Delicious Homemade Stromboli Recipe: A Crowd-Pleasing Favorite
Hello fellow home cooks! Sarah here from my cozy kitchen outside Asheville—born from nights with baby on hip and cereal as backup. Today, I’m excited to share a delightful stromboli recipe perfect for busy weeknights or weekends, ready in about 1 hour 45 minutes to bring smiles to the table.
Why You’ll Love This Stromboli Recipe
- Foolproof Dough: This recipe features a wonderfully easy homemade dough that’s forgiving for beginners and yields a perfect chewy-tender crust every time.
- Endless Flavor Possibilities: You can customize your stromboli with your favorite meats, cheeses, and veggies, making it a hit for every palate.
- Perfect for Sharing: Whether it’s a family dinner, a potluck, or game day, this stromboli recipe is always a crowd-pleaser that’s easy to slice and serve.
- Impressive Yet Simple: It looks incredibly impressive, but I promise, it’s much simpler to make than you might think!
The Ultimate Stromboli Recipe: Easy & Delicious
Ingredients
Equipment
Method
- In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar. Let this mixture sit, covered, for about 5 minutes until it’s a little foamy. If you don’t have a stand mixer, no worries! Just use a large mixing bowl and a wooden spoon or spatula.
- Add the olive oil, salt, and 3 and 1/2 cups of all-purpose flour to the wet ingredients. Beat on low speed with your mixer for 2 minutes, or mix by hand until just combined.
- Now, it’s time to knead! If using a stand mixer, switch to the dough hook and beat for an additional 5 full minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 5 full minutes. This is a great time to use my How to Knead Dough video tutorial if you’re new to bread-baking! As you knead, if the dough feels too sticky, add just 1 teaspoon of flour at a time to the dough or your work surface. You want a soft, slightly tacky dough, not a dry one. After kneading, the dough should still feel a little soft. Poke it gently – it should slowly bounce back. For an extra check, try the windowpane test: tear off a small piece of dough and gently stretch it until you can see light through it without it tearing. If it passes this test, your dough is perfectly kneaded and ready for its rise!
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- On a lightly floured surface, gently stretch or roll out your dough into a large rectangle, about 12×16 inches. Aim for an even thickness, about 1/4 inch.
- Now for the fillings! Layer your thinly sliced meats and cheeses evenly over the dough, leaving about a 1-inch border all around. A pro tip here: don’t overfill! Too many fillings can make it hard to seal and cause leaks. I like to arrange the ingredients in neat rows.
- To create a tight stromboli, start at one of the long ends. Carefully fold the dough over the filling, pressing gently. Then, tightly roll the dough up like a jelly roll, tucking in the ends as you go. You want a snug roll to keep everything contained. Pinch the seam to seal it securely.
- Carefully transfer your stromboli, seam-side down, onto your prepared baking sheet.
- Brush the top and sides of your rolled stromboli evenly with the prepared egg wash. This is our secret to that beautiful, golden-brown crust!
- Using a sharp knife, gently score a few slits across the top of the stromboli. These aren’t just for looks; they allow steam to escape, preventing the stromboli from bursting.
- If desired, sprinkle the top with fresh or dried parsley, flaky sea salt, or grated Parmesan cheese for an extra touch of flavor and visual appeal.
- Bake in your preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is deeply golden brown and the cheese inside is melted and bubbly.
- Let the stromboli cool on the baking sheet for at least 10-15 minutes before slicing. This allows the cheese and fillings to set, making for cleaner slices.
Stromboli vs. Calzone: What’s the Difference?
Don’t mix up these Italian-American treats! Stromboli rolls like a log and slices into rounds (sauce on side); calzone folds like a half-moon (sauce inside). Today, we’re mastering the rolled stromboli wonder.
Homemade Stromboli Dough: Our Secret Weapon
While you can certainly use store-bought pizza dough in a pinch, I truly believe the heart of an amazing stromboli recipe lies in its homemade dough. Taking just a few minutes to mix up this simple dough makes all the difference in texture and flavor. It bakes up beautifully, creating a soft, slightly chewy crust that’s the perfect vessel for all your delicious fillings. Trust me, this dough is worth the little bit of extra effort! This is a fantastic example of why understanding bread-making basics can elevate even simple dishes. For more tips on creating perfect dough, check out this Crusty Bread Recipe for Stunning Artisan Loaves.
Ingredients for the Perfect Stromboli
Let’s gather our ingredients for this fantastic stromboli recipe! I like to organize them into dough, filling, and topping categories to make things super clear.
