Name: Stromboli Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Ingredients: 2.5 cups all-purpose flour; 2 teaspoons instant yeast; 1 teaspoon granulated sugar; 1 teaspoon salt; 1 cup warm water (105-115°F); 2 tablespoons olive oil; 1 cup pizza sauce; 1.5 cups shredded mozzarella cheese; 0.5 cup pepperoni slices; 0.5 cup cooked Italian sausage, crumbled; 0.5 cup sliced mushrooms; 0.25 cup chopped green bell pepper; 1 egg large egg; 1 tablespoon water

Oh, you guys! If there’s one recipe that instantly transports me back to my childhood, it’s a good, hearty stromboli. My grandma used to make this for us on Sunday afternoons, and the smell of the baking dough mixed with savory fillings would fill our entire house. It was pure magic! Now, I know what you might be thinking – “Stromboli? Isn’t that complicated?” Absolutely not! This Stromboli Recipe is my absolute go-to. It’s surprisingly simple, incredibly forgiving, and the taste? Well, it’s just out-of-this-world delicious. Forget those dry, bland versions you might have tried. This one is moist, flavorful, and has that perfect crispy-yet-chewy crust. It’s the kind of dish that disappears in minutes at my house, whether it’s for a family dinner or a potluck. Honestly, it’s like a hug in food form, and I’m so excited to share my version with you.

What is Stromboli?

So, what exactly *is* a stromboli? At its heart, it’s an Italian-American savory rolled-up Pizza Dough, packed with all your favorite fillings. Think of it as a giant, delicious pocket of joy! The name itself comes from the Italian island of Stromboli, which is famous for its active volcano. And let me tell you, when this baby comes out of the oven, it looks pretty spectacular, almost like a culinary volcano erupting with flavor! Unlike a calzone, which is typically a half-moon shape and often has ricotta cheese inside, a stromboli is usually rolled into a log or a rectangle and sealed tightly before baking. This means every slice gets a generous swirl of deliciousness from edge to edge. It’s the ultimate handheld meal or appetizer, perfect for sharing… or not sharing, I won’t tell!

Why you’ll love this recipe?

There are so many reasons why this stromboli recipe has earned a permanent spot in my recipe binder, and I just know you’ll fall in love with it too. First off, the FLAVOR! It’s an explosion of savory goodness. The dough bakes up beautifully golden and slightly crisp on the outside, while staying wonderfully soft and chewy on the inside. Then you get the warm, melty cheese, the flavorful meats and veggies, all melded together. It’s pure comfort food at its finest. Secondly, SIMPLICITY. I know dough can sound intimidating, but this recipe uses a super straightforward method that even a beginner can master. I’ve tested this countless times, and it always turns out perfectly. Plus, it’s INCREDIBLY cost-efficient! You can use simple pantry staples and readily available ingredients to create something truly special. And let’s talk about VERSATILITY – this is where this stromboli really shines. You can customize the fillings to your heart’s content, making it perfect for breakfast, lunch, dinner, or a hearty snack. What I love most about this is how adaptable it is. It’s a lifesaver on busy nights when you need a quick dinner that feels like a treat, or it’s perfect for feeding a crowd without breaking the bank. It’s truly a crowd-pleaser that never fails to impress.

How do you make Stromboli?

Quick Overview

Making this stromboli is a straightforward process that really comes down to mixing a simple dough, layering your favorite fillings, rolling it up, and baking until golden brown. The beauty of this recipe lies in its simplicity and the incredible flavor payoff with minimal effort. You’ll be amazed at how quickly this comes together, making it perfect for weeknight dinners or even last-minute entertaining. It’s essentially a flavor-packed pizza log that’s easy to handle and slice. Trust me, the aroma filling your kitchen will be your first clue that you’ve made something truly special!

Ingredients

For the Dough:
This is the foundation of our amazing stromboli! Don’t be afraid of making your own dough – it’s easier than you think and so rewarding. I always opt for good quality all-purpose flour, but you could experiment with a mix if you’re feeling adventurous. Warm water is key to activating the yeast properly; too hot and you’ll kill it, too cold and it won’t get going. A little sugar feeds the yeast, and a pinch of salt adds flavor. Olive Oil makes the dough tender and gives it a lovely subtle flavor. I’ve found using instant yeast makes this even quicker as you don’t need to proof it separately.

