Homemade Stromboli with Italian Meats and Cheese Recipe

I absolutely love sharing this Homemade Stromboli with Italian Meats and Cheese Recipe because it s one of those special comfort foods that always makes our family gatherings feel cozy and festive. There s something incredibly satisfying about rolling up layers of savory Italian meats and melty cheese inside a warm, golden crust. When you make it yourself at home, you get that unbeatable freshness and can customize the fillings exactly how you like, which is what makes this recipe a keeper in my kitchen.

Whether you re planning a weekend lunch, a casual dinner, or feeding a hungry crowd, this Homemade Stromboli with Italian Meats and Cheese Recipe works beautifully with simple ingredients and little fuss. From my very first attempt, I was hooked on how approachable yet impressive it feels to pull this stromboli out of the oven. You ll find it s both a crowd-pleaser and a great way to enjoy authentic Italian flavors without ordering takeout.

Ingredients You’ll Need

The ingredients here are classic and fuss-free, which means you can find everything at your local grocery store or deli. I like to pick good-quality Italian cold cuts and a mix of mozzarella and provolone cheese for that perfect melt and flavor balance.

• Warm Water: Helps activate the yeast perfectly – make sure it s not too hot or you ll kill the yeast!
• Instant or Active-Dry Yeast: The magic behind that fluffy, stretchy dough.
• Granulated Sugar: Feeds the yeast for a beautiful rise and a hint of sweetness.
• Olive Oil: Adds richness and keeps the dough tender.
• Salt: Essential for flavor – don t skip it.
• All-Purpose Flour: The base of your dough; spoon and level for accuracy.
• Unsalted Butter: Melted with garlic for that irresistible aromatic spread.
• Garlic Cloves or Garlic Powder: Fresh garlic always elevates the flavor.
• Fresh or Dried Parsley: Adds a fresh herbaceous note to the butter spread.
• Italian Cold Cuts (Ham, Salami, Pepperoni): Choose thin slices from the deli for the best layering.
• Cheeses (Provolone, Mozzarella, or your favorites): Mix sliced and shredded for a melty, gooey texture.
• Egg: For your egg wash to get that gorgeous golden crust.
• Optional Toppings: Parsley, flaky sea salt, Italian seasoning, or parmesan to finish.

Variations

I love experimenting with this Homemade Stromboli with Italian Meats and Cheese Recipe by swapping meats or adding veggies for a twist. Feel free to make it your own-you’ll discover combos that work best for your taste buds.

• Vegetarian Version: I ve had great success using sautéed mushrooms, spinach, and roasted peppers instead of meats for a hearty veggie stromboli.
• Spicy Kick: Adding sliced hot soppressata or spicy pepperoni gives a lively heat that my family goes crazy for.
• Cheese Mix-Up: Try a blend of smoked mozzarella and fontina for a richer flavor.
• Herb Swap: Fresh basil or oregano can replace parsley in the garlic butter spread for a different herb twist.

How to Make Homemade Stromboli with Italian Meats and Cheese Recipe

Step 1: Activate Your Yeast

Start by whisking warm water, yeast, and sugar together in your stand mixer bowl or a large mixing bowl. Let this sit, covered, for about 5 minutes until it s foamy and bubbly – this tells you your yeast is alive and ready to work its magic. If it doesn t foam, your yeast might be old, so it s best to start over with fresh yeast.

Step 2: Make & Knead the Dough

Once your yeast mixture is bubbling, add olive oil, salt, and flour, and stir using the mixer on low speed for 2 minutes. Then switch to the dough hook and knead for another 5 minutes. If you re kneading by hand, get ready for a little arm workout! The dough should feel soft and slightly tacky. If it s sticky, sprinkle a bit more flour as you knead, but don t overdo it or your dough will become tough. The best test? Pull off a small piece and stretch it thin to see if light shines through without tearing-that s your green light.

Step 3: Let Your Dough Rise

Grease a large bowl with oil and tuck your dough in, turning it to coat all sides so it doesn t dry out. Cover with a kitchen towel or plastic wrap and let it rise for 60-90 minutes in a warm spot until it s doubled in size. Here s a pro tip: if your kitchen is chilly, place the bowl in an oven warmed to 150°F, then turned off, with the door ajar to create a cozy dough spa. When it s puffed up nicely, it s ready for the next step.

