Homemade Stromboli: How to Make

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Hey there, food lovers! Ready for a fantastic meal that’s easier than you think? Let’s talk about Homemade Stromboli. It’s hearty, comforting, and packed with all your favorite flavors. Think tender meats, gooey cheese, and a wonderful crust, all in one easy-to-slice roll. It’s perfect for a cozy family dinner, a fun appetizer, or even game day!

What Makes This Stromboli So Good?

This isn’t just any stromboli; it’s a customizable culinary adventure! You get to pick your favorite fillings, making each bite uniquely yours. We’ll use a simple, 6-ingredient homemade pizza dough that bakes up soft on the inside with a perfectly crisp crust. The best part? It only needs one rise, so you’ll be enjoying this deliciousness sooner than you think.

Getting Started: What You’ll Need

Don’t be scared by the detailed steps below – I’ve broken it down to make it super easy to follow. You can do this!

Essential Ingredients:

For the Homemade Dough (yields 2 strombolis):

1 ⅓ cups (320ml) warm water (100-110°F, 38-43°C)
2 ¼ teaspoons (7g) instant or active-dry yeast (1 standard packet)¹
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
1 teaspoon salt
3 ½ cups (about 450g) all-purpose flour, plus extra for dusting

For the Fillings (for 2 strombolis):

3 Tablespoons (43g) unsalted butter, melted²
2 garlic cloves, minced (or ½ teaspoon garlic powder)
2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
1 pound thinly sliced meats (like Italian cold cuts, deli ham, or large pepperoni slices)
¾ – 1 pound cheese (about 3 cups shredded or 16-20 slices deli cheese)

For the Egg Wash & Topping (for 2 strombolis):

1 large egg beaten with 1 Tablespoon water (egg wash)
Optional toppings: sprinkle of chopped fresh or dried parsley, coarse or flaky sea salt, pepper, Italian seasoning, and/or Parmesan cheese³

Step-by-Step: Making Your Own Stromboli

Follow these steps carefully for a perfect stromboli every time!

Step 1: Make the Dough

In a large mixing bowl (or stand mixer bowl with dough hook), whisk together the warm water, yeast, and sugar. Let it sit for 5 minutes.
Add the olive oil, salt, and flour. Mix on low speed for 2 minutes.
Knead the Dough: Continue kneading for 5 full minutes (by hand on a lightly floured surface or with a dough hook in the mixer). The dough should be soft and slightly tacky. Do the “windowpane test” if you’re unsure (stretch a small piece until light passes through without tearing).

Step 2: Let it Rise

Lightly grease a large bowl with oil. Place the dough in the bowl, turning to coat.
Cover the bowl with foil, plastic wrap, or a clean towel. Let it rise at room temperature for 60-90 minutes, or until doubled in size.

Step 3: Prep and Shape

Once risen, gently punch down the dough to release air. Divide it in half (you can freeze half for later!).
On a lightly floured surface, roll each half into a 10×16-inch rectangle. If it shrinks back, let it rest for 10 minutes.

Step 4: Add Your Fillings

Mix melted butter and minced garlic. Spread this evenly over each dough rectangle. Sprinkle with parsley.
Layer your sliced meats and cheeses onto the dough, leaving a 1-inch border on the bottom and sides, and a 3-inch gap at the top.
Brush all edges, including the 3-inch gap, with egg wash. This helps seal the stromboli.

Step 5: Roll and Bake

Slowly roll each dough rectangle into a tight 16-inch log, tucking in the ends as you roll. Transfer carefully to lined baking sheets.
Brush each stromboli with more egg wash and add optional toppings.
Using a sharp knife, cut 3-4 slits into the tops for steam to escape.
Bake at 400°F (204°C) for about 25 minutes, or until golden brown. The internal temperature should be at least 200ºF (93ºC).
Cool on baking sheets for 5 minutes before slicing and serving. Dip in pizza or marinara sauce!

What’s the Difference: Stromboli vs. Calzone?

You might hear about these two often! While they can use similar ingredients, their shapes are key:

Stromboli: Originated in Philadelphia, it’s rolled up like a cinnamon roll into one long log, then sliced.
Calzone: From Naples, it’s folded in half like a semi-circle or half-moon and baked as individual pockets. Calzones often include ricotta, which can be a bit too wet for stromboli.⁴

Frequently Asked Questions

Q: Can I use store-bought pizza dough?

