I m so excited to share this Homemade Stromboli Recipe with you because it s become one of my go-to comfort foods that feels extra special every time I make it. There s just something about that golden, buttery crust wrapped around melty cheese and savory meats that brings everyone to the table smiling. Whether you re hosting a casual dinner or meal prepping for the week ahead, this stromboli fits the bill perfectly.
What I love most is how versatile and rewarding it is to make stromboli from scratch-you get to control everything from the quality of the dough to your favorite fillings. When I first tried this recipe, I was blown away by how homemade dough really transforms the final flavor and texture. And once you master it, the whole process becomes pretty addictive, trust me. Giving this Homemade Stromboli Recipe a try will leave you feeling like a kitchen rockstar, and your family or friends will be asking for it again and again.
Why You’ll Love This Recipe
- From Scratch Goodness: Making your own dough means fresh, tender crust that s way better than store-bought.
- Customizable Flavors: You can mix and match your favorite meats, cheeses, and even veggies to suit your taste.
- Perfect for Any Occasion: Whether it s a weeknight dinner or game day snack, this stromboli shines every time.
- Make Ahead Friendly: You can prep it in advance, freeze it, or save leftovers easily-great for busy lives.
Ingredients You’ll Need
These ingredients come together beautifully to create a stromboli that s bursting with flavor and texture. I always recommend using quality deli meats and fresh herbs if you can-little details like that really make a difference!
- Warm water: It wakes up the yeast-aim for about 100-110°F, which feels pleasantly warm but not hot.
- Yeast: Instant or active dry both work well; I usually keep packets handy for quick dough.
- Granulated sugar: Feeds the yeast and helps with browning the crust.
- Olive oil: Adds moisture and richness to the dough-don t skip it!
- Salt: Balances flavors and enhances dough structure.
- All-purpose flour: Choose good-quality flour for a soft, elastic dough.
- Unsalted butter: Melted and mixed with garlic to brush on the dough for extra flavor.
- Garlic cloves (or powder): Fresh is best here, but powder works in a pinch.
- Fresh parsley (or dried): Adds a bright herby note that complements the fillings.
- Thinly sliced deli meats: Think Italian cold cuts, deli ham, or large pepperoni slices-big, thin slices roll better.
- Cheese: A mix of shredded and sliced cheeses like provolone and mozzarella works wonders.
- Egg (for wash): Helps achieve that gorgeous, glossy crust.
- Optional toppings: Parsley, sea salt flakes, Italian seasoning, parmesan-all optional, but I love them!
Variations
I ve played around with this Homemade Stromboli Recipe a lot, and it s laid-back enough to allow tons of customization. Whether you want to make it vegetarian or spice it up, you ve got options to keep it exciting.
- Vegetarian Variation: I swap out meats for cooked mushrooms, spinach, or roasted peppers, sometimes adding extra cheese. My family actually loves this twist just as much!
- Spicy Kick: Adding slices of hot pepperoni or tossing in some red pepper flakes brings heat that wakes up your taste buds without overpowering.
- Cheese Lovers Dream: Double up on the cheeses and use flavorful varieties like sharp provolone, mozzarella, and even a bit of parmesan for depth.
- Herb Swaps: Feel free to experiment with oregano, basil, or Italian seasoning in place of parsley to shift the flavor profile.
How to Make Homemade Stromboli Recipe
Step 1: Activate and Mix the Dough
Start by whisking your warm water, yeast, and sugar in your mixer bowl or a large bowl if kneading by hand. Let it sit for about 5 minutes until it s bubbly and foamy-that s the yeast waking up. Then add olive oil, salt, and flour and mix on low speed for a couple of minutes until the dough begins to come together.
Step 2: Knead Until Silky and Smooth
Switch to the dough hook if using a mixer and knead for about 5 minutes more. If you re kneading by hand, get ready to work about 5 minutes on a floured surface. Use the windowpane test to know when it s ready: gently stretch a small piece of dough thinly enough that light shines through without tearing. If it tears easily, knead some more. This step is crucial for that perfect chewy texture.
Step 3: Let the Dough Rise
Grease a large bowl lightly, place your dough inside, cover it, and let it rise until doubled-typically 60-90 minutes at room temp. On colder days, I ve placed the bowl in a warm (turned off) oven with the door slightly open for a cozy proofing spot. Patience here really pays off in fluffiness.
Step 4: Shape and Fill Your Stromboli
Once risen, punch down your dough, divide it in half, and roll each piece into a rectangle about 10×16 inches. I like using my hands to square off the edges because it feels more natural. If the dough resists stretching, cover and rest for 10 minutes to relax the gluten.
