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Braided Stromboli on a square white plate with a sprig of basil

Braided Stromboli

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A Braided Stromboli filled with meats and cheese is an easy, yet elegant treat to bring to a tailgate, game day party or casual dinner! Use store bought pizza dough to shorten your prep time!

Braided Stromboli  on a square white plate with a sprig of basil

Braided Stromboli

I whipped up this braided stromboli for a game day lunch. Perfect for couch noshing, if you’re so inclined, and your nerves permit.

My football loving family is so thrilled that their favorite teams are in action once again. I get daily updates on who is on injured reserve and love hearing the chatter extolling the talented moves of their favorite players. But I’m the one family member who is more interested in making the perfect meal or snacks on game day than actually watching the game.

Dinner definitely cannot be served until halftime. And on those uber important playoff days, we often have to wait till the game is over before digging in. Nervous stomachs are their excuse for the delays. Sigh.

Braided Stromboli on a white serving tray

What is the Difference Between a Stromboli and Calzone?

There are similarities, of course, but stromboli and calzone are two different foods made with pizza dough and cheese.

According to Bon Appetit, think of a calzone as a taco and stromboli as a burrito. Tacos are folded and burritos are rolled. Note that the formation of my stromboli is a variation of rolling. Instead of laying half the ingredients on one side of the dough and folding the top over, two sides of the dough is folded over the filling, creating a roll. 

A braided stromboli is so easy and I guarantee there will be NO leftovers. Take your favorite pizza dough, either store-bought or homemade, smear it with mustard, then layer with deli meats and cheeses. It’s easiest to just roll it up jellyroll style, but if you want to get fancy, give a plaited version a try!

Overhead view of a braided stromboli on a white platter

Loving these Gallo Family Vineyards Mini Bottles

And if you’re tired of stocking the bar with everyone’s favorite variety of wine when your friends gather for a tailgate at home, why not grab some of GFV varietals which are available in mini, 187 ml., bottles. I paired their Pinot Grigio, with its “refreshing crisp flavors of fresh green apple, white peach and citrus,” alongside my slices of braided stromboli.

According to Gallo, this medium bodied, dry white wine is ideal with “fresh salads, rich seafood and grilled poultry, and pairs well with other acidic foods like tomatoes and lemon.” Since I was using marinara as a dipping sauce, the Pinot Grigio fit the bill perfectly. And I didn’t have odds and ends of leftover wine to deal with. Love that! Make sure to buy a variety of these Gallo minis for your next gathering.



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Braided Stromboli on a square white plate with a sprig of basil

Braided Stromboli

A braided bread filled with meats and cheeses! Perfect for game day!

  • Author: Liz Berg
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Category: Entree
  • Method: Rolling, Baking
  • Cuisine: American, Italian-American


  • Pizza dough (enough for one pizza), homemade or store bought. I’ve linked the recipe I used below.
  • 2 tablespoons mustard mayonnaise sauce or favorite mustard, I used Durkee’s Spread
  • 814 slices Genoa salami (depending on diameter of slices)
  • 8 slices deli roasted turkey
  • 8 slices prosciutto
  • 68 slices Provolone cheese
  • 68 slices Mozzarella cheese
  • Fresh chopped basil or dried basil (I used a couple teaspoons of fresh basil)
  • Olive oil
  • Parmesan cheese
  • Egg white mixed with a teaspoon of water
  • Marinara, for serving, optional


  1. Preheat oven to 375º.
  2. On a piece of parchment paper, roll pizza dough out to a rectangle approximately 12 x 16 inches.
  3. If braiding, spread mustard sauce over center of dough lengthwise. Layer on meats, cheeses, basil then a sprinkle of Parmesan leaving an inch without toppings at both short ends and about 3-4 inches without toppings along both long sides. Drizzle with olive oil if desired.
  4. Cut strips from edge to filling at about ¾-1 inch intervals on both sides of filling. Then flip the untopped dough at both short ends over the filling, and start alternating strips starting at one end and folding over the filling, first from one side, then from the other, stretching a bit if needed to cover the filling.
  5. Whisk the egg white with water and brush over top of the braid. Slide loaf and parchment onto a baking sheet and bake for 20-25 minutes till puffed and browned. Cool 5-10 minutes before slicing.
  6. Serve with marinara, if desired


If you’d prefer a more traditional stromboli, spread toppings over all but the perimeter of the dough and roll up from one long side to the other. Place seam side down on baking sheet. Cut a few slashes across top of roll. Brush with egg wash and bake as directed above.

I used this recipe for pizza dough to make my stromboli. You will only need half the dough for one stromboli. Or buy your favorite store bought or pizzeria dough for a shortcut!

More Terrific Recipes for Your Tailgate or Game Day Party:




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52 comments on “Braided Stromboli”

  1. This looks fabulous, Lizzy! My mouth is watering…How I would love a slice of this ^_^

    I’m not too much into sports…I’m more about the food too ;D


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