This stromboli recipe has endless filling ideas and is easy to make with homemade or store bought dough! It’s freezer friendly and easy to make ahead of time!
Stromboli Recipe
If making Homemade Stromboli intimidates you, that ends today! You’ll be surprised to know that this recipe is actually super easy to make! You’re essentially rolling toppings up in pizza dough and baking it! Easy-Peasy!
This recipe demonstrates how to make classic Italian stromboli, but filling options are totally up to you and very flexible. I’ve outlined how much meat and cheese to use so that you are free to take control!
Be sure to check out my PRO tips below as well as information on how to make this ahead of time and even how to freeze it! I’ve got you covered!
How to Make It
See recipe card below this post for ingredient quantities and full instructions.
Roll out the dough into a 10 x 16-inch rectangle. Brush with melted butter, garlic, and a little pizza sauce. Leave a 3-inch gap on one side and a 1-inch gap around the other sides.
Add fillings and roll tightly, keep the fillings from rolling forward.
Tuck the outer edges underneath to seal. Brush with egg wash and sprinkle with Parmesan and parsley. Bake at 400° for 25 minutes.
Pro Tips
- Using Store Bought Dough: 1 lb. of store bought pizza dough may be used in this recipe, however nothing beats my homemade pizza dough recipe and it’s really easy to make. It’s also very sturdy and holds fillings very well.
- Mozzarella: Low moisture, whole milk mozzarella shredded from a block is best. I use Dragone. Bagged shredded cheese won’t melt as well. Avoid fresh mozzarella for this, it’s too wet.
- Filling: This stromboli has 1/2 lb. of meat and 3/4 lb. of cheese. (1 + 3/4 lbs. of filling total.) Scroll down for some WONDERFUL filling ideas!
- Rising: If your dough needs a nudge rising, try these tricks:
- Oven: This trick works great! While your yeast is sitting in the warm water, heat your oven to 200° for 2 minutes, then shut the heat off. Place your covered bowl of dough in the oven and shut the door to trap the warm air inside. Let it rise!
- Microwave: Fill a glass measuring cup with 1 cup of water and microwave for 2 minutes, until boiling. Remove the water and replace it with your covered bowl of dough. Close the door right away. The residual heat will allow your dough to rise.
Make Ahead Method
Dough only:
- Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.
- Refrigerate for 3-4 days or freeze for 3-4 months.
Whole Stromboli:
- Refrigerate: Prepare stromboli as outlined. Cover and refrigerate for up to 8 hours. Make sure you use minimal sauce. The less moist the fillings are, the better.
- Freeze: Prepare stromboli as outlined but don’t add egg wash or cut slits. Sprinkle with flour and carefully wrap with plastic wrap, then with foil. Freeze for up to 3 months. Thaw in refrigerator for 24 hours, still wrapped. Add egg wash/cut slits, bake as outlined.
Stromboli Filling Ideas
The filling ideas for stromboli are endless, here are some ideas to get you started! Make sure your meats are cooked and veggies sauteed or steamed:
- Italian: Salami, pepperoni, provolone, ham/prosciutto, mozzarella
- Philly Cheesesteak: Shaved Steak, Provolone, Peppers, Mushrooms
- Broccoli Cheddar: Chicken, Cheddar, Broccoli
- Buffalo: Chicken, Bleu Cheese, Buffalo Sauce
- Breakfast: Sausage/Bacon, Scrambled Eggs, Cheddar, Hot Sauce
- Cheeseburger: Ground beef, American cheese, Ketchup, Mustard
- Ham: Ham, Swiss, Honey Mustard
- Kids: Pepperoni, Mozzarella, Pizza Sauce for dipping
Stromboli vs. Calzone
- Stromboli: Rolled like a cinnamon roll, may contain sauce, serves many, ricotta not a filling.
- Calzone: Half moon shape and sealed like a pocket, doesn’t contain sauce, serves 1, ricotta cheese not an uncommon filling.
Storage
- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze well. Let them cool completely, then wrap in foil and freeze. Let it thaw at room temperature for 1 hour, then reheat.
- To reheat: Cover loosely with foil and bake at 350° for 20-30 minutes, (amount of time depends on portion size being reheated.)
Stromboli Recipe
This easy stromboli recipe can be made classic Italian-style or with your own fun filling ingredients! You can use homemade or store bought dough and can even make it ahead of time!
Ingredients
Dough (Or 1 lb. store-bought dough)
- 2 ¼ teaspoons instant yeast equal to 1 packet. See notes
- ¾ cup warm water 105-115° F
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour plus up to 1/3 cup as needed (250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil plus more for bowl/crust
Stromboli
- 1 tablespoon butter melted
- 3 cloves garlic minced
- 3 tablespoons pizza sauce plus more for serving
- 8 slices salami
- 8 slices provolone
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
- 1 egg whisked with 1 tablespoon of water
- 2 tablespoons grated Parmesan
- 1 tablespoon dried parsley optional
Instructions
Dough
- In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes.
