Get ready to discover your new go-to dinner for busy weeknights: Homemade Stromboli! There’s something utterly satisfying about rolling up a pillowy, golden crust around your favorite fillings—gooey cheese, savory deli meats, and fragrant garlic butter—then slicing into that warm, melty center. The best part? This recipe is far easier than it looks, requiring just a bit of hands-on time and delivering huge on comfort and flavor. If you’re a fan of pizza, sandwiches, or just want to shake up your dinner routine, this is the recipe you need to try.

Why You’ll Love This Recipe

Weeknight Friendly: With a little planning, Stromboli can be on your table in just over two hours, most of which is hands-off rising and baking. It’s perfect for nights when you want something homemade but not fussy.
Customizable: The magic of Stromboli is that you can swap in your favorite cheeses, meats, or even a mountain of veggies. No two are ever exactly the same!
Irresistible Texture: This dough bakes up beautifully soft on the inside, with a chewy crust that crisps up in the oven. Every bite offers those luscious melted cheese pulls, balanced by pops of salty, meaty flavor.
Grab-and-Go Goodness: Slices are easy to serve, dip, or even pack for lunch the next day.

Ingredients You’ll Need

Here’s what you’ll want to gather. Each ingredient brings its own purpose and can easily be subbed to fit your craving:

Warm Water: Activates the yeast and adds the necessary hydration for fluffy dough.
Yeast: The secret to light, pillowy dough! Use instant or active dry—whatever you have.
Granulated Sugar: Feeds the yeast and encourages a lovely rise.
Olive Oil: For a tender, flavorful dough (don’t skimp—it really matters).
Salt: Balances flavors and brings the dough to life.
All-Purpose Flour: The base for chewy, versatile dough; bread flour also works for a little extra structure.
Melted Butter: Brushed on the dough for rich flavor and unbeatable aroma.
Garlic: Freshly minced or powdered for a punchy, aromatic layer.
Fresh Parsley: Chopped for an herbaceous finish, but dried works too.
Deli Meats: Think Italian cold cuts, ham, or large pepperoni—choose bold flavors and remember to avoid tiny pizza pepperoni!
Cheese: Sliced or shredded mozzarella, provolone, or your melty cheese of choice—don’t fear a creative combo.
Egg Wash: Helps the crust turn glossy and golden; if allergies are a concern, melted butter is a good substitute.
Toppings (Optional): Coarse sea salt, dried Italian seasoning, fresh cracked pepper, or a sprinkle of parmesan.
Note: The filling combinations are endless—take a look at the variations below.

Variations

Don’t be afraid to make it your own—Stromboli is all about creativity:

Veggie Lover’s Stromboli: Swap out the meats for a quick sauté of mushrooms, peppers, spinach, or broccoli. Pat veggies dry so the dough doesn’t get soggy.
Saucier Version: Spread a thin layer of pizza or marinara sauce before layering fillings, or reserve sauce on the side for dipping.
Make It Spicy: Add sliced jalapeños, a dash of hot sauce, or spicy capicola to the filling.
All Cheese: Can’t decide? Double down with mozzarella, provolone, fontina, and parmesan.
Herb Swap: Try basil or oregano instead of parsley for a new hit of flavor.
Breakfast Twist: Scramble some eggs, add cooked bacon or sausage, and cheese for a weekend brunch Stromboli.

How to Make Homemade Stromboli

Step 1: Prepare the Dough

Mix warm water, yeast, and sugar in a bowl. Let it rest until it’s foamy—this is the yeast getting ready to make magic. Add olive oil, salt, and flour. Knead by machine or hand until the dough is soft, just slightly tacky, and passes the “windowpane” test (it stretches thin without tearing). First time? Don’t stress—dust with flour as needed.

Step 2: Let It Rise

Transfer your dough to a greased bowl, cover, and let it rise until doubled in size—about an hour at room temp. (Colder kitchens might need a little longer.)

Step 3: Shape the Dough

Punch down the dough and divide it in half. Roll each half into a rectangle (about 10×16 inches). If the dough springs back, cover and let it rest for 10 minutes; gluten just needs time to relax, and so do you.

