This easy Stromboli Crescent Braid has all of the Italian meats and cheeses that you love in a classic Stromboli recipe! Store-bought crescent roll dough is brushed with garlic butter, stuffed with ham, pepperoni, salami, Provolone and mozzarella, and then baked in the oven until it's puffy, flaky and golden brown. Serve the homemade Stromboli sandwich with a side of marinara for a quick dinner, a fun party appetizer, or a simple gameday snack!
What is the difference between Stromboli and calzone?
Both Stromboli and calzones are derivatives of pizza -- using similar ingredients (like a yeast dough crust, cheese, and fillings) -- but they are not the same thing. The biggest difference between a Stromboli and a calzone is the way in which they are stuffed and sealed. Calzones are folded over and then sealed by crimping the edges, similar to a hand-held pie. By contrast, an authentic Stromboli recipe is sealed by rolling the dough in a spiral around the filling.
What is inside a Stromboli?
While a calzone traditionally includes ricotta cheese, Stromboli does not. Stromboli is stuffed with mozzarella cheese, as well as cured Italian meats (such as ham, pepperoni, sausage or salami). Both calzones and Stromboli are perfect alongside some warm marinara sauce for dipping!
Easy Stromboli Recipe
This easy Stromboli recipe diverges from the authentic Italian-American version, which originated in Philadelphia and is named for the Italian Isle of Stromboli (home of the Mt. Stromboli volcano). Rather than rolling pizza dough in a spiral around the meats and cheeses, this recipe calls for a simple shortcut: refrigerated crescent dough sheets that you simply wrap around the flavorful filling. Slice the golden, flaky stuffed pastry and serve it with a side of marinara for dipping. You'll enjoy all of the classic flavors of a homemade Stromboli with minimal effort!
The Dough for this Stromboli
I recommend using Pillsbury brand crescent roll dough for this Crescent Braid. I've tried store brands in the past, but I find that those other varieties just aren't as good. The dough rips or gets sticky and is difficult to work with. In this case, it's worth spending a little bit more to buy the name brand. If you can find them, crescent dough sheets are best for this recipe. The sheets do not have perforations to tear the dough into individual rolls, so they're ideal for stuffed crescent braid recipes that call for the dough to stay intact. In a pinch, you can substitute with regular crescent roll dough, but you'll need to pinch together the perforations to seal the triangles so that the dough doesn't tear.
Ingredients
This is just a quick overview of the ingredients that you'll need to make a Stromboli Crescent Braid. As always, specific measurements and complete cooking instructions are included in the printable recipe box at the bottom of the post.
- Butter, garlic and parsley: brush the crescent dough with the melted garlic butter for great flavor.
- Refrigerated crescent dough sheets: I like Pillsbury brand best. The dough sheets work well because they're not perforated.
- Deli meats: choose a combination of your favorite thinly-sliced Italian cured meats, such as ham, pepperoni, capicola and salami. You'll need a total of about ½ lb. of meat for this recipe.
- Mozzarella and provolone: a combination of the shredded mozzarella and provolone slices provides a nice flavor variety. You can use just mozzarella, just provolone, or pick a different cheese that you enjoy.
- Egg wash: helps the pastry brown in the oven.
- Sesame seeds: for a nice garnish and a bit of crunch on top!
How to Make Stromboli with Crescent Rolls
Don't be intimidated by the fancy appearance of this dish! It comes together quickly and easily with just a handful of simple ingredients.
- Unroll the crescent dough sheets. Place them with the long sides together on a large parchment-lined baking sheet to form a 15 x 12-inch rectangle. Press the edges together to seal.
- Brush the middle of the dough with the melted garlic butter.
- Layer the meats and cheeses down the center of the dough.
- Make cuts 1 ½-inches apart on the long sides of the dough to within ½-inch of the filling. I like to use kitchen shears for this step.
- Braid the crescent dough by lifting the strips across the filling to meet in the center, twisting each strip once. Alternately cross the strips over the filling from one side to the other.
- Tuck the short ends under and press to seal.
- Brush the dough with the egg wash. Sprinkle with sesame seeds.
- Bake in a 375° F oven for about 25 minutes, until the crust is a deep golden brown.
- Cut crosswise into slices and serve!
How to Eat Stromboli
The Stromboli is delicious served warm with a side of pizza sauce or marinara sauce for dipping. It works well as a dinner entrée, but it's equally great for a party appetizer or a gameday snack because you can set it out on the counter and let folks enjoy it even at room temperature.
Can you eat stromboli cold?
Yes! Stromboli is like pizza -- best served warm, but still pretty darn tasty at room temperature or even when you grab the leftovers cold straight from the fridge!
What goes with Stromboli?
If you're serving the Stromboli as a dinner entrée, pair it with a simple side salad dressed in balsamic vinaigrette, Caesar salad, fennel salad, or some crisp Italian sugar snap peas. It would also be delicious with sauteed asparagus, roasted broccoli or Amish green beans with brown butter.
Make Ahead
To prep ahead, assemble the stromboli as instructed. Cover loosely and place in the refrigerator for up to 8 hours before baking.
Storage
Store the leftover cooked Stromboli in an airtight container in the refrigerator for 3-4 days or in the freezer for up to 3 months.
How to Reheat Stromboli
If frozen, thaw the stromboli crescent braid in the refrigerator overnight. Place the crescent braid on a baking sheet and warm in a 350° F oven just until heated through, about 15-20 minutes. You can also microwave individual slices until warm.