- In a large bowl, add the salt, garlic powder, and HALF of the flour. Stir to combine. Add the warm water/yeast mixture and olive oil. Use a wooden spoon to stir well, then gradually stir in the remaining cup of flour. Continue to stir until an elastic ball has formed, slightly sticking to the sides of the bowl.
- Dust your hands with flour and knead the dough in the bowl for 3-5 minutes. If the dough becomes too sticky, gradually add additional flour in small dustings, up to 1/3 cup additional. If you poke the dough with your finger and it slowly comes back, it’s ready to rise. Shape into a ball.
- Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides. Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size. (This gives time to for the gluten to develop, which allows the dough to stretch without breaking.) You can also let it rise in the fridge overnight.
Stromboli
- Note: My cold cuts in this recipe were cut thick. If yours are thin, you can add additional slices. See notes for how many pounds of meat/cheese to use.
- Preheat oven to 400 ° F.
- Roll the dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter and garlic evenly over the surface.
- For remaining toppings: Leave a 3-inch gap from the top of the rectangle (the wide side.) Leave a 1-inch gap around the remaining edges. (See screenshots in blog post.)
- Use a pastry brush to spread a very light layer of pizza sauce evenly over the dough. Arrange the salami on top, followed by the provolone, pepperoni, and shredded mozzarella.
- Brush the bare edges of the dough with the beaten egg (egg wash).
- Carefully roll into a tight roll, keep the fillings in place with your fingers as needed, don’t let them roll forward. (My cold cuts basically fold in half while I roll the dough up.)
- Tuck the outer edges underneath the roll to seal. Carefully transfer to a light baking sheet.
- Brush the top and sides with egg wash. Sprinkle with parmesan cheese and parsley. Gently cut 4 thin slits at the top for airflow.
- Bake for 25 minutes. Optional: For a browner top, brush 1 tablespoon of butter over the stromboli and bake for about 2 more minutes, or until desired color is obtained.
- Let it rest for 5 minutes, then carefully transfer to a cutting board and slice. Serve with a side of warm pizza sauce/marinara for dipping!
Notes
Pro Tips:
- Using Store Bought Dough: 1 lb. of store bought pizza dough may be used in this recipe, however nothing beats my homemade pizza dough recipe and it's really easy to make. It's also very sturdy and holds fillings very well.
- Mozzarella: Low moisture, whole milk mozzarella shredded from a block is best. I use Dragone. Bagged shredded cheese won't melt as well. Avoid fresh mozzarella for this, it's too wet.
- Filling: This stromboli has 1/2 lb. of meat and 3/4 lb. of cheese. (1 + 3/4 lbs. of filling total.) See blog post for some WONDERFUL filling ideas!
- Rising: If your dough needs a nudge rising, try these tricks:
- Oven: This trick works great! While your yeast is sitting in the warm water, heat your oven to 200° for 2 minutes, then shut the heat off. Place your covered bowl of dough in the oven and shut the door to trap the warm air inside. Let it rise!
- Microwave: Fill a glass measuring cup with 1 cup of water and microwave for 2 minutes, until boiling. Remove the water and replace it with your covered bowl of dough. Close the door right away. The residual heat will allow your dough to rise.
- Make Ahead Method:
Dough only:
- Prepare the dough as outlined in the recipe. Instead of rolling it out for baking, shape into a ball and lightly spray it with nonstick cooking spray. Wrap it tightly in plastic wrap, then place it in a Ziploc freezer bag.
- Refrigerate for 3-4 days or freeze for 3-4 months.
- Refrigerate: Prepare stromboli as outlined. Cover and refrigerate for up to 8 hours. Make sure you use minimal sauce. The less moist the fillings are, the better.
- Freeze: Prepare stromboli as outlined but don't add egg wash or cut slits. Sprinkle with flour and carefully wrap with plastic wrap, then with foil. Freeze for up to 3 months. Thaw in refrigerator for 24 hours, still wrapped. Add egg wash/cut slits, bake as outlined.
Storage- Store in an airtight container and refrigerate for up to 3 days or freeze for up to 3 months.
- Leftovers do freeze well. Let them cool completely, then wrap in foil and freeze. Let it thaw at room temperature for 1 hour, then reheat.
- To reheat: Cover loosely with foil and bake at 350° for 20-30 minutes, (amount of time depends on portion size being reheated.)
The nutritional information provided is an estimate and is per slice. There are approximately 9 slices in this recipe.