If you’ve ever dreamed of biting into a warm, golden crust stuffed with gooey cheese and savory meats, then you’re going to absolutely love making this Homemade Stromboli Recipe. This classic Italian-American favorite brings together a perfectly soft yet crispy dough enveloping layers of flavorful cold cuts and melty cheese, making it a show-stopping meal for cozy nights or casual gatherings. Plus, once you master this recipe, you’ll wonder why you ever considered takeout when you can have an irresistible stromboli right from your own oven!
Ingredients You’ll Need
Nothing fancy here, just simple, wholesome ingredients that meld beautifully to create that iconic stromboli taste and texture. Each element plays a crucial role—warm water activates the yeast, flour builds the dough’s structure, and those savory fillings bring the heart and soul.
- Warm water: Between 100-110°F to perfectly activate the yeast without killing it.
- Instant or active-dry yeast: The magic behind the dough rising to light, airy perfection.
- Granulated sugar: Feeds the yeast and adds a subtle hint of sweetness to balance flavors.
- Olive oil: Contributes to a tender crumb and enriches the dough’s flavor.
- Salt: Essential for enhancing all the other flavors in the dough and fillings.
- All-purpose flour: The foundation of the dough, ensuring it’s soft yet holds its shape well.
- Unsalted butter: Melted and infused with garlic to brush over the dough, boosting richness and aroma.
- Garlic: Fresh minced cloves most flavorful, lending that irresistible savory fragrance.
- Chopped fresh parsley: Adds bright color and freshness, but dried works fine too.
- Thinly sliced meats: Choose Italian cold cuts, deli ham, or pepperoni for hearty, savory layers.
- Cheese: About 3 cups shredded or 16–20 slices deli cheese melt wonderfully inside the stromboli.
- Egg: Beaten with water to create an egg wash that gives the crust a gorgeous golden shine.
- Optional toppings: Parsley, coarse sea salt, pepper, Italian seasoning, or parmesan cheese for that extra finishing touch.
How to Make Homemade Stromboli Recipe
Step 1: Prepare the Yeast Mixture
Start by whisking warm water, yeast, and sugar in your stand mixer’s bowl or a large bowl if you’re mixing by hand. Cover and let it rest about 5 minutes until frothy, signaling that the yeast is alive and ready to do its delicious work.
Step 2: Make the Dough
Add olive oil, salt, and flour directly into the yeast mixture. Beat on low speed for a couple of minutes until all ingredients combine into a soft dough that’s just begging to be kneaded.
Step 3: Knead the Dough
Knead for 5 minutes using your mixer’s dough hook or by hand on a floured surface. It might be sticky, so dust with a little flour as you go, aiming for a slightly tacky but supple dough that bounces back when poked—it’s perfect when it reaches the stretch-and-windowpane stage.
Step 4: Let the Dough Rise
Gently oil a large bowl, place your dough inside, turning it to coat in oil, then cover tightly with foil or a towel. Let it rise in a warm spot for about 60–90 minutes until it doubles in size—this is where the magic starts to happen.
Step 5: Preheat Your Oven
While the dough rises, set your oven to 400°F (204°C). Prepare baking sheets with parchment paper or silicone mats to keep your stromboli from sticking and make cleanup a breeze.
Step 6: Shape the Dough
Punch down the risen dough and divide it in half. Roll each half out into a 10×16-inch rectangle on a floured surface. If the dough pulls back, just let it rest for 10 minutes—it’s like giving it a little breather before shaping.
Step 7: Add the Fillings
Brush each rectangle with the garlic butter mixture, then sprinkle parsley over the top. Layer on your sliced meats and cheese, making sure to leave a border around the edges for sealing. This layering is where all the luscious flavors come together.
Step 8: Roll and Seal
Start rolling the dough up tightly from the bottom, tucking in the edges as you move along to lock in all those tasty fillings. Transfer each log to your prepared baking sheets and pinch the ends closed securely so nothing escapes during baking.
Step 9: Top and Score
Brush the rolled stromboli generously with egg wash for that beautiful golden crust. Add your favorite toppings like sea salt or parmesan then carefully make 3-4 slits in the top with a sharp knife—this lets steam escape so your stromboli bakes evenly and crisps beautifully.