Step 4: Add Layered Fillings

Brush the rectangles with melted butter mixed with garlic. Sprinkle with parsley. Layer meats and cheeses generously, leaving a 1-inch border on sides and 3 inches bare at the top (this makes rolling without spillage much easier).

Step 5: Roll and Seal

Brush edges with egg wash, then roll each rectangle up tightly like a jelly roll, folding the ends as you go. Pinch seams and ends so your cheesy, meaty goodness stays put.

Step 6: Prep for Baking

Transfer to a parchment-lined baking sheet. Brush the tops with more egg wash and sprinkle with your favorite toppings. Use a sharp knife to cut a few slits on top—this prevents bursting by letting steam escape.

Step 7: Bake

Bake at 400°F until perfectly golden (about 25 minutes), rotating pans halfway through if you’re doing both. The center should read at least 200°F on a thermometer if you want to be precise.

Step 8: Cool and Slice

Let your Stromboli cool for five minutes, then slice into thick rounds and serve with your favorite dipping sauce.

Pro Tips for Making the Recipe

Don’t Rush the Rise: Giving the dough enough time ensures a light, airy crust—worth every minute.
Avoid Overfilling: More is not always better; too much filling makes rolling tricky. Aim for a manageable amount and press fillings lightly into the dough.
Egg Wash Matters: This not only helps seal the dough but gives your Stromboli that gorgeous golden finish. No eggs? Melted butter works in a pinch.
Slits On Top: Don’t skip these! They’re crucial for venting steam and keeping the Stromboli intact.
Cool Before Slicing: Five minutes helps the cheese set, so you get clean slices (and less lava-like cheese runoff).

How to Serve

Stromboli is at its best warm from the oven, sliced into chunky pieces you can pick up and dip:

Dipping Sauce

Marinara or pizza sauce is classic—either homemade or store-bought is perfect. Garlic butter is a decadent upgrade.

Sides

Keep it simple with a crisp green salad, roasted vegetables, or a side of antipasto.

Entertaining or Lunch

These slices are ideal for game night spreads or next-day lunches. Try packing a side of extra sauce for dunking.

Make Ahead and Storage

Storing Leftovers

Wrap slices or whole Stromboli tightly and refrigerate for up to 1 week. It keeps fresh and delicious for quick lunches!

Freezing

You can freeze the dough after its first rise or freeze assembled (unbaked or baked) Stromboli. For unbaked, freeze after shaping (before egg wash and slits)—wrap in plastic, then foil. For baked, cool completely, then wrap well.

Reheating

For best results, reheat in a 350°F oven—wrapped loosely in foil—until warmed through. Microwaving works for speed, but the crust stays crispier when reheated in the oven.

FAQs

Can I use store-bought pizza dough?
Absolutely! Store-bought dough is a real time-saver and works wonderfully. Just let it come to room temperature before rolling so it doesn’t fight you back.

What are the best cheeses for Stromboli?
Mozzarella and provolone are classics for melt and flavor, but you can mix in fontina, cheddar, or even a sprinkle of parmesan for extra sharpness. Steer clear of overly soft cheeses that might make things too gooey to manage.

Is it possible to make this vegetarian?
Definitely! Load it up with cooked and well-drained veggies like mushrooms, spinach, peppers, onions, or artichokes. The main thing is to avoid excess moisture that can make the dough soggy.

Why did my Stromboli burst open in the oven?
This is usually from too much filling or not enough venting. Next time, keep the layers moderate, ensure your edges are sealed tightly, and be sure to add slits on the top so steam can escape.

Final Thoughts

Homemade Stromboli is the best kind of kitchen magic—a little bit nostalgic, a little bit customizable, and completely rewarding. Once you realize how simple it is to make from scratch, you’ll find yourself returning to this recipe whenever you need a comforting meal that brings people together. So gather your fillings, roll up your sleeves, and enjoy the process—it’s all part of the fun. You might just find yourself becoming the Stromboli master in your circle!

Homemade Stromboli Recipe