Homemade Stromboli Recipe

If you re craving something warm, cheesy, and packed with delicious Italian flavors, this Homemade Stromboli Recipe is an absolute winner. I remember the first time I tried making stromboli at home-it was a game changer. The crispy, golden crust wrapped around layers of savory meats and melty cheese is the kind of comfort food that never disappoints.

You ll find that this recipe is perfect for family dinners, game day, or anytime you want an easy yet impressive meal. Plus, making it from scratch is surprisingly simple, and the fresh dough makes all the difference. Once you get the hang of rolling up those fillings, you ll be hooked!

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Ingredients You’ll Need

The ingredients are straightforward but chosen to give the best taste and texture. From the yeast in the dough that provides a light rise, to the butter and garlic that add flavor under the layers of meat and cheese, each element works in harmony here.

• Warm Water: Vital for activating the yeast – check the temperature so it s not too hot or cold.
• Yeast: Instant or active-dry yeast both work, but make sure it s fresh to get a good rise.
• Sugar: Feeds the yeast and helps create that perfect golden crust color.
• Olive Oil: Adds richness and tenderness to the dough without weighing it down.
• Salt: Enhances the flavor in both dough and filling – don t skip it!
• All-Purpose Flour: The backbone of the dough; use spooned & leveled for best accuracy.
• Unsalted Butter: Melted and mixed with garlic for a luscious spread that keeps the filling moist and flavorful.
• Garlic: Fresh garlic brings zesty kick, but garlic powder works in a pinch.
• Fresh Parsley: Brightens up the richness and adds a lovely herbal note.
• Thinly Sliced Meats: Italian cold cuts, deli ham, or large pepperoni slices – I love mixing for a balance of flavors.
• Cheese: A combo of shredded mozzarella and sliced provolone melts so beautifully and offers great texture.
• Egg Wash: Helps cut a golden, shiny crust and keeps your roll sealed.
• Optional Toppings: Parsley, sea salt, and parmesan add extra pop to the baked stromboli.

Variations

I love that this Homemade Stromboli Recipe lets you get creative. Over the years, I ve swapped in different cheeses, adjusted the meat selection, and even added veggies for a fresh twist. Feel free to make it your own-it s all about what you and your family enjoy.

• Vegetarian Version: I like adding sautéed mushrooms, spinach, or bell peppers – just make sure to cook them ahead so the stromboli doesn t get soggy.
• Spicy Kick: Add sliced banana peppers or a sprinkle of red pepper flakes for a bit of heat that wakes up the flavors.
• Extra Cheese: For serious cheese lovers, layering in some fontina or sharp cheddar can bring an exciting twist. My family goes crazy for this!
• Herb Swaps: Basil or oregano instead of parsley can change the aroma and depth, giving new life to the filling.

How to Make Homemade Stromboli Recipe

Step 1: Activate Yeast and Mix Dough

Start by whisking warm water, yeast, and sugar in your mixing bowl. It should bubble up after 5 minutes-that s your green light that the yeast is alive and kicking. If you don t have a stand mixer, no worries! Just grab a big bowl and wooden spoon and mix away. Adding olive oil, salt, and flour comes next, and you beat this on low speed to start forming your dough. This step sets the stage for that soft, resilient crust we love so much.

Step 2: Knead Until Perfectly Smooth

Kneading is where the magic happens. I usually switch to the dough hook on my mixer and knead for about 5 minutes, but if you re doing this by hand, a floured surface and some elbow grease will get you there. The dough should feel soft and only slightly tacky. If it s sticky, lightly dust with flour, but avoid adding too much. I learned the hard way that too much flour can make the stromboli dry and tough! The windowpane test is a fun way to check if your dough s ready-stretch a small piece thinly and see if light shines through without tearing. When it passes, you re good to go.

Step 3: Let the Dough Rise to Puffy Perfection

Coat a large bowl with oil to keep your dough from sticking and set it inside. Cover tightly with plastic wrap or a kitchen towel and let it rise until doubled-typically about an hour at room temperature. Pro tip: if your kitchen is chilly, pop the bowl inside a warm (not hot!) oven with the light on to create a cozy environment. Watching your dough nearly double in size is exciting-it s a clear sign you re on the right track.

