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

Units Scale

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

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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