Are you looking for the ultimate, crowd-pleasing, and ridiculously delicious meal that is perfect for a party, a game day celebration, or a fun family “pizza night” alternative? This incredible, from-scratch Homemade Stromboli is your delicious answer. Imagine a warm, golden-brown, perfectly baked crust, wrapped around savory layers of your favorite Italian meats and gooey, melted cheese, all flavored with a simple garlic and herb butter. It’s a showstopper that is as fun to make as it is to eat.
This isn’t just a recipe; it’s your complete guide to mastering this Italian-American classic at home. We’ll show you the simple secrets to a soft, chewy, and reliable homemade dough, and the foolproof technique for rolling and filling your stromboli so it bakes up perfectly every single time. Get ready to slice into the most impressive and satisfying meal you’ll make all week.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Party Food
What makes this Homemade Stromboli so spectacular is its incredible, shareable format and its endlessly customizable fillings. A stromboli is essentially a delicious, rolled-up pizza, baked into a beautiful, golden loaf that is perfect for slicing and dipping. This recipe guides you through a simple, from-scratch yeast dough that creates a wonderfully soft, yet sturdy, bread-like crust. Filled with your favorite meats and cheeses, this is a foolproof recipe that is guaranteed to be a massive hit at any gathering.
| Metric | Time / Level |
| Total Time | 2 hours 30 minutes (includes dough rise time) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 2 large strombolis (12-16 slices) |
The Essential Ingredients for a Perfect Stromboli
This recipe is built from two simple, from-scratch components.
- The Easy Homemade Dough: The soft, chewy, and flavorful foundation of our stromboli.
- Yeast, Warm Water & Sugar: The classic trio that brings our dough to life. The sugar “feeds” the yeast, and the warm water activates it, creating the beautiful air pockets that give the dough its bread-like texture.
- Flour & Olive Oil: All-purpose flour provides the structure, while a touch of olive oil adds a lovely, classic Italian flavor and helps to create a soft, tender crumb.
- The Fillings: This is where you can get creative!
- The Garlic Butter: This is the secret to an incredibly flavorful interior! A simple mixture of melted butter, minced garlic, and fresh parsley is brushed over the dough before the fillings are added.
- The Meats: Use about 1 pound of your favorite, thinly sliced deli meats. A classic Italian combination of salami, pepperoni, and ham is fantastic.
- The Cheese: Use about 3/4 to 1 pound of a good, melty cheese. Sliced provolone or mozzarella are classic, perfect choices. You can also use shredded cheese.
Step-by-Step to the Best Homemade Stromboli
This recipe is a rewarding baking project. Follow these detailed steps for a perfect, show-stopping result.
Part 1: The Easy Homemade Stromboli Dough
Step 1: In the large bowl of your stand mixer, whisk together the 1 and 1/3 cups of warm water, the 2 and 1/4 teaspoons of yeast, and the 1 tablespoon of granulated sugar. Cover the bowl and let the mixture rest for 5 minutes, until the yeast is foamy.
Step 2: Add the 2 tablespoons of olive oil, the 1 teaspoon of salt, and the 3 1/2 cups of all-purpose flour to the bowl. If you are using a stand mixer, fit it with the dough hook attachment and beat on low speed for 2 minutes. Then, increase the speed to medium and knead the dough for 5 full minutes. The dough should be soft and slightly tacky.
Step 3: Lightly grease a large bowl with oil. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl and allow the dough to rise in a warm, draft-free place for 60 to 90 minutes, or until it has doubled in size.
Part 2: The Art of the Roll – Assembling Your Stromboli
Step 1: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper.
Step 2: When the dough is ready, punch it down to release the air and divide it in half.
Step 3: On a lightly floured work surface, roll one half of the dough into a large, 10×16-inch rectangle.
Step 4: In a small bowl, mix together the 3 tablespoons of melted butter and the 2 minced garlic cloves. Brush this garlic butter all over the surface of each rectangle of dough. Sprinkle each with 1 teaspoon of chopped fresh parsley.
