Homemade Spicy Stromboli-The Little Shop of Olive Oils

Homemade Spicy Stromboli


  • 1 pound pizza dough, homemade or store-bought
  • 2 tablespoons Jalapeno Premium Olive Oil
  • ½ tablespoon Traditional Dark Balsamic Vinegar
  • 1 cup mozzarella cheese, shredded
  • ½ cup pepperoni slices
  • ½ cup salami slices
  • 1 cup mushrooms, thinly sliced
  • ½ cup bell peppers (red or green), thinly sliced
  • 1 teaspoon Herb Blend (oregano, basil, thyme)
  • ½ teaspoon garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 large egg, beaten (for egg wash)
  • Marinara sauce, for dipping


  • Preheat your oven to 375ºF (190ºC) and line a baking sheet with parchment paper.
  • Roll out the pizza dough on a lightly floured surface into a rectangle, approximately 10x14 inches.
  • In a small bowl, whisk together the EVOO and balsamic vinegar. Brush this mixture over the surface of the dough, leaving a 1-inch border around the edges.
  • Sprinkle the shredded mozzarella cheese over the EVOO and balsamic layer.
  • Arrange the pepperoni and salami slices over the cheese, then distribute the sliced mushrooms and bell peppers evenly on top.
  • Sprinkle with Italian herbs, garlic powder, salt, and pepper.
  • Starting at one long side, roll the dough up tightly like a jelly roll. Pinch the seams and ends to seal.
  • Carefully transfer the rolled stromboli to the prepared baking sheet.
  • Brush the top of the stromboli with the beaten egg wash to give it a nice golden color as it bakes.
  • Using a sharp knife, make several diagonal slits on top of the stromboli to allow steam to escape.
  • Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the filling is hot.
  • Remove it from the oven and let it rest for a few minutes before slicing.
  • Serve the stromboli warm with a side of marinara sauce for dipping.
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