Quick and Easy Garlic Butter Stromboli Squares. This no-fuss party appetizer is loaded with mozzarella, salami, pepperoni, and ham, then finished with garlicky butter and freshly grated Parmesan.
This recipe is a perfect example of a simple shortcut that still tastes homemade. Using store-bought dough and a few high-quality fillings, you can make a crowd-pleasing appetizer with minimal effort. These stromboli squares are ideal for busy holidays and quick get-togethers—easy to assemble, quick to bake, and irresistible fresh from the oven.
Inspired by requests from family and housemates, these Quick and Easy Garlic Butter Stromboli Squares were made to be shared. The combination of melted mozzarella, salty cured meats, and a garlic-parmesan crust turns familiar flavors into an appetizer that vanishes fast.
Table of Contents
WHAT’S A STROMBOLI SQUARE?
Stromboli squares use the same basic idea as traditional stromboli—pizza dough filled with cheese and cured meats—but are assembled flat on a sheet pan instead of rolled. That creates more crust to brush with garlic butter and makes bite-sized pieces that are perfect for parties. Like a classic stromboli, these squares have no sauce inside; serve marinara on the side for dipping.
The classic filling here is a simple mix of pepperoni, salami, and ham layered with mozzarella, but you can vary the filling to suit your tastes. Think roasted vegetables, buffalo chicken, or any pizza toppings you enjoy—most pizza combinations translate well to stromboli squares.
A FEW STROMBOLI SQUARE MAKING TIPS
The method is straightforward, but these tips help ensure the best texture and flavor.
1. Use pizza dough, not crescent dough.
Pizza dough is sturdy enough to hold the cheese and the oils released by the meats. Crescent dough is too thin and can become soggy and fall apart. Use homemade pizza dough, refrigerated pizza dough from the grocery store, or the rectangular refrigerated pizza dough sold in cans for a quick option.
2. Leave a small border around the dough.
Keeping a margin at the edges prevents cheese and oils from spilling out while baking. The border will seal and help the slab hold together when sliced.
3. Microwave pepperoni briefly.
Microwaving pepperoni for about 15 seconds releases excess oil that you can blot away with a paper towel. This reduces greasiness and helps the squares bake up cleaner.
4. Use freshly grated or pre-shredded Parmesan, not powdered.
Freshly grated Parmesan adds better flavor and texture than the powdered variety, which can be overly salty when combined with cured meats.
5. Brush with garlic butter near the end of baking.
Brush the crust with a mixture of melted butter, minced garlic, and fresh herbs after the stromboli is mostly cooked. That lets the garlic and cheese brown without burning and allows the butter to soak into the crust for maximum flavor. Finish baking until the crust is golden and the topping is set.
CAN I MAKE THEM AHEAD OF TIME?
Stromboli squares are best served warm from the oven, but they reheat very well. Bake, slice, and store in an airtight container in the refrigerator to reheat the next day, or freeze slices for longer storage. Reheat in a 350°F oven until warmed through and crisped to your liking, then serve with marinara for dipping.
Quick and Easy Garlic Butter Stromboli Squares
5 from 4 reviews
- Author: Morgan
- Total Time: 40 minutes
- Yield: 28-32 squares
Description
Adapted from Genius Kitchen.
Ingredients
- 24 ounces pizza dough (or two 12-ounce cans refrigerated rectangular pizza dough)
- 1 pound sliced mozzarella cheese
- 8 ounces sliced pepperoni
- 8 ounces sliced salami
- 8 ounces sliced ham
- 6 cloves garlic, minced
- 4 tablespoons unsalted butter
- 1 teaspoon chopped fresh parsley
- 1 teaspoon chopped fresh basil
- 2 ounces freshly grated Parmesan cheese
- Marinara, for dipping
Instructions
- Preheat the oven to 350°F. Roll half of the dough (or unroll one can of refrigerated rectangular dough) evenly onto a 13 x 9″ nonstick baking sheet. Top with half of the mozzarella slices.
- Place the pepperoni on a paper-towel-lined plate and microwave for about 15 seconds to release some oil. Blot excess oil with additional paper towels.
- Layer pepperoni, salami, and ham over the mozzarella. Add the remaining mozzarella slices, then cover with the second piece of dough and press the edges to seal. Gently spread the top dough to cover the filling.
- Bake until the crust turns lightly golden, about 25 minutes.
- When the 25 minutes are nearly up, combine the minced garlic and butter in a small microwave-safe bowl and microwave, loosely covered, until the butter melts (about 30 seconds). Stir in chopped parsley and basil.
- Use a pizza cutter to slice the stromboli slab into rectangles. Brush each piece liberally with the garlic-butter mixture and sprinkle with freshly grated Parmesan. Return to the oven and bake for about 10 more minutes, until golden and firm.
- Let the squares rest for 5 minutes to cool and firm up, then serve warm with marinara for dipping.
- Prep Time: 10 mins
- Cook Time: 30 mins