A: Yes, you can! But the homemade dough in this recipe is truly worth the effort.

Q: What are some good filling ideas?

A: Anything that works on pizza usually works here! Think various sliced Italian meats, provolone, mozzarella, cooked mushrooms, spinach, or peppers.

Q: Can I add pizza sauce inside?

A: Absolutely! Spread about ½ cup of your favorite pizza or marinara sauce on the rolled-out dough before adding meats and cheeses. You can skip the butter/garlic spread if you prefer.

Q: Can I make stromboli ahead of time?

A: Yes! You can refrigerate the shaped stromboli for up to 8 hours before baking. For longer storage, you can freeze the dough or even the baked stromboli.5 Check the recipe notes for full freezing instructions.

Q: How do I know when the dough is kneaded enough?

A: Poke it with your finger; if it slowly bounces back, it’s ready. You can also do a “windowpane test” by stretching a small piece of dough until light passes through it without tearing.6

Homemade Stromboli Recipe Card

Yields: Two 16-inch strombolis (about 10-12 slices each)

Prep time: 2 hours

Cook time: 25 minutes

Total time: 2 hours, 30 minutes

Ingredients

For the Homemade Dough (yields 2):

1 ⅓ cups (320ml) warm water (100-110°F, 38-43°C)
2 ¼ teaspoons (7g) instant or active-dry yeast (1 standard packet)⁷
1 Tablespoon (13g) granulated sugar
2 Tablespoons (30ml) olive oil
1 teaspoon salt
3 ½ cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface

For the Fillings (for 2):

3 Tablespoons (43g) unsalted butter, melted⁸
2 garlic cloves, minced (or ½ teaspoon garlic powder)
2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
1 pound thinly sliced meats (such as Italian cold cuts, deli ham, or large pepperoni slices)*
¾ – 1 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping (for 2):

Egg wash: 1 large egg beaten with 1 Tablespoon water⁹
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 Dough: In a stand mixer bowl (or large mixing bowl), whisk warm water, yeast, and sugar. Let rest 5 minutes. Add olive oil, salt, and flour. Beat on low speed for 2 minutes.
Knead: Switch to a dough hook (if using mixer) and beat for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes, until soft and slightly tacky.
Rise: Lightly grease the mixing bowl. Place dough in bowl, turning to coat. Cover and let rise at room temperature for 60-90 minutes, or until doubled.
Preheat Oven & Prep Pans: Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper or silicone mats.
Shape Dough: Punch down dough to release air. Divide in half. On a lightly floured surface, roll each half into a 10×16-inch rectangle.
Add Fillings: Mix melted butter and garlic. Spread over each rectangle. Sprinkle with parsley. Layer meats and cheeses, leaving a 1-inch border on bottom/sides and a 3-inch gap on top.¹⁰ Brush all edges with egg wash.
Roll Stromboli: Slowly roll each into a tight 16-inch log, folding in the ends as you roll. Transfer carefully to lined baking sheets. Pinch or tuck in ends to seal.
Egg Wash & Bake: Brush each stromboli with egg wash and add optional toppings. Cut 3-4 slits into the tops. Bake for about 25 minutes, or until golden brown (internal temp should be at least 200ºF / 93ºC).
Cool & Serve: Remove from oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing. Serve plain or with pizza/marinara sauce for dipping.

Notes

Freezing Dough: After dividing in half (Step 5), lightly coat dough ball(s) with nonstick spray/olive oil. Place in a sealed zipped-top bag and freeze for up to 3 months. Thaw in the refrigerator overnight.
Filling Variations: Use ½ lb meat (about 8-10 slices) and ½ lb cheese (about 1 ½ cups shredded or 10-12 slices deli cheese) per stromboli. For meatless, use 2 cups vegetables (cooked and moisture blotted) plus cheese.
Adding Pizza Sauce: Spread ½ cup pizza/marinara sauce on the rolled dough instead of (or in addition to) the butter/garlic mixture before adding other fillings.

Enjoy your amazing homemade stromboli!