Description
This Homemade Stromboli recipe yields two delicious 16-inch strombolis packed with layers of Italian meats, cheeses, and a savory garlic butter spread enveloped in a soft, golden-baked dough. Perfect for serving as a hearty appetizer or main dish, these strombolis deliver a wonderful combination of flavors with a crisp crust and melty cheese inside.
Ingredients
Scale
Homemade Dough for 2
- 1 and 1/3 cups (320ml) warm water (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 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 (for egg wash)
- Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan
Instructions
- Activate Yeast: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and let rest for 5 minutes to activate the yeast.
- Mix Dough Ingredients: Add olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine into a dough.
- Knead Dough: Switch to the dough hook and knead for an additional 5 minutes, or knead by hand on a floured surface for 5 minutes, until the dough is soft and slightly tacky but not sticky. Perform the windowpane test to ensure adequate kneading.
- First Rise: Lightly grease a large bowl and place the dough inside, turning to coat with oil. Cover with plastic wrap or a clean towel and allow to rise at room temperature for 60–90 minutes until doubled in size.
- Preheat Oven: Set oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
- Shape Dough: Punch down the risen dough and divide into two halves. Roll each portion into a 10×16-inch rectangle on a floured surface using a lightly floured rolling pin. Square the edges with your hands.
- Add Fillings: Mix melted butter with minced garlic and brush evenly over each dough rectangle. Sprinkle with parsley. Layer meats and cheeses leaving a 1-inch border on the bottom and sides and a 3-inch border at the top. Apply about 1/2 pound each of meat and cheese per stromboli.
- Roll Stromboli: Brush edges, including the 3-inch border, with egg wash. Roll each dough tightly into a 16-inch log, folding in ends to seal. Dust with flour as needed to prevent sticking.
- Prepare for Baking: Transfer each stromboli to the baking sheets. Pinch or tuck ends to seal. Brush tops with egg wash and sprinkle optional toppings if desired. Cut 3–4 slits on top to allow steam to escape.
- Bake: Bake for about 25 minutes until golden brown and internal temperature reaches 200°F (93°C). Rotate pans halfway if baking both at once. Allow to cool on baking sheets for 5 minutes after baking.
- Serve: Slice into 10–12 pieces per stromboli and serve plain or with warm pizza or marinara sauce for dipping.
- Store Leftovers: Cover and refrigerate leftover stromboli slices or whole for up to 3 days.
Notes
- If the dough shrinks while rolling, cover and let it rest 10 minutes to relax the gluten.
- You can freeze half of the dough if not making two strombolis at once for up to 1 month.
- Use fresh garlic for a bolder flavor or garlic powder for a milder taste.
- Greasy meats like pepperoni may release oil during baking; place a tray underneath if desired.
- Brush the edges with egg wash to better seal the stromboli and create a shiny crust.
Keywords: homemade stromboli, stromboli recipe, Italian stromboli, baked stromboli, stuffed bread, Italian cold cuts, easy stromboli