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Homemade Stromboli with Meats and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 93 reviews
  • Author: Nora
  • Prep Time: 2 hr
  • Cook Time: 25 min
  • Total Time: 2 hr 30 min
  • Yield: 16 servings (two 16-inch strombolis, about 10-12 slices each)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Description

This Homemade Stromboli recipe yields two delicious, 16-inch strombolis filled with thinly sliced deli meats and cheese, wrapped in a tender, flavorful dough enhanced with garlic and parsley. Perfect for sharing at gatherings or enjoying as a hearty meal, this recipe guides you through making the dough from scratch, assembling the stromboli, and baking it to golden perfection.

Ingredients

Scale

Dough

  • 1 and 1/3 cups (320ml) warm water (between 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 (spooned & leveled), plus more for hands and work surface

Toppings and Filling

  • 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)
  • 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
  • 3/4–1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)
  • Egg wash: 1 large egg beaten with 1 Tablespoon water
  • Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions

  1. Activate Yeast: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active. If you don’t have a stand mixer, combine these ingredients in a large mixing bowl.
  2. Mix Dough: Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine the ingredients evenly.
  3. Knead Dough: Switch to the dough hook if using a mixer and beat for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. The dough should be soft but slightly tacky, not dry or too sticky. Sprinkle a teaspoon of flour at a time if needed. Test the dough by poking; it should slowly bounce back or pass the windowpane test, where the stretched dough is thin and translucent without tearing.
  4. First Rise: Place the kneaded dough in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, about 1 to 1.5 hours.
  5. Prepare Garlic Butter: Combine melted butter, minced garlic, and chopped parsley; set aside to brush on the dough later.
  6. Shape Dough: After the first rise, punch down the dough and divide it into two equal portions. Roll each portion into a 16-inch rectangle on a lightly floured surface.
  7. Assemble Stromboli: Brush the dough rectangles with the garlic butter mixture. Layer the sliced meats evenly over the dough, followed by the shredded or sliced cheese, leaving a border around the edges to seal.
  8. Roll and Seal: Carefully roll up the dough from one long side to the other, forming a tight log. Pinch the edges to seal and tuck the ends under. Place the strombolis seam-side down on a parchment-lined baking sheet.
  9. Second Rise: Brush the tops with the egg wash and allow the strombolis to rest for about 20-30 minutes to puff slightly.
  10. Bake: Preheat the oven to 375°F (190°C). Bake the strombolis for 25 minutes or until golden brown and cooked through.
  11. Serve: Let the strombolis cool for a few minutes before slicing into 10-12 pieces each. Optional: sprinkle with fresh parsley, flaky sea salt, or grated Parmesan before serving.

Notes

  • This recipe yields two large strombolis; you can halve the dough to make more or fewer smaller strombolis if desired.
  • Use a variety of deli meats and cheeses based on your preference. Substitute or add vegetables like roasted peppers or spinach for extra flavor.
  • Save half of the dough for later use by wrapping tightly and refrigerating or freezing for up to 1 month.
  • Ensure the water used for yeast activation is within the recommended temperature range to avoid killing the yeast.
  • Brush the stromboli with egg wash for a glossy and golden crust.
  • Refer to step-by-step photos and video tutorials available in the original recipe post for guidance.

Nutrition

  • Serving Size: 1 slice (1/16 of a stromboli)
  • Calories: 280
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 25g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 40mg

Find it online: https://littlespoonbites.com/homemade-stromboli-with-meats-and-cheese-recipe/