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Homemade Stromboli with All the Classics Recipe

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★★★★★

4.5 from 559 reviews

This homemade stromboli recipe yields two delicious 16-inch strombolis filled with layers of savory Italian cold cuts and melty cheese, wrapped in a soft, golden homemade dough. Perfectly seasoned with garlic butter and fresh parsley, this stromboli is baked to a crispy golden crust and can be served warm with marinara sauce for dipping. Ideal for a comforting meal or a tasty appetizer.

Ingredients

Scale

Homemade Dough for 2:

  • 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

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 meats such as Italian cold cuts, deli ham, or large pepperoni slices
  • 3/4–1 pound (340–454g) cheese (about 3 cups shredded or 16–20 slices deli cheese)

Egg Wash & Topping for 2:

  • 1 large egg beaten with 1 Tablespoon water
  • Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions

  1. 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 allow to rest for 5 minutes to activate the yeast.
  2. Add Ingredients: Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to incorporate.
  3. Knead Dough: Continue kneading the dough using the mixer with the dough hook for an additional 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Sprinkle small amounts of flour if dough becomes too sticky. The dough should feel soft and pass the windowpane test.
  4. First Rise: Lightly grease a large bowl, place the dough inside, turning to coat all sides with oil. Cover with plastic wrap or a clean kitchen towel and let it rise at room temperature for 60–90 minutes, until doubled in size.
  5. Preheat Oven: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape Dough: Punch down the risen dough and divide it in half. Roll each half on a lightly floured surface into a 10×16-inch rectangle. Allow dough to rest if it shrinks back while rolling.
  7. Prepare Filling Base: Mix the melted butter with minced garlic. Spread this garlic butter evenly over each dough rectangle using a pastry brush or spoon. Sprinkle each with parsley.
  8. Add Meats and Cheese: Layer the sliced meats onto each rectangle, leaving a 1-inch border on the bottom and sides and a 3-inch border on top. Add a layer of cheese, then repeat layering meat and cheese until used up (~1/2 pound meat and cheese per stromboli).
  9. Roll Stromboli: Brush the edges and top border with egg wash. Roll each dough rectangle tightly into a 16-inch log, folding in the ends as you roll, sealing the edges well.
  10. Prepare for Baking: Transfer each stromboli to the prepared baking sheets, pinch or tuck in the 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.
  11. Bake: Bake for about 25 minutes or until golden brown. The internal temperature should reach at least 200ºF (93ºC). Rotate pans halfway through if baking both at once and extend baking if needed.
  12. Cool and Serve: Remove stromboli from oven and let cool on baking sheets for 5 minutes before slicing. Serve warm plain or with pizza/marinara sauce for dipping.
  13. Store Leftovers: Cover and refrigerate any leftover stromboli (whole or sliced) for up to 3 days.

Notes

  • Use freshly minced garlic for best flavor but garlic powder can be substituted.
  • If the dough shrinks while rolling, let it rest for 10 minutes to relax the gluten before continuing.
  • Stromboli can be refrigerated after shaping and baked within 8 hours for convenience.
  • Freeze unused dough halves for up to 3 months; thaw before use.
  • Extra grease from meats like pepperoni may leak during baking, so place on parchment and monitor baking.
  • Use an instant-read thermometer to ensure the stromboli is fully cooked inside.

Keywords: stromboli, homemade stromboli, Italian cold cuts, baked stromboli, stromboli dough, garlic butter stromboli, cheesy stromboli, pizza roll

Find it online: https://busyrecipe.com/homemade-stromboli-with-all-the-classics-recipe/