There’s something truly wonderful about a golden, cheesy, stuffed Homemade Stromboli hot out of the oven. It’s a dish that delivers all the joys of a classic Italian deli in one easy package—pillowy, flavorful dough wrapped around layers of savory meats, melty cheese, and aromatic garlic butter. Even better, it’s much simpler than it looks! Whether you make enough for friends or just enough for yourself and a movie night, stromboli is ridiculously adaptable and makes the perfect meal for busy weeknights or casual gatherings. With this method, you’ll have a bubbling, picture-perfect bake that’s deeply satisfying, fun to prepare, and infinitely customizable.
Why You’ll Love This Recipe
- Weeknight-Friendly: The dough comes together with just a handful of ingredients and can be made ahead, so your biggest effort is rolling and layering—no fancy techniques required.
- Delicious Layers: Each slice delivers tender bread, gooey cheese, rich meats, and fragrant herb butter in every bite. The contrast of crisp crust and stretchy cheese is irresistible.
- Customizable: There’s no right or wrong here. Choose your favorite meats, cheeses, or veggies—this recipe fits what you love or have on hand.
- Crowd Pleaser: It’s perfect for feeding a family, impressing guests, or wrapping up for lunch on the go the next day!
- Impressively Simple: What looks like a complex bakery treat is actually as straightforward to make as homemade pizza—if you can roll up dough, you’re set.
Ingredients You’ll Need
Gather these, and you’re halfway to stromboli bliss!
Notes on substitutions and tips included—because great food meets you where you are.
- Warm Water: Activates your yeast and brings the dough together easily.
- Instant or Active-Dry Yeast: Essential for the rise and that classic pizza bread texture.
- Granulated Sugar: Feeds the yeast and boosts browning for a golden crust.
- Olive Oil: Adds flavor, helps with tenderness, and keeps dough from drying.
- Salt: Absolutely vital for delicious, well-balanced dough.
- All-Purpose Flour: The structure of your stromboli. Aim for a soft, barely tacky dough.
- Unsalted Butter: Melted and brushed over the rolled dough, infusing every bite with richness.
- Fresh Garlic (or Garlic Powder): For irresistible aroma and depth of flavor.
- Fresh or Dried Parsley: Adds brightness and a splash of herby goodness. Swap for Italian seasoning if you want more complexity.
- Thinly Sliced Meats: Classic Italian choices like salami, ham, or large pepperoni. Skip small slices—big deli-style cuts roll best and pack bigger flavor.
- Cheese: Provolone, mozzarella, or a combination—shredded or sliced. Melty cheese equals that perfect stretchy bite!
- Egg Wash (Egg + Water): For a shiny, golden finish. Not essential but highly recommended for that bakery look.
- Optional Toppings: Coarse sea salt, extra herbs, freshly cracked pepper, parmesan cheese—these take your stromboli over the top.
Tip: You can make just one stromboli and freeze the rest of the dough for later. If doing so, halve the filling ingredients.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Once you’ve mastered the basics, you can confidently tweak this recipe to suit your taste or whatever is in the fridge!
- Veggie Stromboli: Fill with sautéed mushrooms, spinach, roasted peppers, or cooked broccoli. Blot any cooked veggies dry to avoid a soggy result.
- Saucy Stromboli: Spread pizza or marinara sauce right on the dough before adding fillings, or offer it for dipping. Both work!
- Cheese Lovers: Use a mix of cheeses—think mozzarella, provolone, fontina, or sharp cheddar.
- Meatless Option: Skip the meat entirely and load up on your favorite vegetables and lots of cheese.
- Herb Explosion: Add extra Italian seasoning, basil, or crushed red pepper to the filling or topping for a punchier flavor.
How to Make Homemade Stromboli
Getting stromboli on the table is a breeze—just follow these steps for best results.
Step 1: Make the Dough
Mix warm water, yeast, and sugar in your stand mixer or a large bowl until foamy, letting it rest for a few minutes. Add olive oil, salt, and flour. Knead (by hand or with a dough hook) until you have a soft, barely sticky dough that slowly springs back when poked. Don’t rush this—kneading makes the dough elastic and light.
Step 2: Let It Rise
Lightly oil your bowl, place the dough in, and cover. Set aside until doubled in size—between 60 and 90 minutes, depending on room temperature. If your kitchen is chilly, pop the bowl in a warmed (but turned off) oven.