Step 4: Shape and Fill Your Stromboli

Punch down the dough gently, then divide it in half for two strombolis. Roll each half out on a floured surface into a 10×16 inch rectangle. If it keeps springing back, let it rest for 10 minutes and try again. Spread your melted butter mixed with minced garlic all over the surface, then sprinkle with parsley. Layer your Italian meats and cheese, leaving a border all around-especially a wider one on top to help with rolling. Brush the edges with egg wash to seal the roll tight and avoid leaking cheese (something I learned after a few messy batches!). Roll it carefully into a log, tucking the ends while rolling so nothing spills out.

Step 5: Prepare for Baking

Transfer your rolled strombolis to baking sheets lined with parchment or silicone mats. Brush the top with more egg wash and add your choice of toppings-parsley, parmesan, or flaky sea salt are my favorites. Don t forget to cut 3-4 slits in the top crust so steam can escape while baking. You can even refrigerate them at this stage if you want to bake later, up to 8 hours.

Step 6: Bake to Perfection

Bake at 400°F for about 25 minutes or until the crust is golden and the internal temp hits 200°F. If you re baking two at once, swap the trays halfway through for even browning. Once out of the oven, let them rest for 5 minutes before slicing. This resting step really helps keep the filling from spilling out and makes slicing easier.

How to Serve Homemade Stromboli with Italian Meats and Cheese Recipe

Garnishes

I love sprinkling a little fresh chopped parsley or a pinch of freshly cracked black pepper right on top after baking-it adds brightness and an herbaceous pop that complements the rich meats and cheese perfectly. Sometimes, I grate Parmesan over the top for an extra savory bite.

Side Dishes

This stromboli pairs wonderfully with a simple green salad dressed in balsamic vinaigrette or some roasted vegetables like zucchini and bell peppers. If you want to go classic, a bowl of warm marinara or pizza sauce for dipping always makes everything taste even better in my book.

Creative Ways to Present

For parties, I ve sliced the stromboli into bite-sized pinwheels and arranged them on a platter with little bowls of dipping sauces for a fun appetizer spread. Another idea is serving the stromboli alongside a charcuterie board of Italian meats and cheeses as an elevated snack or light dinner.

Make Ahead and Storage

Storing Leftovers

I usually wrap leftover stromboli slices tightly in plastic wrap or place them in an airtight container before refrigerating. They keep beautifully for up to a week, which is great for quick snacks or lunches throughout the week.

Freezing

One thing I learned was that freezing half of the dough or even freezing the fully shaped stromboli before baking works like a charm. Just thaw it overnight in the fridge and bake it fresh the next day. This makes it super convenient for busy weeks when you want that homemade touch without the time commitment.

Reheating

For reheating, I pop slices into a 350°F oven for about 10 minutes wrapped loosely in foil to warm through without drying out. If you re in a rush, the microwave works in a pinch, but you ll lose that crispy crust I love about this recipe.

FAQs

Final Thoughts

This Homemade Stromboli with Italian Meats and Cheese Recipe truly holds a special place in my heart. It s the kind of recipe that fills your kitchen with aromas that make everyone s mouth water, and it s so rewarding to slice into that crisp, golden crust revealing hot, cheesy goodness inside. I can t recommend giving this a try enough-you ll enjoy the process, the flavors, and the happy faces around your table. Trust me, once you make it, it s going to be a go-to recipe you ll want to share with friends just like I did with you.

Homemade Stromboli with Italian Meats and Cheese Recipe

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• Author: Julia
• Prep Time: 2 hours
• Cook Time: 25 minutes
• Total Time: 2 hours 30 minutes
• Yield: Two 16-inch strombolis (10-12 slices each)
• Category: Main Dish
• Method: Baking
• Cuisine: Italian-American

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Description

Learn how to make delicious homemade stromboli with an easy dough recipe, savory fillings of Italian deli meats and cheeses, and optional toppings. This stromboli is baked to golden perfection with a buttery garlic parsley spread, and it’s perfect for serving hot with pizza sauce or marinara for dipping. The recipe yields two 16-inch strombolis, enough to serve 8-12 slices, and includes helpful tips for freezing dough and prepping ahead.

