Homemade Stromboli (Yields 2 Loaves)

Let’s Roll Into Cheesy, Savory Bliss!

Hey there, flavor adventurer! Isla here from BiteTide, and today we’re diving headfirst into the ultimate comfort food mashup: Homemade Stromboli. Picture this: golden-brown crust crackling under your fingertips, steam rising to reveal swirls of peppery salami, molten mozzarella hugging smoky ham, and garlic butter dancing through every layer. It’s like your favorite pizza decided to put on a fancy suit and roll into town—utterly irresistible, surprisingly simple, and guaranteed to make your kitchen smell like an Italian nonna‘s dream.

I know what you’re thinking: “But Isla, dough is scary!” Trust me, I’ve been there—covered in flour, muttering at uncooperative yeast. That’s why this recipe is designed for real life. We’re using a fuss-free dough (no fancy equipment needed!), forgiving fillings (raid that deli drawer!), and techniques that work even when your toddler’s clinging to your leg. Whether it’s Friday pizza night, game-day fuel, or “I-deserve-this” meal prep, these stromboli loaves are your ticket to crispy, cheesy nirvana. Ready to ride this flavor wave? Aprons on—let’s get rolling!

My First Stromboli Fiasco (and Why I’m Obsessed)

Okay, confession time: My stromboli journey began with a disaster. Picture 19-year-old me in my first apartment, determined to impress my college squad. I’d watched my Nonna make calzones for years—how hard could stromboli be? Famous. Last. Words. I used cold cheese straight from the fridge (rookie move!), overstuffed the dough like a overeager burrito artist, and sealed it with a hopeful prayer instead of a proper pinch. Ten minutes into baking? Cheese lava. A volcanic eruption of mozzarella flooded my oven, smoke alarms screamed, and my friends dubbed it “The Great Stromboli Meltdown of 2010.”

But here’s the magic: Even semi-deconstructed, that cheesy, garlicky mess tasted unreal. We scraped it onto plates, laughed until our stomachs hurt, and dunked salvaged bits into marinara. That night taught me that kitchen “fails” are just flavor experiments in disguise. Now, stromboli is my go-to for cozy gatherings—a reminder that imperfection is delicious, and the best memories are baked with a side of laughter.

Homemade Stromboli (Yields 2 Loaves)

---

• Author: islamerrick
• Total Time: 50 minutes
• Yield: 2 Loaves 1x

Print Recipe

Pin Recipe

Description

Golden, melty, and packed with savory meats and cheese—this homemade stromboli is everything you love about pizza, rolled up and baked to perfection.

---

Ingredients

Scale 1x2x3x

Dough:

1⅓ cups warm water (100–110°F)

2¼ tsp instant or active dry yeast (1 packet)

1 tbsp sugar

2 tbsp olive oil

1 tsp salt

3½ cups all-purpose flour

Filling:

3 tbsp melted butter

2 garlic cloves, minced (or ½ tsp garlic powder)

2 tsp fresh parsley (or 1 tsp dried)

1 lb sliced deli meats (ham, salami, pepperoni)

¾–1 lb cheese (3 cups shredded or 16–20 slices provolone/mozzarella)

Topping:

1 egg + 1 tbsp water (egg wash)

Optional: parsley, Italian seasoning, parmesan, salt, pepper

---

Instructions

Make Dough: Mix water, yeast, and sugar. Let sit 5–10 min until foamy. Add oil, salt, and flour. Knead 6–8 min until smooth. Let rise in a greased bowl, covered, 1–1½ hrs.

Prep Filling: Mix melted butter with garlic and parsley.

Roll & Fill: Preheat oven to 400°F (204°C). Divide dough in half and roll each into a 10×14″ rectangle. Brush with garlic butter. Layer with meats and cheese, leaving a 1″ border.

Roll Up: Roll tightly like a jelly roll. Seal edges and place seam-side down on a lined baking sheet. Cut slits for steam. Brush with egg wash and sprinkle toppings.

Bake: Bake 20–25 min until golden and crisp. Cool slightly before slicing.

• Prep Time: 25 mins
• Cook Time: 25 mins
• Category: breakfast

Nutrition

• Calories: ~350 per slice

Your Flavor Toolkit: What You’ll Need

Makes 2 generous loaves (serves 6-8). Pro tip: Stromboli freezes beautifully—make both and thank yourself later!

For the Dough

• 1⅓ cups (320ml) warm water (100–110°F/38–43°C): Think “baby bathwater” warm! Too hot kills yeast; too cold slows it down. No thermometer? Test with your wrist—it should feel warm but not hot.
• 2¼ tsp (7g) instant yeast (1 packet): Instant yeast is my MVP (no proofing needed!). If using active dry, dissolve it in the warm water/sugar mix first and wait 5-10 mins until foamy.
• 1 tbsp (13g) granulated sugar: Yeast’s favorite snack! Honey or maple syrup work too.
• 2 tbsp (30ml) olive oil: Adds richness and keeps dough supple. Extra virgin delivers a subtle fruitiness!
• 1 tsp salt: Balances flavor and strengthens gluten. Use fine sea salt for even distribution.
• 3½ cups (450g) all-purpose flour, plus extra for dusting: Spoon and level your flour! Too much = tough dough. For chewier crust, swap 1 cup with bread flour.

