Italian Stromboli with Garlic Oil

Make homemade stromboli packed with Italian meats and cheeses topped with garlic parmesan oil for a cheesy, savory bite.

What Is Stromboli?

Stromboli was actually invented in the United States, but it’s inspired by Italian cuisine. It’s made by rolling cured meats and cheeses inside of pizza dough to create a layered pizza pocket.

Its origins date back to Pennsylvania. Romano’s Pizzeria claims that its founder, Nazzareno Romano, invented the stromboli sandwich in 1950 and named it after the movie “Stromboli.”

While their first version was made with pepperoni, they now offer everything from broccoli and cheese to Philly cheesesteak.

This easy stromboli recipe is my take on the classic.

Get Recipe Ingredients

• Heat Grill: Plug in your Ninja FlexFlame. Turn the propane tank on. Place the pizza stone on the grill grates. Turn the dial to ignite. Turn the dial to the grill/pizza setting. Adjust the temperature to 450F degrees. Preheat. 

• Mix: In a small bowl, combine the olive oil, Parmesan cheese, parsley, garlic and a pinch of salt.

• Prep Dough: Stretch the dough out into a 10×16 rectangle and place it on a sheet of parchment paper.

• Sauce: Brush the oil mixture on the dough, leaving about a 1/2 inch gap on the two short sides and the one long side closest to you. Leave a 1 inch gap on the long edge furthest from you.

• Layer: Place 10 slices of capocolla on the dough in two rows of five. Top with one row of muenster. Add three rows of salami and one row of mozzarella. Drizzle with more garlic oil.

• Roll: Starting at the long edge with the short gap, start rolling the stromboli away from you. Use the parchment paper to help. Tuck the sides under.

• Brush: Brush garlic oil on the top of the stromboli. Use a sharp knife to add a few slits in the top to vent.

• Bake: Transfer the stromboli to the preheated pizza stone. Bake for 18-20 minutes or until the internal temperature reaches 200F degrees. Rotate halfway through the cook for even browning.

• Cool: Remove from the grill. Brush with more garlic oil. Allow it to cool for 10-15 minutes. Slice and serve with ranch, marinara sauce and the remaining garlic oil.

Calories: 1016kcalCarbohydrates: 53gProtein: 33gFat: 75gSaturated Fat: 22gPolyunsaturated Fat: 14gMonounsaturated Fat: 35gCholesterol: 98mgSodium: 2630mgPotassium: 365mgFiber: 2gSugar: 9gVitamin A: 714IUVitamin C: 4mgCalcium: 379mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Be sure to rate it, leave a comment and save it so you can make it again. Show off your awesome results on social by tagging @girlscangrill

Ingredients

• Pizza Crust: For this recipe, I like using the Jus-Rol store-bought pizza dough because there is no need to stretch it. You just unroll it from the packaging and it’s ready to use. You can also use homemade pizza dough.
• Olive Oil
• Grated Parmesan Cheese
• Fresh Parsley
• Fresh Garlic
• Kosher Salt
• Sliced Meats: I like using capocollo and calabrese salami. You can also use pepperoni, thinly sliced ham, prosciutto, pancetta or soppressata.
• Sliced Cheese: Mozzarella cheese, muenster cheese or provolone cheese are my favorites for this recipe.
• Dipping Sauces: I serve sliced stromboli with garlic oil, ranch dressing and marinara sauce.

Substitutions: Just like pizza, you can sub out your toppings with whatever you want. Add vegetables like mushrooms, onions and olives. Or add Italian sausage or different cheeses.

See the full recipe card above for servings and a full list of ingredients.

How to bake stromboli

Place a pizza stone in your grill or oven. Set the temperature to 450F degrees. If you’re using the Ninja FlexFlame, set the function to grill/pizza.

1. STEP ONE: In a small bowl, combine the olive oil, Parmesan cheese, parsley,  garlic and a pinch of salt. 

2. STEP TWO: Unroll the dough and keep it on the parchment paper that came with the packaging. Brush the oil mixture on the dough, leaving about a 1/2 inch gap on the two short sides and the one long side closest to you. Leave a 1 inch gap on the long edge furthest from you. 

3. STEP THREE: Layer on 10 slices of capocolla in two rows of five. Top with one row of muenster. Add three rows of salami and one row of mozzarella. Drizzle with more garlic oil. 

4. STEP FOUR: Starting at the long edge with the short gap, start rolling the stromboli away from you. Use the parchment paper to help. Tuck the sides under and set it seam side down.

5. STEP FIVE: Brush garlic oil on the top of the stromboli. Use a sharp knife to add a few slits in the top to vent. 

6. STEP SIX: Transfer the stromboli on the parchment paper to the preheated pizza stone. Bake for 18-20 minutes or until it’s golden brown and the internal temperature reaches 200F degrees. Rotate halfway through the cook for even browning. 

PRO TIP: I measure the internal temperature by sticking my Thermapen ONE digital meat thermometer into the center from the top. 

How to serve stromboli

Remove the Italian stromboli from the grill. Brush it with more garlic oil. Allow it to cool for 10-15 minutes. This way the cheese won’t all ooze out when you slice it.

Slice and serve with ranch, pizza sauce and the remaining garlic oil. 

Storage

Store leftover homemade stromboli in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or air fryer. You can also freeze individual slices for 3-4 months.