Go Back
+ servings

Easy Cheesy Meatball Stromboli Recipe

Made with store-bought pizza dough and pre-made meatballs, this classic comes together in minutes!
Prep Time1 hr 30 mins
Cook Time30 mins
Total Time2 hrs
Course: Main Course
Servings: 6
Author: Tricia

Ingredients

  • 1 pound cooked meatballs, homemade or store-bought
  • 1 ½ pounds homemade or store-bought pizza dough
  • 16 ounce jar of pizza sauce, divided
  • 1 (4oz) can diced green chili pepper
  • ¼ teaspoon crushed red pepper flakes
  • 6 ounces thinly sliced or shredded aged provolone cheese
  • 6 ounces mozzarella cheese, shredded
  • 1 large egg, lightly beaten
  • 1 teaspoon sesame seeds
  • grated Parmesan cheese for serving
  • chopped parsley for garnish

Instructions

  • Thaw and/or cook prepared meatballs according to package or recipe directions. Chop the meatballs into ½-inch pieces. Toss the chopped meatballs in ⅔ cup of the pizza sauce. Set aside or refrigerate until needed. If making ahead and refrigerating, warm the meatballs slightly before adding to the dough so the cold won’t affect the internal baking.
  • Thaw or rise pizza dough according to package directions.
  • Preheat oven to 375°F degrees. Line a large rimmed baking sheet with parchment paper and set aside.
  • Roll the dough into a 12 by 10-inch rectangle on a lightly floured counter with the long side parallel to the countertop edge. The short sides will be on your left and right. Layer the provolone cheese evenly over the dough leaving a ½-inch border along the top and sides. Distribute the chopped meatballs over the provolone, sprinkle evenly with the green peppers and crushed red pepper flakes, then top with the shredded mozzarella.
  • Brush the top and side borders of the dough with the lightly beaten egg. Reserve remaining egg to brush on finished stromboli before baking. Fold the bottom third of the stromboli in toward the middle, like a business letter. Carefully fold the top third of the stromboli down to cover the first fold, creating a log. Pinch the seams firmly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends firmly together to seal and tuck underneath.
  • Allow the stromboli to rise in a warm location for 1 hour. I put mine in my microwave with the underneath task light on, as the oven stays warm and free from drafts.
  • Brush the top of the stromboli with the remaining beaten egg. Using a very sharp large knife, make 6 evenly spaced ½-inch-deep slashes, 2-inches long, on top of the stromboli. Sprinkle with sesame seeds and bake until the crust is golden brown and the center registers 200°F on an instant read thermometer, about 35 to 40 minutes. Rotate the pan halfway through baking and tent the stromboli with foil if browning too quickly.
  • Transfer to a wire rack and cool for 10-minutes. Cut into 2-inch thick slices and serve with remaining pizza sauce and grated Parmesan cheese if desired.

Notes

  • If using pizza dough in the tube, you can use two cans laying them side-by-side, and pinching the seam together before rolling out into one large stromboli. Or make two different stromboli with different fillings.
  • You can also make half the recipe and roll out the dough into a smaller rectangle.
  • Or, cut the dough into rounds and make individual calzone pockets for a fun treat.
  • For these changes you will need to reduce the baking time accordingly.
  • Prep time includes 60 minutes for stromboli to rise before baking