Brush each rectangle with melted butter mixed with garlic and sprinkle parsley on top. Then layer your deli meats and cheeses-leaving a 1-inch border on the edges and a 3-inch gap at the top (that s super important!). This little gap keeps the filling from spilling out as you roll.
Step 5: Roll and Seal
Brush the edges and top border with egg wash to help seal everything tight. Carefully roll up each rectangle from the bottom, folding in the edges as you go to keep that scrumptious filling contained. If your hands or dough get sticky, dust lightly with flour.
Place the rolled stromboli seam side down on a lined baking sheet and brush again with egg wash. You can add toppings like sea salt flakes, parmesan, or Italian herbs if you like. Make 3-4 slits on top for steam to escape when baking. You can bake immediately or cover tightly and refrigerate up to 8 hours.
Step 6: Bake to Golden Perfection
Bake at 400°F (204°C) for about 25 minutes until the crust is beautifully golden and the internal temp hits 200°F (93°C) if you have a thermometer. If you re baking two at once, swap their positions halfway through for even baking. When done, let them rest 5 minutes before slicing-this helps the cheese settle so it s less gooey to handle.
Pro Tips for Making Homemade Stromboli Recipe
- Don t Overflour: Adding too much flour while kneading can dry out your dough-aim for soft and slightly tacky texture.
- Let Dough Rest if Needed: If the dough resists rolling out, a 10-minute rest covered with a kitchen towel relaxes gluten for easier shaping.
- Seal Edges Well: Brushing edges with egg wash and pinching the ends prevents fillings from escaping during baking.
- Pro Tip for Crisp Crust: Use a very sharp knife to make slits on top to allow steam to escape, keeping your crust crisp and avoiding sogginess.
How to Serve Homemade Stromboli Recipe
Garnishes
I usually sprinkle fresh chopped parsley and a little grated parmesan right after baking-it adds a lovely fresh and savory touch. Sometimes, flaky sea salt or a dash of black pepper on top amps up the flavor and texture contrast, making every bite more exciting.
Side Dishes
Pair this stromboli with a simple mixed green salad dressed with lemon vinaigrette or a classic Caesar salad for freshness. On cozy nights, I love serving it with a bowl of warm marinara sauce for dipping-makes it feel like a little gourmet experience at home.
Creative Ways to Present
For parties, I slice the stromboli into bite-sized pinwheels and arrange them on a platter with toothpicks-super inviting and easy to grab. You can even decorate the platter with fresh herbs or roasted veggies for a colorful display that impresses guests.
Make Ahead and Storage
Storing Leftovers
Leftover stromboli keeps really well in the fridge for up to one week when wrapped tightly in foil or stored in an airtight container. I ve found slicing it before storing makes for super quick and easy reheating or snacking later on.
Freezing
I love that this Homemade Stromboli Recipe dough freezes beautifully. After the first rise, I freeze half the dough in an oiled ball inside a sealed bag-ready to thaw overnight whenever I m craving stromboli. You can also freeze fully assembled strombolis (without egg wash or slits) wrapped tightly, then bake fresh later-really handy!
Reheating
To keep the crust crisp when reheating leftovers, I pop slices in a preheated oven at 350°F (177°C) wrapped loosely with foil for 10-15 minutes. If you re in a hurry, a toaster oven or skillet on medium heat works fine-just watch closely so it doesn t burn.
FAQs
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Can I use store-bought pizza dough for this Homemade Stromboli Recipe?
Absolutely! Using store-bought dough cuts down prep time and still yields tasty results, though homemade dough offers that extra lovely texture and flavor. If you use store-bought, make sure it s thawed and rolled out to the recommended size for best rolling and baking.
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How do I prevent my stromboli from bursting while baking?
Make sure to leave the designated borders around fillings to prevent overflow, seal edges with egg wash well, and cut steam slits on top for pressure release. Avoid overfilling, too-it s tempting to add more, but that can cause bursting.
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Can I make a vegetarian version of this stromboli?
Yes! Swap meats for cooked or sautéed veggies like mushrooms, spinach, or roasted peppers. I like adding extra herbs and maybe a few types of cheese to boost flavor and texture for a satisfying meatless option.
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What s the best way to reheat leftover stromboli?
Reheat in a 350°F oven wrapped loosely in foil to keep crust crispy and prevent drying out. Toasting slices in a skillet or toaster oven is a quicker alternative but requires close attention to avoid burning.
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Can I prepare the stromboli ahead of time?