Step 5 (The Most Important Step!): When you are layering on your meats and cheeses, you must leave a clean, 1-inch border on the two short sides and the bottom long side, and a large, 3-inch border on the top long side. This empty space at the top is crucial because the fillings will be pushed forward as you roll.
Step 6: Arrange a layer of your sliced meats onto the dough, followed by a layer of cheese. Repeat with more meat and cheese until you have used about half of your total fillings for this stromboli.
Step 7: In a small bowl, prepare your egg wash by beating the 1 large egg with 1 tablespoon of water. Brush the egg wash over all the empty edges of your dough.
Step 8: Starting from the bottom long side, slowly and tightly roll the dough into a 16-inch log. As you roll, gently fold in the two short ends to seal the fillings inside.
Step 9: Carefully transfer each rolled stromboli to your prepared baking sheets, with the seam-side down. Pinch or tuck in the ends to make sure they are sealed.
Part 3: Baking to Golden, Cheesy Perfection
Step 1: Brush the entire top and sides of each stromboli with the remaining egg wash. If you desire, you can sprinkle them with some optional toppings like coarse sea salt or Parmesan cheese.
Step 2: Using a very sharp knife, cut 3 to 4 deep slits into the tops of each stromboli. This is a crucial step that allows steam to escape while they bake.
Step 3: Bake for about 25 minutes, or until the crust is a beautiful, deep golden brown and the cheese is melted and bubbly. If you are baking both at the same time, be sure to rotate the pans halfway through the baking time.
Let the strombolis cool on the baking sheets for about 5 minutes before you transfer them to a cutting board, slice them into thick, 1- to 2-inch pieces, and serve warm.
The Best Easy Homemade Stromboli Recipe
A comprehensive, from-scratch recipe for making two large, homemade strombolis. The process begins with creating a simple yeast dough, which is kneaded until soft and elastic and then left to rise. The risen dough is rolled into a large rectangle, brushed with garlic butter and parsley, and then generously layered with a variety of thinly sliced Italian meats and cheeses. The dough is rolled into a tight log, sealed with an egg wash, and then baked until the crust is golden brown and the filling is hot and melted.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 30 minutes (includes rising time)
- Yield: 2 strombolis (8-12 servings)
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Ingredients
- For the Dough:
- 1 and 1/3 cups (320ml) warm water (100-110°F)
- 2 and 1/4 teaspoons (7g) instant or active-dry yeast
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) all-purpose flour
- For the Fillings:
- 3 Tablespoons (43g) unsalted butter, melted
- 2 garlic cloves, minced
- 2 teaspoons chopped fresh parsley
- 1 pound thinly sliced meats (e.g., Italian cold cuts, deli ham, pepperoni)
- 3/4 to 1 pound cheese (sliced or shredded)
- For the Egg Wash & Topping:
- 1 large egg beaten with 1 Tablespoon water
- Optional: fresh parsley, coarse sea salt, Italian seasoning, parmesan cheese
Instructions
- Make the Dough: In the bowl of a stand mixer, whisk together the warm water, yeast, and sugar. Let it rest for 5 minutes until foamy.
- Add the olive oil, salt, and flour. Beat on low speed for 2 minutes, then switch to a dough hook and knead for 5 more minutes until the dough is soft and slowly bounces back when poked.
- Place the dough in a lightly greased bowl, cover, and let it rise in a warm place for 60-90 minutes, until doubled in size.
- Assemble the Strombolis: Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper.
- Punch down the risen dough and divide it in half. On a floured surface, roll one half into a 10×16-inch rectangle.
- Mix the melted butter and minced garlic together. Spread half of the garlic butter over the dough rectangle, leaving a 1-inch border on three sides and a 3-inch border on one of the long sides at the top.
- Layer half of the meats and cheeses over the buttered area, staying within the borders.
- Brush all the edges of the dough with the egg wash.
- Slowly roll the dough into a tight 16-inch log, starting from the long side with the 1-inch border. Fold in the short ends as you roll. Pinch the final seam to seal.
