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
Scale
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.