Recipe Variations
- Any thinly-sliced deli meats will work in this recipe. We love the classic flavor of Italian cured meats like pepperoni, salami, soppressata, prosciutto and capicola; however, ham, turkey and roast beef are also great options!
- Different cheeses will also work. I've used a traditional combination of mozzarella and Provolone, but ricotta, cheddar, Gruyere, Swiss, Colby, Parmesan or Monterey Jack will also be delicious. Try a combination of your favorites!
- Add veggies and herbs. To bulk up the stromboli and add more flavor and texture variety, try layering sautéed mushrooms, bell peppers or onions. Spinach would also be great. Just make sure that you blot the excess moisture from the cooked veggies before adding them to the stromboli. Additional herbs like basil, thyme, oregano, rosemary and more parsley are also nice.
- If you can't find Crescent Dough Sheets, you can substitute with two cans of the regular crescent roll dough. The crescent roll dough is perforated so that you can tear it into individual rolls, so you'll need to pinch and seal those perforations before using the dough in this recipe.
Tips for the Best Stromboli Recipe
- Use Pillsbury brand crescent dough sheets for the best quality and flavor. I've experimented with store-brand versions and I'm always disappointed.
- If you like a thicker crescent braid with more filling, you can increase the meats and cheeses and stack them a bit higher.
- The egg wash gives the dough a nice shiny, golden brown finish, so don't skip that step. You can omit the sesame seeds if you like.
- Serve the Stromboli with a side of warm marinara or pizza sauce. Alternatively, you can spread marinara on the crescent dough in lieu of the garlic butter.
More Crescent Roll Recipes to Try
- Chicken and Broccoli Crescent Braid
- Homemade Crescent Rolls (Amish Butterhorns)
- Roast Beef and Cheese Crescent Rolls
- Breakfast Casserole with Bacon, Egg, Cheese and Crescent Rolls
- Buffalo Chicken Dip Crescent Ring
- Taco Crescent Ring
Stromboli Crescent Braid
Ingredients
- 1 ½ tablespoons salted butter, melted
- 1 garlic clove, minced (or ¼ teaspoon garlic powder)
- 1 teaspoon chopped fresh parsley (or ½ teaspoon dried parsley flakes)
- 2 (8 ounce) packages refrigerated Crescent Dough Sheets
- ½ lb. thinly-sliced deli meats (such as capicola, deli ham, salami or large pepperoni slices)
- ¾ cup shredded mozzarella cheese
- 6-7 slices (about ¼– ⅓ lb.) provolone cheese
- Egg wash (1 egg lightly beaten with 1 tablespoon water)
- 1 ½ teaspoons sesame seeds
- Optional, for serving: warm marinara or pizza sauce
Instructions
- Preheat oven to 375° F. Line a baking sheet with parchment paper; set aside.
- Unroll both cans of dough so that you have 2 large rectangles. Place dough with long sides together on the baking sheet, forming a 15 x 12-inch rectangle. Press edges together to seal.
- Mix melted butter and garlic together. Brush in a 6-inch-wide strip down the center of the dough. Sprinkle with parsley.
- Arrange about half of the sliced meats in the same 6-inch-wide strip down the center of the dough. Top with about half of the Provolone and mozzarella. Repeat layers with remaining meats and cheeses.
- With a sharp knife or kitchen shears, make cuts 1 ½-inches apart on the long sides of the dough to within ½-inch of the filling.
- To braid, lift the strips across the filling to meet in the center, twisting each strip once. Alternately cross the strips over the filling. Tuck the short ends under; press to seal. Brush the dough with the egg wash; sprinkle with sesame seeds.
- Bake for 25 minutes, or until the crust is a deep golden brown. Cut crosswise into slices and serve.
Notes
- Use Pillsbury brand crescent dough sheets for the best quality and flavor. I've experimented with store-brand versions and I'm always disappointed.
- If you like a thicker crescent braid with more filling, you can increase the meats and cheeses and stack them a bit higher.
- The egg wash gives the dough a nice shiny, golden brown finish, so don't skip that step. You can omit the sesame seeds if you like.
- Serve the Stromboli with a side of warm marinara or pizza sauce. Alternatively, you can spread marinara on the crescent dough in lieu of the garlic butter.
- Any thinly-sliced deli meats will work in this recipe. We love the classic flavor of Italian cured meats like pepperoni, salami, soppressata, prosciutto and capicola; however, ham, turkey and roast beef are also great options!
- Different cheeses will also work. I've used a traditional combination of mozzarella and Provolone, but ricotta, cheddar, Gruyere, Swiss, Colby, Parmesan or Monterey Jack will also be delicious. Try a combination of your favorites!
- Add veggies and herbs. To bulk up the stromboli and add more flavor and texture variety, try layering sauteed, sliced mushrooms, bell peppers or onion. Spinach would also be great. Just make sure that you blot the excess moisture from the cooked veggies before adding them to the stromboli. Additional herbs like basil, thyme, oregano, rosemary and more parsley are also nice.
- If you can't find Crescent Dough Sheets, you can substitute with two cans of the regular crescent roll dough. The crescent roll dough is perforated so that you can tear it into individual rolls, so you'll need to pinch and seal those perforations before using the dough in this recipe.
Everybody loved it! A good way to use up leftover odds and ends and make them into an eye catching meal. I've used puff pastry before which was great but the Crescent roll dough turned out better than I expected
Wonderful! Thanks for letting me know, Valerie! 🙂