minutes.
  8. Slice and serve with the pizza sauce.
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  1. I’ve only eaten this once when I worked at New Seasons. I loved it! I should try to make it a home. Thanks for the recipe!

  2. the Provident Woman says:

    That looks so good.

  3. We had your Mexican Beans and Rice for dinner tonight. So yummy! Everyone loved it. It was so quick and easy to make. I served a salad on the side and watermelon for dessert. Simple and easy. Veggie Pie and Crockpot Honey Mustard Chicken are on the menu for next week. I’ll be adding this stromboli, too.

    Thanks so much for the wonderful recipes (and for your friendship).


  4. That looks good.. I just got to work well at midnight and I am hungry.,… dinner is usually not til 4am. Yes, I work all night

  5. Looks amazing! I had to choose between a calzone and stromboli when we went out to eat the other day, now I’m wishing I had picked the stromboli!

  6. I have this recipe and make it often. Great for a busy day!

  7. I’m going to make one stromboli for the kids and one for Mom and Dad! This is just the kind of thing we LOVE! Thanks, Tiffany!

  8. This would defnitely make my whole family happy! This looks great!

  9. Thinking of making this for my daughter’s birthday party. Perfect party food for 6-year-olds! Thanks!

  10. I’m a novice in the kitchen and this was so simple to make! It tasted wonderful and my husband loved the combination of spices. I can’t wait to make it into a calzone with ricotta cheese next time! Thank you for sharing this amazingly tasty and simple recipe!

  11. I made this a couple of nights ago and my kids said it was the best thing I ever made. I used frozen pizza dough and vegetarian pepperoni and they loved it.

  12. Did you put the egg yolk inside with fillings?

  13. Thanks. I already made it.. without the yolk. It still came out nicely. I guess its too bad for the pizza shop that I found this recipe.. and yay for finding a stay at home take out recipe!

    I did fight with the dough a bit to spread out though.

  14. If you froze it, what would be the cooking instructions? Thaw then cook?

  15. I just made the stromboli. It’s my new favorite!! The kids devoured it. I didn’t have freezer bread but I did have pillsbury french bread. I just rolled it out into the pan and used it. It was great! Thank you for the wonderful recipe!

  16. We just had this for dinner – both my 5 year old and 3 year old LOVED it! Which is amazing as there’s barely anything that they both love and the 3 year old rarely eats anything at dinnertime lately. So happy to find a recipe that they like (my husband and I enjoyed it too.)

    Plus because it’s rolled up, rather than a flat pizza, they didn’t pick out every single piece of mushroom and red pepper – they actually ate most of them! 🙂

    • Lyndee B. says:

      We made it this past Sunday and it was great! we did two (and cooked them both at the same time), one pepperoni and cheese the other ham and cheese, next time I am thinking Ham, Salami and maybe onion? thanks for another slam dunk

  17. We had this for dinner last night. I didn’t really know what the eggs were for so I left them out but it was still really good. It was the best Giant Calzone/Pizza Braid I’ve ever made! The oil and the spices added such great flavor. I think maybe buttering the pan had something to do with the crispy crust? (Used Pioneer Woman’s pizza crust recipe). Not sure but I hope I can do it again sometime with as much success!! Thanks!

  18. Anonymous says:

    for the pizza sauce do you use that in the filling or only as a dipping sauce?

  19. Carrie @ My Favorite Finds says:

    This is the exact recipe my mom and I use. I’m to the point where I make 3 or 4 at a time and freeze them. My son loves some stromboli in his lunches. Also, I’ve learned that I can use my homemade pizza dough recipe, as well. So, if I’m out of frozen bread loaves, or don’t have time to thaw them, I can whip up some pizza dough.

  20. I guess I am a recipe moron and am having trouble with the idea of rolling it. Did you roll it tight or just so the seams touched?

    • You’re not a recipe moron! Sometimes it just doesn’t want to cooperate. I roll it so the seams touch and try to pinch them closed. It also helps to tuck the pincehed side underneath. But sometimes the dough is more cooperative than other times.

    • Emily, I went back and read my first comment to you and realized what “until the seams touch” meant. It actually goes a little past that and overlaps the dough. Kind of like rolling a cinnamon roll only you don’t get to roll it that much. Does that make sense or help?

  21. I’ve been making stromboli for 25 years, since a past boyfriend introduced me to frozen ones, and I wanted a cheaper version. I usually use slices of provolone but mozzarella if I’m out of provolone and have never used eggs. Interesting. And it has always been pepperoni, lol! I’ve made and froze them ahead and baked from frozen. We eat the leftovers, if any warm, cold or anything in between!


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