Warm, cheesy, and beautifully golden, Homemade Stromboli is one of those recipes that delivers impressive results with simple everyday ingredients. With its crisp outer crust and layered, melty interior, stromboli hits the sweet spot between comfort food and crowd-pleasing party fare. Whether you’re planning a weeknight dinner, prepping for a gathering, or looking for a budget-friendly meal that stretches ingredients well, this stromboli recipe is reliable, flavorful, and endlessly customizable.

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This version uses a soft, one-rise homemade pizza dough that’s easy to shape and forgiving for beginners. You can fill it with deli meats, cheese blends, sautéed vegetables, or your favorite flavor combinations. Once rolled into a log and baked to a golden finish, each slice reveals a savory swirl of fillings—perfect for dipping into warm marinara.

Why You’ll Love This Stromboli

Simple Homemade Dough

A one-rise dough gives you bakery-level texture with minimal effort.

Customizable Fillings

Use classic pepperoni, ham and cheese, veggie combinations, or anything your family prefers.

Perfect for Hosting

Slice into portions for appetizers or serve whole as a main dish.

Crispy, Beautiful Finish

Egg wash + high-heat baking ensures a golden crust every time.

Beginner Friendly

Clear instructions take all the guesswork out of shaping and rolling.

What You Need to Get Started

Dough Ingredients (Makes 2 Strombolis)

• 1⅓ cups warm water (100–110°F)
• 2¼ tsp instant or active-dry yeast
• 1 tbsp sugar
• 2 tbsp olive oil
• 1 tsp salt
• 3½ cups all-purpose flour

Filling Ingredients

• 3 tbsp melted unsalted butter
• 2 garlic cloves, minced
• 2 tsp fresh parsley (or 1 tsp dried)
• 1 lb sliced meats (ham, pepperoni, turkey, or Italian deli meats)
• ¾–1 lb cheese: mozzarella, provolone, or cheddar

Egg Wash + Optional Toppings

• 1 egg + 1 tbsp water
• Italian seasoning, parsley, Parmesan, coarse salt

Step-by-Step: How to Make Homemade Stromboli

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

1. Prepare the Dough
   Mix warm water, yeast, and sugar. Let rest 5 minutes. Add oil, salt, and flour. Knead 5 minutes until smooth and slightly tacky.
2. Let the Dough Rise
   Place dough in a greased bowl, cover, and let rise 60–90 minutes until doubled in size.
3. Shape the Stromboli
   Punch down dough, divide into two portions, and roll each into a 10×16-inch rectangle.
4. Add the Fillings
   Brush with garlic butter mixture. Add meats and cheeses evenly, keeping fillings away from edges. Brush borders with egg wash.
5. Roll and Seal
   Roll tightly into a log. Tuck ends underneath and place seam-side down on a baking sheet. Cut 3–4 slits on top to release steam.
6. Bake Safely
   Bake at 400°F (204°C) for 25 minutes, or until golden brown and the internal temperature reaches 200°F (93°C) to ensure the dough is fully cooked throughout.
7. Cool and Slice
   Let the stromboli rest 5 minutes before slicing so the melted cheese can set and prevent spilling.

Stromboli vs. Calzone: Key Differences

• Stromboli: Rolled into a log and sliced.
• Calzone: Folded into a pocket.
• Moisture: Calzones often contain ricotta; stromboli typically does not for better structure.

How to Serve

Slice the stromboli into one-inch pieces and serve with warm marinara or pizza sauce for dipping. For a full meal, pair it with a simple green salad or roasted vegetables. If serving a crowd, arrange the slices on a platter with several dipping sauces like marinara, pesto, garlic butter, or ranch. Stromboli also reheats well, making it great for next-day lunches—just warm in the oven to restore the crisp crust and melty center.

Make-Ahead, Freezing & Reheating

Make Ahead: Assemble and refrigerate 8 hours before baking.

Freeze Dough: Freeze after the first rise; thaw overnight.

Freeze Baked Stromboli: Wrap tightly and freeze up to 3 months.

Reheat: 350°F for 10–12 minutes.

