Stromboli Recipe

If there’s one show-stopping dish that transforms any meal into a true event, it’s Stromboli! This gorgeously golden roll is packed to the brim with layers of melty cheese, savory salami, zippy pepperoni, and a swirl of tangy pizza sauce—all wrapped up inside gently spiced homemade dough. Whether you’re hosting friends for game night or need a hearty family dinner that checks every comfort-food box, this Stromboli delivers on flavor, fun, and undeniable wow factor. You don’t have to be Italian to make it, but you might just feel like you’ve been handed Nonna’s secret recipe.

Ingredients You’ll Need

The beauty of Stromboli is in its simplicity: every ingredient plays a starring role. From the chewy, golden crust to the oozy, cheesy center and the pop of salty meats, each piece brings just the right balance of taste and texture. Here’s what you’ll need, along with a few tips to guarantee a perfect result:

• Instant yeast: The magic behind fluffy dough. Make sure your packet is fresh for best rise.
• Warm water: Just warm enough (105-115° F) to wake up the yeast—use a thermometer if you have one!
• Sugar: A pinch helps activate the yeast and adds a subtle touch of sweetness to the dough.
• All-purpose or bread flour: The building block for a sturdy-yet-tender crust—add more as needed for the perfect texture.
• Salt: Essential for seasoning and balancing the dough’s flavor.
• Garlic powder: Brings a mellow garlic note right into the crust for extra depth.
• Olive oil: For rich flavor and a soft, supple dough—brush on the bowl and the crust, too.
• Butter: Coats the dough before filling for golden color and a melt-in-your-mouth finish.
• Fresh garlic: Mixed with butter for fragrant flavor that seeps into every bite.
• Pizza sauce: Just enough for a whisper of tang in each slice, plus extra for dipping.
• Salami: Adds robust, peppery flavor—layer generously.
• Provolone cheese: Smooth, mild, and melts beautifully into the other fillings.
• Pepperoni: Classic for that spiced, meaty bite and gorgeous color.
• Mozzarella cheese: Use low-moisture, whole-milk mozzarella for optimal melt and no soggy spots.
• Egg (for egg wash): Ensures a golden, glossy finish—don’t skip this part!
• Parmesan: Sprinkled on top for umami and crunch.
• Dried parsley (optional): Adds color and a hint of herbiness for that oven-baked Italian bakery look.

How to Make Stromboli

Step 1: Make Your Dough

Start by dissolving the yeast and sugar in warm water. Give it a quick stir, cover, and let it bubble for five minutes. In a big bowl, mix salt, garlic powder, and half the flour, then add your yeast mixture and olive oil. Stir in the rest of the flour, bit by bit, until you’ve got an elastic ball that’s just sticky enough. Knead it right in the bowl for a few minutes, dusting with more flour only if it gets too clingy. When the dough bounces back after a gentle poke, shape it into a ball.

Step 2: Let the Dough Rise

Prepare a glass bowl with olive oil and add your dough ball. Cover tightly with plastic wrap and let it rise in a warm spot for at least 30 minutes—up to an hour if needed. When the dough has doubled in size and feels pillowy, you’re ready to roll!

Step 3: Roll and Layer the Dough

Preheat your oven to 400°F. Roll out the dough on a lightly floured surface into a big rectangle, roughly 10 by 16 inches. Brush the entire top with your melty butter-garlic combo—you’re painting on flavor here! Next, use a pastry brush to add a whisper-thin layer of pizza sauce, leaving a 3-inch space along the top (the wide side) and a 1-inch border everywhere else. This gives the Stromboli room to seal up without any leaks.

Step 4: Add the Fillings

Now for the best part: begin layering the salami, then the provolone, followed by the pepperoni, and a hearty sprinkle of shredded mozzarella. Stack these evenly so every slice will be loaded. Don’t worry if your meats are a little thick or thin—just keep them in a single layer for easy rolling.

Step 5: Roll It Up and Seal

Brush the bare edges with the egg wash. Take a deep breath, then carefully roll up your Stromboli, starting from the bottom and working towards the gap you left. Keep everything snug—tuck in the ends as you go. Transfer the log to a parchment-lined baking sheet with the seam side down to keep the heat and flavor sealed inside.

