There’s something undeniably satisfying about biting into a warm, golden-brown slice of Italian stromboli. The flaky, crisp crust gives way to layers of melted cheese, savory cold cuts, and bursts of herby pesto—all tied together in a symphony of bold flavors. This Italian cold cut stromboli recipe is perfect for anyone looking to whip up an impressive yet effortless meal. It’s a dish that feels both indulgent and approachable, making it an excellent choice for busy weeknights, casual lunches, or even game-day gatherings.
I first stumbled upon the magic of stromboli at a neighborhood potluck. One bite of this rolled-up pizza-inspired goodness, and I was hooked. The beauty of stromboli lies in its versatility. Whether you’re stuffing it with traditional Italian meats and cheeses or customizing it to fit your preferences, it’s nearly impossible to mess up. Plus, it’s quick to make and looks so impressive when served. Trust me, it’ll have your guests thinking you spent hours in the kitchen.
Why You’ll Love This Italian cold cut stromboli Recipe
This recipe checks all the boxes for flavor, simplicity, and flexibility. First, it’s easy to make. You can use store-bought pizza dough, cutting prep time to almost nothing. The fillings are simple yet packed with flavor—think salty cold cuts, gooey mozzarella, and tangy roasted red peppers.
Secondly, it’s a crowd-pleaser. Kids and adults alike love the cheesy, savory layers, while the crispy crust satisfies that pizza craving in a new way. Stromboli is also super customizable. Don’t like roasted red peppers? Swap them out for sun-dried tomatoes. Want to add a little spice? Toss in some crushed red pepper flakes or spicy salami.
Finally, it’s the perfect combination of textures and flavors. The golden crust has just the right crunch, while the interior is warm, melty, and packed with layers of deliciousness. Add a side of marinara for dipping, and you’ve got a meal that feels comforting and a little bit fancy at the same time.
Preparation Time and Servings
Total Time: 30 minutes
Servings: 4-6 slices (perfect for sharing)
Nutrition Information: Approximately 350 calories per slice, with 15g protein, 22g carbs, and 20g fat per serving.
Ingredients of the Italian cold cut stromboli
Here’s everything you’ll need to make the perfect Italian cold cut stromboli:
- 1 ball of pizza dough (store-bought or homemade; allow it to come to room temperature before using)
- 3 tablespoons basil pesto (store-bought works great, but feel free to use homemade if you have it on hand)
- 1 tablespoon garlic butter (melted butter mixed with minced garlic or garlic powder)
- 1 cup shredded mozzarella cheese (use freshly shredded for the best melt)
- ½ cup roasted red peppers (drained and patted dry, then sliced into strips)
- 4 slices of mortadella (or your favorite Italian cold cut)
- 4 slices of capicola (adds a slightly spicy kick)
- 4 slices of prosciutto cotto (milder in flavor but adds richness)
Optional Ingredients
- Grated Parmesan cheese for sprinkling on top before baking.
- Crushed red pepper flakes for a spicy kick.
- Fresh basil leaves for garnish.
Step-by-Step Instructions
1. Preheat the Oven
Start by preheating your oven to 375°F (190°C). If you have a baking stone, place it in the oven to heat up—it’ll help create a perfectly crisp crust. Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
2. Roll Out the Dough
On a lightly floured surface, roll out the pizza dough into a rectangle, about 12×10 inches. Don’t stress about making it perfect; a rustic shape adds to the charm. The key is to roll it thin enough to allow for easy rolling later but thick enough to hold the fillings without tearing.
3. Add the Base Layer
Spread the garlic butter evenly over the dough, leaving a 1-inch border around the edges. Next, add the pesto, spreading it in a thin layer on top of the butter. The combination of garlic and pesto adds so much flavor, making every bite irresistible.
4. Layer the Fillings
Now it’s time to assemble the star of the show—the fillings. Start by layering the cold cuts in an even layer, slightly overlapping each piece. I like to alternate between mortadella, capicola, and prosciutto cotto to ensure every bite has a little of each. Next, sprinkle the shredded mozzarella over the meat, followed by the roasted red pepper strips.
5. Roll It Up
Carefully roll the dough into a log, starting with one of the longer sides. Go slowly and use your hands to tuck the fillings in as you roll to prevent them from spilling out. Pinch the seam to seal the stromboli and place it seam-side down on your prepared baking sheet.
6. Score and Season
Using a sharp knife, make 3-4 shallow slits across the top of the stromboli. This allows steam to escape during baking, helping the crust cook evenly. If you’re feeling fancy, sprinkle some grated Parmesan or crushed red pepper flakes on top.
7. Bake
Bake the stromboli for 20-25 minutes, or until the crust is golden brown and crisp. If the top is browning too quickly, you can tent it with foil halfway through baking.
