Stromboli is pizza that gets rolled up instead of being baked flat. You spread tomato sauce on store-bought pizza dough, top it with ham, onion, olives and mozzarella, and roll everything up tightly like a roulade. The dish is Italian-American and has its roots in the Philadelphia area, where it is on the menu at many pizzerias.
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With stromboli in the air fryer, you get a golden, crispy crust without turning on the oven, and when the roll is cut into slices, the filling sits in beautiful spirals with stretchy cheese. The whole dish takes 40 minutes from the moment you start until the first slices are on the chopping board, and it makes four servings.
Estimated reading time: 4 minutes
Table of Contents
Why I love stromboli in the air fryer
A stromboli is a perfect match for the air fryer, because the compact roll makes much better use of the basket than a large, round pizza. The hot air flows around the roll, so the crust turns golden and crispy while the cheese melts and the filling gets warm all the way to the centre. The air fryer heats up quickly, and with store-bought pizza dough from the chilled aisle, the dish is easy to fit into an ordinary weekday.
I also love how easy a stromboli is to share. The slices can be eaten with your hands, and you can swap the filling for whatever you have in the fridge. Pepperoni or salami instead of ham works well, and a vegetarian version with spinach, mushrooms and thin strips of bell pepper is just as good.
Stromboli, calzone or panzerotti?
The three dishes often get mixed up, but the difference lies in the shape. A calzone and a panzerotto are folded into a half-moon, so the filling ends up in a single pocket. A stromboli, on the other hand, is rolled up from one short side, and when it is cut into slices, the tomato sauce, ham and cheese sit in spirals through the whole slice. That way you get the taste of the filling in every single bite.
My kitchen test of stromboli
I tested the stromboli in my Cosori Dual Blaze, which has heating elements both above and below the basket. That is an advantage here, because the roll must not be turned over – the seam has to stay facing down – so the heat from below helps the bottom turn crispy. At 180 °C I bake the roll for 10 minutes on baking paper, pull the paper out from under it and give it another 10 minutes at the same temperature. Then the crust is golden brown, and the bottom sounds hollow when I tap it lightly.
The preparation takes 15 minutes, and before the roll goes into the basket, I cut four diagonal slashes in the top so the steam from the filling can escape. With 20 minutes in the air fryer and 5 minutes of resting, you are at the table after 40 minutes. The resting time is important, because the cheese needs time to set. Otherwise the filling slides out when you cut. The short side of the dough determines the length of the roll, so measure the basket before you roll, and leave a little space at both ends.
Use the baking paper to lift and push the dough as you roll. That way the roll ends up tight and without air pockets, and the cheese stays inside where it belongs.
Tips and tricks from the author: Morten Jensen
The typical mistakes and how to avoid them
The most common mistake is too much sauce. Four tablespoons of thick tomato sauce spread in a thin layer are enough, because a runny sauce or a thick layer leaves the dough gummy on the inside and lets the filling slip while you roll. The next mistake is a loose roll with open ends. Air pockets form, and the cheese finds its way out through the seam during baking. So roll it tightly, press the seam together well, fold the ends in under the roll, and place it seam-side down. The third mistake is leaving the baking paper under the roll the whole time. The paper holds the moisture in, so the bottom ends up pale and soft – pull it out after the first 10 minutes.
How to serve stromboli
Cut the stromboli into 2-3 cm slices once it has rested, and serve it warm. It goes well with:
- A green salad with a light vinaigrette
- Extra tomato sauce or pizza sauce for dipping the slices
- Rocket with shaved Parmesan and a drizzle of olive oil
- Garlic dressing, just like at the pizzeria
Storage and reheating
Leftover stromboli keeps in the fridge for up to 3 days in an airtight container. Reheat the slices in the air fryer at 160 °C for 3-5 minutes so the crust turns crispy again – in the microwave it quickly turns soft and chewy. The stromboli can also be frozen for up to 3 months. Thaw it in the fridge overnight, and then heat it in the air fryer.
Stromboli in the air fryer is a fun way to make pizza, and once you have rolled one, it goes quickly the next time. Swap the filling to suit your mood and the season, and give the roll its 5 minutes of rest so the spirals hold their shape when you cut.