Common Mistakes to Avoid

Overfilling the dough: Too many fillings make it difficult to roll tightly and cause the stromboli to burst during baking.
Skipping the egg wash seal: The edges need egg wash to stay closed while baking. Without it, fillings can ooze out.
Not cutting steam vents: Small slits on top allow steam to escape and prevent the stromboli from puffing unevenly.
Using wet ingredients: Vegetables should be cooked and patted dry to avoid making the center soggy.
Rolling cold dough: If the dough resists stretching, let it rest. Cold dough tears easily and shapes unevenly.
Slicing too soon: Letting the stromboli rest helps the cheese set so slices hold their shape.

FAQ

Can I use store-bought pizza dough instead of homemade?
Yes. Store-bought dough is a great shortcut and works well when you’re short on time. Let the dough rest at room temperature for 20–30 minutes before rolling—it makes shaping much easier and prevents tearing.

What meats and cheeses work best in stromboli?
Classic combinations include pepperoni and mozzarella, ham and provolone, turkey and cheddar, or mixed Italian deli meats. The key is balancing flavor and meltability. For vegetables, use cooked and well-blotted mushrooms, peppers, spinach, or caramelized onions to prevent excess moisture.

How do I prevent stromboli from bursting or opening while baking?
There are three main causes: overfilling, weak sealing, and lack of steam vents. Make sure edges are brushed with egg wash, rolled tightly, and sealed firmly. Cutting slits on top helps release steam so the dough stays intact.

Can I put sauce inside the stromboli?
Yes, but use no more than ½ cup of marinara to avoid sogginess. Another option is to skip the sauce inside and serve it warm on the side, which keeps the crust crisp.

How can I make a vegetarian stromboli?
Use cheeses like mozzarella, provolone, or cheddar along with sautéed vegetables. Cook and dry vegetables well before adding them to prevent moisture from softening the crust.

How do I know when my stromboli is fully baked?
The crust should be deep golden brown, and an instant-read thermometer should register 200°F (93°C) in the center.

Can stromboli be meal-prepped?
Absolutely. Stromboli freezes beautifully and reheats without losing texture, making it great for quick lunches or busy weeknights.

Conclusion

Homemade Stromboli is one of those recipes that looks impressive but comes together with simple ingredients and a few straightforward steps. The crisp crust, warm cheese, and layered fillings make every slice satisfying and full of flavor. Whether you’re making it for a family dinner or setting it out as a shareable appetizer, stromboli always earns compliments. Its flexibility also means you can switch up the fillings to match whatever you have on hand. Once you try it, you’ll find yourself returning to this recipe often—it’s comforting, customizable, and dependable every single time.

Recipe Card

Homemade Stromboli
Author: Isaac Blogger
Course: Main Dish / Appetizer
Cuisine: Italian-American
Yield: 2 strombolis (10–12 slices each)
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 30 minutes
Method: Oven

Before You Begin:
Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.

Ingredients:
For the Dough:
1⅓ cups warm water (100–110°F)
2¼ tsp instant or active-dry yeast
1 tbsp granulated sugar
2 tbsp olive oil
1 tsp salt
3½ cups all-purpose flour

For the Filling:
3 tbsp melted unsalted butter
2 garlic cloves, minced
2 tsp fresh parsley (or 1 tsp dried)
1 lb thinly sliced deli meats
¾–1 lb cheese (mozzarella, provolone, or cheddar)

Egg Wash + Optional Toppings:
1 egg + 1 tbsp water
Italian seasoning, Parmesan, coarse salt (optional)

Instructions:

1. Mix warm water, yeast, and sugar. Rest 5 minutes. Add oil, salt, and flour. Knead 5 minutes until smooth.
2. Place dough in a greased bowl. Cover and rise 60–90 minutes until doubled.
3. Punch down dough. Divide into two pieces. Roll each into a 10×16-inch rectangle.
4. Brush with butter, garlic, and parsley. Add meats and cheeses. Brush edges with egg wash.
5. Roll tightly into logs. Tuck ends. Place seam-side down. Cut slits on top for steam.
6. Brush with egg wash and optional toppings. Bake at 400°F (204°C) for 25 minutes, or until golden brown and internal temperature reaches 200°F (93°C).
7. Cool 5 minutes before slicing. Serve with marinara sauce.

Nutrition (Approx. Per Slice):
Calories: 265 | Carbs: 22g | Protein: 15g | Fat: 14g | Sodium: 520mg
Values are estimates and vary by ingredients and portions.