Description
This Homemade Stromboli recipe yields two delicious 16-inch strombolis stuffed with layers of Italian cold cuts, melted cheeses, and a flavorful garlic butter spread. Made from scratch with soft, tender homemade dough, this stromboli offers a perfect blend of savory meats, gooey cheese, and a golden, flaky crust. Ideal for a snack, lunch, or casual dinner, it’s easily customizable and pairs wonderfully with marinara sauce for dipping.
Ingredients
Scale
Homemade Dough for 2:
- 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 for 2:
- 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 (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)
Egg Wash & Topping for 2:
- 1 large egg beaten with 1 Tablespoon water
- Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan
Instructions
- Activate Yeast: Whisk the warm water, yeast, and granulated sugar in a stand mixer bowl fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes until foamy. If no mixer, use a large bowl and mix with a wooden spoon or spatula in the next step.
- Add Ingredients and Mix: Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine.
- Knead Dough: Switch to dough hook or knead by hand on a floured surface for 5 minutes until dough is soft and slightly tacky. Adjust flour as needed to prevent stickiness. Perform a windowpane test to confirm proper kneading.
- First Rise: Lightly grease a large bowl with oil, place the dough inside, turning to coat all sides. Cover with plastic wrap or kitchen towel and let rise at room temperature for 60–90 minutes until doubled in size.
- Preheat Oven and Prepare Baking Sheets: Heat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
- Shape Dough: Punch down risen dough, divide into two halves. On a lightly floured surface using a rolling pin, roll each half into a 10×16-inch rectangle. Rest dough 10 minutes if it shrinks.
- Prepare Fillings: Mix melted butter and minced garlic. Brush evenly over each dough rectangle. Sprinkle with parsley. Layer 8–10 slices of thinly sliced meats on each, leaving borders as instructed. Add a layer of cheese, repeat layering with remaining meat and cheese.
- Roll Stromboli: Brush dough edges and top border with egg wash. Roll each rectangle into a tight 16-inch log, folding in the ends as you roll. Dust with flour if sticky.
- Transfer and Seal: Place strombolis on prepared baking sheets. Pinch or tuck ends to seal. Brush tops with egg wash. Add optional toppings if desired. Cut 3–4 slits on top to allow steam escape.
- Bake: Bake for approximately 25 minutes or until golden brown and internal temperature reaches at least 200ºF (93ºC). Rotate pans halfway if baking both at once; extend bake time by 2–3 minutes if needed.
- Cool and Serve: Let strombolis cool on baking sheets for 5 minutes. Slice and serve plain or with warm pizza/marinara sauce for dipping.
- Storage: Cover and refrigerate leftover stromboli (slices or whole) up to 3 days.
Notes
- You can substitute garlic powder if fresh garlic is unavailable.
- If making only one stromboli, freeze the second half of dough tightly wrapped for later use.
- Allowing the dough to rest during shaping avoids shrinking by relaxing gluten.
- Using an instant-read thermometer helps ensure the stromboli is fully cooked.
- Greasy meats like pepperoni may release grease during baking; place a tray below to catch drips if desired.
- Optional toppings like flaky sea salt and Parmesan add extra flavor and crust texture.
Keywords: Stromboli, Homemade Stromboli, Italian Stromboli, Baked Stromboli, Stuffed Bread, Italian Cold Cuts, Cheese Filled Bread