Easy Homemade Stromboli Recipe

I’ve always been a sucker for pizza, but when I discovered stromboli, it was love at first bite. Growing up, my family would gather around the kitchen table, rolling out dough and stuffing it with our favorite meats and cheeses. The smell of freshly baked stromboli wafting through the house was pure magic. It’s like a pizza burrito—crispy on the outside, gooey and savory inside. I’m thrilled to share my go-to stromboli recipe with you, perfect for cozy dinners or game-day snacks.

This recipe is a breeze to make, even if you’re not a pro in the kitchen. I’ve tweaked it over the years to get that perfect balance of flavors and textures. Whether you’re feeding a crowd or just craving something hearty, this stromboli hits all the right spots. Let’s dive in and make something delicious together!

Ingredients

For the Dough:

• 2 ¼ tsp active dry yeast (1 packet)
• 1 ⅓ cups warm water (110°F)
• 1 tbsp sugar
• 3 ½ cups all-purpose flour
• 2 tbsp olive oil
• 1 tsp salt

For the Filling:

• ¾ cup pizza sauce
• 1 ½ cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 4 oz pepperoni slices
• 4 oz salami slices
• 1 small green bell pepper, thinly sliced
• ½ small red onion, thinly sliced
• 1 tsp Italian seasoning
• ½ tsp garlic powder

For Brushing:

• 1 egg, beaten
• 1 tbsp water
• 1 tsp dried oregano
• 2 tbsp grated Parmesan cheese

Step-by-Step Instructions

1. Activate the Yeast: In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5-7 minutes until it’s frothy. This means your yeast is alive and ready to work!
2. Make the Dough: In a large mixing bowl, combine flour and salt. Pour in the yeast mixture and olive oil. Stir until a dough forms. Knead on a floured surface for about 5 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let it rise for 1 hour.
3. Prep the Oven and Filling: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Punch down the dough and roll it into a 12×16-inch rectangle on a floured surface.
4. Add the Filling: Spread a thin layer of pizza sauce over the dough, leaving a 1-inch border. Sprinkle mozzarella and Parmesan evenly. Layer pepperoni, salami, bell pepper, and onion. Dust with Italian seasoning and garlic powder.
5. Roll It Up: Starting from one long side, tightly roll the dough into a log, tucking in the ends as you go. Pinch the seam to seal. Place seam-side down on the baking sheet.
6. Brush and Bake: Mix the egg and water to make an egg wash. Brush it over the stromboli. Sprinkle with oregano and Parmesan. Cut a few slits on top for steam to escape. Bake for 20-25 minutes until golden brown.
7. Cool and Slice: Let the stromboli cool for 5 minutes before slicing into 1-inch pieces. Serve warm with extra pizza sauce for dipping.

Pro Cooking Tips

• Don’t Overstuff: Too much filling can make the stromboli hard to roll and cause it to burst. Stick to thin layers.
• Use a Sharp Knife: A serrated knife works best for clean slices without squishing the filling.
• Check Dough Thickness: Roll the dough evenly to avoid soggy spots. Aim for about ¼-inch thickness.
• Let It Rest: Giving the dough time to rise makes it fluffy and easier to work with.

Variations

• Veggie Delight: Swap meats for mushrooms, spinach, and roasted red peppers.
• Spicy Kick: Add jalapeños or a sprinkle of red pepper flakes.
• Cheesy Overload: Mix in some cheddar or provolone for extra gooeyness.
• Breakfast Stromboli: Use scrambled eggs, bacon, and cheddar for a morning twist.

Storage Suggestions

• Fridge: Store leftovers in an airtight container for up to 3 days. Reheat in a 350°F oven for 10 minutes to keep it crispy.
• Freezer: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before reheating.
• Reheating Tip: Avoid the microwave—it makes the crust soggy. Use an oven or air fryer for best results.

How to Serve

Serve stromboli hot, sliced into rounds, with a side of warm pizza sauce or marinara for dipping. Pair it with a fresh green salad or garlic bread for a complete meal. It’s perfect for parties, game nights, or a fun family dinner. For a fancy touch, sprinkle fresh basil or parsley on top before serving.

Nutrition Facts (Per Serving, Approx. 8 Servings)

• Calories: 380 kcal
• Protein: 16g
• Fat: 18g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 2g
• Sodium: 850mg

Note: Values are approximate and depend on specific ingredients used.

FAQs

Can I use store-bought dough?
Absolutely! Pizza dough from the store or bakery works great and saves time. Just follow the package instructions for rising.

How do I prevent a soggy stromboli?
Don’t overload with sauce, and make sure veggies are thinly sliced to reduce moisture. The slits on top also help steam escape.

Can I make it ahead?
Yes! Assemble the stromboli, wrap it tightly, and refrigerate for up to 24 hours before baking. Add the egg wash just before it goes in the oven.

Is stromboli the same as calzone?
Not quite. Stromboli is rolled into a log and sliced, while calzones are folded into a half-moon shape. Both are delicious, though!

Can I make it gluten-free?
You can use gluten-free pizza dough, but check the texture—some brands need extra kneading or a shorter bake time.

Conclusion

This homemade stromboli recipe is a total crowd-pleaser, blending cheesy, savory goodness with a crispy, golden crust. It’s the kind of dish that brings everyone to the table, whether it’s a cozy weeknight dinner, a lively game-day spread, or a special family gathering. Its versatility lets you tweak it to suit any taste—spicy, veggie, or classic—making it a go-to in my kitchen. I love how simple it is to whip up, yet it feels like a gourmet treat every time. So, roll up your sleeves, get creative with your fillings, and savor the joy of homemade stromboli. Trust me, your taste buds will thank you, and you’ll be the hero of any meal!