The Ultimate Stromboli Recipe: Classic Italian-American Comfort
Experience a golden spiral of gooey cheese and savory cured meats perfect for sharing.
Stromboli: The Classic Cheesy, Meaty Italian-American Roll
Stromboli is one of those magical comfort foods that brings together the best of Italian-American cooking. Picture a golden-brown crust enveloping layers of savory cured meats and gooey cheese, all rolled up and sliced for the ultimate sharing meal. Originating from the Italian-American communities on the East Coast, stromboli has become a game day standard and a family favorite, bridging the gap between pizza and sandwich with its craveable combination of flavors and textures.
What Is Stromboli?
Stromboli is a rolled turnover made with pizza dough that’s filled with Italian cured meats and cheeses, then baked until the crust is golden and crunchy. Unlike calzones, which are folded and often sealed on all sides, stromboli is rolled and sliced, making each cut a delicious spiral of melted cheese and meaty layers.
- Origin: Italian-American (not traditionally Italian, but inspired by Italian flavors)
- Core Features: Rolled dough, layered fillings, baked, then sliced
- Common Fillings: Pepperoni, salami, capicola (or ham), mozzarella cheese
- Serving: Typically sliced and served with marinara sauce
Why You’ll Love This Stromboli Recipe
- Perfect for gatherings: Makes two large strombolis, ideal for sharing
- Customizable: Swap meats, cheeses, or add veggies to make it your own
- Make-ahead friendly: Prepare in advance and bake when ready
- Game day staple: Always a crowd-pleaser, easy to slice and serve
This guide will walk you through each step, from prepping the dough to rolling, baking, and serving the perfect stromboli.
Ingredients
For the Dough (Crust)
- 1 (1/4 oz.) package active dry yeast (about 2 1/4 tsp.)
- 1 1/3 cups warm water (100–110ºF)
- 4 cups all-purpose flour
- 3 tbsp. extra-virgin olive oil, plus more for brushing bowls
- 2 1/2 tsp. kosher salt
- 1 tsp. Italian seasoning
For the Stromboli
- 1 lb. thinly sliced mozzarella cheese
- 1/3 lb. very thinly sliced pepperoni
- 1/3 lb. very thinly sliced salami
- 1/3 lb. very thinly sliced capicola or ham
- 1 egg
- 1/2 tsp. garlic salt
- 1 tbsp. grated parmesan cheese
- Chopped parsley (for serving)
- Marinara sauce (for dipping)
Step-by-Step Directions
1. Make the Dough
- Activate the Yeast: Sprinkle the active dry yeast over the warm water in a stand mixer bowl. Whisk gently and let stand for about 10 minutes until bubbles form on top, indicating the yeast is active.
- Mix the Dough: Add the all-purpose flour, olive oil, salt, and Italian seasoning to the yeast mixture. Mix until a shaggy dough forms.
- Knead: Using the dough hook on your mixer, knead on medium-low speed for 8–10 minutes until the dough is smooth and elastic.
2. First Rise
- Transfer the dough to a lightly oiled bowl and cover with plastic wrap. Let it rise in a warm place for about 1 hour, or until doubled in size.
3. Divide and Second Rise
- Punch down the dough, divide into two equal pieces, and form each into a ball.
- Place each dough ball into a separate, lightly oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 1 hour.
4. Assemble the Stromboli
- On a lightly floured surface, stretch one dough ball into a 10-by-12-inch rectangle.
- Layer thinly sliced pepperoni, then salami, then capicola (or ham) over the dough, leaving a 2-inch border along one long edge. Cover the meats evenly with a generous layer of mozzarella cheese.
- Repeat for the second dough ball.
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5. Roll and Seal
- Whisk the egg with 1 tablespoon water to make an egg wash. Brush this mixture onto the dough edges.
- Starting at the long side without the border, roll the dough over the fillings into a tight log. Pinch the short edges to seal, then tuck them under the log. Place seam-side down onto a parchment-lined baking sheet.
- Repeat with the second stromboli, placing it a few inches apart from the first.
6. Finish and Bake
- Using a sharp knife, cut 4–5 slits on top of each stromboli, about 2 inches apart. This allows steam to escape.
- Brush both strombolis with the remaining egg wash. Sprinkle garlic salt and parmesan cheese evenly over the tops.
- Bake at 400°F for 25–30 minutes, or until golden brown and crusty.
7. Rest, Slice, and Serve
- Let the baked stromboli rest for about 10 minutes. This makes slicing cleaner and keeps the melted cheese in place.
- Transfer to a cutting board and slice into 2-inch pieces. Sprinkle with chopped parsley for a fresh finish.
- Serve with warm marinara sauce for dipping.
Tips for Perfect Stromboli Every Time
- Thinly sliced meats: Order meats from the deli counter to ensure they are thin and easy to layer.
- Don’t overfill: Too much filling may cause tearing or leaking—stick to the recommended amounts for best results.
- Seal the edges well: Pinch and tuck the ends firmly to prevent cheese and sauce from escaping.
- Let it rest after baking: Slicing too early lets all that gooey goodness run out; give it at least 10 minutes.