4 cups all-purpose flour, plus more for dusting.
1 teaspoon instant yeast
1 teaspoon salt
1 ½ cups warm water (about 105-115°F)
2 tablespoons olive oil

For the Filling:
This is where you can really play! My go-to combination is classic and always a winner, but feel free to swap things out. I always recommend using good quality deli meats – they have the best flavor. Mozzarella is a must for that glorious cheese pull. And a good marinara sauce, either store-bought or homemade, adds that essential Italian flair. If you’re a veggie lover, finely chopped Bell Peppers, onions, or even some spinach work wonderfully. Just make sure your fillings aren’t too watery, or your stromboli could get soggy!

1 cup marinara sauce, good quality
2 cups shredded mozzarella cheese
8 ounces sliced pepperoni or other cured Italian meats (like salami, capicola)
4 ounces sliced ham or turkey
½ cup chopped cooked Italian sausage (optional)
½ cup chopped bell peppers (any color)
½ cup chopped onion
1 teaspoon dried Italian seasoning
Salt and freshly ground black pepper to taste

For the Glaze:
This glaze is a simple egg wash that gives our stromboli that beautiful golden-brown, slightly glossy finish. It’s what makes it look so professional and inviting. For a little extra sparkle, I sometimes sprinkle a pinch of coarse sea salt or sesame seeds on top before baking.

1 large egg, beaten
1 tablespoon milk or water
Optional: Coarse sea salt, sesame seeds, or Parmesan cheese for topping

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

First things first, let’s get our oven fired up. I like to preheat it to 400°F (200°C). While that’s warming up, grab a large baking sheet. I always line mine with parchment paper. It makes cleanup an absolute breeze, which is a huge win in my book! Some people prefer a silicone baking mat, and that works too. The goal is to have a non-stick surface so your beautiful stromboli doesn’t get stuck.

Step 2: Mix Dry Ingredients

In a large mixing bowl, whisk together the all-purpose flour, instant yeast, and salt. This ensures everything is evenly distributed. I use instant yeast because it’s a real time-saver, but if you have active dry yeast, you might need to proof it in the warm water with a pinch of sugar for about 5-10 minutes until foamy first. Giving the dry ingredients a good whisk at the start prevents pockets of unmixed yeast or salt, which you definitely don’t want!

Step 3: Mix Wet Ingredients

In a separate bowl or a large measuring cup, combine the warm water and Olive Oil. Make sure your water is just warm to the touch, not hot. You want it to feel comfortably warm on your wrist, like a nice bath. If it’s too hot, it can kill the yeast and your dough won’t rise properly. The olive oil adds a lovely tenderness and subtle flavor to the finished dough.

Step 4: Combine

Now, pour the wet ingredients into the dry ingredients. Mix everything together with a wooden spoon or a spatula until a shaggy dough starts to form. It will look a bit rough at this stage, and that’s totally fine. Turn the dough out onto a lightly floured surface. Knead the dough for about 8-10 minutes. You’re looking for a smooth, elastic ball. It should spring back slowly when you poke it. If it’s too sticky, add a tablespoon of flour at a time. If it seems too dry, add a teaspoon of water. Don’t overwork it, but make sure it’s well-kneaded for a good texture.

Step 5: Prepare Filling

While the dough is doing its thing, let’s prep the fillings. If you’re using raw veggies like peppers and onions, give them a quick sauté until they’re slightly softened. This helps remove excess moisture and ensures they cook through in the stromboli. Chop up your meats and cheeses. If you’re using cooked sausage, make sure it’s crumbled and not too greasy. In a bowl, gently toss together all your filling ingredients: marinara sauce, mozzarella cheese, meats, vegetables, and Italian seasoning. Season with salt and pepper to your liking, but remember that your meats are likely already salty. I always taste a tiny bit to adjust seasonings!

