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Easy Homemade Stromboli (2-Ingredient Pizza Dough)

  • Author: Kindly Unspoken
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8-10 servings 1x
  • Category: Dinner
  • Method: Oven
  • Cuisine: American, Italian

Description

Try my Delicious and Easy Homemade Stromboli for dinner! It’s made with a simple 2-ingredient pizza dough, and filled with pepperoni, salami, and mozzarella cheese. So yummy and easy to make in under 30 minutes time. 


Ingredients

Scale

2-Ingredient Pizza Dough

  • 2 cups Non-Fat Plain Greek Yogurt
  • 3 cups Self-Rising Flour*

Stromboli Filling

  • 1/2 cup pizza sauce
  • 12 slices Italian salami
  • 1618 slices Pepperoni
  • 1 1/2 cups shredded mozzarella cheese

Egg Wash

  • 1 large egg
  • 2 tsp water
  • 1/2 tsp Italian seasoning
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • shredded parmesan, for sprinkling on top

Instructions

  • Prepare this 2-Ingredient Pizza Dough, as directed and preheat oven to 450 degrees F.
  • Roll out each dough ball into a large rectangle and place on a large baking sheet lined with parchment paper.
  • Spread pizza sauce on the dough leaving 1/2 inch of edges free of toppings.
  • Top with salami layer, pepperoni layer, and any additional meat layers, and top with mozzarella cheese.
  • Starting on one end, tightly roll into a log. Fold the edge and gently crimp it together to seal it, and place your Stromboli seam side down on your baking sheet.
  • Prepare your egg wash by combining egg, water, Italian seasoning, onion powder, and garlic powder in a bowl. Brush evenly on the top of your Stromboli with a pastry brush and top with shredded parmesan cheese.
  • Bake in the oven for 20-25 minutes or until a light golden brown.
  • Let cool for 10-15 minutes before cutting slices with a serrated knife.
  • Serve with marinara, ranch, or your favorite sauce and enjoy!

Notes

*3 cups is the general amount recommended for making the pizza dough, but depending on the humidity/weather you might need to use a little less or a little more. You want your dough to still be slightly tacky/pliable so don’t overdo it on the flour.

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