I started making this stromboli using frozen bread dough recipe after craving that fair-style version at home. The frozen dough makes it simple, and the cheesy center hits every time. Just slice, dip, and enjoy.
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The Best Kind of Comfort Food
Hot, crispy dough wrapped around gooey cheese and savory fillings — that’s stromboli magic. It’s not quite pizza, not quite a sandwich, but it delivers the kind of comfort food satisfaction that never disappoints.
While homemade dough is great, I often grab frozen bread dough from the store — it’s just as tasty and makes things so much easier. A five-pound bag usually includes pre-portioned one-pound loaves, and each one makes enough stromboli to feed about three adults. You can easily serve a crowd of fifteen without much effort or expense.
The real flavor boost comes from the garlic spread layered inside. It transforms simple dough into something that tastes like it came from a fair stand — buttery, garlicky, and irresistible. It’s quick to make (just like my pull-apart garlic bread) and makes every bite pop with flavor.
The crust bakes up perfectly crisp, the inside stays soft and cheesy, and you can switch up the fillings however you like — pepperoni, mushrooms, or just cheese. No matter what, it always turns out delicious.
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Key Ingredients and Substitutions
- Frozen bread dough: Acts as the crisp, golden wrapper for all the fillings. One 1-lb loaf is ideal. You can also use homemade bread dough or store-bought pizza dough in a pinch.
- Egg (separated): The yolk is used for the flavorful garlic spread, while the white is brushed on top for a shiny, golden finish. You can skip the egg white if needed, but it adds great color.
- Dried oregano: Adds an herby, Italian-style flavor to the garlic spread. Italian seasoning or basil can be used as alternatives.
- Garlic powder: Brings garlicky flavor without the moisture of fresh garlic. A small minced clove can be used, but mix it well into the spread.
- Olive oil: Helps the garlic mixture spread smoothly and keeps the inside moist. Melted butter works too.
- Grated parmesan cheese: Adds sharp, salty flavor to the garlic mix. Romano cheese or asiago would also be delicious.
- Cracked black pepper: Adds a little bite to the flavor. Use regular ground pepper if that’s what you have.
- Shredded mozzarella cheese: Melts beautifully and gives that classic stromboli stretch. Provolone or an Italian cheese blend would work too.
- Favorite toppings: Use any combo of meats, veggies, or both. Pepperoni, cooked sausage, mushrooms, or bell peppers all taste great.
- Pizza sauce (for dipping): Keeps the dough crisp by serving it on the side instead of inside. Marinara or ranch also make great dips.
How to Make Stromboli Using Frozen Bread Dough
Preparation
Preheat your oven to 350˚F. Lightly grease or line a baking sheet with parchment paper. Let the frozen bread dough thaw until pliable (overnight in the fridge or at room temperature for a few hours).
Step 1 – Make the Garlic Spread
In a small bowl, mix together the egg yolk (save the white for later), oregano, garlic powder, olive oil, parmesan cheese, and cracked black pepper. Set aside.
Step 2 – Roll and Spread Garlic Mixture
Roll or stretch the thawed dough into a 15×7-inch rectangle on a lightly floured surface. Spread the garlic mixture evenly over the surface using a spoon or spatula.
Step 3 – Assemble the Stromboli
Sprinkle mozzarella on top, then add your favorite toppings (like pepperoni, mushrooms, or cooked sausage).
Step 4 – Seal and Score
Carefully fold the dough lengthwise over the filling to form a log, pinching the edges and ends tightly to seal.
Step 4 – Place Seam Side Down and Brush
Place seam side down on the prepared baking sheet. Below you can see what the underside of your stromboli should look like. Ensure that there are no holes in the dough where hot cheese or filling could seep out. Brush the top with the reserved egg white and cut small slits every 2 inches for venting.
Step 4 – Bake and Serve
Bake at 350˚F for 20–25 minutes or until golden brown all around, including the bottom. Let the stromboli cool for a few minutes, then slice and serve warm with pizza sauce or your favorite dip.
Lynette’s Tip
Use thawed but still cold dough for the easiest handling. It rolls out cleanly and seals better without sticking to your hands or tearing.
Stromboli Using Frozen Bread Dough
Ingredients
- 1 lb frozen bread dough
- 1 large egg separated
- 2 teaspoon dried oregano
- 1 teaspoon garlic powder
- 2 Tablespoons olive oil
- 2 Tablespoons parmesan cheese grated
- 1/8 teaspoon cracked black pepper
- 8 oz. shredded mozarella cheese
- 1 Cup Favorite toppings pepperoni, mushrooms, etc
- 2 Cup pizza sauce for dipping
Instructions
- Preheat oven to 350˚F.
- In a small bowl, stir together egg yolk (save the egg white for later), dried oregano, garlic powder, olive oil, grated Parmesan cheese, and a little cracked black pepper. Mix until it forms a fragrant garlic spread.
- On a lightly floured surface, roll or press out a loaf of bread dough into a rectangle about 15 by 7 inches. Spread the garlic mixture evenly over the dough using a spatula or the back of a spoon.
- Sprinkle shredded mozzarella over the top, then add your favorite toppings—pepperoni, cooked sausage, or even vegetables work beautifully.
- Gently pull the dough and fold it lengthwise to cover the filling. Press the long edges together firmly to seal, then pinch the ends closed. Turn the stromboli seam-side down on your baking sheet and make sure there are no holes.
- Lightly brush the top with the reserved egg white. Using a sharp knife, cut small slits about every two inches across the top to let steam escape while baking.
- Bake in a preheated 350°F oven for 20 to 25 minutes, or until the crust is golden brown all over. The bottom should be golden, too.
- Let the stromboli cool for a few minutes on the baking sheet before slicing. Serve warm with your favorite dipping sauce—marinara or ranch are always hits.
Notes
Nutrition
Recipe Variations and Substitutions
- Use different cheeses: I usually go with mozzarella, but provolone, cheddar, or a mix of Italian cheeses work great too.
- Try other fillings: You can fill this with just about anything – cooked sausage, sautéed onions and peppers, spinach, mushrooms, or olives. Just make sure veggies aren’t too wet.
- Swap the garlic spread: In a pinch, I’ve used store-bought garlic butter or Italian dressing instead of the homemade spread. It still turns out delicious.
Recipe FAQs
Yes, you do. Ready dough is thawed but still cold, and pliable. If you want to make stromboli for dinner, take out the number of loaves you will need in the morning, wrap them in plastic wrap, and thaw them in the refrigerator for 8 hours. If you want to make them in the morning, put them in the refrigerator overnight.
You can! Pizza dough will work, but bread dough gives a slightly puffier, more tender texture that’s classic in stromboli.
Yes, if you’re using mushrooms, peppers, or onions, it’s best to cook them first. That prevents moisture from making the inside soggy.
I don’t recommend it. Sauce can make the dough soggy and not as crisp. Instead, serve it on the side for dipping once it’s baked. Most people like to dip sliced stromboli into marinara or ranch sauce after it’s baked
