Easy Make-Ahead Stromboli Freezer Meal Kit

So, You Want (or Need) Stromboli You Can Freeze?

Alright, full confession: I pretty much stumbled into the whole make-ahead stromboli idea when I was elbow-deep in pizza dough during a snowstorm. (You know, the sort where the grocery shelves are basically stripped bare and all you can find in the fridge is pepperoni and some slightly questionable cheese. Real high-stakes pantry-scrounging.) The first one was more calzone than anything, but over time — and maybe a few burnt bottoms — I landed on a method that freezes beautifully, is crazy easy to reheat, and honestly, tastes just as good out of the oven as it does the next day (or three). It's now a staple for my freezer meal hoard, and honestly, it's hard to see anyone in the house complain about it...except maybe when the last one disappears faster than I looked away from the oven.

Why You'll Probably Fall For This Too

I make this stromboli whenever I spot pizza dough on sale — or when, let's be honest, I just can’t be bothered to figure out dinner midweek. My family goes wild for it (teenagers will circle like sharks if they smell it baking, no joke) and it’s brilliant for those times when making a big meal just feels like trying to run a marathon with slippers on. Oh, and I love that you can cobble together nearly anything you have. Once I even tossed in leftover roasted veggies and my husband barely noticed (score!). Also, maybe it’s just me, but rolling up all those fillings into dough…kinda therapeutic?

Gather All This (But Don’t Stress If You Don’t Have Every Little Thing)

• 1 pound pizza dough (store-bought is totally fine; my grandmother always made her own but honestly that's a whole project)
• 6 oz sliced mozzarella cheese (I’ve grabbed shredded in a pinch, works alright!)
• 1 cup sliced pepperoni (or sub with cooked sausage, salami, or leftover veggies if you like)
• ½ cup marinara or pizza sauce (plus extra for dipping — sometimes I skip it in the roll and serve it hot on the side)
• ¼ cup grated Parmesan cheese (or the stuff in the green can if you’re out of fresh — nobody’ll know)
• 1 egg, beaten with a splash of water (for that glossy finish, though I forget this step all the time and nobody notices; optional)
• 1 teaspoon dried Italian herbs (totally optional, but makes it smell like a pizza shop)
• Olive oil for brushing

Here’s How You (Mostly) Can’t Mess This Up

1. Let your dough come to room temp (it’s like wrestling a cold jellyfish otherwise).
2. On a floured surface — don’t skimp, this gets sticky — roll dough into roughly a 10 x 14-inch rectangle. It won’t be perfect, and mine’s usually more like a weird oval.
3. Spread sauce over the dough, leaving about an inch bare on the edges (I usually go light since too much makes it soggy in the middle, trust me, learned that one).
4. Layer mozzarella, then pepperoni (or whatever you’re going with), and a sprinkle of Parmesan; sometimes I get generous here, and it never hurts to add extra cheese.
5. If using, sprinkle your Italian herbs over everything like you’re a pizza wizard.
6. Roll up the stromboli, jellyroll style, from one long side. Pinch the seam to seal, then tuck in the ends (this is where mine sometimes oozes cheese but hey, it’s rustic, right?).
7. Brush the whole thing with olive oil (or your egg wash if you remember it). I like to use my fingers when I can’t find the brush.
8. Pop the whole log onto a baking sheet lined with parchment. If you’re prepping for the freezer, this is the time: wrap it up tightly first in plastic wrap, then foil, label it and chuck it in the freezer. If you’re baking now, slash a few vents on top with a sharp knife so it doesn’t do its best submarine impression in the oven.
9. To bake from fresh: 400°F (200°C) for about 25-30 minutes. For baking from frozen (which, by magic, actually works): unwrap, place on a lined tray, bake at 375°F for 45-50 min until golden and melty. Or until you can’t wait any longer.
10. (Optional) Let cool for a few before slicing — or burn your tongue in excitement like I do half the time. Serve with extra marinara for dipping.

Notes I’ve Picked Up Along the Way (Sometimes the Hard Way)

• Seriously, less is more on the sauce inside. Learned after a few tragic soggy-bottoms.
• Don’t skip lining your tray, unless you enjoy chiseling burnt cheese off metal.
• If you overfill, sometimes the ends pop open; still edible, just less pretty.
• Letting it cool (even just a little) helps everything firm up for easy slicing.

Some Fiddly Experiments: Variations That Rocked (and One Flop)

• Tossed in spinach and sautéed mushrooms one time — amazing (even my pickiest kid ate it, though he’ll deny it).
• BBQ chicken and red onion? Delicious. Tastes like a totally different meal.
• Tried with ricotta once...it basically leaked everywhere, so maybe skip that one unless you’re braver than me.

Do You Really Need Fancy Equipment?

Baking sheet and some parchment/wax paper — that’s it. Lost my rolling pin for a month once and used a wine bottle. Totally fine (and a little fun looking back).

Keeping & Storing — Real Talk

Once baked, it keeps for up to 3 days in an airtight container in the fridge, but honestly, it barely lasts that long at my place. If you freeze, it’s good for 2-3 months — just wrap it well to keep out freezer funk. Sometimes leftovers even taste better cold (don’t tell anyone I said this).

