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sliced stromboli served with marinara dipping sauce
Isaac blogger

Homemade Stromboli

A golden, bakery-style homemade stromboli filled with melty cheese and savory meats, baked until crisp outside and fully cooked inside for a comforting, crowd-pleasing meal.
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Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 30 minutes
Servings: 20
Course: Main Dish / Appetizer
Cuisine: Italian-American
Calories:
Ingredients Method Notes

Ingredients
  

  • Dough
  • 1⅓ cups warm water (100–110°F / 38–43°C)
  • 2¼ tsp instant or active-dry yeast
  • 1 tbsp sugar
  • 2 tbsp olive oil
  • 1 tsp salt
  • 3½ cups all-purpose flour
  • 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 (optional)
  • Grated Parmesan (optional)
  • Coarse salt (optional)

Method
 

  1. Before You Begin
  2. Preheat and prepare your cookware as needed. Cooking times and results may vary depending on your equipment and ingredients.
  3. Mix warm water, yeast, and sugar. Let rest about 5 minutes until lightly foamy.
  4. Add oil, salt, and flour. Knead about 5 minutes until smooth and slightly tacky.
  5. Place dough in a greased bowl, cover, and let rise 60–90 minutes or until doubled.
  6. Punch down dough and divide into two portions. Roll each into a 10×16-inch rectangle.
  7. Brush with butter, garlic, and parsley. Add meats and cheeses evenly, leaving edges clear. Brush edges with egg wash.
  8. Roll tightly into logs, tuck ends underneath, and place seam-side down on baking sheet. Cut 3–4 small slits on top.
  9. Brush with egg wash and optional toppings.
  10. Bake at 400°F (204°C) for about 25 minutes, until crust is deep golden brown, firm, and the center registers about 200°F (93°C).
  11. Rest about 5 minutes before slicing and serving.

Notes

  • Allow dough to rise fully for proper structure and texture.
  • Do not overfill to prevent splitting during baking.
  • Cut small steam vents to avoid bursting.
  • Bake until golden and internal temperature reaches about 200°F (93°C).
  • Use warm water (not hot) to protect yeast activity.
  • Refrigerate leftovers within 2 hours and store airtight up to 4 days or freeze up to 3 months.
  • Reheat until hot throughout before serving.