Name: Blackstone Stromboli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 1 pkg Pre-made Pizza Dough (13.8 ounces); ¾ cup Pizza Sauce; 1 ½ cup Mozzarella Cheese, shredded; 4 ounces Sliced Pepperoni; 1 Tablespoon Avocado Oil; 1 Tablespoon Butter; 1 teaspoon Garlic Powder; ¼ teaspoon Dried Parsley

Jump to Recipe· 3.9 from 1 review

I am absolutely thrilled to share my all-time favorite Blackstone Stromboli Recipe with you! This stromboli combines the perfect balance of melty mozzarella, savory pepperoni, and tangy pizza sauce all wrapped up in a golden, crispy crust cooked right on the Blackstone grill. Every bite feels like a warm hug, bursting with classic Italian-American flavors and that irresistible grilled crispiness. I love how the simplicity of ingredients transforms into something truly spectacular when made on the Blackstone, making it a go-to for family dinners or casual get-togethers.

Why You’ll Love This Blackstone Stromboli Recipe

One of the things I adore most about this Blackstone Stromboli Recipe is the flavor profile. The combination of gooey mozzarella cheese, savory pepperoni, and just the right amount of pizza sauce hits all the right notes—rich, hearty, and comforting. Cooking it on the Blackstone grill gives the dough an amazing, perfectly browned exterior with a slight crunch that I find impossible to resist. Every mouthful offers a delightful contrast between the crispy crust and the soft, melted filling inside.

When it comes to ease of preparation, this stromboli is a dream. Using pre-made pizza dough saves so much time without sacrificing flavor or texture, and the assembly is straightforward enough that I can whip it up even on busy evenings. Plus, the Blackstone grill does a fantastic job of cooking it evenly while producing those gorgeous char marks. I often make this recipe for casual dinners, weekend hangouts, or even game nights because it’s easy to serve, delightful to share, and always impresses guests. What really makes this dish stand out to me is how it turns simple, familiar ingredients into a crowd-pleaser in less than an hour!

Ingredients You’ll Need

The image shows six small white bowls and a lined cylindrical container with dough on a black textured surface. The top cylindrical container has pale dough rolled tightly inside. The top right white bowl is filled with a large pile of shredded white cheese with a soft, stringy texture. To the left of the cheese bowl is a smaller white bowl containing several thin, round slices of reddish pepperoni with a shiny surface. Below the pepperoni is another small white bowl divided evenly with light beige garlic powder and a dark, coarse herb. Below this bowl is a very small white bowl holding a solid square of pale yellow butter. Finally, the bottom right white bowl contains thick, rich red tomato sauce with a lumpy texture. The whole set is placed on a black background with a slightly rough texture. photo taken with an iphone --ar 4:5 --v 7

This recipe keeps things simple but essential—each ingredient plays a vital role in the final taste and texture. From the supple pizza dough that forms a sturdy yet tender base to the bright, flavorful pizza sauce that adds moisture and zing, these ingredients come together beautifully. The sliced pepperoni lends that signature savory kick while the mozzarella creates the irresistible melty goo inside. And don’t forget the finishing buttery garlic topping that gives a fragrant, savory shine to the crust.

Pizza dough (1 package, 13.8 ounces): Using pre-made dough is my time-saver for a tender yet sturdy crust that grills beautifully.
Pizza sauce (3/4 cup): Adds necessary moisture and a tangy tomato flavor that balances the richness of the cheese and pepperoni.
Mozzarella cheese (1 1/2 cups, shredded): Melts smoothly to create that classic indulgent stretch and cheesy goodness.
Sliced pepperoni (4 ounces): Brings savory spice and a meaty punch that pairs perfectly with the cheese.
Avocado oil (1 tablespoon): A high smoke point oil perfect for grilling and creating a nicely browned crust without burning.
Butter (1 tablespoon): Used for brushing the topping, adds richness and helps brown the crust beautifully.
Garlic powder (1 teaspoon): Infuses the buttery topping with savory garlic flavor for extra aroma and taste.
Dried parsley (1/4 teaspoon): Adds a pop of herbal freshness and pretty green color to the final brush-on topping.