Step 6: Layer & Swirl

Once your dough has rested for about 10 minutes (this helps it relax and makes it easier to roll), gently punch it down. On your lightly floured surface, roll or stretch the dough into a large rectangle, about 12×16 inches. Don’t worry if it’s not perfectly uniform; rustic charm is part of the appeal! Spread the filling evenly over the dough, leaving about a 1-inch border around the edges. Now for the fun part: carefully roll up the dough, starting from one of the long sides. Think of it like rolling up a rug. Pinch the seams tightly to seal them. You can also fold in the ends to make sure nothing escapes during baking. Gently transfer the rolled stromboli to your prepared baking sheet, seam-side down.

Step 7: Bake

Brush the top of the rolled stromboli generously with the egg wash – this is our secret to that gorgeous golden crust! If you’re using any optional toppings like sea salt, sesame seeds, or Parmesan, sprinkle them on now. Carefully place the baking sheet into your preheated oven. Bake for 25-30 minutes, or until the stromboli is golden brown and the filling is bubbly. The exact baking time can vary depending on your oven, so keep an eye on it. If it’s browning too quickly, you can loosely tent it with foil.

Step 8: Cool & Glaze

Once baked to perfection, remove the stromboli from the oven. Let it cool on the baking sheet for at least 10-15 minutes before slicing. This is crucial! If you cut into it too soon, all that delicious molten cheese and filling will ooze out. Patience is key here! While it’s cooling, you can whip up a quick extra drizzle of marinara sauce for dipping if you like. I sometimes add a little extra glaze just for shine after it cools slightly, but it’s usually perfect as is.

Step 9: Slice & Serve

Using a sharp serrated knife, carefully slice the stromboli into thick pieces, about 1 to 1.5 inches wide. Serve warm and watch it disappear! This is perfect on its own, or with a side of extra marinara for dipping. It’s hearty, satisfying, and absolutely delicious. Enjoy every bite!

What to Serve It With

This stromboli is a star all on its own, but it can definitely be dressed up or down depending on the occasion. For a hearty BREAKFAST, I love slicing it thick and serving it alongside some scrambled eggs and a side of fresh fruit. It’s a great alternative to toast or breakfast pastries! For BRUNCH, it’s a showstopper. I like to arrange slices on a nice platter with a fresh green salad and maybe a bowl of olives. A light vinaigrette on the salad is perfect. For DESSERT, yes, you can even have it as a sweet treat, especially if you’ve made a more savory version with fewer meats and more veggies! After dinner, a small slice with a glass of red wine is heavenly. And for COZY SNACKS, it’s unbeatable. I’ll often cut smaller wedges and serve them with a bowl of my favorite soup for a comforting meal. My family loves it with a simple Caesar salad, or just on its own for a satisfying afternoon bite. It’s truly versatile and always a hit!

Top Tips for Perfecting Your Stromboli

I’ve learned a few tricks over the years that have made my stromboli consistently amazing. Here are my top tips to help you achieve stromboli perfection:

Zucchini Prep: While not in this specific recipe, if you ever decide to add zucchini or other watery vegetables, always squeeze out as much moisture as possible. Grating them and then wrapping them in paper towels to press out the water is key. This prevents a soggy bottom!

Mixing Advice: Don’t overmix the dough after adding the wet to the dry ingredients. Just combine until it’s shaggy, then knead. Overmixing develops too much gluten, leading to a tough crust. Aim for that smooth, elastic ball after about 8-10 minutes of kneading. If you have a stand mixer, use the dough hook on low speed for about 6-8 minutes.

Swirl Customization: When layering your fillings, don’t overload it! Too much filling can make it hard to roll and seal, and it might burst during baking. Spread things evenly, leaving that border. When rolling, keep it snug but not so tight that you tear the dough. Pinching the seams well is vital for keeping all the goodness inside.

Ingredient Swaps: Feel free to get creative! If you don’t like pepperoni, use finely chopped ham, turkey, or even some cooked chicken. For a vegetarian version, load it up with sautéed mushrooms, spinach, roasted red peppers, and artichoke hearts. Just ensure any added veggies are pre-cooked and drained well. Even different cheeses like provolone or a mix of Italian cheeses work wonderfully.

Baking Tips: Always preheat your oven thoroughly. A hot oven is crucial for getting a good crust. I usually bake mine on the middle rack. If you notice the top browning too quickly before the inside is cooked, loosely tent the stromboli with aluminum foil for the last 10-15 minutes. The egg wash is essential for that beautiful golden hue and slightly crisp exterior.

