Three Cheese Stromboli

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Weekly pizza night just got a LOT more interesting with Three Cheese Stromboli!

Three Cheese Stromboli from (@whatsgabycookin)


Okay so maybe Three Cheese Stromboli doesn't cover it all. It's more like Three Cheese Stromboli with Roasted Red Peppers, Prosciutto, Red Peppers and my Basil Vinaigrette for dipping. But seeing as how that's a bit of a tongue twister, I'm sticking to Three Cheese Stromboli.

But regardless of the name, how could you possibly go wrong with all those ingredients wrapped up in homemade (or store-bought) pizza dough? It's perhaps one of the greatest inventions since the cheese pizza bites. It's like a pizza sandwich, and it's one that I can absolutely get behind!

Three Cheese Stromboli

Author: Gaby Dalkin
5 from 1 vote
Three Cheese Stromboli with Roasted Red Peppers, Prosciutto, Red Peppers and my Basil Vinaigrette for dipping is like a pizza sandwich, and it’s one that I can absolutely get behind!
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 30 minutes
Total Time 1 hour 15 minutes
Course Dinner
Cuisine Italian
Servings 8 people


  • 1 recipe Homemade Pizza Dough
  • ½ cup pizza sauce
  • 9 slices deli style mozzarella cheese
  • 3 roasted red peppers each one sliced flat, into 3 or 4 pieces, blotted dry
  • 6 slices deli style havarti cheese
  • 4 ounces prosciutto
  • ½ cup shaved parmesan cheese
  • fresh basil
  • red pepper flakes
  • kosher salt and freshly cracked black pepper
  • olive oil


  • Let the dough rest at room temperature for 30 minutes. Roll the dough into a 14" x 8" rectangle.
  • Spread the pizza sauce on the bottom of the dough, leaving some space at the edges. Top with the mozzarella cheese, prosciutto, roasted red peppers, havarti cheese, half of the parmesan cheese, red pepper flakes, basil leaves, salt and pepper evenly over dough. Roll up the dough, starting at one of the shorter sides, but without rolling too tightly. Seal all ends well, pinching the dough together.
  • Place on oiled baking sheet or a baking sheet lined with a silpat or parchment paper. Use a skewer or knife to pierce several holes through the dough all the way down to the baking sheet but not all the way through. Brush loaf with olive oil.
  • Bake at 400 degrees F for about an 30-40 until golden brown. Let rest a few minutes before slicing. Top with shaved parmesan.


If you swap out the veggies, make sure they are drained and/or cooked so the excess moisture is released before wrapping up in the Stromboli.

Nutrition Information

Calories: 377kcal | Carbohydrates: 26g | Protein: 20g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 57mg | Sodium: 1168mg | Potassium: 138mg | Fiber: 1g | Sugar: 4g | Vitamin A: 575IU | Vitamin C: 8mg | Calcium: 371mg | Iron: 2mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. Would love to see step by step photos on the rolling ...I struggled with this one and it ended up a mess. I followed the exact directions, measuring the rectangle and still seemed like too much to roll easily.

  2. What is the weight on the dough? That would help to figure out portion size when you are using your own favorite recipe for the pizza dough or are using store bought.

  3. Hi Gaby:
    Thanks for responding so quickly. I used Deli-slice Havarti but I used fresh mozzarella that I tried to slice thinly. I can see now that the mozzarella was the problem. I will try it again.

    1. ya the water is way higher in fresh mozzarella - and while WAY delicious - it will cause it to seep out!! Keep me posted for sure!

  4. As of this writing I noticed no one had made this recipe. I'll preface by saying I love most of your recipes so I couldn't wait to make the Three Cheese Stromboli. In the recipe you list red pepper flakes, salt & pepper but the directions omitted these three items. I put the pepper flakes on top of the havarti & basil. I did a slight overlap and pinched the seam which was slightly left of center and set the timer for 30 minutes. The oven was preheated to 400 degrees. At 15 minutes I peeked in and found the cheese had oozed out both sides, nowhere near the seam. At 30 minutes I removed the stromboli from the oven. It was not brown on top, but I didn't want to have more cheese oozing out. The result was disappointing. Did I miss something? Has anyone else made this recipe? Thank you.

    1. Hey Glenn! You were right to add the red pepper flakes where you did! Sorry about that in the recipe. As far as the cheese oozing out, we make this about once every 2 weeks and it's inevitable that some of the cheese oozes out but it's never too aggressive. Did you used the deli slices of cheese? If you used other cheeses, it might have been too watery and thus seeped out. LMK! Happy to help trouble shoot 🙂

  5. I make something similar and the dipping sauces are where its at!! Everyone loves this spin on pizza night:) Great idea!

5 from 1 vote (1 rating without comment)

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