Description

Homemade Stromboli is a savory rolled bread filled with layers of Italian meats, cheeses, and flavorful seasonings, all wrapped in a soft, golden, homemade dough. Baked to perfection, it’s a crowd-pleasing main course that can be customized with a variety of fillings or made meatless for a vegetarian option. Serve it warm, sliced, with your favorite marinara sauce for the ultimate Italian-inspired comfort food at home.

Ingredients

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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 (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

Prepare the Yeast Mixture: In the bowl of a stand mixer, whisk together the warm water, yeast, and granulated sugar. Cover and let rest for 5 minutes until foamy. If not using a stand mixer, use a large bowl and mix with a wooden spoon or spatula.
Make the Dough: Add olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine all ingredients and form a soft dough.
Knead the Dough: Knead in the mixer with a dough hook for 5 minutes, or by hand on a lightly floured surface for 5 minutes. Add a teaspoon of flour at a time if sticky, aiming for a soft, slightly tacky dough. If the dough slowly bounces back after a poke, it’s ready. Test by stretching a small piece to achieve the ‘windowpane’ stage.
Let the Dough Rise: Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turn to coat, and cover with foil or a towel. Let rise at room temperature for 60-90 minutes, or until doubled in size. For a warm spot, use a slightly heated, then turned-off, oven.
Preheat the Oven: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
Shape the Dough: Punch down the risen dough to release air and divide in half. On a lightly floured surface, roll each half into a 10×16-inch rectangle. Let the dough rest 10 minutes if it shrinks while rolling.
Add the Fillings: Mix melted butter and garlic; spread it over each dough rectangle and sprinkle with parsley. Layer thinly sliced meats and cheese on each, leaving a 1-inch border on sides and bottom, and a 3-inch border at the top. Brush all edges with egg wash.
Roll and Seal: Starting at the bottom (closest to you), roll each dough into a tight 16-inch log, folding in ends as you roll. Carefully transfer to prepared baking sheets, pinching or tucking ends to seal.
Top and Score: Brush each log with egg wash. Sprinkle with any desired toppings such as parsley, sea salt, pepper, Italian seasoning, or parmesan. Use a sharp knife to cut 3-4 slits into the tops for steam to escape. Optional: cover and refrigerate up to 8 hours before baking.
Bake: Bake for 25 minutes or until the crust is golden brown and the center reaches at least 200ºF (93ºC). Rotate pans halfway through if baking both. Remove from oven and let cool for 5 minutes before slicing.
Serve: Slice stromboli and serve plain or with pizza/marinara sauce for dipping. Refrigerate leftovers covered for up to 1 week.

Notes

You can freeze the dough or shaped, unbaked stromboli for up to 3 months. Thaw in the refrigerator before baking as usual.
Meatless/vegetarian stromboli can be made by adding sautéed mushrooms, broccoli, peppers, spinach, or basil — use around 2 cups of cooked, well-drained veggies per stromboli with cheese.
For extra flavor, use more garlic, substitute Italian seasoning for parsley, or add 1/2 cup pizza/marinara sauce on the dough before fillings.
Egg wash helps seal the dough but can be substituted with melted butter for an egg-free version.
This dough yields 2 strombolis; halve fillings if making only one.

Nutrition

Serving Size: 1/8 stromboli (approx. 120g)
Calories: 360
Sugar: 3g
Sodium: 730mg
Fat: 17g
Saturated Fat: 8g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 2g
Protein: 18g
Cholesterol: 67mg