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.
Find it online: https://cookupjoy.com/homemade-stromboli-recipe/