8. Let It Rest and Slice
Once out of the oven, let the stromboli cool for about 5 minutes before slicing. This helps the fillings set slightly, making it easier to cut clean slices. Use a serrated knife for the best results.
How to Serve
- Slice the stromboli into 1-inch pieces and serve warm with a bowl of marinara sauce for dipping.
- For a lighter option, pair it with a simple arugula salad tossed with olive oil and lemon juice.
- Serve as an appetizer by slicing it into smaller pieces and arranging them on a platter.
Additional Tips
- Use Room Temperature Dough: Cold pizza dough can be difficult to roll out and may tear easily. Letting it sit at room temperature for 30 minutes makes it more pliable.
- Drain Roasted Red Peppers: Excess moisture from the peppers can make the stromboli soggy, so be sure to pat them dry before using.
- Prevent Overfilling: It’s tempting to load up on fillings, but too much can make rolling and sealing tricky. Stick to the quantities listed for best results.
- Reheat Gently: To reheat leftovers, wrap slices in foil and warm them in a 350°F oven for 10-15 minutes. This prevents the crust from becoming too hard.
- Make It Ahead: You can assemble the stromboli up to 24 hours in advance. Simply cover it with plastic wrap and store it in the fridge until ready to bake.
Recipe Variations
There are so many ways to customize this recipe to suit your tastes or dietary needs.
- Vegetarian: Replace the cold cuts with a mix of sautéed mushrooms, spinach, and artichoke hearts.
- Spicy: Add spicy salami or sprinkle crushed red pepper flakes inside the stromboli.
- Cheese Lover’s: Use a mix of cheeses like ricotta, Parmesan, and provolone for an ultra-creamy filling.
- Gluten-Free: Use a gluten-free pizza dough to make the recipe gluten-free.
- Halal-Friendly: Replace prosciutto and other pork-based cold cuts with turkey or beef versions.
Freezing and Storage
Leftovers? No problem! Stromboli stores and reheats beautifully.
- Refrigerator: Store leftover slices in an airtight container in the fridge for up to 3 days.
- Freezer: To freeze, wrap individual slices in plastic wrap and store them in a freezer-safe container. They’ll keep for up to 3 months. To reheat, bake directly from frozen at 350°F until warmed through.
Special Equipment
You don’t need much to make this recipe, but a few tools can make the process easier:
- Rolling Pin: To roll out the dough evenly.
- Baking Stone: For a perfectly crisp crust.
- Serrated Knife: To slice the stromboli cleanly without tearing.
Frequently Asked Questions
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts better and gives a creamier texture.
What if I don’t have roasted red peppers?
You can substitute sun-dried tomatoes or sautéed bell peppers for a similar flavor.
Can I freeze uncooked stromboli?
Absolutely! Assemble the stromboli, wrap it tightly in plastic wrap, and freeze. Bake from frozen, adding an extra 10-15 minutes to the cooking time.
Is there a substitute for basil pesto?
You can use sun-dried tomato pesto or even a simple olive tapenade as a flavorful alternative.
I hope this recipe inspires you to try your hand at making Italian stromboli. It’s one of those dishes that looks fancy but is surprisingly simple to pull off. Plus, once you’ve mastered the basics, the possibilities for fillings are endless. Give it a try, and don’t forget to share your creations with me—I’d love to see how it turns out!
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Italian Cold Cut Stromboli: A Quick and Delicious Recipe
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Diet: Halal
Description
This Italian cold cut stromboli recipe is a quick, flavorful meal made with pizza dough, cold cuts, mozzarella, and roasted red peppers. Perfect for family dinners or casual gatherings, this rolled-up delight is ready in under 30 minutes.
Ingredients
- 1 ball pizza dough (store-bought or homemade)
- 3 tbsp basil pesto
- 1 tbsp garlic butter
- 1 cup shredded mozzarella cheese
- ½ cup roasted red peppers, sliced
- 4 slices mortadella
- 4 slices capicola
- 4 slices prosciutto cotto
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- Roll out pizza dough into a rectangle (12×10 inches).
- Spread garlic butter and pesto over the dough, leaving a 1-inch border.
- Layer cold cuts, mozzarella, and roasted red peppers.
- Roll the dough into a log, pinch the seam to seal, and place seam-side down on the baking sheet.
- Score the top with slits, sprinkle with Parmesan (optional), and bake for 20-25 minutes.
- Let it cool for 5 minutes, slice, and serve with marinara sauce for dipping.
Notes
- Let pizza dough come to room temperature before rolling for easier handling.
- Pat roasted red peppers dry to avoid excess moisture.
- Store leftovers in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian