This homemade stromboli recipe is the perfect way to enjoy all the flavors of pizza in a fun, roll-up style! Made with a light dough stuffed with Italian meats, gooey cheese, and savory herbs, Stromboli is a family favorite that's as impressive as it is delicious.
Served with or without marinara sauce for dipping, this homemade stromboli recipe is the perfect finger food for a Sunday afternoon!
Stromboli is very similar to another recipe my Sicilian MIL used to make called Vota Vota, except it was filled with vegetables, ricotta and other fillings.
Visit my recipe box for some more great recipe ideas inspired by Italian tradition!
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Here's Why You'll Love this Dish
You'll love making homemade stromboli because:
- its comfort food at it's best with a crispy exterior and gooey cheese interior
- easy to customize with your own favorite fillings
- great for family meals, parties or game day
- can be made ahead of time and reheated just before serving
- savory flavor loved by all including kids
Try my other Pizza style recipes on the site:
- Napoletana Style Pizza with Sausage
- Caprese Pizza with Fresh Mozzarella and Pesto Sauce
- Perfect Pizza Dough at home
- Puff Pastry Pizza Recipe
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What is Stromboli?
Stromboli is rolled up dough with layers of different sliced cold meats and cheeses.
Did you know that stromboli originated from the U.S. Philadelphia, Pennsylvania in the 1950s by American restaurateurs.
It's also speculated that the name "stromboli" came from the move Stromboli starring Ingrid Berman named after the volcanic island off the coast of Sicily. The movie was popular at the time.
Stromboli isn't a traditional dish, instead it was a creative twist on pizza and calzones made by Italian Immigrants in America. The idea was to roll up pizza dough with meats and cheeses into a loaf shape that could be sliced and served easily.
What's the difference between Calzone and Stromboli? While calzones are folded like pockets and more common in Italy, Stromboli is rolled up like a log or jelly roll and distinctly an Italian-American creation.
Ingredients
This homemade stromboli recipe comes together with ingredients from your pantry like: yeast, sugar, water, flour, egg white, olive oil, Italian cold cuts, ham, mozzarella, herbs and seasoning.
For exact measurement details and directions see recipe card...
How to Make Homemade Stromboli
Place warm water in a small cup and add the yeast and sugar. Let stand while the yeast activates and gets frothy (5 minutes or so).
Combine flour and salt in a medium bowl. Use a whisk to mix together dry ingredients. Make a well in the center of the flour and pour the yeast and olive oil in the center. Use your hands or a fork to incorporate the flour around the well. Add the warm water a little at a time while you continue to incorporate more of the flour until the flour and water have been used. Use a spatula once the dough gets thick. Add enough flour so that the dough the water is absorbed but the dough isn't dry. Using the spatula fold the dough over about five times.
Prepare another bowl greased with olive oil and roll the dough in the bowl. Brush olive oil on top of the dough and cover with plastic wrap. Let rest on the counter until it has doubled in size, about 1 hour.
Brush some of the olive oil on the dough leaving about 3 inches on one side. Sprinkle some parmesan cheese (reserve half for topping), chopped garlic and oregano on the dough. Reserve some olive oil for later.
Preheat oven to 400℉. Lightly beat an egg to create an egg wash.
Start layering the cold cuts, once again leaving 3 inches on one side empty. Top with shredded mozzarella.
Whisk an egg in a small bowl to make an egg wash. Brush the egg was all around the sides.
Begin to roll the dough and toppings from the side with the meats towards the side that is empty. Pinch the ends of the stromboli together and tuck them underneath. You can also cut off the ends and make some cheesy twisted bread.
Brush the top of the stromboli with the remaining egg wash. Sprinkle garlic powder, remaining parmesan cheese, and remaining dried oregano on top as well.
Bake for about 30 minutes on the middle rack turning half way through. Check at 20 minutes to make sure it needs more baking time.
Bake until golden. Remove from heat and let rest for about 10 minutes. Slice in about 2 inch pieces and serve immediately.
Storage:
Keep leftovers sealed tightly with plastic wrap or aluminum foil and refrigerated for up to 4 days.
Warm up in the oven or toaster oven for 5 to 10 minutes.
You can also freeze stromboli for longer storage. Thaw out and warm up in oven or toaster oven to make the exterior crispy again.