Definitely! You can assemble and roll your strombolis, then refrigerate for up to 8 hours before baking. This makes it easy to prep in the morning and bake fresh in the evening.
Final Thoughts
This Homemade Stromboli Recipe has become one of those special dishes I always recommend because it s a balance of impressive and doable-perfect for someone who loves to cook but doesn t want to get overwhelmed. You ll enjoy the satisfaction of making everything from scratch, the fun of customizing your fillings, and the joy of sharing something comforting and delicious. Trust me, once you try it, you ll wonder why you ever settled for anything else for stromboli night!
Print
Homemade Stromboli Recipe
- 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
Description
This Homemade Stromboli recipe features a soft, flavorful pizza dough wrapped around layers of savory Italian meats and melted cheese, brushed with a garlic butter spread, and baked to golden perfection. Perfect for serving as a hearty appetizer or satisfying main dish, this stromboli is customizable with your favorite deli meats, cheeses, and optional vegetable fillings. The recipe includes detailed steps for making the dough from scratch, assembling, baking, and tips for freezing and storing.
Ingredients
Homemade 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
Fillings
- 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
- 1 large egg beaten with 1 Tablespoon water
- Optional: sprinkle of chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese
Instructions
- 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 let the yeast activate and become foamy. If you don’t have a stand mixer, mix in a large bowl using a wooden spoon or spatula.
- Add Ingredients & Mix Dough: Add olive oil, salt, and flour to the activated yeast mixture. Beat on low speed for 2 minutes to combine all ingredients well.
- Knead Dough: Switch to a dough hook attachment if using a mixer, and knead the dough for an additional 5 minutes until it is soft but slightly tacky. If kneading by hand, use a lightly floured surface and knead for 5 full minutes. Add flour in small increments only if dough is too sticky. The dough should pass the windowpane test or slowly bounce back when poked.
- First Rise: Lightly grease a large bowl and place the dough inside, turning to coat all sides with oil. Cover with plastic wrap, foil, or a towel. Let rise at room temperature for 60-90 minutes, or until doubled in size. For a warm rising environment, place inside a turned-off 150°F (66°C) oven with the door slightly ajar then close it halfway through rising.
- Prepare Oven and Dough Shape: Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats. Punch down the risen dough to release air and divide it into two halves. Roll each half into a 10×16-inch rectangle on a lightly floured surface using a rolling pin. If dough shrinks, allow it to rest for 10 minutes.
- Add Fillings: Mix melted butter with minced garlic and spread evenly over each dough rectangle. Sprinkle with parsley. Leave a 1-inch border on bottom and sides and a 3-inch border on top free of fillings. Layer about half a pound of sliced deli meats and half a pound of cheese on each dough, repeating if desired. Brush all edges and the top border with egg wash to help seal the roll. Roll each dough tightly into a 16-inch log, tucking ends in to seal. Transfer to prepared baking sheets.
- Final Prep: Brush each stromboli with more egg wash and sprinkle optional toppings if desired. Cut 3-4 slits in the top of each to let steam escape. Cover and refrigerate for up to 8 hours if preparing ahead or bake immediately.
- Bake: Bake stromboli for about 25 minutes or until crust is golden brown and internal temperature reaches at least 200ºF (93ºC). Rotate pans halfway if baking both at once, extending baking time by 2-3 minutes if needed. Allow to cool on baking sheets for 5 minutes.
- Serve & Store: Slice and serve plain or with pizza/marinara sauce for dipping. Store leftovers covered in the refrigerator for up to 1 week.
Notes
- You can freeze half of the dough after rising, shaped into a ball and coated with oil in a zipped bag for up to 3 months. Thaw overnight in the fridge before use.
- Overnight dough instructions are available in the related pizza dough post for advanced preparation.
- Shaped stromboli can be frozen before baking wrapped tightly in plastic and foil for up to 3 months. Thaw in fridge 24 hours before baking.
- Baked stromboli can be frozen fully wrapped for up to 3 months. Thaw for 1 hour before reheating in a 350°F (177°C) oven for 30 minutes covered with foil.
- For a vegetarian option, substitute meats with cooked vegetables like mushrooms, broccoli, peppers, spinach, or basil leaves.
- For an egg-free version, skip the egg wash and brush stromboli with melted butter instead.
- Large deli pepperoni slices are preferred over small pizza pepperoni for best results.
- Consider using a mixture of provolone and mozzarella cheese for balanced flavor and meltability.
- Feel free to add pizza or marinara sauce in place of the garlic butter spread.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of stromboli)
- Calories: 310
- Sugar: 2g
- Sodium: 620mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 45mg