Glaze Variations: The egg wash is simple and effective, but you can jazz it up! Adding a pinch of garlic powder or a sprinkle of dried herbs to the egg wash can add another layer of flavor. For an even crispier top, you can brush with olive oil instead of an egg wash, or even a mix of egg and olive oil.

Storing and Reheating Tips

One of the best things about this stromboli recipe is how well it stores, making leftovers a delicious treat. If you have any that is – which is rare at my house! At ROOM TEMPERATURE, it’s best to store it wrapped tightly in plastic wrap or in an airtight container for up to 2 days. It’s still delicious at room temperature. For REFRIGERATOR STORAGE, wrap it tightly in plastic wrap or aluminum foil, or place it in an airtight container. It will stay fresh and tasty for up to 4 days. I find the texture is still great even after a few days. When it comes to FREEZER INSTRUCTIONS, you’ll want to let the stromboli cool completely first. Wrap it very tightly in plastic wrap, then in aluminum foil, or place it in a heavy-duty freezer bag. It can be stored in the freezer for up to 2-3 months. To reheat, you can thaw it overnight in the refrigerator. Then, bake it in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through and the crust is crisp again. For a quicker reheat, you can also microwave individual slices, but be aware that the crust won’t be as crispy. For GLACE TIMING ADVICE, if you’re planning to store it for a day or two, the glaze is perfect as is. If freezing, I usually recommend glazing *after* reheating from frozen to ensure the glaze stays fresh and doesn’t get gummy.

Frequently Asked Questions

Can I make this gluten-free?

Absolutely! You can swap the all-purpose flour for a good quality gluten-free all-purpose flour blend that contains xanthan gum. You might need to adjust the liquid slightly; start with the recommended amount and add a little more if the dough seems too dry. Gluten-free doughs can sometimes be a bit stickier, so don’t be afraid to use a little extra gluten-free flour for dusting when kneading and rolling. The texture might be slightly different, but it will still be delicious!

Do I need to peel the zucchini?

In this particular recipe, zucchini isn’t an ingredient. However, if you choose to add it in future variations, it’s generally not necessary to peel zucchini for most recipes, especially if the skin is thin and tender. The skin adds color and nutrients. Just make sure to wash it well before grating. If you prefer a smoother texture or are concerned about slightly tougher skin on larger zucchini, you can peel it.

Can I make this as muffins instead?

That’s a fun idea! While it’s not exactly the same as a rolled stromboli, you could adapt the dough and fillings into muffin-sized portions. You’d likely want to make a more compact dough and perhaps bake them in muffin tins. The baking time would be significantly shorter, probably around 15-20 minutes at the same temperature. You’d want to ensure the filling is chopped finely enough to fit into the muffin cups. It would be a delicious, bite-sized treat!

How can I adjust the sweetness level?

Since this is a savory recipe, the sweetness comes primarily from the marinara sauce and any vegetables used. If you find your marinara sauce a bit too tart or want a touch more sweetness, you can add a teaspoon of sugar or a tiny drizzle of honey to the sauce itself before spreading it on the dough. You can also add sweeter vegetables like roasted red peppers or corn. For the glaze, you can add a pinch of sugar to the egg wash for a slightly sweeter finish.

What can I use instead of the glaze?

The egg wash is mainly for color and a slight crispiness. If you prefer not to use it, you have a few options! You could brush the top with melted butter or olive oil for a nice sheen and a touch of richness. Some people like to sprinkle Parmesan cheese or garlic powder on top before baking for extra flavor. Or, simply leave it unglazed – it will still bake up beautifully golden brown on its own!

Final Thoughts

Seriously, this stromboli recipe is a keeper. It’s that perfect blend of comforting, delicious, and surprisingly simple. I love that it uses basic ingredients to create something so special, and the way you can customize it to fit your family’s tastes makes it even better. It’s the kind of food that brings people together, sparks conversation, and creates happy memories. Whether you’re looking for a family dinner idea, a crowd-pleasing appetizer, or just a really satisfying meal, I promise this stromboli recipe won’t disappoint. Give it a try, and I can’t wait to hear what you think! Don’t forget to share your variations and your favorite filling combinations in the comments below. Happy baking, everyone!

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