Description
This Homemade Stromboli recipe is a delicious and satisfying way to enjoy all the flavors of a classic Italian-American stromboli. With a homemade pizza dough that’s perfectly chewy and golden brown, and a generous filling of your favorite meats, cheeses, and seasonings, it’s a fantastic meal for any occasion.
Ingredients
Units
Scale
Homemade Dough (for 2 strombolis):
- 1 1/3 cups warm water (100-110°F/38-43°C)
- 2 1/4 teaspoons instant or active dry yeast (1 packet)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- Filling (for 2 strombolis):
- 3 tablespoons unsalted butter, melted
- 2 cloves garlic, minced (or 1/2 teaspoon garlic powder)
- 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
- 1 pound thinly sliced meats (Italian cold cuts, deli ham, pepperoni)
- 3/4 – 1 pound cheese (3 cups shredded or 16-20 slices deli cheese)
Egg Wash & Topping (for 2 strombolis):
- 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
Instructions
- Make Dough: In a stand mixer or large bowl, combine warm water, yeast, and sugar. Let rest for 5 minutes. Add olive oil, salt, and flour. Mix and knead the dough for 5 minutes until smooth and slightly tacky.
- Rise: Place the dough in a greased bowl, cover, and let rise in a warm place for 60-90 minutes, or until doubled in size.
- Preheat and Shape: Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper. Punch down the dough and divide it in half. Roll each half into a 10×16 inch rectangle.
- Fill: Mix melted butter and garlic. Spread over each rectangle and sprinkle with parsley. Leaving a 1-inch border on the bottom and sides and a 3-inch border on top, layer the meats and cheeses on the dough. Brush the edges with egg wash.
- Roll and Seal: Roll each rectangle into a tight log, folding in the ends. Transfer to the baking sheets and pinch the ends to seal.
- Egg Wash and Top: Brush the strombolis with egg wash and add any desired toppings. Cut 3-4 slits in the top of each.
- Bake: Bake for 25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C).
- Cool and Serve: Cool for 5 minutes before slicing and serving. Serve with marinara sauce for dipping, if desired.
Notes
- Freezing Dough: Dough can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
- Overnight Dough: See the pizza dough post for instructions on making the dough overnight.
- Freezing Shaped Stromboli: Fill and roll the stromboli, wrap tightly, and freeze for up to 3 months. Thaw in the refrigerator for 24 hours before baking.
- Freezing Baked Stromboli: Cool completely, wrap tightly, and freeze for up to 3 months. Thaw for 1 hour at room temperature and bake at 350°F (177°C) for 30 minutes.
- Filling Variations: Use a variety of meats and cheeses. For a vegetarian option, add cooked vegetables, spinach, or basil.
- Pizza Sauce: You can add pizza sauce to the filling in addition to or instead of the butter and garlic.
Nutrition
- Serving Size: 1 slice
- Calories: 380kcal
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 70mg
