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Homemade Stromboli with Meats and Cheese Recipe

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4.1 from 11 reviews

  • Author: Sara
  • Total Time: 2 hours 30 minutes
  • Yield: 16 servings (2 strombolis)

Description

This homemade stromboli recipe delivers a delicious Italian-inspired rolled sandwich filled with layers of savory meats and melted cheese wrapped in a soft, golden-brown dough crust. Perfect for parties or family dinners, the stromboli features a garlic butter glaze and optional parsley and Parmesan toppings for extra flavor. With detailed kneading instructions and flexible ingredient choices, this stromboli combines the satisfying comfort of pizza flavors in a fun, easy-to-slice roll.

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

Garlic Butter and Toppings

  • 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 parsley)
  • egg wash: 1 large egg beaten with 1 Tablespoon water
  • optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan cheese

Filling

  • 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
  • 3/4–1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)

Instructions

  1. Proof the yeast: Whisk together the warm water, yeast, and granulated sugar in the bowl of a stand mixer with a dough hook or paddle attachment. Cover and let rest for 5 minutes until foamy to activate the yeast.
  2. Mix the dough: Add olive oil, salt, and flour to the yeast mixture, then beat on low speed for 2 minutes until combined.
  3. Knead the dough: Switch to the dough hook if needed and knead for 5 minutes, or knead by hand on a floured surface for 5 minutes, adding small amounts of flour if sticky. The dough should be soft and tacky but not dry, passing the windowpane test for gluten development.
  4. Let the dough rise: Lightly grease a large bowl, place the dough inside, turning to coat with oil. Cover with plastic wrap or towel and allow it to rise at room temperature for 60–90 minutes until doubled in size.
  5. Preheat oven and prepare pans: Heat the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
  6. Shape the dough: Punch down the dough to release air, then divide into two equal portions. On a floured surface, roll each portion into a 10×16-inch rectangle, squaring the edges. Rest for 10 minutes if the dough resists stretching.
  7. Prepare garlic butter and spread: Mix melted butter with minced garlic. Using a pastry brush or spoon back, spread the garlic butter evenly over each dough rectangle and sprinkle with parsley.
  8. Add the fillings: Leaving a 1-inch border on the bottom and sides and a 3-inch border on the top, layer about half a pound of sliced meats evenly over each rectangle, followed by a layer of cheese. Repeat layering with the remaining meats and cheese.
  9. Roll the stromboli: Brush the dough edges and 3-inch top border with egg wash. Starting from the bottom edge, slowly roll each dough rectangle into a tight 16-inch log, folding in the sides. Dust with flour as needed to prevent sticking.
  10. Prepare for baking: Transfer each stromboli log to the prepared baking sheets. Pinch and tuck in the ends to seal. Brush the tops with egg wash and sprinkle optional parsley, sea salt, or Parmesan. Cut 3–4 slits on top to allow steam to escape during baking.
  11. Bake: Bake for approximately 25 minutes until the crust is golden brown and the internal temperature reaches 200°F (93°C). Rotate pans halfway through if baking both at once and extend baking time by 2–3 minutes if needed. Expect some melted cheese and grease to bubble out during baking when using greasy meats like pepperoni.
  12. Cool and serve: Let strombolis cool on the baking sheets for 5 minutes, then transfer to a cutting board and slice. Serve warm with pizza or marinara sauce for dipping if desired.
  13. Store leftovers: Keep leftover stromboli, either sliced or whole, covered in the refrigerator for up to 3 days.

Notes

  • If you do not have a stand mixer, mix and knead the dough by hand in a large bowl and on a floured surface.
  • Perform the windowpane test to check if the dough is kneaded enough for good elasticity.
  • Let dough rest 10 minutes when it resists rolling to relax the gluten and prevent shrinking.
  • Use a variety of deli meats and cheeses to customize the stromboli filling to your taste.
  • You may refrigerate shaped stromboli for up to 8 hours before baking to prepare ahead of time.
  • If not using dough immediately, you can freeze half for future use following freezing instructions in yeast bread guides.
  • Be careful to seal the ends well to avoid filling leakage during baking.
  • Optional toppings like parsley, flaky sea salt, or Parmesan add extra flavor and texture to the crust.
  • Prep Time: 20 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://saraflavors.com/homemade-stromboli-with-meats-and-cheese-recipe/