Ragu Stromboli (Italian American Pizza Roll)
A rolled and baked pizza loaf filled with ragu and melted mozzarella, sliced into spirals. Great for sharing and game nights.
Made with Slow cooked ragu and Pizza dough. Make a batch of the base first, then this takes minutes. Skip to the method
- Time50 min
- LevelMedium
- Costabout £1.65 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Heat the oven to 220°C (200°C fan). Line a large baking tray with baking paper. Chill your ready made ragu (see the base recipe) so it is thick enough to spread without leaking.
- 2
Dust the surface with polenta. Roll out your ready made pizza dough (see the base recipe) into a rectangle about 35 x 25 cm.
- 3
Spread the ragu over the dough, leaving a 2 cm border. Scatter with the mozzarella and half the Parmesan, then the oregano.
- 4
Starting from a long side, roll the dough up tightly like a Swiss roll. Pinch the seam and ends closed and lay it seam side down on the tray.
- 5
Brush the top with olive oil and scatter with the rest of the Parmesan. Cut 4 small slashes in the top to let steam out.
- 6
Bake for 25 to 30 minutes, until deep golden and the filling is steaming hot all the way through. Leave to rest for 10 minutes before slicing.
27 min 30 s
Tips
- Use cold, thick ragu and do not overfill. A wet filling leaks out of the seam and makes the dough soggy.
- Let it rest for 10 minutes after baking. The cheese sets slightly and the slices stay neat.
- Serve with warm tomato sauce for dipping.
Storing and freezing
Cool within 1 hour and keep in the fridge for up to 3 days. Freeze slices for up to 3 months. Reheat in the oven until steaming hot all the way through, once only.
Questions
What is a stromboli?
Stromboli is an Italian American invention: pizza dough rolled around fillings and baked into a loaf. It differs from a calzone, which is folded in half into a half moon.
Can I use shop bought dough?
Yes. Use about 500 g of ready made pizza dough from the chiller and follow the same method. Your homemade dough is chewier, but shop dough is a good shortcut.
Can I freeze it before baking?
Yes. Wrap the rolled loaf tightly and freeze for up to 2 months. Bake from frozen at 190C for 40 to 45 minutes, until steaming hot all the way through.
More made with slow cooked ragu
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.