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How to Make Homemade Stromboli

How to Make Homemade Stromboli

Learn how to make homemade stromboli with delicious fillings, perfect for a family meal.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Rising Time 1 hour 30 minutes
Total Time 3 hours 25 minutes
Course Main Course
Cuisine Italian
Servings 2 strombolis
Calories 400 kcal

Equipment

  • Stand mixer
  • Rolling Pin
  • baking sheets
  • parchment paper
  • Pastry brush
  • Instant-Read Thermometer

Ingredients
  

Homemade Dough for 2

  • 1 and ⅓ cups warm water between 100-110°F, 38-43°C
  • 2 and ¼ teaspoons instant or active-dry yeast (1 standard packet)
  • 1 Tablespoon granulated sugar
  • 2 Tablespoons olive oil
  • 1 teaspoon salt
  • 3 and ½ cups all-purpose flour (about 450g), plus more for hands and work surface

Fillings for 2

  • 3 Tablespoons unsalted butter melted
  • 2 garlic cloves minced (or ½ 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
  • ¾ to 1 pound cheese (about 3 cups shredded or about 16–20 slices deli cheese)

Egg Wash & Topping for 2

  • 1 large egg beaten with 1 Tablespoon water
  • fresh or dried parsley optional
  • flaky sea salt optional
  • grated Parmesan optional

Instructions
 

Making the Dough

  • Whisk the warm water, yeast, and granulated sugar together in a bowl. Cover and allow to rest for 5 minutes.
  • Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.
  • Knead the dough in the mixer for an additional 5 full minutes or knead by hand for the same duration.
  • Lightly grease a large bowl. Place the dough in the bowl, cover, and allow to rise at room temperature for 60–90 minutes or until doubled in size.

Baking the Stromboli

  • Preheat the oven to 400°F (204°). Line 2 large baking sheets with parchment paper.
  • Punch the risen dough down, divide in half, and roll each into a 10×16-inch rectangle.
  • Spread the melted butter and garlic over each rectangle, sprinkle with parsley, and layer meats and cheese, leaving borders.
  • Roll each into a tight log. Transfer to baking sheets and brush with egg wash.
  • Bake for about 25 minutes or until golden brown. Let cool on the baking sheets for 5 minutes before slicing.
  • Serve plain or with warm pizza/marinara sauce for dipping.

Notes

Dough can be frozen after the first rise. Leftover stromboli can be stored in the refrigerator for up to 3 days.

Nutrition

Serving: 1stromboliCalories: 400kcalCarbohydrates: 50gProtein: 20gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 850mgPotassium: 200mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg
Keyword Baked Stuffed Bread, comfort food, Homemade Stromboli, italian cuisine, Stromboli Recipe
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