Step 4: Shape and Fill Your Stromboli

Once risen, punch the dough down and cut it in half. Roll each piece into a neat rectangle-I aim for about 10 by 16 inches-and if the dough resists stretching, just let it rest a bit and try again. Mix melted butter with garlic and spread it over the surface; this is a trick I love because it infuses the stromboli with garlic flavor without overpowering it. Then, sprinkle parsley for freshness, and start layering your meats and cheeses. Remember to leave borders around the edges so you can seal your stromboli without fillings escaping.

Step 5: Roll and Seal Like a Pro

After layering, brush the edges with egg wash to help the dough stick together as you roll it into a tight log shape. I find that folding the ends in as I roll keeps everything neat and tidy. Dust your hands or dough with flour if things get sticky. Once rolled, transfer your stromboli to a baking sheet lined with parchment. Don t forget to cut slits on top-that helps steam escape and keeps the crust from getting soggy. For the finishing touch, brush the whole thing with more egg wash and sprinkle on your chosen toppings like sea salt or parmesan.

Step 6: Bake to Golden Crunch

Pop your stromboli in a 400°F oven and bake for about 25 minutes until the crust is a beautiful golden brown. If you have a thermometer, aim for an internal temperature of 200°F for perfectly cooked filling. My kitchen always smells amazing during this part, and that golden crust with melted cheese peeking out of the slits is seriously mouthwatering. Let them cool for a few minutes before slicing so the cheese sets slightly-this step is key to neat slices.

How to Serve Homemade Stromboli Recipe

Garnishes

I usually sprinkle my stromboli slices with a little chopped fresh parsley right before serving. It adds a fresh, herbaceous pop that balances the richness perfectly. Sometimes a dusting of grated parmesan or a crack of black pepper takes the flavor up another notch. These simple garnishes really make the presentation shine.

Side Dishes

My go-to sides include a crisp mixed greens salad with a tangy vinaigrette to cut through the richness. Roasted vegetables or a light cucumber salad with lemon work wonderfully too. For casual gatherings, I love serving stromboli with a bowl of warm marinara sauce for dipping-it s always a crowd-pleaser!

Creative Ways to Present

For special occasions, I ve cut the stromboli into thick wheels and arranged them on a wooden board with colorful bowls of dipping sauces, olives, and pickles around. It creates a festive, shareable vibe that everyone enjoys. Wrapping individual slices with a little parchment and twine is also cute for picnics or gift-giving.

Make Ahead and Storage

Storing Leftovers

Once cooled, I tightly wrap leftover stromboli in plastic wrap or place slices in an airtight container and refrigerate. It keeps beautifully for up to a week. I find that slicing before storing makes for quick reheat-and-eat meals the next day.

Freezing

If you want to save time for later, freezing either the dough or the fully shaped stromboli works great. For best results, I freeze the rolled stromboli before baking by wrapping it tightly in plastic and foil. When thawed, just add your egg wash and bake fresh. This trick has saved me many times when I needed a quick, homemade dinner.

Reheating

To reheat, I pop slices in a preheated oven at 350°F for about 10-15 minutes until warmed through and crisp on the outside. Avoid microwaving if you want to keep that crisp crust-it tends to get soggy. A toaster oven works wonderfully for single slices, too.

FAQs

Final Thoughts

This Homemade Stromboli Recipe has become one of my favorite kitchen projects, blending simple ingredients into something truly satisfying and shareable. I love how forgiving it is for beginners but still impressive to serve up for guests. When you try this, you re not just baking stromboli-you re creating moments around the table that everyone will remember. Trust me, once you make this once, you’ll want to have it in your regular rotation!

Homemade Stromboli Recipe

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• Author: Megane
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: Two 16-inch strombolis (about 10-12 slices each)
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

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Description

Homemade Stromboli is a delicious Italian-American dish featuring homemade bread dough rolled with layers of thinly sliced deli meats, cheeses, and a garlic butter spread. This recipe yields two large 16-inch strombolis, perfect for sharing at any gathering or family meal. The dough is soft and flavorful with a golden, crispy crust, and the fillings meld beautifully when baked to a bubbly, savory perfection. Serve with marinara or pizza sauce for dipping to enjoy a classic, comforting meal.