- Carefully transfer the stromboli to a prepared baking sheet. Repeat the process with the second half of the dough.
- Bake: Brush each stromboli with the remaining egg wash and sprinkle with optional toppings. Cut 3-4 slits into the tops of each to allow steam to escape.
- Bake for about 25 minutes, or until the crust is golden brown.
- Let the strombolis cool on the baking sheets for 5 minutes before transferring to a cutting board to slice and serve.
Notes
- This recipe provides detailed instructions for making the dough from scratch, including a ‘windowpane test’ to check if it has been kneaded enough.
- Leaving a larger border on one side of the dough is a key technique that allows for a proper seal after rolling.
- The unbaked, shaped stromboli can be refrigerated for up to 8 hours before baking.
- Leftovers can be stored in the refrigerator for up to one week.
Storage and Make-Ahead Tips
Stromboli is the perfect make-ahead meal for a party or for stocking your freezer.
- Make-Ahead: You can prepare the dough up to 3 days in advance and store it, well-covered, in the refrigerator. You can also fully assemble the unbaked strombolis, wrap them tightly in plastic wrap, and store them in the refrigerator for up to 8 hours before you plan to bake them.
- Storage: Store any leftover stromboli (either whole or sliced), covered tightly, in the refrigerator for up to 1 week.
- Freezing: You can freeze the baked and cooled stromboli, either whole or in slices, for up to 3 months. You can also freeze the raw, unbaked stromboli for up to 3 months.
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Creative Recipe Variations & Filling Ideas
- The Classic Italian: Layers of Genoa salami, capicola, prosciutto, and sliced provolone cheese.
- The Pepperoni Pizza: A layer of pizza sauce (leave out the garlic butter), layers of pepperoni, and shredded mozzarella cheese.
- The Ham & Cheese: A simple and classic combination of thinly sliced deli ham and Swiss or cheddar cheese.
- The Veggie Supreme: Sautéed mushrooms, onions, and bell peppers (be sure to drain them well!) with mozzarella and Parmesan cheese.
Enjoy The Ultimate Party Food!
You’ve just created a truly special dish that is a perfect harmony of a soft, bready crust and a savory, cheesy filling. This Homemade Stromboli is a rewarding and deeply satisfying recipe that is sure to become a new family favorite for pizza nights, parties, and game day celebrations.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, and crowd-pleasing meal!
Frequently Asked Questions (FAQs)
Q1: What is the real difference between a stromboli and a calzone?
While they are very similar, the main difference is the shape and the seal. A calzone is typically made from a round piece of dough that is folded in half over the fillings to create a half-moon shape, and the edges are crimped and sealed. A stromboli, like this recipe, is made from a rectangular piece of dough that is topped with fillings and then rolled up into a long, log shape before it is baked.
Q2: Can I use a store-bought pizza dough to save time?
Yes, absolutely! Using a 1-pound ball of store-bought pizza dough is a fantastic shortcut that makes this a perfect, super-fast weeknight meal. You will still want to divide the dough in half to make two strombolis.
Q3: How do I keep my stromboli from getting soggy on the bottom?
The key to a non-soggy stromboli is to make sure your fillings are not too wet. This recipe brilliantly uses a garlic butter spread instead of a wet tomato sauce inside. If you are using any vegetables that have a high water content (like mushrooms or onions), it is a good idea to sauté them first and drain them well before you add them to the stromboli.
Q4: What are the best meats and cheeses to use in a stromboli?
The options are endless! For the best result, you want to use thinly sliced deli meats and a good quality melting cheese. Classic choices include salami, pepperoni, capicola, and ham for the meats, and provolone, mozzarella, and Swiss for the cheese.
Q5: Can I freeze the baked and cooled stromboli?
Yes! A baked stromboli freezes beautifully. Let it cool completely, and then you can either wrap the whole loaf or individual slices very well in a double layer of plastic wrap and then a layer of foil. They will keep in the freezer for up to 3 months. You can reheat them in a 350°F oven until they are hot and crispy.