Name: Stromboli, Three Ways
Ingredients: Store-bought pizza dough, rested 30 min at room temp (per stromboli); Garlic butter (melted butter + minced garlic), for brushing (as needed); Deli mozzarella (not shredded or block) (as needed); Egg wash, for the exterior (as needed); Pepperoni + mozzarella only; Pepperoni, cooked ground beef or Italian sausage, jalapeños, banana peppers, mozzarella; Pepperoni, sausage, green bell pepper, onion, mushrooms, mozzarella; 28 oz can Whole peeled Italian tomatoes (Cento San Marzano style — avoid “Italian Style”); 2 large Ripe Roma tomatoes, cored and rough-chopped; 3 Tbsp Olive oil; 4 Garlic cloves, thinly sliced; ½ tsp Crushed red pepper flakes; 1 tsp Kosher salt; ¼ tsp Black pepper; 1 tsp Dried oregano; Fresh basil (or 1 dried leaf / 1–2 tsp basil paste) (to taste); ½ tsp Sugar (only if tomatoes taste acidic); 1 Tbsp Unsalted butter (optional, for richness)

Ingredients

Dough & Base

Store-bought pizza dough, rested 30 min at room temp1 ball each
Garlic butter (melted butter + minced garlic), for brushingas needed
Deli mozzarella (not shredded or block)as needed
Egg wash, for the exterioras needed

Fillings — Pick Your Path

Amounts are up to you and how big you roll them.

Kid-Friendly: pepperoni + mozzarella—
Meat Lovers (Spicy): pepperoni, ground beef or Italian sausage, jalapeños, banana peppers, mozzarella—
Supreme: pepperoni, sausage, green bell pepper, onion, mushrooms, mozzarella—

Homemade Marinara (Dipping Sauce)

Full sauce page →

Whole peeled Italian tomatoes (Cento San Marzano style — avoid “Italian Style”)28 oz can
Ripe Roma tomatoes, cored and rough-chopped2 large
Olive oil3 Tbsp
Garlic cloves, thinly sliced4
Crushed red pepper flakes½ tsp
Kosher salt1 tsp
Black pepper¼ tsp
Dried oregano1 tsp
Fresh basil (or 1 dried leaf / 1–2 tsp basil paste)to taste
Sugar (only if tomatoes taste acidic)½ tsp
Unsalted butter (optional, for richness)1 Tbsp

Instructions

Make the marinara

Sauté the garlic and red pepper flakes in olive oil. Add the fresh tomatoes, then the crushed canned tomatoes, oregano, salt, and pepper. Simmer, then finish with basil and optional butter.
Roll the dough

Roll out the rested pizza dough into rectangles.
Brush the interior

Brush the interior with garlic butter — don't use marinara inside, it makes the dough soggy.
Fill and roll

Layer the cheese and fillings for whichever version you're making, roll tightly, and seal the edges.
Egg wash and score

Brush with egg wash and score the top.
Bake

Bake at 380°F until golden and the internal temp is safe, usually 18–25 minutes depending on size.
Rest and serve

Rest a few minutes, then slice and serve with the homemade marinara for dipping.

Instructions

Make the marinara

Roll the dough

Brush the interior

Fill and roll

Egg wash and score

Bake

Rest and serve