How We Usually Eat It (and the Quirky Traditions)

I slice it thick and dunk it into warm sauce — or cold, when no one’s looking. Every once in a while we’ll do a full “pizza night” vibe and serve little bowls of extra toppings for dipping. My brother swears by ranch dressing; I think that’s a bit bonkers but hey, to each their own.

What I’ve Learned the Hard Way: A Couple Pro Moves

• Don’t rush thawing the dough. Once, I tried to zap it in the microwave, and it basically became a hot, sticky blob. Oops.
• Vent the top! If I forget, mine sometimes explodes at the seams. It’s fine — but messy.
• If you overfill, the cheese will do its best to escape. Actually, a little cheese lava is kind of great but don’t say I didn’t warn you.

FAQ: Stuff People Actually Ask Me

• Can I use other dough, like crescent rolls?
  Yep! It’ll taste a bit more bread-y and sweet, but if that's what you’ve got, go for it. Might need to watch the bake time — or just peek at it now and then.
• Do you bake before freezing?
  Nope, that’s the beauty — assemble, wrap, and freeze raw. Then bake from frozen like you would a frozen pizza log made by a slightly tired home cook (me).
• Cheese options?
  Whatever melts! Swiss, provolone, cheddar… I did a weird combo once and only my dog seemed truly enthusiastic about the outcome, but go wild, it’s stromboli, not fine art.
• Does it get soggy when reheated?
  Not really, especially if you avoid over-saucing. Sometimes it even crisps up better the next day, which — actually — I kind of love.

So there you go — stromboli freezer kit, my way. It’s easier than keeping up with my laundry pile, promise. Try it next time and let me know how yours turns out (bonus points if you beat my family’s vanishing act time).

★★★★★ 4.50 from 29 ratings

Easy Make-Ahead Stromboli Freezer Meal Kit

yield: 4 servings

prep: 20 mins

cook: 30 mins

total: 50 mins

This easy make-ahead stromboli freezer meal kit is perfect for busy weeknights! Tender pizza dough is rolled with mozzarella, zesty pepperoni, marinara, and parmesan for a cheesy, flavorful meal you can freeze and bake anytime. Perfect for families, dinners, or casual get-togethers — oven-ready from freezer to table!

🖨️ Print Pin Recipe

Ingredients

• 1 pound pizza dough (store-bought is totally fine; my grandmother always made her own but honestly that's a whole project)
• 6 oz sliced mozzarella cheese (I’ve grabbed shredded in a pinch, works alright!)
• 1 cup sliced pepperoni (or sub with cooked sausage, salami, or leftover veggies if you like)
• ½ cup marinara or pizza sauce (plus extra for dipping — sometimes I skip it in the roll and serve it hot on the side)
• ¼ cup grated Parmesan cheese (or the stuff in the green can if you’re out of fresh — nobody’ll know)
• 1 egg, beaten with a splash of water (for that glossy finish, though I forget this step all the time and nobody notices; optional)
• 1 teaspoon dried Italian herbs (totally optional, but makes it smell like a pizza shop)
• Olive oil for brushing

Instructions

1. 1
   Let your dough come to room temp (it’s like wrestling a cold jellyfish otherwise).
2. 2
   On a floured surface — don’t skimp, this gets sticky — roll dough into roughly a 10 x 14-inch rectangle. It won’t be perfect, and mine’s usually more like a weird oval.
3. 3
   Spread sauce over the dough, leaving about an inch bare on the edges (I usually go light since too much makes it soggy in the middle, trust me, learned that one).
4. 4
   Layer mozzarella, then pepperoni (or whatever you’re going with), and a sprinkle of Parmesan; sometimes I get generous here, and it never hurts to add extra cheese.
5. 5
   If using, sprinkle your Italian herbs over everything like you’re a pizza wizard.
6. 6
   Roll up the stromboli, jellyroll style, from one long side. Pinch the seam to seal, then tuck in the ends (this is where mine sometimes oozes cheese but hey, it’s rustic, right?).
7. 7
   Brush the whole thing with olive oil (or your egg wash if you remember it). I like to use my fingers when I can’t find the brush.
8. 8
   Pop the whole log onto a baking sheet lined with parchment. If you’re prepping for the freezer, this is the time: wrap it up tightly first in plastic wrap, then foil, label it and chuck it in the freezer. If you’re baking now, slash a few vents on top with a sharp knife so it doesn’t do its best submarine impression in the oven.
9. 9
   To bake from fresh: 400°F (200°C) for about 25-30 minutes. For baking from frozen (which, by magic, actually works): unwrap, place on a lined tray, bake at 375°F for 45-50 min until golden and melty. Or until you can’t wait any longer.
10. 10
    (Optional) Let cool for a few before slicing — or burn your tongue in excitement like I do half the time. Serve with extra marinara for dipping.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 465 caloriescal

Protein: 20gg

Fat: 22gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 46gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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