Last Sunday afternoon, I decided to surprise my family with something special after spotting a butcher’s sale on sliced meats at our local market. My husband came home to the scent of garlic and dough as I kneaded by hand, and our kids hovered over the countertop, asking when they could sneak a slice.
We all grinned when the oven timer dinged and the stromboli emerged golden and puffed. Slicing into it revealed layers of pepperoni, salami, ham, and oozy mozzarella and that first bite reminded me of pizza night with a twist. My daughter declared it “the best lunch ever,” and even my teen son admitted it beat his usual takeout.
I rely on this Stromboli for meals that feel special without the fuss—rolled up with flavor, baked to golden perfection, and always a hit at the table.
Short Description
Italian Stromboli is a savory rolled dough packed with Italian meats, mozzarella, Parmesan, and Italian seasoning, baked golden and sliced for easy serving—perfect for family dinners or tasty gatherings.
Key Ingredients
Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (≈45 °C)
- 30 ml olive oil
- 13 g sugar
- 6 g salt
Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper, thinly sliced (optional)
- 1 small red onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
Finish
- 1 egg
- 15 ml water (for egg wash)
Serve with marinara sauce.
Tools Needed
- Large mixing bowl and measuring spoons
- Baking sheet lined with parchment paper
- Rolling pin
- Sharp knife or pastry cutter
- Whisk or fork for egg wash
Cooking Instructions
Step 1: Bloom the Yeast
Stir yeast and sugar into warm water and let sit for 5–10 minutes until frothy.
Step 2: Make the Dough
Combine flour and salt in a bowl. Stir in yeast mixture and olive oil until a rough dough forms.
Step 3: Knead the Dough
On a floured surface, knead for 8–10 minutes until smooth and elastic.
Step 4: First Rise
Place the dough in an oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.
Step 5: Prep Filling
While the dough rises, slice meats, vegetables, and mix garlic with Italian seasoning.
Step 6: Shape the Stromboli
Punch down dough, roll out to ~30×40 cm rectangle. Layer meats, cheeses, peppers, onions, and garlic mixture evenly, leaving a 2 cm border.
Step 7: Roll & Seal
Roll tightly from the long side, pinching seams and ends closed.
Step 8: Egg Wash & Score
Place seam-side down on a baking sheet. Let rest briefly as oven preheats to 200 °C. Whisk egg and water, brush over dough. Make shallow diagonal slits on top.
Step 9: Bake
Bake for 25 – 30 minutes until golden brown and fully cooked through.
Step 10: Cool & Slice
Let rest 5–10 minutes before slicing. Serve warm with marinara sauce.
Why You’ll Love This Recipe
Flavor Explosion: Layers of Italian-style meats, garlic, and melted cheeses packed into soft dough.
Handheld Convenience: Easy to slice and serve—no forks needed.
Family-Friendly: Great for lunch, dinner, or casual gatherings.
Customizable: You can swap meats or skip vegetables based on taste or health goals.
Mistakes to Avoid & Solutions
Dense Dough: If dough feels sticky, gently add flour 1 Tbsp at a time. Knead until elastic.
Bursting Filling: Don’t overfill—leave a 2 cm border to seal properly.
Uneven Baking: Make sure rolls lie seam side down so they don’t unroll.
Dry Top: Generously brush egg wash for a golden crust.
Serving and Pairing Suggestions
Serve warm with a side of marinara for dipping.
Pair with a crisp green salad or roasted vegetables.
Slice and serve on a platter for buffet-style meals.
Ideal at casual parties or watching sports at home.
Storage and Reheating Tips
Fridge: Store cooled stromboli in an airtight container for up to 3 days.
Reheat: Warm in oven at 180 °C for 8–10 minutes to maintain crunch.
Freeze: Slice after baking, freeze in single layer, then thaw/reheat as needed.
FAQs
1. Can I make this with store‑bought dough?
Yes, use pre-made pizza dough to save time.
2. Can I omit meat for a vegetarian version?
Substitute with roasted vegetables like zucchini, spinach, or mushrooms.
3. Can I add spicy flavors?
Yes, add red pepper flakes inside or drizzle hot honey on top after baking.
4. How do I know when it’s done?
The crust should be golden and the center should feel firm with no doughy texture.
5. Is the stromboli freezer-friendly?
Yes, freeze after baking. Reheat slices in oven until warmed through.
Tips & Tricks
Let dough rise in a warm but not hot spot (like near a stove) for consistent texture.
Pre-slice the cooled stromboli for easy grab-and-go eating.
Brush the top with garlic butter after baking for extra flavor.
Encourage kids to customize their sections with toppings before rolling.
Recipe Variations
Supreme Stromboli: Add sliced olives, mushrooms, and roasted red peppers.
Turkey & Spinach Version: Use sliced turkey, fresh spinach, and Swiss cheese.
White Version: Skip tomato-based sauce, layer ricotta cheese and fresh mozzarella, served with garlic butter dip.
Final Thoughts
Eating this Italian Stromboli with my family brings me right back to that kitchen table, laughing over melted cheese strands and sharing bites. It’s the kind of meal that doesn’t feel fancy but still makes everyone pause.
The dough turns out soft with a crisp, golden shell, and you can taste the satisfying layers in every slice. It’s perfect for sharing at game nights, book clubs, or lazy Sunday lunches. I love how it adapts to whatever’s in the fridge and still tastes like something made just for us.
Italian Stromboli
Ingredients
Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water ≈45 °C
- 30 ml olive oil
- 13 g sugar
- 6 g salt
Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper thinly sliced (optional)
- 1 small red onion thinly sliced (optional)
- 2 cloves garlic minced
- 1 Tbsp Italian seasoning
Finish
- 1 egg
- 15 ml water for egg wash
- Serve with marinara sauce.
Instructions
- Stir yeast and sugar into warm water. Let sit 5–10 minutes until frothy.
- Mix flour and salt in a bowl. Add yeast mixture and olive oil. Stir into a shaggy dough.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place in oiled bowl, cover, and let rise 60–90 minutes until doubled.
- Slice meats and veggies. Mix garlic with Italian seasoning.
- Roll dough into a 30×40 cm rectangle. Layer meats, cheeses, and veggies, leaving a 2 cm edge.
- Roll tightly from the long side. Pinch ends and seam to seal.
- Place seam-side down on a baking sheet. Let rest. Brush with egg wash and score top.
- Bake at 200°C for 25–30 minutes until golden and cooked through.
- Cool 5–10 minutes. Slice and serve with marinara.
