Homemade Stromboli (Yields 2) Recipe
If you’ve ever wished you could wrap up all the best parts of an Italian deli in one golden, crusty package, you’ll fall for Homemade Stromboli (Yields 2). Each loaf is stuffed with your favorite meats and cheeses, swaddled in buttery, garlicky dough, and baked to savory perfection. It’s an irresistible showstopper that’s perfect for parties, family dinners, or just because you want to treat yourself to something hearty and delicious. This recipe makes two full-sized strombolis, so invite some friends—or stash one away for those nights when you crave pure comfort.
Ingredients You’ll Need
Gather just a handful of classic, reliable ingredients (most of which you probably already have!) and you’ll see how the magic of Homemade Stromboli (Yields 2) comes to life. Every choice, from the olive oil in the dough to the combination of melty cheeses and salty meats, brings out rich flavor, tempting aroma, and a gorgeous golden finish.
- Warm water: Activates your yeast and brings the dough together—just make sure it’s not too hot!
- Instant or active-dry yeast: The power behind the light, fluffy rise—use fresh yeast for best results.
- Granulated sugar: A little sweetness to feed the yeast and lend color to your crust.
- Olive oil: Adds tender texture and classic Italian richness to your dough.
- Salt: Essential for balance and to make the dough’s flavors pop.
- All-purpose flour: The backbone of the dough—a kitchen staple you’ll use again and again.
- Unsalted butter, melted: Mops the dough for richness and that buttery finish you crave.
- Garlic (minced or powder): Adds aromatic flavor throughout every bite.
- Fresh or dried parsley: Brings color, freshness, and a touch of herby brightness.
- Thinly sliced meats (Italian cold cuts, ham, or pepperoni): The heart of a stromboli; play with combinations for your dream filling.
- Cheese (shredded or sliced): Melts beautifully and adds irresistible gooeyness—pick your favorites!
- Egg wash (egg + water): Brushed on top for a gorgeous golden-brown crust.
- Optional toppings: Dress things up with parsley, sea salt, pepper, Italian seasoning, or a sprinkle of parmesan for extra flair.
How to Make Homemade Stromboli (Yields 2)
Step 1: Mix the Dough
Start by whisking together the warm water, yeast, and sugar in your mixer bowl or a big sturdy bowl if you’re working by hand. Cover and let this mixture rest—it’ll look a bit bubbly and foamy after five minutes, which is your sign the yeast is wide awake and ready for action. If you’re new to working with yeast, don’t worry; this step is a confidence booster because you can see the magic start before your eyes.
Step 2: Add Oil, Salt, and Flour
Now pour in the olive oil and sprinkle in the salt. Add the flour gradually, and with your mixer on low or a humble wooden spoon, beat everything together. The ingredients will start to come together into a shaggy dough, and you’ll know you’re on the right track by the rich aroma of olive oil and yeast clouding up your kitchen.
Step 3: Knead the Dough
Switch to a dough hook if you have one, or get your hands dusted in flour for a little workout. Knead for a full five minutes—it’s totally worth it for that chewy, fluffy result. If things get sticky, dust in a teaspoon of flour at a time. Your dough should be springy (poke it! It should slowly bounce back) and smooth. For bread nerds, the windowpane test is a fun way to check your dough—tear off a chunk and see if you can gently stretch it thin without tearing, like a stained glass window of dough perfection.
Step 4: Let It Rise
Lightly oil the bowl again, pop your dough in, turn it around until it’s all coated, and cover it up. Leave it at room temperature until doubled in size—this usually takes an hour, or a bit longer if your kitchen is chilly. If you’re impatient (aren’t we all, sometimes?), stick the bowl in a warmed (but turned off) oven to speed up the rise. You’ll know it’s ready when your dough has puffed up and looks irresistibly soft.
Step 5: Prepare Baking Sheets
Preheat your oven to 400°F while the dough is rising, and line two large baking sheets with parchment. You’re almost ready for the delicious part—just a little more patience!
Step 6: Shape the Dough
Punch down that airy dough to release all those built-up bubbles. Divide it in half for two strombolis. Using a rolling pin on a floured surface, roll each half into a rectangle about 10×16 inches. Don’t fuss too much—perfection isn’t required. If the dough resists and keeps shrinking, cover and let rest for ten minutes. It just needs a little time to relax, just like us after a long day.
Step 7: Add the Fillings
Here’s the fun and customizable part of making Homemade Stromboli (Yields 2). Mix melted butter with your garlic, then brush it generously all over the surface of your dough. Scatter on that parsley for an instant upgrade. Now come the layers—add your sliced meats and cheese, alternating until you’ve used them up, and leaving a one-inch border on the sides and bottom, with a generous three-inch border at the top. This extra space keeps filling from squishing out as you roll.
Step 8: Roll and Seal
Brush the edges with your egg wash so everything holds together while baking. Gently roll each stromboli into a tight log, folding in the ends so nothing escapes. Carefully transfer to your prepared baking sheets, seam side down. Pinch any opened edges and get ready for the grand finale.
Step 9: Add Toppings and Cut Slits
Brush the tops with remaining egg wash, then shower with any optional toppings—sea salt, Italian herbs, or parmesan are all fantastic choices. Using a sharp knife, make a few diagonal slits in the top of each roll; this lets the steam escape and the filling get bubbly without bursting.
