Can You Make a Flavorful, Meaty Stromboli with a Golden Crust in Just 2.5 Hours?
Craving a hearty, pizza-inspired dish that’s perfect for game nights or casual dinners? What if you could roll a homemade dough with savory meats, melty cheese, and a garlic-butter spread into a golden, crispy log? Homemade Stromboli is your answer—a 4.9-star-rated dish from 757 reviews, yielding two 16-inch strombolis, ideal for sharing, meal prep, or freezing. Ready to fill your kitchen with irresistible aromas? Let’s get cooking!
Overview: Why Homemade Stromboli Shines
What makes Homemade Stromboli so special? This recipe combines a soft, chewy homemade dough with a customizable filling of Italian meats, cheese, and a garlic-butter spread, all rolled into a log and baked to golden perfection. The dough is versatile (use half for pizza or breadsticks!), and the filling is adaptable to your favorite flavors. With two baking sheets and minimal active effort, it’s perfect for family meals, parties, or cozy nights, delivering pizza-like satisfaction with a fun, sliceable twist.
Time requirement: 2 hours 30 minutes total, with 2 hours for dough prep and rising, and 25 minutes baking. Using store-bought dough cuts time significantly.
Difficulty level: Easy! If you can knead dough and roll fillings, you’re set. A stand mixer (or hands), rolling pin, and baking sheets are the main tools, and kids can help layer fillings or brush egg wash.
Health perks: Lean meats provide protein and iron, while cheese offers calcium. The homemade dough lets you control ingredients, and the recipe’s flexibility supports vegetarian or gluten-free diets. Pair with a salad for a balanced meal.
Essential Ingredients: What You Need and Why It Matters
Here’s the lineup for two 16-inch strombolis (10-12 slices each, 5-6 servings per stromboli). Each ingredient plays a key role, with swaps for flexibility.
Homemade Dough (for 2)
- Warm water (1 1/3 cups, 320ml, 100-110°F): Activates yeast for dough rise. Sub: Ensure correct temperature to avoid killing yeast.
- Instant or active-dry yeast (2 1/4 teaspoons, 7g, 1 packet): Leavens the dough for a light texture. Sub: Either yeast works; instant rises faster.
- Granulated sugar (1 tablespoon, 13g): Feeds yeast and adds subtle sweetness. Sub: Honey or maple syrup.
- Olive oil (2 tablespoons, 30ml): Adds moisture and flavor to dough. Sub: Avocado oil or melted butter.
- Salt (1 teaspoon): Enhances dough flavor. Sub: Kosher salt.
- All-purpose flour (3 1/2 cups, 450g, spooned & leveled): Forms the dough’s structure. Sub: Bread flour or gluten-free flour blend.
Fillings (for 2)
- Unsalted butter (3 tablespoons, 43g, melted): Creates a rich, garlicky spread. Sub: Olive oil or vegan butter.
- Garlic (2 cloves, minced, or 1/2 teaspoon garlic powder): Adds savory depth. Sub: Onion powder for milder flavor.
- Fresh parsley (2 teaspoons chopped, or 1 teaspoon dried): Brings fresh, herby notes. Sub: Basil or oregano.
- Thinly sliced meats (1 pound total): Italian cold cuts, deli ham, or large pepperoni slices for hearty flavor. Sub: Turkey, salami, or plant-based meats.
- Cheese (3/4-1 pound, about 3 cups shredded or 16-20 deli slices): Provides melty richness. Sub: Mozzarella, provolone, cheddar, or vegan cheese.
Egg Wash & Topping (for 2)
- Egg wash (1 large egg beaten with 1 tablespoon water): Ensures a golden, shiny crust. Sub: Milk or plant-based milk for vegan.
- Optional toppings: Chopped fresh/dried parsley, coarse/flaky sea salt, pepper, Italian seasoning, or parmesan for flair. Sub: Red pepper flakes or dried herbs.
These ingredients are versatile and pantry-friendly, creating a flavorful, customizable dish.
Step-by-Step Instructions: Let’s Cook These Strombolis!
Ready to start? You’ll need a stand mixer (or large bowl), two large baking sheets, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Activate the yeast: In a stand mixer bowl with a dough hook or paddle (or a large mixing bowl), whisk 1 1/3 cups warm water, 2 1/4 teaspoons yeast, and 1 tablespoon sugar. Cover and rest for 5 minutes until foamy. Tip: Ensure water is 100-110°F to activate yeast properly.