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Ingredients

Units USM Scale 1x2x3x

Homemade Dough for 2

• 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

Fillings for 2

• 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 cheese (about 3 cups shredded or about 16-20 slices deli cheese)

Egg Wash & Topping for 2

• 1 large egg beaten with 1 Tablespoon water (egg wash)
• Optional: sprinkle of chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese

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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 to activate the yeast. If you don’t have a stand mixer, use a large mixing bowl and mix with a wooden spoon or silicone spatula in the next step.
2. Add Ingredients and Mix: Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to start forming the dough.
3. Knead the Dough: Switch to the dough hook if necessary and knead in the mixer for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes until the dough is soft, slightly tacky, and elastic. Use the windowpane test to check if kneaded enough.
4. First Rise: Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat all sides. Cover with foil, plastic wrap, or a kitchen towel and let it rise at room temperature for 60-90 minutes until doubled in size. Alternatively, use a warm oven for rising if needed.
5. Preheat and Prepare Pans: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
6. Shape Dough: Punch down the dough to release air and divide into two equal halves. Roll each half on a lightly floured surface into a 10×16-inch rectangle. Let dough rest if it shrinks while rolling.
7. Prepare Fillings: Mix melted butter with minced garlic. Spread this mixture evenly over each dough rectangle and sprinkle with parsley. Layer thinly sliced meats over dough leaving 1 inch border on bottom and sides and a 3 inch border on top. Add a layer of cheese and repeat with meat and cheese until used.
8. Roll and Seal: Brush the edges and top border with egg wash to help seal. Roll each dough tightly from bottom to top into a 16-inch log, folding in ends as you roll. Pinch ends and transfer to prepared baking sheets.
9. Final Touches: Brush the outside of each stromboli with egg wash and sprinkle optional toppings such as parsley, sea salt, pepper, Italian seasoning, or parmesan. Cut 3-4 slits on top for steam release. Optionally refrigerate covered up to 8 hours before baking.
10. Bake: Bake in preheated oven for about 25 minutes or until the crust is golden brown and internal temperature reaches 200°F (93°C). Rotate pans halfway through if baking both at once. Cheese may bubble out and some grease may leak depending on meat used.
11. Cool and Serve: Remove from oven and let cool on baking sheets for 5 minutes. Slice into 10-12 pieces per stromboli and serve plain or with pizza/marinara sauce for dipping.
12. Store Leftovers: Store any leftover stromboli in an airtight container in the refrigerator for up to 1 week.

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Notes

• Freezing Dough: After rising and dividing dough, wrap half in plastic and freeze up to 3 months. Thaw overnight in refrigerator before use, rest 30 minutes at room temperature before shaping.
• Freezing Shaped Stromboli: Fill and roll but do not cut or egg wash. Wrap tightly in plastic and foil and freeze up to 3 months. Thaw in refrigerator 24 hours, then add egg wash and toppings before baking.
• Freezing Baked Stromboli: Cool completely, wrap well and freeze up to 3 months. Thaw 1 hour at room temperature and reheat at 350°F (177°C) for 30 minutes covered with foil.
• Vegetarian Options: Substitute meats with cooked vegetables like mushrooms, broccoli, peppers, spinach or basil, using about 2 cups per stromboli plus cheese.
• Adjusting Fillings: Use 1/2 pound meat and 1/2 pound cheese per stromboli. For cheeses, 1 1/2 cups shredded or 10-12 slices per stromboli recommended. Mix types like provolone and mozzarella for best flavor.
• Egg-Free Option: Skip egg wash and brush outside with melted butter instead.
• Adding Sauce: Optionally spread 1/2 cup pizza or marinara sauce on dough before layering fillings, skipping garlic butter or leaving it on.
• Rest Dough if Shrinking: If dough shrinks back during rolling, cover and let rest 10 minutes before continuing.

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Nutrition

• Serving Size: 1 slice (approx. 1/12 of stromboli)
• Calories: 280
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 13 g
• Saturated Fat: 5 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 26 g
• Fiber: 1 g
• Protein: 14 g
• Cholesterol: 45 mg