FAQ
A stromboli is rolled up tightly like a roulade and cut into slices, so the filling sits in spirals. A calzone, on the other hand, is folded into a half-moon and sealed along the edge.
Yes. Divide the dough in two and make two shorter rolls, which you bake in two batches. Smaller rolls are typically done a couple of minutes sooner, so keep an eye on the colour.
After the first 10 minutes the roll has set, so you can lift it with a spatula and remove the paper. That lets the hot air reach the bottom, so it turns crispy instead of soft.
Recipe
Stromboli in the Air Fryer
Cooking Guide
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Step 2:
Start the guide and follow the recipe one step at a time.
Cost of the dish
Prices may vary depending on where you shop.
Our estimate is based on average food prices for the current year 2026.
Estimated price for the whole dish:
Airfryer size
All our recipes are tested in a Philips Airfryer 2000 Series NA230/00 – 6.2 L
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Recommended equipment
- 1 Air fryer
- 1 Parchment paper
- 1 Parchment paper (for air fryer)
- 1 Rolling pin
- 1 Spoon
- 1 Cutting board
- 1 Sharp knife
- 1 Brush
- 1 Turner
Shopping list
How to make it
Preparation
- Cut 1 pcs onion into very thin slices so they have time to soften inside the roll.
- Spread 4 tbsp tomato sauce out in a thin layer with the back of a spoon. Leave a 2 cm free border along the two long sides and a 4 cm free border along one short side.
- Lay 125 g ham in an even layer over the sauce. Spread the onion and 50 g black olives on top, and sprinkle 150 g grated mozzarella over everything. Keep the filling within the free borders.
- Roll the dough up tightly like a roulade. Start at the short side where the filling goes all the way to the edge, and roll towards the free border. Use the baking paper to lift and push the dough so the roll ends up firm and without air pockets. Press the seam together well.
- Cut 4 diagonal slashes of about 1 cm in the top of the roll with a sharp knife so the steam can escape.
- Brush the roll with 1 tbsp olive oil, and sprinkle 1 tsp dried oregano over the top.
Cooking in the air fryer
- Preheat the air fryer to 180 °C fan.
- Lift the roll into the basket on the baking paper, and bake it at 180 °C for 10 minutes.
- Pull out the basket, carefully lift one end of the roll with a spatula, and pull the baking paper out from under it so the bottom crisps up too. Do not turn the roll over – the seam must stay facing down.
- Keep baking at 180 °C for 10 minutes, until the stromboli is golden brown and sounds hollow when you tap the bottom lightly. If the top gets too dark along the way, lower the temperature to 170 °C for the last few minutes.
Serving
- Lift the stromboli onto a chopping board with the spatula, and let it rest for 5 minutes so the cheese sets.
- Cut the stromboli into 2-3 cm slices with a sharp knife, and serve it warm.
Our notes for the recipe
Roll the dough tightly, and press the seam and the ends together well so the cheese does not leak out. Use a thick tomato sauce and only a thin layer – too much sauce makes the dough gummy on the inside. The slashes in the top let the steam escape, so the roll does not split. Stromboli or calzone?
A stromboli is rolled up like a roulade and cut into slices, so the filling sits in spirals. A calzone and a panzerotto, on the other hand, are folded over into a half-moon. Variation:
Swap the ham for pepperoni or salami, or make a vegetarian version with spinach, mushrooms and thin strips of bell pepper. A sprinkle of grated Parmesan on top adds extra flavour. Serving:
Serve the slices warm with a green salad and a little extra tomato sauce for dipping. Portion size:
If your basket is small, divide the dough in two and make two shorter rolls. Bake them in two batches – smaller rolls are typically done a couple of minutes sooner.
Your notes for the recipe
Nutrition per serving (Guideline)
Important about shelf life and nutrition
Nutrition per serving (guideline): Calculations are based on data from the United States Department of Agriculture (USDA). Shelf life (guideline): Shelf life data is provided, as far as possible, by public institutions, including national food authorities. Our information is therefore only indicative, and it is your responsibility to obtain and calculate accurate information about shelf life and nutrition for all recipes on airfryerkogebogen.dk
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