This Easy Stromboli has been one of my go-to weeknight heroes since the first time I rolled it up on a busy evening craving something warm, cheesy, and fuss-free. I discovered this combination while I was cleaning out the fridge and realized refrigerated pizza dough, a jar of marinara, and a few favorite deli meats could transform into an impressive, shareable loaf in under 30 minutes. The result is a golden, braided crust encasing hot, melty mozzarella, savory pepperoni, and well-seasoned Italian sausage that makes everyone at the table smile.

The magic lies in the simplicity: familiar ingredients, minimal prep, and a buttery, garlicky Parmesan finish that lifts the whole loaf. Texturally, the crust becomes crisp at the edges while remaining tender beneath the braid. The cheese pulls are delightfully indulgent, the edges of pepperoni get a little crisp, and the sausage pockets add savory depth. I often serve this when friends pop by unexpectedly or when the family demands something hearty and satisfying without a long list of steps.

Ingredients

• Refrigerated pizza dough: One tube or package, typically 13.8 ounces. Use brands like Pillsbury or store bakery dough for consistent results. Allow it to warm slightly if it resists spreading so the dough relaxes and becomes pliable.
• Pizza sauce: 1 cup jarred marinara or pizza sauce. Choose a medium-seasoned sauce such as Raos or your favorite brand for a balanced tomato flavor that does not overpower the filling.
• Pepperoni: 30 to 40 slices depending on preference. Thinner-sliced pepperoni crisps at the edges for texture; choose natural or reduced nitrate options if preferred.
• Italian sausage: 1 pound cooked and crumbled. Use sweet or mild Italian sausage based on your familys taste. Remove casings and brown fully for best texture and flavor.
• Mozzarella cheese: 2 cups shredded. Freshly shredded whole-milk mozzarella melts best and avoids the anti-caking coating found on bagged shredded cheeses.
• Italian seasoning: 1 tablespoon to sprinkle over the filling. A blend of dried oregano, basil, and thyme adds aromatic depth.
• Butter and garlic: 3 tablespoons salted butter melted mixed with 1 teaspoon garlic powder creates a glossy, savory glaze.
• Parmesan: 1/2 cup shredded or grated Parmesan to finish; it adds a nutty, salty crust once sprinkled immediately after baking.
• Dried parsley: 1 teaspoon optional for color and mild herbiness on top.

Instructions

Preheat and prepare: Preheat oven to 375F and spray a large baking sheet with nonstick spray. Using a half-sheet pan gives the stromboli room to expand and ensures even browning. Position an oven rack in the middle for balanced heat. Roll and spread dough: Roll out the refrigerated dough on the prepared sheet, stretching gently with your fingers to a rectangle roughly 10 by 14 inches. If the dough springs back, let it sit at room temperature for 10 minutes to relax the gluten so it will spread without tearing. Add sauce and fillings: Spoon 1 cup pizza sauce down the center of the dough, leaving two to three inches clear along each long edge. Layer pepperoni slices, then evenly distribute the cooked, crumbled sausage and finish with 2 cups shredded mozzarella. Sprinkle 1 tablespoon Italian seasoning over the cheese to season the interior evenly. Cut side strips: Using a sharp knife or pizza cutter, make 1-inch strips down each long side of the dough from the edge of the filling to the outer edge. Keep cuts even so the braid looks uniform. Work carefully to avoid cutting into the filling. Braid and seal: Start at the top corner and alternately fold strips from each side over the filling, overlapping them in a criss-cross pattern to create a braid. Tuck the last strip underneath the loaf and pinch the ends to seal, preventing filling from oozing out during baking. Butter wash and bake: Mix 3 tablespoons melted salted butter with 1 teaspoon garlic powder and brush generously over the braid. Bake on the middle rack for 15 to 20 minutes until the crust is golden and the interior is no longer doughy. Check the bottom for color and look for an internal temperature near 190F for fully baked dough. Finish and serve: Remove from oven and immediately sprinkle with 1/2 cup Parmesan and 1 teaspoon dried parsley if using. Let rest 5 minutes, then slice diagonally and serve with additional warmed marinara for dipping.

Storage Tips

Allow the loaf to cool slightly before storing to avoid condensation. For short-term storage, wrap tightly in plastic wrap and place in an airtight container in the refrigerator for up to 4 days. For freezing, cool completely, slice if desired, then wrap each portion in plastic and foil or place in a freezer-safe bag for up to 3 months. Reheat from frozen in a 375F oven for 15 to 20 minutes covered with foil the first 10 minutes, then uncovered to crisp the crust. Microwaving is quicker but will soften the crust.

Ingredient Substitutions

Vegetarian option: replace pepperoni and sausage with seasoned mushrooms, roasted red peppers, and spinach with a sprinkle of red pepper flakes for warmth. Gluten-free option: use a store-bought gluten-free pizza crust rolled to a similar size; baking time may vary. Lower-sodium option: choose reduced-sodium pepperoni and sauce. To reduce dairy, substitute part-skim mozzarella or a plant-based shred for a different melt profile; expect slightly less gooey pull.

Serving Suggestions

Serve slices alongside a crisp green salad dressed with lemon vinaigrette to cut through richness, or pair with roasted broccoli and a side of warm marinara for dipping. For a party, place the stromboli on a large wooden board with bowls of extra Parmesan, red pepper flakes, and a garlicky dipping sauce. Garnish slices with fresh basil or parsley for color, and offer a light citrusy salad to balance the meal.

Seasonal Adaptations

Summer: add sliced fresh tomatoes and basil for a Caprese-inspired interior. Fall and winter: swap in caramelized onions and roasted red peppers for deeper, sweeter notes. Holiday gatherings: use holiday-season cured sausages like fennel-studded varieties for a festive twist. Adjust oven time slightly if you add a lot of wet ingredients to prevent a soggy bottom.

Success Stories

I served this at an impromptu neighborhood potluck and friends kept asking for the recipe. One neighbor replicated it with turkey sausage for a lighter version and reported great success. My teenager now prepares it solo for late study nights, which is a proud culinary milestone because it means the recipe is truly accessible and dependable.

Meal Prep Tips

Assemble the stromboli through the braiding stage, then wrap tightly and refrigerate for up to 24 hours before baking to free up evening time. For bulk meal prep, bake two loaves and freeze one. Slice and portion the frozen loaf individually for quick lunches; reheat in the oven to preserve texture. Keep extra sauce warmed on the side for dipping to elevate each reheated slice.

Final thought: This stromboli is an excellent example of how simple ingredients and a few thoughtful techniques yield a comforting, shareable dish that feels special without demanding hours in the kitchen. Give it a try and make it your own with favorite fillings and seasonal touches.