Description
Learn how to make delicious homemade stromboli with this easy recipe featuring homemade dough, flavorful fillings of Italian meats and cheeses, and a golden, crispy crust. Perfect for a satisfying meal or party snack!
Ingredients
Units
Scale
Dough Ingredients
- 1 and 1/3 cups (320ml) warm water (100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet)
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) all-purpose flour, plus more for dusting
Filling Ingredients
- 3 Tablespoons (43g) unsalted butter, melted
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 2 teaspoons chopped fresh parsley (or 1 teaspoon dried parsley)
- 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
- 3/4 - 1 pound cheese (about 3 cups shredded or 16-20 slices deli cheese)
Egg Wash & Topping
- 1 large egg beaten with 1 Tablespoon water (egg wash)
- Optional toppings: chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, Parmesan cheese
Instructions
- Activate Yeast: Whisk warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes until foamy. If no mixer, combine in a bowl and mix with spoon or spatula.
- Mix Dough: Add olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine.
- Knead Dough: Switch to dough hook if using a mixer and knead for 5 more minutes or knead by hand on a floured surface for 5 minutes, adding flour a teaspoon at a time if dough is sticky. The dough should be soft and elastic, passing the windowpane test.
- First Rise: Lightly grease a large bowl, place dough inside and turn to coat. Cover bowl with foil, plastic wrap, or towel. Let rise at room temperature for 60–90 minutes, until doubled in size. For a warm environment, use a slightly warmed oven as needed.
- Preheat Oven and Prepare Baking Sheets: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
- Shape Dough: Punch down risen dough and divide in half. On floured surface, roll each half into a 10×16 inch rectangle. Rest dough for 10 minutes if it shrinks.
- Prepare Filling: Mix melted butter and minced garlic, then spread over dough rectangles. Sprinkle parsley evenly. Layer half the meats and cheeses on each, leaving a 1-inch border on bottom and sides and a 3-inch border at the top edge. Brush edges with egg wash.
- Roll Stromboli: Carefully roll each filled rectangle into a tight 16-inch log, folding in the ends. Pinch edges to seal. Transfer to prepared baking sheets.
- Add Toppings and Slits: Brush entire stromboli with egg wash again and add optional toppings if desired. Cut 3–4 slits on top to allow steam to escape.
- Bake: Bake for about 25 minutes until crust is golden brown and internal temperature reaches 200°F (93°C). Rotate pans halfway through if baking both at once and add 2-3 minutes if needed.
- Cool and Serve: Let strombolis cool on baking sheets for 5 minutes before slicing. Serve plain or with pizza/marinara sauce for dipping.
- Storage: Store leftovers covered in the refrigerator for up to 1 week.
Notes
- Freezing Dough: After rising and dividing dough, shape into balls, coat with oil, place in a zipped bag, and freeze for up to 3 months. Thaw overnight in refrigerator, then rest 30 minutes before shaping.
- Freezing Shaped Stromboli: Freeze filled but unbaked stromboli wrapped tightly in plastic and foil for up to 3 months. Thaw 24 hours in refrigerator, brush with egg wash, cut slits, and bake as usual.
- Freezing Baked Stromboli: Cool completely, wrap tightly, freeze up to 3 months. Thaw 1 hour at room temp, bake covered at 350°F for 30 minutes to reheat.
- Vegetarian Variation: Use cooked vegetables such as mushrooms, broccoli, peppers, spinach, or basil instead of meats. Use about 2 cups of vegetables and cheese per stromboli.
- Using Pizza Sauce: Spread 1/2 cup pizza or marinara sauce instead of butter and garlic before layering filling if preferred.
- Egg-Free Option: Skip egg wash or brush with melted butter.
- Portioning: This recipe makes two 16-inch strombolis, each slicing into about 10-12 pieces. Halve ingredients if making one stromboli.
Nutrition
- Serving Size: 1 slice (1/12th of one stromboli)
- Calories: 280
- Sugar: 2g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1.5g
- Protein: 12g
- Cholesterol: 40mg
