If you have been craving something warm, comforting, and packed with mouthwatering Italian flavors, this Homemade Stromboli Recipe is exactly what you need. Imagine biting into a golden, flaky crust that snugly wraps layers of savory meats, melty cheeses, and bright herbs—a true handheld flavor explosion. Homemade stromboli is not only a crowd-pleaser but also a versatile dish that fills the kitchen with irresistible aromas. It’s a fantastic way to impress family and friends or just savor a little Italian joy all to yourself. Trust me, once you try this recipe, you’ll want to make it again and again!
Ingredients You’ll Need
This recipe uses straightforward ingredients, each playing a crucial role in creating the perfect stromboli. From the tender dough to the rich, seasoned fillings, every component contributes to building layers of texture and flavor you’ll adore.
- Warm water (1 and 1/3 cups): Essential for activating the yeast and forming a soft, elastic dough.
- Instant or active-dry yeast (2 and 1/4 teaspoons): The magic ingredient that helps your dough rise beautifully.
- Granulated sugar (1 tablespoon): Feeds the yeast, helping it bloom and giving the dough subtle sweetness.
- Olive oil (2 tablespoons): Adds moisture and richness to the dough, making it tender.
- Salt (1 teaspoon): Balances flavors perfectly without overpowering.
- All-purpose flour (3 and 1/2 cups): The backbone of your dough, providing structure and chewiness.
- Unsalted butter, melted (3 tablespoons): Mixed with garlic to bring a luscious, savory finish on the dough’s surface.
- Garlic cloves, minced (2 cloves): Infuses your stromboli with classic Italian aroma.
- Fresh parsley, chopped (2 teaspoons): Adds freshness and a hint of brightness to every bite.
- Thinly sliced meats (1 pound): Such as Italian cold cuts, deli ham, or pepperoni to bring bold, savory depth.
- Cheese (3/4 to 1 pound): Creamy, melty goodness that binds the fillings together—mozzarella, provolone, or your favorite blend work beautifully.
- Egg (1, beaten with 1 tablespoon water): Creates a gorgeous golden sheen and seals the dough edges.
- Optional toppings: Parsley, sea salt, pepper, Italian seasoning, and Parmesan add extra flavor and visual appeal.
How to Make Homemade Stromboli Recipe
Step 1: Prepare the Yeast Mixture
Kickstart your dough by whisking warm water, yeast, and sugar together. Letting this sit for about 5 minutes until foamy ensures your yeast is alive and ready to make the dough rise, the first step toward that perfect airy texture.
Step 2: Make the Dough
Add olive oil, salt, and flour to your yeast mixture, combing everything on low speed until it forms a soft dough. This gentle mixing keeps the dough tender and easy to handle, setting you up for great results.
Step 3: Knead the Dough
Whether you use a dough hook or your hands, knead for about 5 minutes until the dough becomes smooth, elastic, and slightly tacky. The windowpane test is a helpful trick here—if the dough can stretch thin without tearing, you’ve nailed it.
Step 4: Let the Dough Rise
Place your dough in a lightly greased bowl and cover it. Allow it to rise warmly for 60 to 90 minutes until doubled in size. This patience is rewarded by a light, fluffy crust that’s begging to be filled.
Step 5: Preheat and Shape
Preheat your oven to 400°F (204°C) and line your baking sheets. Punch down your dough and divide it, rolling each half into a generous 10 by 16-inch rectangle. If it resists rolling, just let it rest a bit—it will relax and cooperate.
Step 6: Add the Fillings
Brush each rectangle with a tantalizing mixture of melted butter and garlic, then sprinkle fresh parsley on top. Layer your thinly sliced meats and choice of cheese, leaving room to seal the edges. This layering creates the savory, melty core of your stromboli.
Step 7: Roll and Seal
Starting at the bottom, roll each dough rectangle into a tight log, folding the edges to lock in all those delicious fillings. Securely sealing the ends keeps everything in place and ensures your stromboli bakes to perfection.
Step 8: Final Touches and Bake
Brush with egg wash, sprinkle your favorite seasonings, and slice a few vents on top so steam can escape. Bake for about 25 minutes or until golden and cooked through. Each bite will have that irresistible crust-to-cheese balance you love.
