Description
This homemade stromboli recipe features a soft, flavorful dough filled with layers of Italian cold cuts and melted cheese, all baked to golden perfection. Perfect for a comforting meal or party snack, this stromboli offers a delicious combination of garlic butter, fresh herbs, and your favorite deli meats and cheeses rolled into a satisfying handheld Italian classic.
Ingredients
Scale
Dough Ingredients
- 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 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 (for egg wash)
- Optional: sprinkle of chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese
Instructions
- Prepare the Yeast Mixture: In a stand mixer bowl, whisk together warm water, yeast, and sugar. Cover and let rest for 5 minutes until the mixture becomes foamy, indicating the yeast is active. If you don’t have a stand mixer, use a large bowl and mix 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 until all ingredients combine into a soft dough.
- Knead the Dough: Knead the dough using a dough hook on the mixer for 5 minutes, or by hand on a lightly floured surface for 5 minutes. If the dough is sticky, add a teaspoon of flour at a time until it’s soft and slightly tacky. Test readiness by poking the dough; if it slowly bounces back and stretches to the ‘windowpane’ stage without tearing, it’s ready.
- Let the Dough Rise: Lightly grease a large bowl with oil or nonstick spray, place the dough inside, and turn to coat. Cover the bowl with foil or a towel and let the dough rise at room temperature for 60-90 minutes until doubled in size. For a warmer proofing environment, use a slightly heated and then turned-off oven.
- Preheat the Oven: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats to prevent sticking.
- Shape the Dough: Punch down the risen dough to release air and divide it into two equal parts. On a lightly floured surface, roll each half out into a 10 by 16-inch rectangle. If the dough shrinks back while rolling, let it rest for 10 minutes before continuing.
- Add the Fillings: Mix melted butter and minced garlic, then spread this mixture evenly over each dough rectangle. Sprinkle parsley on top. Layer the thinly sliced meats and cheese over each rectangle, leaving a 1-inch border on the sides and bottom, and a 3-inch border at the top. Brush all dough edges with the egg wash to help seal.
- Roll and Seal: Starting at the bottom edge closest to you, tightly roll each dough rectangle into a 16-inch log, folding in the ends as you roll. Carefully transfer the logs to the prepared baking sheets, making sure to pinch or tuck the ends well to seal the fillings inside.
- Top and Score: Brush each stromboli log with egg wash again. Optionally sprinkle parsley, sea salt, pepper, Italian seasoning, or parmesan cheese on top. Using a sharp knife, cut 3-4 slits in the top of each log to allow steam to escape during baking. You can refrigerate the stromboli covered for up to 8 hours before baking if needed.
- Bake: Bake the stromboli for about 25 minutes, or until the crust turns golden brown and the internal temperature reaches at least 200ºF (93ºC). If baking both logs simultaneously, rotate the pans halfway through to ensure even baking. Remove from the oven and allow to cool for 5 minutes before slicing.
- Serve: Slice the stromboli and serve it plain or with pizza or marinara sauce for dipping. Store any leftovers covered in the refrigerator for up to 1 week.
Notes
- Ensure water temperature is between 100-110°F (38-43°C) to properly activate the yeast without killing it.
- Use either instant or active-dry yeast, but if using active-dry, proof it properly in warm water before mixing with flour.
- Adjust flour quantity slightly during kneading for dough consistency; aim for soft but not sticky.
- Letting the dough rest if it springs back while rolling helps relaxation of gluten for easier shaping.
- The egg wash helps achieve a shiny, golden crust and seals the dough edges.
- Slits on top of the stromboli prevent soggy crust by venting steam during baking.
- Customize fillings with your choice of deli meats and cheeses, and additional seasonings to taste.
- Storing the stromboli refrigerated after baking preserves freshness; reheat before serving for best flavor.
- Prep Time: 40 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