Top Tips
Roll the dough evenly so it bakes consistently
Don't overfill or it may burst while baking
Seal the edges with egg wash to prevent leaking
Brush the top with olive oil or egg wash for a golden crust
Let stromboli rest for 5 minutes before slicing so filling sets
Substitutions and Variations
Get creative with substitutions and variations in this recipe by using:
- Cheese - use provolone, fontina or a mix of Italian cheeses instead of mozzarella
- Veggie Option - substitute the meats with veggies for a vegetarian option
- Sauce - add tomato sauce inside the stromboli or serve it on the side for dipping.
The perfect recipe isn't that far away. I'd love to know how you substituted ingredients to fit your dietary needs. Drop a comment below and let me know!
Answers to Commonly Asked Questions
A calzone is folded in half like a pocket, while stromboli is rolled up like a log.
Yes, assemble it up to 24 hours in advance and refrigerate, then bake before serving.
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Recipe Details
Homemade Stromboli Recipe
https://easyhomemaderecipes.caEquipment
Ingredients
Dough
Filling
- ¼ cup olive oil
- ⅓ cup parmesan cheese
- 1 clove garlic chopped
- ½ tsp dried oregano
- 7 oz cold cuts salami, prosciutto, ham
- 1 cup shredded mozzarella or 6 cheese slices
- 1 egg for an egg wash
- ¼ tsp garlic powder
Instructions
Dough
- Place warm water in a small cup and add the yeast and sugar. Let stand while the yeast activates and gets frothy (5 minutes or so).2 tbsp water, ½ tbsp sugar, ½ tbsp yeast
- Combine flour and salt in a medium bowl. Make a well in the center and pour flour in a medium bowl. Use a whisk to mix together. Make a well in the center of the flour and pour the yeast and olive oil in the center. Use your hands or a fork to incorporate the flour around the well. Add the warm water a little at a time while you continue to incorporate more of the flour until the flour and water have been used. Use a spatula once the dough gets thick. Add enough flour so that the dough the water is absorbed but the dough isn't dry. Using the spatula fold the dough over about five times.3 cups flour, 2 tsp salt, 1 cup water, 1 tbsp olive oil
- Prepare another bowl greased with olive oil and roll the dough in the bowl. Brush olive oil on top of the dough and cover with plastic wrap. Let rest on the counter until it has doubled in size, about 1 hour.
- This isn't a traditional pizza dough it's more of a flatbread so it will not rise like pizza dough. Once the dough has had a chance to rest, turn it out onto a floured surface and using a rolling pin roll out to about 12" x 14"
Filling
- Brush some of the olive oil on the dough leaving about 3 inches on one side. Sprinkle some parmesan cheese (reserve half for topping), chopped garlic and oregano on the dough. Reserve some olive oil for later.¼ cup olive oil, 1 clove garlic, ½ tsp dried oregano, ⅓ cup parmesan cheese
- Preheat oven to 400℉. Lightly beat an egg to create an egg wash.
- Start layering the cold cuts, once again leaving 3 inches on one side empty. Top with shredded mozzarella.7 oz cold cuts, 1 cup shredded mozzarella
- Whisk an egg in a small bowl to make an egg wash. Brush the egg was all around the sides.1 egg
- Begin to roll the dough and toppings from the side with the meats towards the side that is empty. Pinch the ends of the stromboli together and tuck them underneath. You can also cut off the ends and make some cheesy twisted bread.
- Brush the top of the stromboli with the remaining egg wash. Sprinkle garlic powder, remaining parmesan cheese, and remaining dried oregano on top as well.¼ tsp garlic powder
- Bake for about 30 minutes on the middle rack turning half way through. Check at 20 minutes to make sure it needs more baking time. Bake until golden. Remove from heat and let rest for about 10 minutes. Slice in about 2 inch pieces and serve immediately.
Notes
Top Tips
Roll the dough evenly so it bakes consistently Don't overfill or it may burst while baking Seal the edges with egg wash to prevent leaking Brush the top with olive oil or egg wash for a golden crust Let stromboli rest for 5 minutes before slicing so filling setsNutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check the Government of Canada Food Safety Guidelines or see more guidelines at USDA.gov.
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