Directions

Step 1: Start by rolling out the pizza dough on a clean, flat surface into a rectangle shape. I find it easiest to dust the surface lightly with flour to keep it from sticking. Aim for an even thickness so it cooks uniformly on the grill.

Step 2: Spread the pizza sauce evenly over the dough, leaving about an inch border along the edges. The sauce not only adds flavor but also acts as a glue for the fillings.

Step 3: Layer the sliced pepperonis on top of the sauce, distributing them evenly. Then sprinkle the shredded mozzarella cheese all over the pepperoni, covering the entire surface.

Step 4: Carefully roll the dough lengthwise over the fillings. I like to tri-fold mine by folding one side partway over the fillings, then rolling the rest over the dough edge for a tighter seal. Make sure to pinch and seal all edges well so nothing leaks out during cooking.

Step 5: Preheat your Blackstone grill to medium-high heat, about 400-450 degrees Fahrenheit. Brush the griddle surface evenly with the avocado oil to prevent sticking and encourage browning.

Step 6: Place the stromboli seam side down on the grill. Cook for 4-6 minutes until browned and crispy, then carefully flip with a spatula and cook the other side for another 4-6 minutes, getting an even golden crust all around.

Step 7: Place a rack on the Blackstone grill, and set the stromboli on top of the rack. Cover with the lid and cook for 8-10 more minutes to ensure the dough is cooked through and the internal temperature reaches around 200 degrees Fahrenheit.

Step 8: While the stromboli cooks, melt butter in a microwave-safe bowl (about 30 seconds). Stir in the garlic powder and dried parsley, mixing well to create the topping brush.

Step 9: Brush the garlic-parsley butter onto the stromboli during the last 3-4 minutes of cooking on the rack for a beautiful glossy finish and delicious aroma.

Step 10: Remove the stromboli from the grill and let it cool slightly. Use a sharp knife to slice it into portions, and serve with extra pizza sauce for dipping. Enjoy every cheesy, crispy bite!

Servings and Timing

This Blackstone Stromboli Recipe makes approximately 4 hearty servings, perfect for a family dinner or sharing with friends. Prep time is about 10 to 15 minutes, mainly for rolling and assembling the stromboli. Cooking time on the Blackstone grill usually takes 20 to 25 minutes total, including the crisping and finishing phases. Overall, it takes roughly 35 to 40 minutes from start to finish. I like to let the stromboli rest for about 5 minutes after cooking so it’s easier to slice and the flavors settle beautifully.

How to Serve This Blackstone Stromboli Recipe

A stack of four folded pizza sandwiches is shown, each with two layers of slightly browned, crispy dough on the top and bottom. Inside the sandwiches, there are two visible layers of melted orange cheese and thin, curved slices of reddish pepperoni, slightly glistening. The texture of the dough is airy with small holes, while the outer crust is crisp and spotty with light char marks. There is a white bowl filled with red tomato sauce blurred in the background, set on a white marbled surface, with some green herbs sprinkled around the sandwiches. Photo taken with an iphone --ar 4:5 --v 7

I love serving this stromboli warm so the cheese is gooey and the crust remains crispy. It pairs wonderfully with simple sides like a fresh green salad or roasted vegetables to keep things balanced. For a crowd-pleasing meal, try serving it with a classic Caesar salad, some garlic knots, or even a side of pickled peppers for a bit of tang and heat.

To make it feel extra special, I like to brush on the buttery garlic topping right before serving and sprinkle a bit of freshly grated Parmesan cheese over the top. Presentation-wise, slicing the stromboli into 1-inch thick pieces arranged on a large platter always impresses guests, especially with some bowls of warm pizza sauce for dipping. It’s perfect for game nights, weeknight dinners, or casual parties where everyone can grab a slice and enjoy.

For drinks, I’m a fan of pairing this with a chilled glass of Pinot Noir or a crisp lager beer to cut through the richness. If you prefer non-alcoholic options, sparkling water with lemon or a cold iced tea works beautifully. This meal shines served hot or warm, and if you’re reheating leftovers, warming it enough so the cheese melts again is key to keeping that satisfying experience.