Step 10: Bake and Cool
Bake for 25 minutes, rotating pans halfway if baking both, until the crust is golden and the internal temperature reaches about 200ºF (93ºC). Remove from oven and let rest for 5 minutes before slicing—patience here rewards you with clean slices and gooey centers.
How to Serve Homemade Stromboli Recipe
Garnishes
A quick sprinkle of fresh parsley or a light dusting of parmesan can brighten the final presentation. A little cracked black pepper or flaky sea salt adds an exciting crunch and flavor pop that pairs perfectly with the warm dough and melted cheese.
Side Dishes
Serve with a tangy marinara or pizza sauce for dipping to add a zesty punch. Pairing with a crisp green salad or roasted vegetables balances the hearty richness of the stromboli, making it a well-rounded, satisfying meal everyone will love.
Creative Ways to Present
Try slicing the stromboli into bite-sized pinwheels for party platters or serve alongside a charcuterie board for an elevated appetizer experience. You can also drizzle with a bit of balsamic glaze or infuse with fresh herbs for an extra-special touch.
Make Ahead and Storage
Storing Leftovers
After enjoying your stromboli, wrap leftover slices tightly in plastic wrap or foil, then place in an airtight container. Refrigerate for up to one week—perfect for quick lunches or snacks that still taste fresh and delicious.
Freezing
If you want to save part of your Homemade Stromboli Recipe for later, freeze it before baking or after cooling. Wrap tightly in plastic wrap and foil, then freeze for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
To revive that fresh-baked crispness, reheat leftovers in a 350°F oven for about 10-15 minutes, or until warmed through. Avoid microwaving if you want to keep the crust delightfully crunchy and the cheese perfectly melty.
FAQs
Can I use different types of cheese for this recipe?
Absolutely! Mozzarella is classic, but provolone, cheddar, fontina, or even a blend of several cheeses work beautifully. Just pick cheeses that melt well to keep your stromboli gooey and flavorful.
Is it possible to make this recipe vegetarian?
Definitely! Simply skip the meats and load up on veggies like sautéed mushrooms, spinach, roasted peppers, and artichokes. Adding extra cheese or a flavorful tomato sauce inside creates a delicious vegetarian alternative.
How long can I prepare the stromboli dough in advance?
You can prepare the dough and let it rise, then refrigerate it overnight wrapped tightly. This slow fermentation even enhances the flavor and makes it easier to manage your cooking schedule.
What if I don’t have a stand mixer?
No worries! You can mix the dough by hand using a large bowl and wooden spoon, then knead on a floured surface. It takes a little more elbow grease but yields the same delightful results.
Can I freeze stromboli after baking?
Yes, once cooled completely, wrap the baked stromboli tightly and freeze. To enjoy, thaw in the fridge overnight and reheat in the oven to restore its fresh-baked texture.
Final Thoughts
This Homemade Stromboli Recipe is one of those gifts you give yourself—a warm, comforting treat that’s surprisingly approachable to make at home. Whether it’s for a busy weeknight, a weekend gathering, or just an excuse to get cozy with amazing food, this stromboli will quickly become a favorite. So go grab your ingredients, roll up your sleeves, and get ready to enjoy every delicious bite!
Print
Homemade Stromboli Recipe
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 strombolis (serves 2-4 people)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This homemade stromboli recipe features a soft, flavorful yeast dough filled with a delectable combination of thinly sliced meats and melted cheese, seasoned with garlic butter and fresh parsley. Perfectly rolled and baked to golden perfection, this stromboli is an inviting, hearty Italian-American dish ideal for serving as a main course or a savory snack.
Ingredients
Dough Ingredients
- 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
- 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 the dough is sticky, aiming for a soft, slightly tacky dough. Test by poking the dough; if it slowly bounces back and can be stretched to the ‘windowpane’ stage, it’s ready.
- 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 it in half. On a lightly floured surface, roll each half into a 10×16-inch rectangle. Let the dough rest for 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. Optionally, 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
- For best results, ensure the water is warm but not hot to activate the yeast properly.
- If the dough is sticky during kneading, flour your hands and surface lightly but avoid adding too much flour to keep the dough tender.
- Use a variety of thinly sliced Italian meats and a good melting cheese such as mozzarella for authentic flavor.
- The stromboli can be made ahead and refrigerated for up to 8 hours before baking for convenience.
- Leftovers keep well in the refrigerator for up to one week. Reheat in the oven or microwave before serving.
