When it’s time to break away from the same old dinner routine, nothing hits quite like a homemade stromboli with crispy edges and gooey layers of melty cheese and cured meats.
Packed with bold flavor and a satisfying crunch, this is the kind of cozy comfort food that works like magic on a chilly night or low-key weekend.
It’s one of those recipes for two that doesn’t feel skimpy—it’s hearty, indulgent, and super satisfying.
Perfect for Casual Nights or Cozy Dinner Dates
This stromboli recipe blends the richness of deli meats with the sharpness of provolone, all wrapped up in golden-baked pizza dough. What makes this really shine is how easy it is—no fancy prep, no fussy ingredients.
Just layers of sliced salami and capicola, roasted red peppers that bring a touch of sweetness, and a dusting of Parmesan to elevate it all. Provolone adds that smooth, melty pull in every bite.
It’s a go-to when dinner needs to feel a little more special but still effortless. Perfect for couples or anyone craving small batch baking ideas that don’t skimp on flavor.
A Crust That’s Worth the Wait
The crust is where the magic starts. Using basic pizza dough, rolled thin to just the right size, sets the stage for a good bake. The trick is to let the dough rest at room temperature while prepping the filling.
That way, it’s easy to roll and won’t snap back when stretched.
Once rolled out into a rectangle, the layering begins. And that layering? It’s important not just for flavor, but for balance. Overloading can make it hard to seal or roll, so everything gets arranged thoughtfully.
The border around the dough edges helps keep fillings from spilling during the bake.
Assembling with Visual Flow
This recipe doesn’t just come with words—it’s a full visual story. Step-by-step images guide the process, showing how the ingredients lay out, how tightly the roll should form, and what that perfect pinch at the seam should look like.
It turns out looking like something straight from a bakery but comes together right on a regular kitchen counter.
The red peppers not only add pop and brightness, but they also bring a soft sweetness that cuts through the richness of the meats. A bit of egg wash acts like edible glue and adds sheen to the crust.
And sesame seeds on top? Just enough texture to make each bite interesting.
Small Batch, Big Flavor
Ideal for nights when a full pizza’s too much but a sandwich won’t cut it. This stromboli hits that sweet spot between snack and meal.
It’s a creative spin on deli meats that goes way beyond the cold sandwich routine. Plus, it’s easy to riff on with pantry swaps and leftovers.
Those looking for quick meals for two will love the pace, start to finish in just over an hour. Most of that time is hands-off, while it bakes to crisp perfection in the oven.
Try This Fun Variation
Feeling adventurous? There’s a variation that switches things up: ham and cheddar with a swipe of mustard and a few dill pickles for zing.
The flavors lean more deli-style sandwich than Italian classic, but the results still come piping hot and full of comfort.
It’s those kinds of easy customizations that make stromboli a great canvas. As a shared dinner or meal prep idea, it’s hard to go wrong.
Why This One’s a Keeper
Some recipes for two feel like scaled-down versions of something bigger, but this stromboli was made to be just right in its smaller size.
It doesn’t waste ingredients, and it doesn’t need sides to feel like a real meal. Add a little tomato sauce for dipping and you’re set.
This dish nails that mix of simple steps and delicious payoff. The crust turns crisp, the cheese melts perfectly, and the meats stay tender with just the right bite.
Salami, Capicola, & Provolone Stromboli Recipe for Two
Equipment
- Baking sheet
- Rolling Pin
- Pastry brush
Ingredients
- 1 recipe Basic Pizza Dough at room temperature
- 2 ounces thinly sliced deli salami
- 2 ounces thinly sliced deli capicola
- 2 ounces thinly sliced deli provolone cheese
- ¼ cup jarred roasted red peppers rinsed, patted dry, and sliced thin
- ¼ cup grated Parmesan cheese
- 1 large egg beaten with 2 tablespoons water
- 1 teaspoon sesame seeds
- Kosher salt optional
Ham and Cheddar Variation:
- 4 ounces thinly sliced deli ham replaces salami and capicola
- 2 ounces thinly sliced deli cheddar replaces provolone
- 1 tablespoon yellow mustard
- 1 small dill pickle cut into matchsticks and patted dry (replaces red peppers)
- Omit Parmesan
Instructions
- Preheat and Prep: Set your oven rack to the middle and preheat to 400°F. Lightly grease a rimmed baking sheet with vegetable oil spray.
- Shape the Dough: On a floured surface, roll out the pizza dough into a 10 by 7½-inch rectangle, keeping it about ¼ inch thick with the longer side facing you.
- Layer the Filling: Spread salami, capicola, and provolone across the dough, leaving a ¾-inch border. Add roasted red peppers and sprinkle Parmesan on top. Brush the edge with the egg wash.
- Roll and Seal: Starting with the long side, roll the dough snugly into a log shape. Pinch the seam and ends to seal it completely. Place seam side down on the prepared baking sheet.
- Finish and Bake: Brush the top with the remaining egg wash. Sprinkle with sesame seeds and, if desired, a bit of salt. Loosely cover with greased aluminum foil and bake for 15 minutes. Remove foil and continue baking for about 20 minutes more, rotating the pan halfway through, until the crust is golden.
- Cool and Serve: Transfer the baked stromboli to a wire rack. Allow it to cool for 5 minutes before slicing and serving.
Notes
- The dough should be at room temperature to roll out easily.
- For the Ham and Cheddar Stromboli, apply mustard over the ham before topping with cheddar, then proceed as directed.
- Serve warm with a side of your favorite tomato or marinara sauce for dipping.
Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.