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Square side shot of a stack of slices of crescent roll stromboli.
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4.67 from 6 votes

Crescent Roll Stromboli

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 made with crescent rolls, stromboli recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 6 people
Calories 430kcal
Author Blair Lonergan

Ingredients

  • 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, and/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 the dough with the long sides together on the baking sheet, forming a 15 x 12-inch rectangle. Press the edges together to seal.
    Crescent roll dough sheets on a rimmed baking pan.
  • Mix the melted butter and garlic together. Brush the garlic butter 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 the layers with the remaining meats and cheeses. With a sharp knife or kitchen shears, make cuts 1½-inches apart on the long sides of the dough to within ½-inch of the filling.
    Process shot showing how to make a crescent roll stromboli.
  • 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.
    Process shot showing how to make stromboli with crescent rolls.
  • Bake for 25 minutes, or until the crust is a deep golden brown. Cut crosswise into slices and serve.
    Square side shot of a stack of slices of crescent roll stromboli.

Notes

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.
If you like a thicker crescent braid with more filling, you can increase the meats and cheeses and stack them a bit higher.

Nutrition

Serving: 1/6 of the recipe | Calories: 430kcal | Carbohydrates: 31g | Protein: 14g | Fat: 29g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 1164mg | Potassium: 123mg | Fiber: 1g | Sugar: 8g | Vitamin A: 191IU | Calcium: 87mg | Iron: 1mg