Step 3: Shape the Dough
Knock the air out, divide the dough in half, and shape each into a rectangle (about 10×16 inches) on a floured surface. If stretchy dough is fighting back, let it rest for a few minutes.
Step 4: Add Fillings
Mix melted butter with garlic and spread across the surface of the dough. Scatter on parsley. Layer your chosen meats and cheeses, leaving a wide border at one end to help seal. Less is more here—over-stuffing makes rolling tricky.
Step 5: Roll It Up
Brush the edges with egg wash. Carefully roll up the dough, like a jelly roll, folding the sides in as you go. Pinch or tuck the ends to seal.
Step 6: Bake
Transfer to lined baking sheets. Brush the tops with more egg wash and sprinkle on your favorite toppings. Cut a few slits on top for steam to escape. Bake at 400°F until the crust is golden and beautiful, about 25 minutes.
Step 7: Cool & Slice
Let the stromboli rest for five minutes before slicing. This helps the cheese settle and keeps things tucked in. Serve warm, dunked into a bowl of marinara or pizza sauce.
Pro Tips for Making the Recipe
- Don’t Rush the Rise: Giving the dough enough time ensures a light, fluffy texture.
- Rest if Sticky: If the dough springs back or is tough to roll, let it rest. Gluten just needs to relax.
- Mind the Fillings: Avoid overfilling (tempting, I know!). Too much makes it hard to roll and seal.
- Browning = Flavor: An egg wash gives your stromboli bakery-quality shine and snap. For egg-free, brush with melted butter.
- Crisp on the Outside, Soft Inside: Bake until deep golden brown—don’t pull it out early. The crust should sound hollow when tapped.
How to Serve
There’s no wrong way to enjoy stromboli, but a few simple touches make this meal extra special:
- With Sauce: Serve slices with warm marinara or pizza sauce for dipping.
- As a Meal: Pair with a crisp green salad tossed in Italian dressing, some roasted veggies, or a simple cup of soup.
- Party Platter: Slice stromboli once slightly cooled and arrange on a board with extra dipping sauces, olives, or pickled vegetables.
- Lunchbox Hero: Leftover slices are fantastic cold or at room temperature, making them perfect for on-the-go lunches or picnics.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover stromboli tightly and store in the fridge for up to a week. The crust stays surprisingly soft, and it’s just as tasty the next day.
Freezing
- Dough: Freeze after the first rise—just oil and wrap well. Thaws overnight in the fridge.
- Shaped but Unbaked Stromboli: Fill, roll, and wrap tightly. Freeze up to 3 months. Thaw in the fridge overnight; add egg wash and bake as usual, adding a few minutes to the bake time.
- Baked Stromboli: Cool completely, then wrap and freeze. Thaw for one hour at room temp, then heat in a 350°F oven for about 30 minutes (cover with foil if needed).
Reheating
Warm individual slices in the oven or toaster oven to restore their crisp, or enjoy at room temperature—the flavors are still fantastic.
FAQs
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How do I keep my stromboli from getting soggy?
Use cooked, drained vegetables if including them and avoid using watery types like fresh tomatoes. Keep cheese and meat slices even, and don’t overload! Baking until golden ensures a crisp crust.
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Can I make stromboli ahead of time?
Absolutely! Shape and fill your stromboli, then refrigerate before baking for up to 8 hours or freeze unbaked rolls for longer storage. Just bake straight from the fridge or after thawing—easy!
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What if I don’t have a stand mixer?
No problem—this dough is very forgiving. Combine ingredients in a big bowl, stir with a sturdy spoon or spatula, and knead by hand on a floured surface. It’s a fun, hands-on way to connect with your food!
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Is it possible to make it vegetarian?
Certainly! Replace meats with cooked, well-drained vegetables (like mushrooms, broccoli, or peppers) and lots of cheese. You can even add a smear of tomato sauce for more flavor.
Final Thoughts
Homemade stromboli truly turns a handful of humble ingredients into something special—golden, melty, and full of your favorite flavors. Don’t let the rolling intimidate you—this is a forgiving and fun recipe that adapts to your mood and fridge contents. Whether you keep it classic or try a new combination, you’ll fall for the unbeatable aroma and bite of freshly baked stromboli. Give it a try—you might just find yourself making extra for leftovers!