Variations and Customizations
- Vegetarian: Use sautéed spinach, mushrooms, peppers, or roasted veggies with cheese instead of meat.
- Different cheeses: Try provolone, fontina, or pepper jack for a change of flavor.
- Spicy kick: Add red pepper flakes or substitute spicy salami for extra heat.
- Alternative fillings: Roasted broccoli and cheddar for a twist, or BBQ chicken and mozzarella for a fusion version.
Serving Suggestions
Stromboli shines as the centerpiece for game day spreads, family dinners, or casual get-togethers. Pair with:
- Warm marinara sauce on the side for dipping
- A crisp Caesar or Italian salad
- Roasted vegetables as a side
- Plenty of napkins—expect cheesy, meaty goodness in every bite!
Make-Ahead & Storage
- Prep ahead: Assemble stromboli up to the rolling stage, then cover tightly and refrigerate up to 24 hours before baking. Add 5–10 minutes to the baking time if cold from the fridge.
- Freeze: Place assembled (unbaked) stromboli on a tray, freeze until solid, then wrap tightly and store up to 2 months. Thaw overnight, then bake as usual.
- Reheat leftovers: Wrap slices in foil and warm in a 350°F oven for 10–15 minutes. Microwaving works in a pinch, but the crust will be softer.
Frequently Asked Questions (FAQs)
Q: What is the difference between stromboli and calzone?
A: While both are dough-based and filled with cheese and other toppings, calzones are folded over like a turnover and sealed at the edges, while stromboli is rolled up, jellyroll-style, and sliced after baking.
Q: Can I use store-bought pizza dough?
A: Absolutely! Homemade dough is recommended for the best flavor and texture, but good quality store-bought pizza dough is a time-saving substitute.
Q: Can other sauces be used for dipping?
A: Yes! Besides classic marinara, try garlic butter, ranch, or even spicy mustard for a different flavor experience.
Q: What is the best way to keep the bottom crust from getting soggy?
A: Avoid overfilling, make sure meats are thinly sliced and not too moist, and bake on a parchment-lined baking sheet to allow airflow. Letting the baked stromboli rest before slicing also helps set the crust.
Simple Ingredient Table
| Component | Ingredient | Amount |
|---|---|---|
| Crust | Active dry yeast | 2 1/4 tsp. (1 pkg) |
| Crust | Warm water | 1 1/3 cups |
| Crust | All-purpose flour | 4 cups |
| Crust | Extra-virgin olive oil | 3 tbsp. + more |
| Crust | Kosher salt | 2 1/2 tsp. |
| Crust | Italian seasoning | 1 tsp. |
| Filling | Mozzarella cheese | 1 lb. |
| Filling | Pepperoni (thinly sliced) | 1/3 lb. |
| Filling | Salami (thinly sliced) | 1/3 lb. |
| Filling | Capicola or ham (thinly sliced) | 1/3 lb. |
| Topping | Egg | 1 |
| Topping | Garlic salt | 1/2 tsp. |
| Topping | Grated parmesan cheese | 1 tbsp. |
| Garnish | Chopped parsley | as needed |
| For serving | Marinara sauce | to taste |
Pro Tips for Homemade Stromboli Success
- Order thinly sliced cured meats from the deli for easier rolling and even coverage.
- Use parchment paper to prevent sticking and ensure easy transfer from baking sheet to cutting board.
- Slits on top are essential for venting steam—otherwise the crust may split unpredictably.
- Personalize your stromboli by adding sautéed onions, peppers, or even a swipe of pesto inside the roll before baking.
Stromboli for Every Occasion
Whether you’re throwing a sports-watching party, hosting friends for dinner, or packing lunch for a fun family picnic, homemade stromboli delivers delicious results every time. Its versatility means you can tailor the fillings to everyone’s favorites, and the straightforward dough process makes it a manageable first project for beginner bakers. Don’t forget to serve extra marinara on the side—a must for every slice!
Common Stromboli Mistakes (and How to Avoid Them)
- Overfilling leads to burst seams; use recommended amounts and pack ingredients evenly across the dough.
- Underbaking leaves the dough raw in the middle. Look for deep golden color and check the bottom crust for doneness before removing from the oven.
- Cutting too early means the cheese will rush out; wait that crucial 10 minutes for perfect slices.
Frequently Asked Questions
Q: Can I make stromboli ahead of time?
A: Yes, assemble the stromboli up to one day in advance and refrigerate before baking. Add extra bake time if chilled.
Q: Can I freeze baked stromboli?
A: Absolutely. Cool completely, wrap tightly, and freeze. To reheat, thaw in the fridge and warm in a 350°F oven until crispy and heated through.
Q: What are the best cheeses for stromboli?
A: Mozzarella is classic for melting, but provolone, fontina, or even a bit of parmesan work well for extra flavor.
Q: What drinks pair well with stromboli?
A: Enjoy with Italian sodas, a cold beer, or a medium-bodied red wine like Chianti—something that balances the richness of the meats and cheese.
Ready to Enjoy?
Stromboli is more than just a meal—it’s a centerpiece for sharing, conversation, and memory-making. With a golden crust, bubbling cheese, and those tempting layers of meat, every bite is pure Italian-American comfort food.
References
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