Step 10: Bake
Slide those gorgeous creations into your hot oven for 25 minutes, rotating the pans halfway through if baking both at once. The strombolis are done when the tops turn a deep golden color and the aroma drives everyone in the house to the kitchen. If you’re using a thermometer, the inside should read at least 200ºF. Let the baked Homemade Stromboli (Yields 2) rest for five minutes before slicing—just enough time to set the table for a feast.
How to Serve Homemade Stromboli (Yields 2)
Garnishes
For picture-perfect slices, scatter extra chopped parsley or a snowfall of parmesan cheese over the freshly baked stromboli. A light sprinkle of flaky salt right out of the oven makes each bite pop, while a dash of black pepper or Italian seasoning brings even more complexity and flair.
Side Dishes
Homemade Stromboli (Yields 2) is a star on its own, but it loves some friends at the table. Pair with a zesty marinara or pizza sauce for dipping, serve alongside a big Italian salad tossed with vinaigrette, or offer roasted vegetables for a well-rounded meal. It’s also amazing with a bowl of soup on a chilly night!
Creative Ways to Present
If you want to wow your guests, arrange slices on a rustic board with tiny ramekins of different dips: marinara, pesto, or garlic butter. For family style, serve the full stromboli on a platter and let everyone pull off their own wedge. Try cutting one into smaller strips for a fun, shareable appetizer spread at parties or game nights.
Make Ahead and Storage
Storing Leftovers
Leftover Homemade Stromboli (Yields 2) stores beautifully. Pop whole rolls or individual slices into airtight containers, and refrigerate for up to a week. It’s perfect for speedy lunches or late-night snacking, and the flavors only deepen as it sits.
Freezing
You can freeze your stromboli either before or after baking! For unbaked, wrap tightly in plastic wrap and then foil before slipping into the freezer. For baked leftovers, let them cool completely, then wrap and freeze. They’ll keep for up to three months—just imagine pulling a fresh-made stromboli out as an instant dinner solution!
Reheating
To recapture that just-baked crispiness, reheat cooled stromboli in a 350°F oven for about 10–15 minutes. If reheating from frozen, let it thaw in the fridge overnight for best results, then bake as above. Even a quick zap in the microwave works in a pinch, though the oven method keeps the crust crisp.
FAQs
Can I use store-bought pizza dough instead of making it from scratch?
Absolutely! While the homemade dough brings amazing texture and flavor, a good quality store-bought pizza dough can work in a pinch. Just make sure to let it come to room temperature so it’s easier to stretch and fill for your Homemade Stromboli (Yields 2).
What types of meats and cheeses are best?
The beauty of Homemade Stromboli (Yields 2) is in its flexibility. Sharp provolone, mozzarella, or even a little spicy pepper jack are great, while for meats, classic Italian cold cuts (salami, capicola, mortadella) or smoked deli ham keep things authentic but deliciously customizable.
Can I make Homemade Stromboli (Yields 2) vegetarian?
Definitely! Skip the meats and load up on sautéed veggies like spinach, mushrooms, roasted peppers, and onions. Add your favorite cheese, maybe even a little cooked spinach or ricotta for extra creaminess.
How do I keep the filling from leaking out during baking?
Make sure to leave the recommended borders around the dough when adding your fillings, brush with egg wash on the edges, and roll your stromboli snugly. Don’t forget to tuck or pinch those ends—it all helps keep the cheesy goodness where it belongs.
Can I prepare Homemade Stromboli (Yields 2) ahead of time?
Yes! Once shaped and sealed, you can cover unbaked stromboli and refrigerate for up to eight hours before baking. This is a big help for entertaining or busy days—simply bake when ready, and serve warm!
Final Thoughts
If comfort food with big, bold flavor is calling your name, Homemade Stromboli (Yields 2) is a recipe you’ll find yourself making again and again. Every buttery, cheesy, meaty bite is pure satisfaction. So gather your ingredients, invite someone you love, and get ready for a seriously delicious adventure—trust me, there’s nothing like a warm, homemade stromboli on the table!
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Homemade Stromboli (Yields 2) Recipe
- Total Time: 2 hours
- Yield: 2 Strombolis 1x
- Diet: Vegetarian
Description
Learn how to make delicious Homemade Stromboli with this easy-to-follow recipe. This Stromboli recipe yields 2 large Strombolis filled with savory meats, cheeses, and flavorful seasonings.
Ingredients
Dough:
- 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
- 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet)
- 1 Tablespoon (13g) granulated sugar
- 2 Tablespoons (30ml) olive oil
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface
Filling:
- 3 Tablespoons (43g) unsalted butter, melted
- 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
- 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
- 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*
- 3/4 – 1 pound cheese (about 3 cups shredded or about 16–20 slices deli cheese)*
- egg wash: 1 large egg beaten with 1 Tablespoon water
- optional: sprinkle of chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese
Instructions
- Prepare the Dough: Mix water, yeast, and sugar. Add oil, salt, and flour. Knead the dough.
- Rise: Allow the dough to rise until doubled in size.
- Preheat and Shape: Preheat oven. Divide dough, roll each half into a rectangle.
- Add Fillings: Spread butter and garlic, layer meats and cheeses.
- Roll and Bake: Roll into logs, brush with egg wash, bake until golden brown.
- Serve: Slice and enjoy plain or with sauce.
Notes
- If the dough is too sticky, add flour sparingly during kneading.
- Allow the Stromboli to rest before slicing to prevent fillings from spilling out.
- Refrigerate any leftovers promptly to maintain freshness.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice
- Calories: 300
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 50mg
Keywords: Homemade Stromboli, Stromboli recipe, Italian Stromboli, savory Stromboli
