Authentic Italian Stromboli Recipe: A Delicious Homemade Favorite

Stromboli is one of those recipes that brings both flavor and flair to your kitchen. Perfect for a cozy weeknight dinner, a game-day gathering, or even a casual weekend lunch with friends, this Italian-inspired creation is more than just rolled-up dough—it’s a delicious celebration of melted cheese, savory meats, and bold spices. Originating from Italian-American kitchens in the mid-20th century, Stromboli has taken on a life of its own, becoming a beloved comfort food with endless variations.

The inspiration for this recipe comes from my grandmother’s Sunday ritual. She would prepare a large batch of dough in the morning, letting it rise while the house filled with the smell of simmering marinara sauce. By evening, the Stromboli would emerge golden and bubbling from the oven, sliced into thick rolls and served with extra sauce for dipping. This recipe pays homage to that tradition, while allowing room for your personal touches.

What Is Stromboli?

Though often compared to a calzone, Stromboli has a unique identity. Traditionally made with pizza dough, it’s filled with Italian cold cuts, cheeses, and sometimes vegetables, then rolled up like a jelly roll, sealed, and baked. While calzones are usually shaped like a half-moon and sealed at the edges, Stromboli is cylindrical and sliced into pinwheels after baking.

Stromboli’s roots are distinctly Italian-American rather than straight from Italy, believed to have originated in Philadelphia or South Jersey in the 1950s. Some say it’s named after the volcanic island of Stromboli in Italy, which fittingly describes the steaming, molten goodness inside.

Ingredients for Classic Italian Stromboli

This recipe serves 4-6 people and can be easily doubled for a crowd. You can customize the fillings, but the ingredients below provide the classic flavor profile that makes Stromboli so beloved.

For the Dough (or use store-bought pizza dough):

• 3 ½ cups all-purpose flour

• 1 packet (2 ¼ tsp) active dry yeast

• 1 cup warm water (110°F)

• 2 tbsp olive oil

• 1 tsp sugar

• 1 tsp salt

For the Filling:

• ½ pound sliced Genoa salami

• ½ pound sliced deli ham

• ½ pound sliced pepperoni

• 2 cups shredded mozzarella cheese

• 1 cup shredded provolone or Italian cheese blend

• 1 tsp dried oregano

• ½ tsp crushed red pepper flakes (optional)

• 1 egg (for egg wash)

• 1 tbsp grated Parmesan (for topping)

For Serving:

• Marinara or pizza sauce, warmed

How to Make Stromboli from Scratch

Step 1: Make the Dough (Skip if Using Store-Bought)

1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until the mixture becomes frothy.

2. Add olive oil, salt, and flour gradually, stirring until a dough forms.

3. Knead the dough on a floured surface for 8–10 minutes until smooth and elastic.

4. Place the dough in a greased bowl, cover with a towel, and let it rise in a warm area for 1–1.5 hours, or until doubled in size.

Step 2: Preheat and Prep

• Preheat your oven to 400°F (200°C).

• Line a baking sheet with parchment paper or lightly grease it.

Step 3: Roll Out the Dough

• On a lightly floured surface, roll the dough into a rectangle approximately 12×18 inches. Try to keep the thickness even to ensure uniform baking.

Step 4: Layer the Fillings

• Begin layering the meats evenly over the dough, leaving a 1-inch border all around.

• Sprinkle cheeses generously over the top of the meats.

• Add oregano and crushed red pepper flakes if desired.

Step 5: Roll and Seal

• Starting from one long side, carefully roll the dough into a tight log, just like a jelly roll.

• Pinch the edges to seal the seam and fold the ends under.

• Transfer to the baking sheet, seam-side down.

• Whisk the egg and brush the Stromboli with the egg wash. Sprinkle Parmesan on top for extra flavor and browning.

Step 6: Bake

• Bake for 25–30 minutes or until golden brown and crispy on the outside.

• Let cool for 5–10 minutes before slicing.

Step 7: Serve

• Slice into 1–2 inch thick rounds.

• Serve with warmed marinara or pizza sauce on the side for dipping.

Tips for Perfect Stromboli

1. Don’t Overfill: Too many fillings can make it hard to roll and seal the Stromboli. Keep a balance between meats, cheeses, and air space to prevent bursting during baking.

2. Let It Rest: Allowing the Stromboli to rest for 5–10 minutes after baking helps the cheese settle and makes slicing easier.

3. Ventilation Matters: Some people like to score the top of the Stromboli to allow steam to escape. If you do this, make shallow diagonal cuts before baking.

4. Customize Freely: Substitute turkey or roast beef, or make a vegetarian version with sautéed mushrooms, spinach, olives, and roasted red peppers.

