Gimme The Meats: Italian Stuffed Stromboli Pizza

If you love a meat stuffed pie in all of its cheesy, carby glory… then you’re going to be obsessed with this Stromboli Pizza recipe.

It should come as no surprise that pizza is one of my favorite things, ever. I’ve got oodles of spin-offs on the blog, a few favorites include my Pepperoni Pizza Garlic Knots and BLT Flatbreads with White Garlic Sauce. But who are we kidding… I’ll take any pizza, in any form. Gimme!

INGREDIENTS TO MAKE STROMBOLI PIZZA:

Our local Harris Teeter in the Park Road Shopping Center just had a remodel. Dorky, I know… but I LOVE scoping out new-to-me grocery stores. I’ve even driven as far as South Carolina to check out certain spots. They’ve really stepped things up a notch, as the store now includes a beer and wine bar, store-made sausages and kabobs along with plenty of fresh sushi options. I mean, what more could you ask for? While visiting, I found myself gravitating towards a plethora of pizza ingredients… so here we are. You’ll need the following for this recipe:

Pizza Dough
Marinara
Salami
Pepperoni
Maple Ham
Mozzarella Cheese
Egg
Fresh Italian Parsley
Butter
Garlic
Garlic Powder
Parmesan Cheese

I was in a meat-lovers mood (obviously), but honestly you can stuff this Stromboli Pizza with whatever your little heart desires. I see myself making a few other varieties in the future… I’m visioning BBQ Chicken or even a Breakfast Stuffed version. YUM. See my cart photo below for my exact haul while visiting the newly remodeled location.

WHAT IS THE DIFFERENCE BETWEEN A STROMBOLI AND A CALZONE:

A Stromboli is sealed by rolling it into a spiral and folding the edges under (log-shaped). While a Calzone is sealed by folding the dough over the ingredients and crimping the edges with your fingers (half-moon shaped). They’re both made with the same ingredients… so they’re equally delicious. Just depends on how you want the final dish to look and be served. I prefer making Stromboli when prepping for an appetizer, as you can cut it into individual handheld portions.

OTHER RECIPES YOU MIGHT LIKE:

Pickle Juice Crispy Air Fryer Broccoli Bites

Roasted Red Pepper Sauce with Basil

Bruschetta with Pesto, Blue Cheese and Hot Honey

CLICK HERE FOR ALL RECIPES

Gimme The Meats: Italian Stuffed Stromboli Pizza

Prep time

15 mins

Cook time

30 mins

Total time

45 mins

If you love a meat stuffed pie in all of its cheesy, carby glory... then you're going to be obsessed with this Stromboli Pizza recipe.

Serves: 8 slices

Ingredients

14 oz. Raw Pizza Dough
3 tbsp. Butter
2 cloves Garlic, minced
15 slices Salami
24 slices Pepperoni
9 Cuts Thinly Sliced Ham
8 oz. Mozzarella Cheese, shredded
1 Egg, beaten
½ tsp. Garlic Powder
2 tbsp. Parmesan Cheese
2 tbsp. Fresh Parsley
½ cup Marinara, warmed

Instructions

Preheat oven to 375F.
Shred cheese and separate into three equal-sized portions.
Roll pizza dough out into a rectangle onto a baking sheet lined with parchment paper.
In a small bowl combine 1 tablespoon melted butter and two cloves of minced garlic. Brush over the top of dough.
Sprinkle ⅓ cheese onto the dough, leaving a ½ inch ledge around the top and two sides. Layer with ham, ⅓ cheese, pepperoni, salami and remaining ⅓ cheese.
Beat the egg in a small bowl and brush the three exposed edges of the dough.
Starting with the long edge that does not have the egg wash, gently roll up the dough into the shape of a log. Make sure the Stromboli has the seam-side facing down and tuck the edges under to seal.
Combine 2 tablespoons of melted butter along with the garlic powder and parmesan cheese in a small bowl. Brush the exterior of the Stromboli, covering all three exposed sides.
Using a serrated knife, make shallow diagonal cuts along the top of the Stromboli, about every 2 inches.
Bake for 30 minutes and allow the Stromboli to cool for at least 5 minutes before slicing. Sprinkle with fresh parsley and serve with warm marinara.

NOTES ON THIS RECIPE:

I used this store-bought pizza dough for this recipe, but feel free to make your own if you prefer (if using my homemade dough recipe, I’d double it for this). I’ve also made this using a can of Crescent Thin Crust Pizza Dough and it turned out fab!
I like adding the garlic butter on the inside instead of marinara sauce. I find that the end results are crisper (plus, don’t you just LOVE garlic butter?). Serve with warm marinara and you’ll get all the pizza feels without sogging up the inside of your Stromboli.
The parmesan butter layer on the outside isn’t completely mandatory, but oh man is it delicious.

This post is sponsored by Harris Teeter. Their newest remodeled store is located at 4101 Park Road in Charlotte. Per the usual, all opinions here are mine alone and I would never recommend an ingredient or store location that I did not immensely enjoy myself. Thank you for supporting the brands that support SliceOfJess.com!