Step 6: Top and Bake

Give your Stromboli one last luxurious brush with the egg wash, then sprinkle the top with Parmesan and dried parsley if you like a little color. Use a sharp knife to cut four thin slits along the top—this allows steam to escape and keeps the inside just right. Bake for 25 minutes until the crust is golden and crisp. If you crave an even deeper color, brush the top with a dab more butter and bake for two more minutes.

Step 7: Rest and Slice

Once that heavenly aroma fills the kitchen and the Stromboli is the perfect shade of golden brown, let it rest for about five minutes. This little pause helps the cheese set up so each slice stays gorgeous. Transfer to a cutting board, use a serrated knife for neat slices, and serve warm with extra pizza sauce for dunking!

How to Serve Stromboli

Garnishes

For a true Italian deli-shop look, finish your Stromboli with a shower of fresh parsley or basil and a bit more grated Parmesan. You can even add a drizzle of good olive oil before serving for an irresistible sheen and aroma. Crushed red pepper is a must for those who like a spicy kick!

Side Dishes

Stromboli makes a fabulous centerpiece, but it loves simple sides. A crisp green salad with lemony vinaigrette perfectly balances the richness of the cheese and meats. Roasted vegetables or a bowl of Italian wedding soup round out the meal, while a handful of marinated olives or pickled peppers can really brighten up your plate.

Creative Ways to Present

For parties, slice the Stromboli into bite-sized pieces and stick a festive pick in each one—perfect finger food! Want to impress? Serve on a large wooden board scattered with fresh herbs and little bowls of dipping sauces. Or, create a Stromboli board with different fillings (think veggie, classic, even breakfast) and let everyone sample a variety.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftover Stromboli, let it cool completely before wrapping slices tightly in foil or storing in an airtight container. Refrigerate for up to three days—for best taste, don’t let it linger much longer. Each slice holds up beautifully and makes a delicious next-day lunch!

Freezing

Stromboli freezes like a dream. You can freeze individual slices wrapped in foil, or the whole unbaked (but assembled) Stromboli—just skip the egg wash and slits until you’re ready to bake. For baked leftovers, thaw overnight in the fridge before reheating. You can freeze the dough alone as well: after the first rise, just wrap and store up to three months.

Reheating

To revive Stromboli’s crisp crust and melty middle, place slices on a baking sheet, cover lightly with foil, and bake at 350°F for about 20 to 30 minutes, depending on portion size. If reheating from frozen, let thaw, then warm in the oven—microwaving will soften the crust, so oven heat is best to bring back that signature crunch.

FAQs

Can I use store-bought dough for this Stromboli?

Absolutely! Store-bought pizza dough is a great shortcut. Still, homemade dough adds a touch more chew and flavor, so it’s worth trying if you have the time.

What if I want different fillings inside my Stromboli?

Feel free to get creative—swap in roasted vegetables, cooked sausage, sautéed mushrooms, spinach, or even a few spoonfuls of ricotta. Just be careful not to overload with moist ingredients to keep the crust crisp.

Why do I need to slice the top before baking?

The slits on top are key! They allow steam to escape while baking, ensuring the inside doesn’t get soggy and the crust bakes up crisp and golden.

Can I make Stromboli ahead of time?

Yes! You can assemble the Stromboli a few hours in advance and refrigerate it until ready to bake. If freezing, do so before adding the egg wash or slits, and finish those steps right before baking.

How do I keep my Stromboli from leaking?

Be sure to leave those margins around the edges when spreading fillings, roll tightly, and seal the seam well. Brushing the edges with egg wash helps them stick. Baking seam side down also keeps everything tucked in nicely.

Final Thoughts

If you’ve been dreaming of a dish that’s equal parts hearty, cheesy, and completely crowd-pleasing, Stromboli is the answer you didn’t know you needed. There’s nothing quite like pulling a bubbling, golden roll from the oven and watching your family or guests discover all those layers of goodness inside. Give this recipe a try—you may just find yourself making it a new tradition!

Print