How to Serve Homemade Stromboli Recipe
Garnishes
Sprinkle chopped fresh parsley, some coarse sea salt, or grated Parmesan on top just before serving. These simple touches not only elevate the look but add bursts of bright, salty flavor that contrast beautifully with the rich fillings.
Side Dishes
Pair your stromboli with a fresh green salad dressed lightly with vinaigrette or a bowl of spicy marinara sauce for dipping—the acidity cuts through the richness and rounds out the meal perfectly. Roasted vegetables also make an excellent companion.
Creative Ways to Present
Slice your stromboli into ideal handheld portions, arranging them on a rustic wooden board or colorful platter. For casual occasions, serve alongside dipping bowls, or for dinner parties, garnish with fresh herbs and serve with a side of antipasto for an Italian-inspired feast.
Make Ahead and Storage
Storing Leftovers
Leftover stromboli keeps beautifully in the refrigerator, wrapped tightly or stored in an airtight container for up to one week. The flavors actually meld and improve, making it perfect for quick lunches or snacks later in the week.
Freezing
This recipe freezes wonderfully. Wrap the unbaked logs tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Bake straight from the freezer by adding extra baking time, or thaw overnight in the refrigerator before baking.
Reheating
To enjoy leftovers, reheat in the oven at 350°F (175°C) for 10-15 minutes, or until warmed through and crusty again. Avoid microwaving if possible to preserve that lovely crisp exterior and gooey, melty center.
FAQs
Can I use homemade pizza dough instead of the dough in this recipe?
Absolutely! Homemade pizza dough works perfectly in this Homemade Stromboli Recipe, as it has a similar texture and elasticity. Just make sure it’s rolled out to the right thickness for even cooking.
What types of cheese are best for stromboli?
For the best melty, flavorful results, use mozzarella, provolone, or a blend of Italian cheeses. You can also add a little Parmesan for extra sharpness. Avoid cheeses that release too much moisture, which can make the dough soggy.
Can I prepare the stromboli the day before baking?
Yes! You can assemble and refrigerate the rolled stromboli overnight. Just cover it tightly and bake fresh the next day, adding a few extra minutes to the baking time if it’s cold from the fridge.
Is it possible to make stromboli vegetarian?
Definitely. Swap out the meats for roasted vegetables, sautéed mushrooms, or marinated artichokes paired with your favorite cheeses. Season generously and enjoy a delicious vegetarian twist on the traditional stromboli.
How do I know when the stromboli is fully cooked?
The crust should be golden brown, and the internal temperature should be at least 200ºF (93ºC) for safety and optimal texture. A thermometer is a handy tool, but if you don’t have one, just make sure the crust looks firm and the cheese inside is bubbly.
Final Thoughts
Making this Homemade Stromboli Recipe has become one of my favorite kitchen adventures because it brings simple ingredients together into something truly special and comforting. Whether you share it with loved ones or enjoy it as your own delicious treat, the process and payoff are incredibly rewarding. I can’t wait for you to try this recipe and experience all the flavors and aromas that make stromboli such a beloved classic. Happy baking and buon appetito!
Print
Homemade Stromboli Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 strombolis (serves 2-4 depending on serving size)
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This homemade stromboli recipe features a soft, flavorful dough filled with thinly sliced Italian meats and melted cheese, rolled into a golden, crispy crust. Perfect for a comforting meal or party snack, it blends classic Italian flavors with easy-to-follow steps for a delicious, satisfying dish.
Ingredients
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
Filling and Topping:
- 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)
- 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
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. The dough is ready when it slowly bounces back after a poke and achieves the ‘windowpane’ stage when stretched.
- 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 rectangle, 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
- Use warm water between 100-110°F (38-43°C) to activate yeast properly.
- Ensure dough is soft but not overly sticky; add flour gradually if needed.
- Allow dough to rise fully for best texture and flavor.
- You can refrigerate shaped stromboli before baking to prepare ahead.
- Serve with marinara or pizza sauce for dipping if desired.
- Store leftovers covered in the refrigerator for up to one week.
