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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

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.

Ingredients

Units Scale

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

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.

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.

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

Find it online: https://lazydayrecipes.com/homemade-stromboli-with-italian-meats-and-cheese-recipe/