How to Make a Stromboli with Chorizo & Pepperoni

I’ve been working on our menu for the big game for a few weeks now, and when I asked my husband what he thought I should make, “stromboli!” was the first thing he said. Exclamation point included. I think secretly stromboli might just be his favorite food. I thought it was a great idea since stromboli is so easy to make and can be made ahead of time. So come February 2nd, I’ll be baking up a stromboli to be reheated and served again on Sunday. All about that make-ahead-party-prep!

This is yet another you do you boo situation – don’t you love those?! You really can put anything you want in a stromboli. This one I made with chorizo and pepperoni, honestly, by accident. I thought at the grocery store I grabbed a package of Italian sausage and it ended up being chorizo. It worked out, though! We loved this combination, definitely for the spice-lovers.

As long as you don’t pre-slice your stromboli, it will be really easy to reheat. You don’t want to cut it and let all of the fillings out!

Using a premade pizza crust makes this stromboli recipe come together quickly. I pop it out of the can and stretch it a little bit so the crust is a bit thinner. I haven’t tried this with the premade thin crust variety because I am guessing that the fillings will make the bread too soggy. You’ll want a crust that can actually stand up to your fillings. So, I recommend using the premade to make this faster. But, you could make your own pizza crust, too!


Here are a few more ideas for other varieties of stromboli:

  • Caprese: fresh mozzarella sliced thin, basil, pizza sauce, served with extra pizza on the side
  • Buffalo Chicken: diced chicken, hot sauce, mozzarella, served with ranch or blue cheese dressing on the side
  • Greek: feta, olives, pepperoncini and diced chicken, served with tzatziki on the side
  • Mushroom: sauteed mushrooms, caramelized onions, goat cheese, served with pesto on the side
  • Ranch Chicken: diced chicken, ranch dressing, mozzarella, sauteed green peppers and onions, served with extra ranch on the side

How to Make Stromboli

Use the basic method of this easy stromboli recipe and fill with your favorite pizza toppings! This can be made ahead, just allow the stromboli to cool completely and refrigerate. When you are ready to serve, reheat and then slice and serve!
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Appetizer, Main Course
Cuisine: American, Italian
Keyword: pizza, stromboli
Servings: 16 slices


  • 1 premade pizza crust stretched out to thin the crust
  • 1 lb chorizo, cooked
  • 3 oz pepperoni
  • 1 c mozzarella
  • 1/4 c pizza sauce


  • Preheat oven to 400 degrees. Line baking sheet with parchment or silpat.
  • On the baking sheet, stretch out pizza dough until the dough is a little thinner than it started (just to give you extra length). 
  • First, layer sauce; continue with chorizo layer; half the cheese; pepperoni layer; finish with the remaining cheese. 
  • Bake for 20-25 minutes until the outside is golden brown. 
  • Allow to cool for 10 minutes before slicing; serve with extra pizza sauce for dipping. 
  • To make ahead: proceed with steps 1-4. Allow the stromboli to cool completely, then wrap with saran and foil. When you are ready to serve, heat the oven to 350 and bake for about 10-15 minutes until the outside is hot. Cool for 5-10 minutes until it's warm but not too hot to touch. Slice and serve!

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