Stromboli Variations to Try

Stromboli is endlessly adaptable. Once you’ve mastered the base recipe, try these exciting twists:

1. Vegetarian Stromboli

Use roasted vegetables like bell peppers, zucchini, spinach, mushrooms, and caramelized onions. Pair with mozzarella and ricotta for creaminess.

2. Breakfast Stromboli

Fill with scrambled eggs, breakfast sausage or bacon, cheddar cheese, and green onions. Perfect for brunch or meal prep.

3. BBQ Chicken Stromboli

Swap marinara for BBQ sauce, add shredded chicken, red onions, and smoked Gouda or mozzarella.

4. Philly Cheesesteak Stromboli

Use thinly sliced beef, sautéed onions and peppers, provolone, and a light spread of garlic butter.

Make-Ahead and Freezing Tips

Make Ahead: Stromboli can be assembled and refrigerated (uncooked) up to 24 hours in advance. Just be sure to wrap it tightly in plastic wrap. When ready to bake, let it sit at room temperature for 20–30 minutes.

Freezing: After baking and cooling, wrap the Stromboli tightly in foil and freeze for up to 2 months. Reheat in a 350°F oven until warmed through, about 20–25 minutes.

Freezing Before Baking: You can also freeze the assembled, unbaked Stromboli. Freeze it on a tray, then transfer to a freezer-safe bag. Bake from frozen, adding about 10–15 minutes to the baking time.

What to Serve with Stromboli

While Stromboli is filling on its own, pairing it with a side can round out your meal:

• Simple Garden Salad: A crisp green salad with Italian dressing adds freshness.

• Garlic Knots: Make extra dough to whip up some garlic knots.

• Antipasto Platter: Cured olives, marinated artichokes, cherry tomatoes, and mozzarella balls make a beautiful side.

• Roasted Vegetables: Oven-roasted zucchini, eggplant, or asparagus pair well with the cheesy Stromboli.

  Print

  Authentic Italian Stromboli Recipe: A Delicious Homemade Favorite

  

  Print Recipe

  Stromboli is a flavorful Italian-American classic featuring rolled pizza dough filled with cured meats, cheeses, and herbs. Perfect for gatherings or family dinners, it’s a versatile, satisfying dish that’s easy to customize and even easier to love.

  • Author: JACK STONE
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours (includes dough rise time)
  • Yield: 1 large Stromboli (serves 4–6) 1x

  Ingredients

  Scale 1x2x3x

  For the Dough (or substitute with 1 lb store-bought pizza dough):

  • 3 ½ cups all-purpose flour

  • 1 packet (2 ¼ tsp) active dry yeast

  • 1 cup warm water (110°F)

  • 2 tbsp olive oil

  • 1 tsp sugar

  • 1 tsp salt

  For the Filling:

  • ½ pound sliced Genoa salami

  • ½ pound sliced deli ham

  • ½ pound sliced pepperoni

  • 2 cups shredded mozzarella cheese

  • 1 cup shredded provolone or Italian cheese blend

  • 1 tsp dried oregano

  • ½ tsp crushed red pepper flakes (optional)

  • 1 egg (for egg wash)

  • 1 tbsp grated Parmesan (for topping)

  For Serving:

  • Marinara or pizza sauce, warmed

  Instructions

  • In a large bowl, mix warm water, sugar, and yeast. Let it sit for 5–10 minutes until foamy.

  • Add olive oil, salt, and flour gradually. Mix until a dough forms.

  • Knead dough on a floured surface for 8–10 minutes until smooth and elastic.

  • Place in a greased bowl, cover, and let rise in a warm place for 1–1.5 hours or until doubled in size.

  • Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • Roll out the dough into a 12×18-inch rectangle on a floured surface.

  • Layer salami, ham, and pepperoni over the dough, leaving a 1-inch border.

  • Top with mozzarella, provolone, oregano, and optional red pepper flakes.

  • Roll tightly from the long side, jelly-roll style. Pinch the seam and tuck the ends underneath.

  • Place on baking sheet seam-side down. Brush with beaten egg and sprinkle Parmesan on top.

  • Bake for 25–30 minutes until golden brown.

  • Let rest for 5–10 minutes before slicing into 1–2 inch pieces.

  • Serve warm with marinara sauce on the side.

  Notes

  • You can substitute meats or make it vegetarian with roasted vegetables and cheese.

  • Avoid overfilling to prevent the Stromboli from bursting during baking.

  • Refrigerate unbaked Stromboli up to 24 hours before baking.

  • Freeze baked Stromboli for up to 2 months. Reheat in oven before serving.