- Make the dough: Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 1/2 cups flour. Beat on low speed for 2 minutes (or mix with a wooden spoon/silicone spatula). Switch to dough hook (if using paddle) and knead on medium for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Add 1 teaspoon flour at a time if sticky, but keep dough soft and slightly tacky. Test readiness: poke dough—it should bounce back slowly—or do the windowpane test (stretch a small piece thin; if light passes through without tearing, it’s ready). Tip: Avoid excess flour for a soft dough.
- Rise: Grease a large bowl with oil or nonstick spray. Place dough in the bowl, turning to coat. Cover with foil, plastic wrap, or a towel and let rise at room temperature for 60-90 minutes (1 hour for instant yeast) until doubled. For a warm environment, place in a 150°F oven (turned off) with the door ajar for 30 minutes, then close the door until doubled. Tip: Check after 60 minutes; don’t over-rise.
- Preheat oven: Preheat to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Tip: Parchment prevents sticking.
- Shape the dough: Punch down the risen dough and divide in half (freeze the other half if making one stromboli; see freezing notes). On a lightly floured surface with a floured rolling pin, roll each half into a 10×16-inch rectangle, squaring off edges with your hands. If dough shrinks, cover lightly and rest for 10 minutes, then try again. Tip: Use a ruler for precise shaping.
- Add fillings: Mix 3 tablespoons melted butter with 2 minced garlic cloves (or 1/2 teaspoon garlic powder). Spread half over each rectangle. Sprinkle each with 1 teaspoon fresh parsley (or 1/2 teaspoon dried). Layer 1/2 pound sliced meats per stromboli, leaving a 1-inch border on the bottom and sides and a 3-inch border on top (to prevent filling spillage when rolling). Add 1 1/2 cups shredded cheese or 8-10 deli slices per stromboli, layering with more meat and cheese until used. Brush all edges with egg wash (1 egg beaten with 1 tablespoon water). Tip: Layer evenly for balanced bites.
- Roll and seal: Slowly roll each rectangle into a tight 16-inch log, folding in the ends as you roll. Dust with flour if sticky. Transfer to prepared baking sheets, seam-side down, and pinch/tuck ends to seal. Brush with egg wash and sprinkle with optional toppings (parsley, sea salt, pepper, Italian seasoning, or parmesan). Cut 3-4 slits in the top of each for steam. Tip: Roll tightly to prevent unrolling; keep slits small.
- Bake: Bake for 25 minutes until golden brown and the center reaches 200°F (93°C). If baking both strombolis, rotate pans halfway through and add 2-3 minutes if needed. Some grease or cheese may bubble out. Tip: Check at 22 minutes to avoid over-browning.
- Serve: Cool for 5 minutes on the baking sheets, then transfer to a cutting board and slice into 10-12 pieces per stromboli. Serve plain or with pizza/marinara sauce for dipping. Tip: Use a serrated knife for clean slices.
Assembly: Plate It Like a Pro
This stromboli is golden and savory, making it easy to plate beautifully. Here’s how to make it look as good as it tastes.
- Stromboli: Slice each log into 10-12 pieces and serve 2-3 slices per plate with a side of dipping sauce. Tip: Arrange slices in a fan shape for a fun presentation.
- Garnish: Sprinkle with extra parsley, parmesan, or flaky sea salt. Tip: Add a pinch of red pepper flakes for flair.
- Serving suggestion: Pair with a green salad, roasted veggies, or fries for a complete meal. Tip: Toss a salad while strombolis bake for efficiency.
- Presentation: For a casual vibe, use wooden boards or white plates to highlight the golden crust and cheesy filling. Serve family-style on a platter for gatherings. Tip: A small bowl of marinara sauce adds a restaurant-style touch.
Storage and Make-Ahead Tips: Keep It Fresh
Want to enjoy leftovers or prep ahead? Here’s how to keep your stromboli tasting great.
- Storage: Store slices or whole stromboli in an airtight container in the fridge for up to 1 week. Reheat in a 350°F oven for 8-10 minutes or microwave for 30-60 seconds. Tip: Oven reheating keeps the crust crisp.
- Freezing: Freeze unbaked dough half for up to 3 months; thaw overnight in the fridge before using. Freeze baked stromboli (cooled) for up to 2 months. Reheat at 350°F for 10-15 minutes. Tip: Wrap tightly to prevent freezer burn; freeze slices for quick portions.
