Description
This homemade Stromboli recipe features a tender, flavorful dough filled with layers of salami, provolone, pepperoni, and mozzarella cheese, all rolled up and baked to golden perfection. Served warm with a side of marinara sauce, this Italian-American classic is perfect for a satisfying snack or main course.
Ingredients
Scale
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour, plus up to ⅓ cup as needed (250–290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus more for bowl and crust
Stromboli Filling and Topping
- 1 tablespoon butter, melted
- 3 cloves garlic, minced
- 3 tablespoons pizza sauce, plus more for serving
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese (low moisture, whole milk preferred)
- 1 egg, whisked with 1 tablespoon water (egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes to proof.
- Mix Dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to combine. Add the yeast mixture and olive oil. Gradually stir in the remaining flour until an elastic dough ball forms, slightly sticking to the bowl.
- Knead Dough: Dust your hands with flour and knead the dough in the bowl for 3-5 minutes, adding up to ⅓ cup more flour if too sticky. When the dough slowly springs back after poking, form it into a ball.
- First Rise: Lightly oil a large glass bowl and place the dough ball inside. Cover with plastic wrap and let it rise for 30-60 minutes, until doubled in size, or refrigerate overnight for a slower rise.
- Preheat Oven: Preheat your oven to 400 °F (200 °C).
- Prepare Dough: Roll the dough into a 10 x 16-inch rectangle on a lightly floured surface. Brush melted butter mixed with minced garlic evenly over the surface.
- Assemble Stromboli: Spread a light layer of pizza sauce over the dough, leaving a 3-inch gap at the top and 1-inch around edges. Layer salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce.
- Roll and Seal: Brush the dough edges with egg wash. Carefully roll the dough tightly from the bottom upwards, keeping fillings inside. Tuck edges underneath to seal and transfer to a lightly greased baking sheet.
- Finish and Vent: Brush the top and sides with egg wash. Sprinkle Parmesan cheese and optional parsley on top. Cut four thin slits on top to allow steam to escape.
- Bake: Bake the stromboli for 25 minutes. For a browner crust, brush with 1 tablespoon of butter and bake for an additional 2 minutes until golden.
- Rest and Serve: Let the stromboli rest for 5 minutes before slicing into 9 pieces. Serve warm with extra pizza or marinara sauce for dipping.
Notes
- Store Bought Dough: 1 pound store bought pizza dough can be used for convenience but homemade dough provides a sturdier crust and better flavor.
- Mozzarella: Use low moisture, whole milk mozzarella shredded from a block for best melting results. Avoid fresh mozzarella as it is too wet.
- Fillings: This recipe uses approximately ½ pound of meat and ¾ pound of cheese. Adjust quantities if using thinner slices of cold cuts.
- Rising Tips: To encourage dough rise, place covered dough in a warmed (200°F oven for 2 minutes, then off) or in a microwave with a cup of boiling water for residual heat.
- Make Ahead: Dough can be refrigerated 3-4 days or frozen 3-4 months. Assembled stromboli can be refrigerated up to 8 hours or frozen (without egg wash and slits) for 3 months, then baked fresh.
- Storage: Keep leftovers in airtight container refrigerated for 3 days or freeze up to 3 months. Reheat covered in foil at 350°F for 20-30 minutes.
- Nutrition Info: Approximate per slice based on 9 slices total.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