Variations

One of my favorite things about this Blackstone Stromboli Recipe is how adaptable it is. If you want to switch things up, you can easily substitute the pepperoni for other meats like cooked Italian sausage, ham, or even chicken. Vegetables such as sautéed mushrooms, spinach, or bell peppers work beautifully for a veggie-packed version. Feel free to experiment with different cheeses too—try provolone, fontina, or a spicy pepper jack for new flavor layers.

If you’re looking for dietary modifications, this stromboli can be made gluten-free by using a gluten-free pizza dough, which still grills well on the Blackstone with similar crispiness. For a vegan twist, swap out the cheese for a plant-based mozzarella and use veggie toppings like marinated artichokes or olives. Cooking times remain pretty consistent regardless of fillings.

Finally, if you don’t have a Blackstone grill, you can absolutely bake this stromboli in a conventional oven at 400 degrees Fahrenheit for 20-25 minutes until golden and cooked through. However, the Blackstone gives it that unbeatable grilled flavor and crunchy texture that keeps me coming back to this recipe again and again.

Storage and Reheating

Storing Leftovers

Leftover stromboli stores wonderfully in an airtight container or wrapped tightly with aluminum foil or plastic wrap. I recommend refrigerating leftovers and consuming them within 3 to 4 days to keep the flavors fresh and the texture pleasant. Keeping it sealed prevents the dough from drying out and preserves the melted cheese goodness inside.

Freezing

You can freeze this stromboli for up to 2 months if you want to save some for later. I like to wrap it well in plastic wrap first, then cover it with aluminum foil or place it in a freezer-safe bag to avoid freezer burn. To thaw, simply move it from freezer to fridge overnight. Freezing works best after it’s fully cooked, so you can reheat it without worries.

Reheating

To reheat leftover stromboli, I highly recommend using an oven or the Blackstone grill to restore the crisp crust and melty cheese. Preheat your oven to around 350 degrees Fahrenheit, place the stromboli on a baking sheet, and heat for 10-12 minutes until warmed through. Avoid microwaving if you want to keep the crust crispy, as it tends to get soggy quickly. A quick re-grill on the Blackstone also works great if you want to bring back that fresh-off-the-grill taste.

FAQs

Can I prepare this Blackstone Stromboli Recipe ahead of time?

Absolutely! You can assemble the stromboli a few hours ahead of time and keep it covered in the fridge until you’re ready to grill. This makes it super convenient for meal prep or entertaining. Just remember to bring it to room temperature before grilling for the best cooking results.

What if I don’t have a Blackstone grill? Can I still make this stromboli?

Yes! While the Blackstone grill adds amazing flavor and crispiness, you can bake this stromboli in a conventional oven. Preheat to 400 degrees Fahrenheit and bake for 20-25 minutes until golden brown and cooked through. Just keep an eye on it to avoid over-browning.

Can I use homemade pizza dough instead of pre-made dough?

Definitely! Homemade dough can add even more flavor and a personalized touch. Just make sure your dough is rolled to an even thickness and pliable enough to fold and seal. The cooking times and temperatures remain the same whether homemade or store-bought.

How do I know when the stromboli is fully cooked inside?

I like to use a food thermometer to check the internal temperature. When it reaches about 200 degrees Fahrenheit, the dough will be fully cooked through and soft inside. Additionally, the crust should be golden brown and crisp on both sides.

Can I add other toppings or make it vegetarian?

Absolutely! This recipe is incredibly versatile. You can swap out the pepperoni for veggies like mushrooms, onions, bell peppers, or olives, and use any cheese you prefer. The key is layering toppings evenly and sealing the dough well to prevent leaks during grilling.

Conclusion

I’m genuinely excited for you to try this Blackstone Stromboli Recipe because it’s one of those dishes that never fails to delight everyone at the table. It’s easy to make, packed with flavor, and cooks to perfection on the Blackstone grill, offering that perfect crispy crust and melty cheese center. Whether you’re cooking for family, friends, or just craving a comforting meal, this stromboli is sure to become a favorite in your kitchen just like it is in mine. Give it a try and enjoy every delicious, cheesy bite!