Name: Homemade Stromboli Recipe
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 30 min
Cuisine: Italian-American
Ingredients: 1 ⅓ cups warm water (100-110°F/38-43°C); 2 ¼ teaspoons instant or active dry yeast (1 packet); 1 tablespoon granulated sugar; 2 tablespoons olive oil; 1 teaspoon salt; 3 ½ cups all-purpose flour, plus more for dusting; Filling (for 2 strombolis):; 3 tablespoons unsalted butter, melted; 2 cloves garlic, minced (or ½ teaspoon garlic powder); 2 teaspoons chopped fresh parsley (or 1 teaspoon dried); 1 pound thinly sliced meats (Italian cold cuts, deli ham, pepperoni); ¾ – 1 pound cheese (3 cups shredded or 16-20 slices deli cheese); 1 large egg, beaten with 1 tablespoon water; Optional: chopped fresh or dried parsley, coarse sea salt, flaky sea salt, pepper, Italian seasoning, and/or Parmesan cheese

This Homemade Stromboli is a delicious and versatile dish that’s perfect for a casual meal, a party appetizer, or a fun family dinner. With a homemade dough that’s soft and chewy, and a customizable filling of your favorite meats, cheeses, and vegetables, this stromboli is sure to be a hit with everyone.

Why You’ll Love This Recipe

Flavorful and Customizable: This stromboli is packed with a variety of flavors and textures, from the savory meats and cheeses to the tangy sauce and crispy crust. You can easily customize the filling with your favorite ingredients.
Homemade Dough: Making the dough from scratch adds a special touch and results in a wonderfully soft and chewy crust.
Perfect for Sharing: This stromboli is great for sharing with friends and family, and it’s sure to disappear quickly!

Ingredients

Here’s what you’ll need to make this delicious Homemade Stromboli:

For the Dough:

Warm water: Lukewarm, for activating the yeast.
Instant or active dry yeast: Makes the dough rise and become light and fluffy.
Granulated sugar: Adds a touch of sweetness and helps activate the yeast.
Olive oil: Adds richness and flavor to the dough.
Salt: Enhances the overall flavor.
All-purpose flour: Provides structure and texture.

For the Filling:

Unsalted butter: Melted, for brushing the dough and adding flavor.
Garlic: Minced, or garlic powder, for aromatic depth.
Fresh parsley: Chopped, or dried parsley, for a fresh herb flavor.
Sliced meats: Such as Italian cold cuts, deli ham, or large pepperoni slices.
Cheese: Shredded or sliced, use your favorite type of cheese, such as mozzarella, provolone, or a blend of Italian cheeses.

For the Egg Wash and Topping:

Egg: Beaten with water, for an egg wash to create a golden brown crust.
Optional toppings: Chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or Parmesan cheese.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Homemade Stromboli

Step 1: Make the Dough

In the bowl of a stand mixer (or a large mixing bowl), whisk together the warm water, yeast, and sugar. Cover and let rest for 5 minutes, or until foamy. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes, or until a dough forms. If using a stand mixer, switch to the dough hook attachment and knead the dough for 5 minutes. If making by hand, turn the dough out onto a lightly floured surface and knead for 5 minutes. If the dough is too sticky, sprinkle 1 teaspoon of flour at a time on the dough or work surface until it becomes soft and slightly tacky.

Step 2: Let the Dough Rise

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat it in the oil. Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place for 60-90 minutes, or until doubled in size.

Step 3: Preheat and Shape the Dough

Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Once the dough has doubled, punch it down to release the air. Divide the dough in half. On a lightly floured surface, roll each half into a 10×16 inch rectangle.

Step 4: Add the Filling

Mix the melted butter and garlic together. Spread the mixture evenly over each dough rectangle. Sprinkle with parsley. Layer the sliced meats and cheeses onto each dough, leaving a 1-inch border on the bottom and sides and a 3-inch border on top.

Step 5: Roll and Seal

Brush the edges of the dough with egg wash, including the 3-inch border at the top. Slowly roll each dough rectangle into a tight 16-inch log, folding in the ends as you roll. Dust your hands or the dough with flour if it becomes too sticky. Carefully transfer the logs to the prepared baking sheets, seam-side down. Pinch or tuck in the ends to seal.

Step 6: Egg Wash, Topping, and Slits

Brush each stromboli with egg wash and sprinkle with optional toppings, if desired. Use a sharp knife to cut 3-4 slits into the tops of each stromboli.

Step 7: Bake and Serve

Bake the stromboli for about 25 minutes, or until the crust is golden brown and the center reaches at least 200°F (93°C). Let cool on the baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve plain or with pizza/marinara sauce for dipping.

Pro Tips for Making the Recipe

Use quality ingredients: The better the quality of your meats, cheeses, and other fillings, the better the flavor of your stromboli.
Don’t overfill: Overfilling the stromboli can make it difficult to roll and seal, and the filling may leak out during baking.
Customize the fillings: Feel free to experiment with different fillings, such as cooked vegetables, different types of meats and cheeses, or even pizza sauce.
Freeze extra dough: This recipe makes enough dough for two strombolis. If you only want to make one, you can freeze the other half of the dough for later use.

How to Serve Homemade Stromboli

Appetizer: Serve stromboli as a delicious and crowd-pleasing appetizer for parties or gatherings.
Main Course: Enjoy a slice or two as a satisfying main course for lunch or dinner.
Snack: Stromboli makes a great snack anytime of day.

Make Ahead and Storage

Storing Leftovers:

Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

Freezing Dough:

The dough can be frozen after it has risen and been divided. Shape into balls, coat with oil, and place in zipped-top bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before using.

Freezing Shaped Stromboli Before Baking:

Fill and roll the stromboli as directed, but do not cut slits or add egg wash. Wrap tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.

Freezing Baked Stromboli:

Allow baked stromboli to cool completely. Wrap in plastic wrap and then aluminum foil, and freeze for up to 3 months. Thaw at room temperature for 1 hour, then bake at 350°F (177°C) for 30 minutes.

FAQs

Can I use store-bought pizza dough?

Yes, you can use store-bought pizza dough for convenience.

Can I use a different type of cheese?

Absolutely! Feel free to use your favorite cheeses.

Can I add vegetables to the filling?

Yes, you can add cooked vegetables such as mushrooms, broccoli, peppers, or spinach.

Can I use pizza sauce?

Yes, you can spread pizza or marinara sauce onto the dough before adding the meats and cheeses.

There you have it! A delicious and easy-to-follow recipe for Homemade Stromboli that’s perfect for any occasion. Enjoy!