For the 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 dusting
For the Filling:
- 1 pound thinly sliced meats such as compliant Italian-style cold cuts, deli sliced smoked turkey, or large beef pepperoni slices\*
- 3/4–1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)\*
For the Egg Wash & Toppings:
- 1 large egg beaten with 1 Tablespoon water
- Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan
\Notes & Substitutions: Feel free to mix and match your favorite deli meats and cheeses! Provolone, mozzarella, and Swiss are great choices. For a vegetarian option, consider sautéed mushrooms, spinach, peppers, and onions. Ensure your meats and cheeses are sliced thinly to help with even cooking and rolling.*
Crafting Your Stromboli Dough: Step-by-Step
Now for the fun part – making our dough! This stromboli recipe starts with a simple yeast dough that comes together quickly.
- In the bowl of your stand mixer fitted with a dough hook or paddle attachment, whisk together the warm water, yeast, and granulated sugar. Let this mixture sit, covered, for about 5 minutes until it’s a little foamy. If you don’t have a stand mixer, no worries! Just use a large mixing bowl and a wooden spoon or spatula.
- Add the olive oil, salt, and 3 and 1/2 cups of all-purpose flour to the wet ingredients. Beat on low speed with your mixer for 2 minutes, or mix by hand until just combined.
- Now, it’s time to knead! If using a stand mixer, switch to the dough hook and beat for an additional 5 full minutes. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 5 full minutes. This is a great time to use my How to Knead Dough video tutorial if you’re new to bread-baking!
- As you knead, if the dough feels too sticky, add just 1 teaspoon of flour at a time to the dough or your work surface. You want a soft, slightly tacky dough, not a dry one. After kneading, the dough should still feel a little soft. Poke it gently – it should slowly bounce back. For an extra check, try the windowpane test: tear off a small piece of dough and gently stretch it until you can see light through it without it tearing. If it passes this test, your dough is perfectly kneaded and ready for its rise!
Assembling Your Delicious Stromboli
With our perfectly kneaded dough ready, it’s time to assemble this delicious stromboli recipe!
- Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.
- On a lightly floured surface, gently stretch or roll out your dough into a large rectangle, about 12×16 inches. Aim for an even thickness, about 1/4 inch.
- Now for the fillings! Layer your thinly sliced meats and cheeses evenly over the dough, leaving about a 1-inch border all around. A pro tip here: don’t overfill! Too many fillings can make it hard to seal and cause leaks. I like to arrange the ingredients in neat rows.
- To create a tight stromboli, start at one of the long ends. Carefully fold the dough over the filling, pressing gently. Then, tightly roll the dough up like a jelly roll, tucking in the ends as you go. You want a snug roll to keep everything contained. Pinch the seam to seal it securely.
- Carefully transfer your stromboli, seam-side down, onto your prepared baking sheet.
Baking Your Stromboli to Golden Perfection
The aroma is about to fill your kitchen as we bake this amazing stromboli recipe!
- Brush the top and sides of your rolled stromboli evenly with the prepared egg wash. This is our secret to that beautiful, golden-brown crust!
- Using a sharp knife, gently score a few slits across the top of the stromboli. These aren’t just for looks; they allow steam to escape, preventing the stromboli from bursting.
- If desired, sprinkle the top with fresh or dried parsley, flaky sea salt, or grated Parmesan cheese for an extra touch of flavor and visual appeal.
- Bake in your preheated oven at 400°F (200°C) for 25-30 minutes, or until the crust is deeply golden brown and the cheese inside is melted and bubbly.
- Let the stromboli cool on the baking sheet for at least 10-15 minutes before slicing. This allows the cheese and fillings to set, making for cleaner slices.
Creative Stromboli Filling & Variation Ideas
This stromboli recipe is a fantastic canvas for creativity! Here are some ideas to get your taste buds tingling:
| Variation Idea | Description |
|---|---|
| Breakfast Stromboli | Scrambled eggs, crumbled breakfast sausage or bacon, cheddar cheese, and a sprinkle of chives. |
| Philly Cheesesteak | Thinly sliced steak (cooked), sautéed onions and peppers, and provolone cheese. |
| Dessert Stromboli | Nutella or fruit preserves, chocolate chips, and a dusting of powdered sugar after baking. |
| Veggie Delight | Sautéed spinach, mushrooms, onions, roasted red peppers, and mozzarella or feta cheese. |
| Pesto Chicken | Cooked shredded chicken, pesto, sun-dried tomatoes, and mozzarella cheese. |
Vegetarian/Vegan Stromboli: Easily adapt any of these! For vegetarian, focus on loaded veggies and great cheeses. For vegan, use your favorite vegan cheese shreds and plant-based meats or a hearty mix of roasted vegetables. Just be mindful that vegan cheeses can sometimes melt differently, so watch the baking time closely.
