Description
This homemade stromboli recipe features a soft, flavorful yeast dough filled with layers of Italian cold cuts and melty cheese, brushed with garlic butter, and baked to a golden crisp. Perfect for a satisfying meal or appetizer, this stromboli is easy to prepare with step-by-step instructions for mixing, kneading, filling, and baking.
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 Ingredients
- 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 toppings: chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, 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 mixer, mix in a large bowl 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 sticky, aiming for a soft, slightly tacky dough. Test by poking and stretching a small piece to achieve the ‘windowpane’ stage.
- 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 until doubled in size. A warm spot such as a turned-off oven can help.
- 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 in half. On a lightly floured surface, roll each half into a 10×16-inch rectangle. Rest dough for 10 minutes if it shrinks while rolling.
- Add the Fillings: Mix melted butter and garlic; spread it evenly 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, roll each dough into a tight 16-inch log, folding in ends as you roll. Transfer to prepared baking sheets, pinching or tucking ends to seal.
- Top and Score: Brush each log with egg wash. Sprinkle with desired toppings such as parsley, sea salt, pepper, Italian seasoning, or parmesan. Use a sharp knife to cut 3-4 slits on top for steam release. Optionally, refrigerate up to 8 hours before baking.
- Bake: Bake for 25 minutes or until crust is golden brown and the center reaches at least 200ºF (93ºC). Rotate pans halfway through baking if using two sheets. 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
- Ensure the water is warm but not hot to activate yeast properly without killing it.
- If dough feels too sticky, add flour a teaspoon at a time while kneading.
- For best flavor, use a mix of Italian cold cuts like salami, ham, and pepperoni.
- Letting the dough rest after rolling prevents shrinkage and makes shaping easier.
- Use an instant-read thermometer to check internal temperature to guarantee thorough baking.
- Customize toppings and fillings to your preference, adding vegetables or different cheeses.
- Stromboli can be refrigerated before baking or frozen after baking for future meals.