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Ingredients

Units USM Scale 1x2x3x

Homemade Dough for 2 Strombolis

• 1 and 1/3 cups (320ml) warm water (100-110°F, 38-43°C)
• 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 packet)
• 1 Tablespoon (13g) granulated sugar
• 2 Tablespoons (30ml) olive oil
• 1 teaspoon salt
• 3 and 1/2 cups (about 450g) all-purpose flour, plus more for dusting

Fillings for 2 Strombolis

• 3 Tablespoons (43g) unsalted butter, melted
• 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
• 2 teaspoons fresh parsley, chopped (or 1 teaspoon dried parsley)
• 1 pound thinly sliced meats (Italian cold cuts, deli ham, or large pepperoni slices)
• 3/4 – 1 pound cheese (about 3 cups shredded or 16-20 slices deli cheese)

Egg Wash & Topping for 2 Strombolis

• 1 large egg beaten with 1 Tablespoon water
• Optional: chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, parmesan cheese

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Instructions

1. Activate Yeast: Whisk warm water, yeast, and sugar in a stand mixer bowl with a dough hook or paddle attachment. Cover and let rest for 5 minutes until foamy. If no mixer, use a large bowl and wooden spoon or spatula.
2. Mix Dough: Add olive oil, salt, and flour. Beat on low speed for 2 minutes.
3. Knead Dough: Using the mixer dough hook, knead for 5 more minutes or knead by hand on a floured surface for 5 minutes until dough is soft but not sticky. Add flour sparingly if too sticky. Perform windowpane test to ensure gluten development.
4. First Rise: Lightly oil a large bowl, place dough inside and turn to coat. Cover with foil or a kitchen towel. Let rise at room temperature for 60–90 minutes or until doubled in size. For cold days, rise in warmed oven at 150°F with door ajar, closing after 30 minutes until doubled.
5. Preheat Oven and Prepare Baking Sheets: Heat oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
6. Shape Dough: Punch down risen dough, divide in half. Roll each half on a floured surface with a rolling pin into a 10×16-inch rectangle. Rest dough 10 minutes if it shrinks.
7. Add Fillings: Mix melted butter and garlic. Spread evenly over rectangles, then sprinkle with parsley. Leave a 1-inch border on bottom and sides, and a 3-inch border at the top without fillings. Layer about 8-10 slices of meats and 1/2 pound cheese per stromboli, repeating layers as desired. Brush edges and top border with egg wash.
8. Roll and Seal: Roll each dough rectangle tightly into a 16-inch log, folding in ends. Pinch edges to seal. Transfer to baking sheets. Brush tops with egg wash and add optional toppings. Cut 3-4 slits on top for steam release. Optionally refrigerate up to 8 hours before baking.
9. Bake: Bake for 25 minutes or until golden brown and internal temperature reaches 200°F (93°C). Rotate pans halfway if baking both at once, extending bake time by 2-3 minutes if necessary. Let cool 5 minutes on pans before slicing.
10. Serve and Store: Serve warm with pizza or marinara sauce if desired. Store leftovers covered in refrigerator for up to 1 week.

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Notes

• Freezing Dough: After dividing dough, shape into balls and coat with oil or nonstick spray. Seal in zip-top bags and freeze up to 3 months. Thaw in fridge overnight, then rest 30 minutes at room temperature before shaping.
• Freezing Shaped Stromboli: Freeze rolled stromboli (unbaked) wrapped tightly in plastic wrap and foil without slits or egg wash. Thaw 24 hours in fridge, then brush with egg wash, cut steam slits, and bake as usual. Add extra baking time as dough will be cold.
• Freezing Baked Stromboli: Wrap cooled stromboli tightly and freeze up to 3 months. Thaw 1 hour at room temp and reheat in a 350°F (177°C) oven for 30 minutes covered with foil.
• Fillings: Use preferred cured meats like ham, Italian cold cuts, or deli pepperoni (large slices). For a vegetarian version, substitute cooked vegetables like mushrooms, broccoli, peppers, spinach, or basil—about 2 cups per stromboli plus cheese.
• Egg-Free Option: Skip egg wash and brush with melted butter instead for sealing and a golden crust.
• Overnight Dough: Refer to pizza dough recipes for overnight rising instructions to simplify prep.

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Nutrition

• Serving Size: 1 slice (approx. 1/12 of stromboli)
• Calories: 320
• Sugar: 2g
• Sodium: 580mg
• Fat: 15g
• Saturated Fat: 6g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 28g
• Fiber: 1.5g
• Protein: 16g
• Cholesterol: 50mg