Stromboli Crescent Braid

5 from 3 votes

This easy crescent roll stromboli has all of the Italian meats and cheeses of a classic stromboli recipe -- but they're wrapped in crescent rolls!

Course Appetizer, Dinner

Cuisine American, Italian

Keyword crescent roll stromboli, easy stromboli, homemade stromboli, stromboli recipe

Prep Time 20

Cook Time 25

Total Time 45

Servings people

Calories 430kcal

Author Blair Lonergan

1 ½ tablespoons salted butter, melted
1 clove garlic, 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

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.

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 marinara sauce or pizza sauce. Alternatively, you can spread marinara on the crescent dough in lieu of the garlic butter.