What goes inside

Great stromboli is built from dry, bold ingredients.

Moisture is the enemy of clean slices. Choose stretchy cheese, flavorful cured meats, cooked vegetables, and sauce served outside the roll.

Foundation

Dough should stretch thin without tearing.

Pizza dough is the default. A medium-hydration dough with good gluten development gives the stromboli enough strength to roll tightly and enough chew to stay satisfying after reheating.

Use room-temperature dough so it relaxes and rolls evenly.
Dust lightly with flour, but avoid drying the surface out.
Roll into a rectangle, not a circle, for a clean log shape.

A ball of pizza dough on a floured work surface. — Pizza dough is the usual stromboli base. Image via Wikimedia Commons.

Ingredient	Best choices	Why it works
Cheese	Low-moisture mozzarella, provolone, fontina, mild cheddar blends	Melts smoothly without flooding the dough.
Meat	Pepperoni, salami, ham, capicola, cooked sausage	Brings salt, fat, and structure in thin layers.
Vegetables	Roasted peppers, sauteed onions, spinach squeezed dry, mushrooms cooked down	Pre-cooking removes water and concentrates flavor.
Sauce	Marinara, pizza sauce, vodka sauce, pesto in small amounts	Best on the side, or used sparingly as a thin layer.
Finish	Egg wash, garlic butter, parmesan, sesame, oregano	Adds shine, aroma, and a crisp savory crust.