Troubleshooting Common Stromboli Woes
Even the most experienced cooks run into little hiccups! Here are some common issues and how to fix them for your stromboli recipe:
| Problem | Solution |
|---|---|
| Soggy/Greasy Bottom | Ensure your oven is fully preheated. Bake directly on a lower oven rack, or use a pizza stone. Don’t overfill with wet ingredients. |
| Cheese Leaked Out | Make sure the seam is well-sealed and the ends are tucked in. Don’t overfill. Score the top to allow steam to escape, preventing blowouts. |
| Crust Not Crispy Enough | Brush generously with olive oil or melted butter before baking. Bake directly on a preheated baking sheet or pizza stone. Ensure oven temp is accurate. |
| Dough Too Sticky | Add flour very gradually during kneading (1 tsp at a time). A slightly tacky dough is good, but unmanageable dough needs a tiny bit more flour. |
Making Stromboli Ahead & Storage Tips
This stromboli recipe is fantastic for making ahead!
- To Make Ahead (Unbaked): Assemble the stromboli completely, but don’t bake it. Wrap it tightly in plastic wrap, then in foil, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for about 30 minutes, then proceed with the egg wash and baking instructions (it might need a few extra minutes in the oven).
- To Freeze (Unbaked): Assemble, wrap tightly in plastic wrap and then foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking.
- To Freeze (Baked): Let the baked stromboli cool completely. Wrap tightly in plastic wrap and then foil, or place in a freezer-safe container. Freeze for up to 3 months.
- To Reheat (Baked): Reheat individual slices or the whole stromboli in a 350°F (175°C) oven for about 10-15 minutes, or until warmed through. You can also reheat in a toaster oven or microwave (though the crust may soften).
Serving Your Masterpiece: Dipping Sauces & Sides
No stromboli recipe is complete without perfect accompaniments! While a classic marinara sauce is always a winner for dipping, don’t be afraid to branch out! Try a creamy garlic aioli, a tangy ranch dressing, or even a spicy arrabbiata sauce.
For sides, keep it simple. A fresh green salad with a light vinaigrette, some roasted broccoli or asparagus, or even some garlic breadsticks would be delightful. And for a beverage? A crisp Italian red wine like a Chianti or even a refreshing sparkling lemonade would be perfect. Cheers!
Essential Tools for Stromboli Success
- Stand Mixer (with dough hook): Makes kneading dough a breeze, though kneading by hand is perfectly fine too!
- Large Mixing Bowl: For mixing and potentially rising your dough if not using a stand mixer.
- Measuring Cups & Spoons: For accurate ingredient measurements.
- Rolling Pin: To evenly roll out your dough.
- Baking Sheet: A sturdy baking sheet is essential. A half-sheet pan works perfectly.
- Parchment Paper: Makes cleanup a snap and prevents sticking.
- Pastry Brush: For applying that beautiful egg wash.
- Sharp Knife: For scoring the dough and slicing the finished stromboli.
Frequently Asked Questions
- Can I use store-bought dough for this stromboli recipe? Yes, you absolutely can! If you’re short on time, a good quality store-bought pizza dough will work. Just let it come to room temperature before shaping.
- How do I prevent my stromboli from getting soggy? Make sure your oven is fully preheated and bake it on a lower rack or a preheated pizza stone. Also, avoid overfilling with too many wet ingredients.
- What are the best cheese and meat combinations for stromboli? Get creative! Provolone, mozzarella, and Swiss cheeses pair wonderfully with Italian cold cuts, turkey, ham, or pepperoni.
Conclusion
See? Making a delicious homemade stromboli recipe is totally within reach! I hope this guide has inspired you to get into the kitchen and try it for yourself. It’s a joy to create something so comforting and satisfying, and even better when you see everyone gathered around the table, enjoying it. Don’t be shy – give this stromboli recipe a go, and let me know how it turns out in the comments below! I can’t wait to headr about your creations and see your photos on social media. Happy cooking! Don’t Forget to Follow us on PINTEREST.