For the Filling & Finishing

• 3 tbsp (43g) melted unsalted butter: Our flavor glue! Salted butter works too—just skip extra salt in fillings.
• 2 garlic cloves, minced (or ½ tsp garlic powder): Fresh garlic = punchy aroma. Powder = convenience. Your call!
• 2 tsp chopped fresh parsley (or 1 tsp dried): Fresh adds vibrancy; dried is pantry-friendly. Basil or oregano also rock here.
• 1 lb thinly sliced deli meats: Mix and match! I love 50% pepperoni, 30% ham, 20% salami. Vegetarian? Roasted bell peppers + mushrooms = magic.
• ¾–1 lb cheese: Chef’s secret: Mix melty (mozzarella/provolone) with punchy (sharp cheddar/parmesan). Pre-shredded works, but block cheese melts smoother!
• 1 egg + 1 tbsp water (egg wash): The golden crust MVP! Vegan? Brush with olive oil.
• Optional toppings: Everything bagel seasoning, red pepper flakes, extra parmesan—make it yours!

Let’s Build Your Flavor Masterpiece!

Total active time: 25 mins | Rise time: 1-1.5 hours | Bake time: 25 mins

Step 1: Wake Up the Yeast

In a large bowl, combine warm water, yeast, and sugar. Give it a gentle stir and walk away for 5-10 minutes. You’re waiting for a foamy “bloom” on the surface—this means your yeast is alive and hungry! Tip: If it doesn’t foam, your water was too hot/cold or yeast is old. Start over!

Step 2: Make the Dough

Pour olive oil and salt into the yeasty water. Gradually add flour, stirring with a wooden spoon until a shaggy dough forms. Dump it onto a floured surface and knead for 6-8 minutes. Chef’s hack: Use the “windowpane test”—stretch a small piece. If it’s thin enough to see light through without tearing, you’re done! Place dough in a lightly oiled bowl, cover with a damp towel, and let it rise in a warm spot until doubled (1-1.5 hrs). No warm spot? Heat your oven to 200°F, turn it OFF, then place the bowl inside with the door cracked.

Step 3: Garlic Butter Bliss + Filling Prep

While dough rises, mix melted butter, minced garlic, and parsley. Set aside—this is your flavor paintbrush! Slice meats and cheese if needed. Pro move: Blot pepperoni slices with paper towels to reduce grease. Preheat oven to 400°F (204°C) and line two baking sheets with parchment paper.

Step 4: Roll, Brush, Layer!

Punch down the risen dough (so satisfying!) and divide in half. Roll one half into a 10×14-inch rectangle. Brush generously with garlic butter, leaving a 1-inch border. Layer meats and cheese evenly over the buttered area. Critical tip: Avoid overstuffing! Too much filling = leaks. Think “moderate but even coverage.”

Step 5: Roll It Tight + Seal the Deal

Starting from a long edge, roll dough tightly like a jelly roll. Pinch the seam and ends firmly to seal—this is your leak insurance! Place seam-side down on a baking sheet. Repeat with second dough half. Use a sharp knife to cut 4-5 diagonal slits on top (steam vents!). Brush with egg wash and sprinkle toppings.

Step 6: Bake to Golden Perfection

Bake for 20-25 minutes until deeply golden and crisp. Chef’s test: Tap the crust—it should sound hollow, and internal temp should hit 190°F (88°C). If cheese bubbles out, no stress—just scrape it onto the stromboli after baking. Cool 10 mins before slicing—patience prevents cheese avalanches!

Serving Up the Good Stuff

Slide those golden logs onto a wooden board and slice into 1-inch-thick pinwheels. Serve with warm marinara for dipping—it’s non-negotiable! For a full feast, pair with a crisp green salad tossed in lemon vinaigrette or garlic-roasted broccoli. Leftovers? Reheat slices in an air fryer (5 mins at 375°F) for next-level crunch. Perfect for picnics, packed lunches, or “I don’t want to cook” nights!

Mix It Up: 5 Tasty Twists

Stromboli is your flavor canvas! Try these riffs:

1. Spinach-Artichoke: Mix 1 cup chopped spinach, ½ cup chopped artichokes, and 8 oz cream cheese into filling. Use mozzarella + parmesan.
2. BBQ Chicken: Swap deli meats for 2 cups shredded rotisserie chicken tossed in BBQ sauce. Cheese: cheddar + smoked gouda.
3. Breakfast Bomb: Fill with scrambled eggs, cooked bacon, cheddar, and diced potatoes. Brush with everything bagel seasoning.
4. Veggie Lover’s: Roast zucchini, bell peppers, and red onions. Layer with ricotta, pesto, and feta.
5. Spicy Supreme: Add pickled jalapeños, spicy salami, and pepper jack cheese. Top with chili flakes!

Isla’s Insider Scoop

This recipe evolved from my “Great Meltdown” days! I now freeze unbaked stromboli for emergency cravings: After rolling/sealing, wrap tightly in plastic, then foil. Freeze up to 3 months. Bake straight from frozen (add 10-15 mins to bake time). Another game-changer: par-baking! Bake loaves for 15 mins, cool, freeze, then finish baking when needed (10-12 mins).

Funny story: My kid once hid a slice of this in his backpack for “school snack emergencies.” When I found it 3 days later (wrapped in a dinosaur drawing), I realized stromboli had achieved legend status in our house. That’s the goal, friends—food that’s so good, it sparks joy (and questionable storage choices!).

Homemade Stromboli is the ultimate cozy, cheesy delight that brings the comfort of pizza with a sophisticated twist. With its simple dough, customizable fillings, and perfect golden crust, this dish will quickly become your go-to for gatherings, weeknight dinners, or any time you crave something savory and satisfying. Whether you’re sticking to the classic or experimenting with new flavors, stromboli is a dish that’s sure to make everyone smile—one cheesy bite at a time!