Print
Homemade Stromboli Recipe
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes
- Yield: 2 stromboli (each 16 inches, 10-12 slices each) 1x
- Category: Main-course
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
This Homemade Stromboli recipe yields two hearty, golden loaves filled with layers of Italian meats, cheeses, and aromatic herbs, all wrapped in a soft, homemade dough. Perfect as a main course, this stromboli is crisp on the outside, gooey inside, and completely customizable with your favorite fillings. Serve with marinara or pizza sauce for dipping. Great for meal prep, gatherings, or a family dinner, the dough and stromboli are both freezer-friendly for make-ahead convenience.
Ingredients
Dough
- 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, plus more for hands and work surface
Filling
- 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 (about 20 slices total)*
- 3/4 – 1 pound cheese (about 3 cups shredded, or 16-20 slices deli cheese, e.g., provolone and mozzarella)*
Egg Wash & Toppings
- 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 Dough: Whisk the warm water, yeast, and sugar together in the bowl of a stand mixer fitted with a dough hook or paddle. Cover and let rest for 5 minutes. If you don’t have a mixer, use a large mixing bowl and mix by hand.
- Add Wet and Dry Ingredients: Add the olive oil, salt, and flour. Mix on low speed for 2 minutes, or by hand until a shaggy dough forms.
- Knead the Dough: Knead in the mixer for 5 minutes (switching to the dough hook if necessary), or knead by hand on a floured surface for 5 minutes until smooth and slightly tacky. If it becomes sticky, sprinkle flour as needed, but do not overdo it. The dough should bounce back when poked.
- First Rise: Lightly grease a large bowl with oil or spray. Place dough inside, turn to coat, and cover with foil, plastic, or towel. Let it rise at room temperature for 60-90 minutes or until doubled in size. (Tip: For a warm rise, place in a just-warmed, switched-off oven.)
- Preheat and Prepare Baking Sheets: Preheat oven to 400°F (204°C). Line two baking sheets with parchment paper or silicone baking mats.
- Shape the Dough: Punch down the risen dough and divide in half. Roll each half out on a lightly floured surface to a 10×16-inch rectangle. Let rest 10 minutes if dough resists stretching.
- Assemble Fillings: Mix melted butter and garlic; spread mixture on each rectangle and sprinkle with parsley. Layer half the meats and cheeses on each, leaving a 1-inch border on sides and bottom and a 3-inch border on top.
- Roll and Seal: Brush all edges with egg wash. Starting at the bottom, tightly roll up each dough rectangle into a 16-inch log, folding in the ends as you go. Transfer to baking sheets and pinch or tuck ends to seal.
- Egg Wash and Toppings: Brush outside of each stromboli with egg wash. Sprinkle with optional toppings (parsley, sea salt, pepper, parmesan, etc.). Using a very sharp knife, cut 3-4 slits in the tops for steam.
- Bake: Bake for about 25 minutes, or until the crust is golden brown and the center registers at least 200°F (93°C). Rotate pans halfway if baking both at once; extend bake time by 2-3 minutes if needed.
- Cool and Serve: Remove from oven, let cool 5 minutes on baking sheets, then transfer to a cutting board to slice. Serve plain or with pizza/marinara sauce for dipping.
Notes
- For a meatless stromboli, replace meat with up to 2 cups cooked vegetables (e.g., mushrooms, broccoli, peppers, spinach, or basil).
- To freeze dough: After the first rise and dividing, wrap in oiled plastic or bags and freeze for up to 3 months. Thaw overnight before using.
- You can assemble and refrigerate shaped stromboli up to 8 hours before baking.
- Freeze unbaked, filled stromboli by wrapping well and freezing up to 3 months; thaw 24 hours in fridge, add egg wash and slits, then bake.
- Freeze baked stromboli well-wrapped for up to 3 months. Thaw and heat at 350°F (177°C) oven, covered, for 30 minutes.
- Use large deli slices for best texture; avoid small pepperoni slices.
- Stromboli is best served fresh, but leftovers keep up to 1 week in the refrigerator.
- For egg-free option, brush with melted butter instead of egg wash.
- Customize seasonings and cheeses to preference; provolone and mozzarella are recommended.
Nutrition
- Serving Size: 1 slice (1/12th of 1 stromboli)
- Calories: 260
- Sugar: 2g
- Sodium: 540mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0.1g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 13g
- Cholesterol: 37mg
