Grilled Stromboli: How To Make Stuffed Bread On A Grill

Stuffed bread on a grill is ridiculously easy to make and it tastes even better than what you’d buy at your local pizzeria. Trust me…once you try it you’ll be as addicted as I am.

I like to keep a ball of pizza dough in the fridge at all times. It’s a staple in my house because I never know when I want to make pizza on the Blackstone or grill up some stuffed bread for lunch or a snack.

Stuffed bread, also known as stromboli, makes an awesome appetizer if you’re having company. I make a few different breads whenever we have friends over and there’s never anything left.

A huge benefit of making stuffed bread on a grill is you don’t have to turn on the oven. I don’t know about you, but the last thing I want to do is blast the oven on a hot summer day! I’d much rather sit outside by the grill with a cold drink in hand.

Plus, you can put almost anything in a stuffed bread. Sliced deli meat and cheese, pepperoni, sausage with peppers and onions, leftover pulled pork, barbecued chicken, spinach, broccoli rabe, etc.

When you open your fridge and see leftovers ask yourself, “Would this be good in a stuffed bread?” and the answer is more often than not YES.

How To Make Stuffed Bread On A Grill

In this post, I’ll show you how to make one of my favorites: ham and cheese stuffed bread!

Here’s what you’ll need:

• Pizza dough (store bought or homemade)
• All purpose flour
• Sliced deli ham
• Sliced provolone cheese
• Mozzarella cheese (shredded or sliced)
• Butter
• Grated parmesan cheese

I typically use store bought pizza dough, but you’re welcome to make your own if you prefer. The one I get at the supermarket is about a pound of dough and it’s perfect for making two grilled stromboli. It’s tasty and a lot more convenient than making it myself.

First, sprinkle some flour on a cutting board and the pizza dough to keep it from sticking. Cut the dough into two equal sixed halves and use a rolling pin and your hands to stretch them out into a rectangular shape.

Next add your fillings. I like to do a layer of cheese, then the ham, and then some more cheese. You want it to be nice and full.

The next step is to roll it up. I start in a corner and make myself down one side, folding across the toppings as I go. You’ll need to gently pull to stretch it out so it reaches. Just don’t yank too hard or you’ll tear a whole and the cheese will come oozing out when it cooks.

Next I fold in the short sides and then finally the other long side. Don’t worry about making it look perfect. We’re going for the rustic, homemade look.

Place the stromboli on a tray or cookie sheet while you melt the butter in a small sauce pan. Generously brush each of the stuffed breads with butter. Be sure to get it into the creases and seams because it will help keep the dough sealed as it bakes.

Sprinkle on some grated Parmesan cheese and you’re ready to go.

Set up your grill for indirect and medium heat. If you’re using charcoal move all the coals to one side of your grill’s fire box. If you’re using a gas grill, turn off the center burner and leave the side burners on.

Place the stuffed bread in the indirect heating zone of your grill. Close the lid and let it cook for 10 to 15 minutes until golden brown. Remove from the grill and let it sit for a couple minutes and then slice and serve it while still warm.

Here are a few pictures I took while making grilled stromboli for the family…

Tips, Tricks, And Variations

You can easily prep this grilled stromboli recipe ahead of time. If you know you’re having company get it prepped the day before and just place it on a cookie sheet and cover with foil before putting in the fridge.

Serve with a cup or two of marinara sauce so your guests can dip.

Be creative and try different fillings! There’s almost an infinite number of combinations you can use by mixing meats, cheeses, and veggies. Here is a quick list of just a few of my favorites:

• Pepperoni and mozzarella cheese
• Sausage with mozzarella or provolone cheese
• Meatballs with mozzarella or provolone
• Broccoli and cheddar cheese
• Grilled chicken, ham, and Swiss cheese
• Pulled pork with BBQ sauce
• Italian style with ham, capicola, prosciutto and cheese
• Chicken parm (chicken cutlets and mozzarella with a side of sauce)

You can also swap out the butter and use egg wash instead. It will be a little healthier without the butter, but damn the butter is so full of flavor!

You don’t need a pizza stone to make stromboli or stuffed bread on a grill. Just make sure you cook it on indirect heat, your grill grates are oiled, and don’t mess with the stromboli on the grill until it’s time to take it off. I never use a pizza stone and it comes out great every time.

Always make more stuffed bread than you think you’ll need. It’s always popular and people will eat more than you think they will!