Cheesy Stromboli Pizza with Marinara Sauce

There’s something magical about the combination of gooey cheese, savory fillings, and a golden, crispy crust that makes stromboli an irresistible treat. As someone who loves experimenting in the kitchen, I can confidently say that this Cheesy Stromboli Pizza with Marinara Sauce is one of my all-time favorites. It’s the perfect blend of pizza and stromboli, offering the best of both worlds. Whether you’re cooking for a family dinner, a game night, or just craving something indulgent, this recipe is sure to hit the spot.

What I love most about this recipe is its versatility. You can customize the fillings to suit your taste, but the classic combination of melted cheese, pepperoni, and marinara sauce is hard to beat. The process is simple, yet the result feels like something you’d order at a fancy pizzeria. Plus, the aroma of freshly baked stromboli filling your kitchen is pure bliss. Trust me, once you try this recipe, it’ll become a regular in your meal rotation.

What You Need To Make This Recipe

Pizza dough: The foundation of any great stromboli is the dough. You can use store-bought pizza dough for convenience, or if you’re feeling ambitious, make your own from scratch. The dough should be soft and pliable, making it easy to roll and stuff with delicious fillings.

Marinara sauce: A good-quality marinara sauce is key to adding that rich, tangy flavor to your stromboli. You can use homemade marinara or a trusted store-bought brand. Just make sure it’s thick enough to prevent the stromboli from getting soggy.

Mozzarella cheese: Freshly shredded mozzarella is the star of the show here. Its meltability creates that iconic stretchy, cheesy texture we all love in a stromboli. Avoid pre-shredded cheese, as it often contains anti-caking agents that can affect the melt.

Pepperoni: Thinly sliced pepperoni adds a spicy, salty kick to the stromboli. You can use traditional pork pepperoni or opt for turkey pepperoni if you prefer a lighter option.

Italian seasoning: This blend of dried herbs like oregano, basil, and thyme enhances the flavor of the fillings and gives the stromboli an authentic Italian taste.

Olive oil: A light brushing of olive oil on the dough before baking helps achieve that beautiful golden-brown crust.

Garlic powder: A sprinkle of garlic powder adds a subtle, savory depth to the stromboli.

Parmesan cheese: Grated Parmesan cheese adds a nutty, salty flavor to the crust and complements the mozzarella perfectly.

Ingredients List

1 lb pizza dough (store-bought or homemade)
1 cup marinara sauce (plus extra for dipping)
2 cups shredded mozzarella cheese
30-40 slices pepperoni
1 tsp Italian seasoning
1 tbsp olive oil
1/2 tsp garlic powder
1/4 cup grated Parmesan cheese

How to Make Cheesy Stromboli Pizza with Marinara Sauce

Step 1: Preheat and Prepare

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This ensures your stromboli bakes evenly and doesn’t stick to the pan.

Step 2: Roll Out the Dough

On a lightly floured surface, roll out the pizza dough into a rectangle about 12×10 inches. The dough should be thin but not so thin that it tears when you add the fillings.

Step 3: Layer the Fillings

Spread the marinara sauce evenly over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded mozzarella cheese over the sauce, followed by the pepperoni slices. Add a sprinkle of Italian seasoning and garlic powder for extra flavor.

Step 4: Roll and Seal

Starting from one of the longer sides, tightly roll the dough into a log, tucking in the fillings as you go. Pinch the seams and ends to seal the stromboli, ensuring no cheese or sauce leaks out during baking.

Step 5: Brush with Olive Oil

Place the stromboli seam-side down on the prepared baking sheet. Brush the top lightly with olive oil, then sprinkle with grated Parmesan cheese.

Step 6: Bake to Perfection

Using a sharp knife, cut 3-4 small slits on top of the stromboli to allow steam to escape. Bake for 20-25 minutes, or until the crust is golden brown and the cheese is bubbly.

Step 7: Cool and Serve

Let the stromboli cool for 5-10 minutes before slicing. Serve with extra marinara sauce for dipping.

Tips for Making This Recipe

Use room-temperature dough: If using store-bought dough, let it sit at room temperature for 30 minutes before rolling. This makes it easier to work with.
Don’t overstuff: While it’s tempting to add more fillings, overstuffing can make the stromboli difficult to roll and seal.
Seal the edges well: Pinch the seams tightly to prevent the fillings from leaking out during baking.
Customize the fillings: Add cooked sausage, sautéed veggies, or different cheeses to make it your own.
Let it cool slightly: Allowing the stromboli to cool for a few minutes makes it easier to slice and prevents burns from hot cheese.

FAQs

Can I make stromboli ahead of time?
Yes! You can assemble the stromboli, wrap it tightly in plastic wrap, and refrigerate it for up to 24 hours before baking.

Can I freeze stromboli?
Absolutely. After baking, let the stromboli cool completely, then wrap it in foil and freeze for up to 2 months. Reheat in the oven at 350°F until warmed through.

What’s the difference between stromboli and calzone?
Stromboli is rolled like a log and typically includes sauce inside, while a calzone is folded into a half-moon shape and often served with sauce on the side.

Can I use a different sauce?
Yes! Alfredo sauce, pesto, or even barbecue sauce can be used for a unique twist.

How do I prevent a soggy stromboli?
Make sure your marinara sauce isn’t too watery, and avoid overloading the dough with sauce. A light, even layer is key.

Enjoy making and savoring this Cheesy Stromboli Pizza with Marinara Sauce—it’s a recipe that’s sure to impress!