- Make-ahead: Shape strombolis, cover tightly, and refrigerate up to 8 hours before baking. Prepare dough and fillings a day ahead; store separately in the fridge. Tip: Don’t add fillings early—dough can get soggy.
Health tip: Storing properly preserves the meat’s protein and cheese’s calcium, so you’re getting nutrients even in leftovers.
Recipe Variations: Get Creative
This recipe is flexible. Try these twists to keep it exciting while staying delicious.
- Vegetarian version: Swap meats for roasted veggies (mushrooms, zucchini, peppers) or plant-based meat.
- Gluten-free option: Use gluten-free flour blend for dough; check cheese and meats for additives.
- Spicy kick: Add 1/4 teaspoon red pepper flakes to the butter spread or layer with spicy salami.
- Cheese swap: Use cheddar, gouda, or a mozzarella-provolone blend.
- Veggie boost: Add 1/2 cup sautéed spinach or roasted red peppers to the filling.
- Herb twist: Mix 1 teaspoon fresh basil or oregano into the butter spread.
Conclusion: Savor Your Savory Stromboli Feast
You’re now ready to master Homemade Stromboli! This wholesome, crowd-pleasing dish brings a chewy crust, savory meats, and melty cheese together for a meal that’s perfect for game nights, family dinners, or meal prep. With 2.5 hours, you can create two flavorful, golden strombolis that are as fun to make as they are to eat. Play with vegetarian or spicy twists to make it your own. Grab that dough, roll some fillings, and enjoy this pizza-inspired delight. Share your results in the comments—I’d love to hear how it turned out!
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Homemade Stromboli (Yields 2)
Description
Craving a hearty, pizza-inspired dish that’s perfect for game nights or casual dinners? What if you could roll a homemade dough with savory meats, melty cheese, and a garlic-butter spread into a golden, crispy log? Homemade Stromboli is your answer—a 4.9-star-rated dish from 757 reviews, yielding two 16-inch strombolis, ideal for sharing, meal prep, or freezing
Ingredients
Here’s the lineup for two 16-inch strombolis (10-12 slices each, 5-6 servings per stromboli). Each ingredient plays a key role, with swaps for flexibility.
Homemade Dough (for 2)
- Warm water (1 1/3 cups, 320ml, 100-110°F): Activates yeast for dough rise. Sub: Ensure correct temperature to avoid killing yeast.
- Instant or active-dry yeast (2 1/4 teaspoons, 7g, 1 packet): Leavens the dough for a light texture. Sub: Either yeast works; instant rises faster.
- Granulated sugar (1 tablespoon, 13g): Feeds yeast and adds subtle sweetness. Sub: Honey or maple syrup.
- Olive oil (2 tablespoons, 30ml): Adds moisture and flavor to dough. Sub: Avocado oil or melted butter.
- Salt (1 teaspoon): Enhances dough flavor. Sub: Kosher salt.
- All-purpose flour (3 1/2 cups, 450g, spooned & leveled): Forms the dough’s structure. Sub: Bread flour or gluten-free flour blend.
Fillings (for 2)
- Unsalted butter (3 tablespoons, 43g, melted): Creates a rich, garlicky spread. Sub: Olive oil or vegan butter.
- Garlic (2 cloves, minced, or 1/2 teaspoon garlic powder): Adds savory depth. Sub: Onion powder for milder flavor.
- Fresh parsley (2 teaspoons chopped, or 1 teaspoon dried): Brings fresh, herby notes. Sub: Basil or oregano.
- Thinly sliced meats (1 pound total): Italian cold cuts, deli ham, or large pepperoni slices for hearty flavor. Sub: Turkey, salami, or plant-based meats.
- Cheese (3/4-1 pound, about 3 cups shredded or 16-20 deli slices): Provides melty richness. Sub: Mozzarella, provolone, cheddar, or vegan cheese.
Egg Wash & Topping (for 2)
- Egg wash (1 large egg beaten with 1 tablespoon water): Ensures a golden, shiny crust. Sub: Milk or plant-based milk for vegan.
- Optional toppings: Chopped fresh/dried parsley, coarse/flaky sea salt, pepper, Italian seasoning, or parmesan for flair. Sub: Red pepper flakes or dried herbs.
These ingredients are versatile and pantry-friendly, creating a flavorful, customizable dish.
