I first baked Italian Stromboli after a conversation with Marco, the friendly baker at my local Italian market. He demonstrated rolling technique during a chance late afternoon visit, I must’ve asked too many questions about his dough, but his eyes twinkled as he showed me how to tuck the edge neatly.
That evening, in my cozy kitchen, I mixed yeast, warm water, sugar, and olive oil, thinking of Marco’s gentle guidance. Kneading into a smooth, elastic dough took me right back to my decades as a teacher, hands working steadily while stories hummed in the background.
My husband helped layer pepperoni, salami, ham, mozzarella, Parmesan, and a sprinkle of garlic-seasoned onions over the rolled-out rectangle of dough. The kitchen smelled like a lively trattoria in Naples.
As I brushed on golden egg wash and made slashes for steam to escape, I felt proud—this Stromboli was more than a dinner; it held memories of my market friend, a teacher’s steady patience, and the scents of Italian Sunday feasts. When I sliced into the finished loaf and bits of cheese stretched across the cutting board, I knew this recipe belonged firmly in the stories I share here.
Short Description
Italian Stromboli is a homemade rolled sandwich of seasoned meats, gooey cheese, and aromatic herbs, wrapped in golden baked dough—perfect for sharing at family dinners or potlucks.
Key Ingredients
Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (≈45 °C)
- 30 ml olive oil
- 13 g sugar
- 6 g salt
Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper, thinly sliced (optional)
- 1 small red onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
Finish
- 1 egg
- 15 ml water (for egg wash)
- Marinara sauce, for serving
Tools Needed
- Large mixing bowl and measuring spoons
- Baking sheet lined with parchment paper
- Rolling pin
- Sharp knife or pastry cutter
- Whisk or fork for egg wash
Cooking Instructions
Step 1: Proof the Yeast
Dissolve yeast and sugar in warm water; let sit 5–10 minutes until frothy.
Step 2: Knead Dough
Combine flour and salt. Add yeast water and olive oil. Knead on floured surface 8–10 minutes until smooth and elastic. Place in oiled bowl, cover, and let rise 60–90 minutes until doubled.
Step 3: Prep Filling
Slice meats and vegetables. Mix garlic and Italian seasoning in small bowl.
Step 4: Roll and Fill
Punch down dough and roll into roughly 30×40 cm rectangle. Layer meats evenly, leaving 2 cm border. Add mozzarella, Parmesan, bell pepper, onion if using, then garlic mix.
Step 5: Shape Stromboli
Roll tightly from long edge into log. Pinch seam and ends to seal.
Step 6: Rise and Egg Wash
Place seam-side down on parchment-lined sheet. Let rest while oven preheats to 200 °C. Whisk egg and water; brush over top. Make shallow slashes for steam.
Step 7: Bake Stromboli
Bake 25–30 minutes at 200 °C until crust is golden and crisp. Remove and cool 5–10 minutes before slicing. Serve with warm marinara.
Why You’ll Love This Recipe
Flavor Explosion: Layered Italian meats, melting mozzarella, and savory seasonings offer deli-style indulgence at home.
Comforting & Shareable: Golden crust and gooey inside make it ideal for slicing at family meals or potlucks.
Hands-On Satisfaction: Kneading and rolling connect you to a treasured baking craft.
Versatile Serving: Enjoy warm, cold, or reheated—equally delicious.
Nutritious Add‑Ins: Use peppers or onions for added color and texture without much effort.
Mistakes to Avoid & Solutions
Dense Dough: Add 1 Tbsp water at a time if dough feels too stiff during kneading.
Leaky Filling: Seal ends and seam well to keep cheese from oozing.
Pale Crust: Ensure oven is fully preheated and apply a full egg wash.
Soggy Bottom: Use parchment and bake on middle rack; top crust should be crisp first.
Serving and Pairing Suggestions
Slice and serve warm with marinara sauce
Enjoy buffet-style with crisp salad or roasted vegetables
Pair with a glass of Chianti or sparkling lemonade
Wrap leftovers in parchment for a portable lunch
Perfect at casual family dinners or weekend gatherings
Storage and Reheating Tips
Storage: Wrap cooled Stromboli in foil; refrigerate up to 3 days
Reheat: Bake at 175 °C for 10–12 minutes to warm through; microwave shrinks crust
Freezing: Slice before freezing in airtight container up to 1 month; thaw overnight
FAQs
1. Can I use whole wheat flour?
Yes—substitute half the flour for whole wheat; add 1 Tbsp water if dough feels dry.
2. Vegetarian version?
Skip meats and use grilled veggies like zucchini, mushrooms, spinach.
3. Can I add ricotta?
Blend ½ cup ricotta with cheeses for a creamier texture.
4. How do I check doneness?
Tap loaf bottom—it should sound hollow.
5. Can I make ahead?
Prepare dough and filling, fill and refrigerate Stromboli overnight; bake fresh next day.
Tips & Tricks
Use fresh yeast if possible—faster rise and deeper flavor
Chill meats before slicing thin; they roll better
Brush top generously with egg wash for shiny finish
Rotate tray halfway through baking for even browning
Let it rest post-bake to avoid oozing cheese when slicing
Recipe Variations
Spicy Calabrese Stromboli: Replace pepperoni with spicy Calabrese salami, add red pepper flakes.
Cheese Lover’s Stromboli: Mix mozzarella, provolone, fontina for richer melt.
Mediterranean Twist: Use spinach, feta, olives, sun-dried tomatoes with oregano.
Breakfast Stromboli: Fill with scrambled eggs, crumbled sausage, cheddar, and chives—serve brunch style.
Final Thoughts
Baking Italian Stromboli always feels like a dance between dough and filling—hands kneading, scents rising, and the excitement of that first golden slice. I picture Marco the baker smiling somewhere, proud of his impatient student.
Each loaf warms more than an oven, it warms a shared love of cooking, stories, and the joy of bringing people together. I hope this Stromboli becomes one of your comforting classics, ready to be sliced, shared, and remembered at your own table.
Homemade Italian Stromboli
Print ThisIngredients
- Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (≈45 °C)
- 30 ml olive oil
- 13 g sugar
- 6 g salt
- Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper, thinly sliced (optional)
- 1 small red onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 Tbsp Italian seasoning
- Finish
- 1 egg
- 15 ml water (for egg wash)
- Marinara sauce, for serving
Instructions
Step 1: Proof Yeast
Mix yeast, sugar, and warm water. Let sit 5–10 minutes until frothy.
Step 2: Make Dough
Combine flour and salt. Add yeast mix and olive oil. Knead 8–10 minutes until smooth. Place in oiled bowl, cover, and let rise 60–90 minutes.
Step 3: Prepare Filling
Slice meats and veggies. Combine garlic and Italian seasoning.
Step 4: Fill Dough
Punch down dough. Roll into 30×40 cm rectangle. Layer meats, cheeses, veggies, and garlic mix, leaving a 2 cm border.
Step 5: Shape Roll
Roll tightly into log. Pinch seam and ends to seal.
Step 6: Egg Wash
Place seam-side down on parchment-lined sheet. Rest while oven preheats to 200 °C. Brush with egg wash. Slash top for steam.
Step 7: Bake
Bake 25–30 minutes until golden. Cool 5–10 minutes. Slice and serve with marinara.