Instructions
Ready to start? You’ll need a stand mixer (or large bowl), two large baking sheets, a rolling pin, and a pastry brush. These steps are simple, with tips for success.
- Activate the yeast: In a stand mixer bowl with a dough hook or paddle (or a large mixing bowl), whisk 1 1/3 cups warm water, 2 1/4 teaspoons yeast, and 1 tablespoon sugar. Cover and rest for 5 minutes until foamy. Tip: Ensure water is 100-110°F to activate yeast properly.
- Make the dough: Add 2 tablespoons olive oil, 1 teaspoon salt, and 3 1/2 cups flour. Beat on low speed for 2 minutes (or mix with a wooden spoon/silicone spatula). Switch to dough hook (if using paddle) and knead on medium for 5 minutes, or knead by hand on a lightly floured surface for 5 minutes. Add 1 teaspoon flour at a time if sticky, but keep dough soft and slightly tacky. Test readiness: poke dough—it should bounce back slowly—or do the windowpane test (stretch a small piece thin; if light passes through without tearing, it’s ready). Tip: Avoid excess flour for a soft dough.
- Rise: Grease a large bowl with oil or nonstick spray. Place dough in the bowl, turning to coat. Cover with foil, plastic wrap, or a towel and let rise at room temperature for 60-90 minutes (1 hour for instant yeast) until doubled. For a warm environment, place in a 150°F oven (turned off) with the door ajar for 30 minutes, then close the door until doubled. Tip: Check after 60 minutes; don’t over-rise.
- Preheat oven: Preheat to 400°F (204°C). Line two large baking sheets with parchment paper or silicone baking mats. Tip: Parchment prevents sticking.
- Shape the dough: Punch down the risen dough and divide in half (freeze the other half if making one stromboli; see freezing notes). On a lightly floured surface with a floured rolling pin, roll each half into a 10×16-inch rectangle, squaring off edges with your hands. If dough shrinks, cover lightly and rest for 10 minutes, then try again. Tip: Use a ruler for precise shaping.
- Add fillings: Mix 3 tablespoons melted butter with 2 minced garlic cloves (or 1/2 teaspoon garlic powder). Spread half over each rectangle. Sprinkle each with 1 teaspoon fresh parsley (or 1/2 teaspoon dried). Layer 1/2 pound sliced meats per stromboli, leaving a 1-inch border on the bottom and sides and a 3-inch border on top (to prevent filling spillage when rolling). Add 1 1/2 cups shredded cheese or 8-10 deli slices per stromboli, layering with more meat and cheese until used. Brush all edges with egg wash (1 egg beaten with 1 tablespoon water). Tip: Layer evenly for balanced bites.
- Roll and seal: Slowly roll each rectangle into a tight 16-inch log, folding in the ends as you roll. Dust with flour if sticky. Transfer to prepared baking sheets, seam-side down, and pinch/tuck ends to seal. Brush with egg wash and sprinkle with optional toppings (parsley, sea salt, pepper, Italian seasoning, or parmesan). Cut 3-4 slits in the top of each for steam. Tip: Roll tightly to prevent unrolling; keep slits small.
- Bake: Bake for 25 minutes until golden brown and the center reaches 200°F (93°C). If baking both strombolis, rotate pans halfway through and add 2-3 minutes if needed. Some grease or cheese may bubble out. Tip: Check at 22 minutes to avoid over-browning.
- Serve: Cool for 5 minutes on the baking sheets, then transfer to a cutting board and slice into 10-12 pieces per stromboli. Serve plain or with pizza/marinara sauce for dipping. Tip: Use a serrated knife for clean slices.
FAQs: Your Questions Answered
Can I use store-bought dough? Yes! Use 1 pound pizza dough, thawed, and shape as directed.
What are the health benefits? Lean meats provide protein, cheese offers calcium, and homemade dough controls ingredients for balance.
How do I know it’s done? Crust is golden, and the center reaches 200°F (93°C) after 25 minutes.
Can I prep for a party? Yes! Shape strombolis up to 8 hours ahead or prep dough and fillings a day ahead; bake fresh.
Kid-friendly? Totally! Mild meats and cheese appeal to kids; omit garlic for picky eaters.
Why is my stromboli soggy? Too much filling or no slits. Use less cheese/meat and cut slits next time.
Gluten-free? Use gluten-free flour blend; check fillings.
How to store leftovers? Fridge for 1 week; reheat in oven for crispness. Freeze for 2 months; thaw before reheating.