Easy Homemade Stromboli Recipe for Quick Dinner

Ah, Stromboli—a name that sounds like it belongs in an Italian opera or a classic movie. But let’s talk about this culinary delight, not the cinema!

Imagine a pizza, but in a snug little roll—oozing with melted cheese and savory fillings. It’s like that cozy sweater you reach for on a chilly day.

Also, don’t you just love how it’s perfect for when you need dinner on the table fast, and everyone’s hangry?

Steps

Begin by preparing the dough. Mix warm water, yeast, and sugar in a bowl and let it rest for 5 minutes. Add olive oil, salt, and flour, then knead the mixture for about 5 minutes until it becomes a soft, slightly tacky dough.
Let the dough rise in a greased bowl at room temperature for 60-90 minutes until it doubles in size. Preheat your oven to 400°F (204°C) and prepare baking sheets with parchment or silicone mats.
Once the dough has risen, punch it down to release air and divide it in half. Roll each half into a 10×16-inch rectangle on a floured surface, taking care to maintain the shape.
Prepare the fillings by mixing melted butter and garlic. Spread this mixture over each dough rectangle and sprinkle with parsley. Layer meats and cheeses, leaving a border around the edges.
Roll each dough rectangle tightly into a log, tucking the ends. Brush the top with egg wash, add optional toppings, and cut slits for steam to escape.
Bake the stromboli for about 25 minutes until golden brown. Allow it to cool slightly before slicing. Serve with pizza or marinara sauce for dipping.

1 and 1/3 cups (320ml) warm water (100-110°F, 38-43°C)
2 and 1/4 teaspoons (7g) instant or active-dry yeast
1 tablespoon (13g) granulated sugar
2 tablespoons (30ml) olive oil
1 teaspoon salt
3 and 1/2 cups (about 450g) all-purpose flour, plus extra for hands and work surface
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 (e.g., Italian cold cuts, deli ham, or large pepperoni slices)
3/4 – 1 pound cheese (about 3 cups shredded or about 16-20 slices of deli cheese)
1 large egg beaten with 1 tablespoon water (for egg wash)
Optional toppings: chopped fresh or dried parsley, coarse sea salt or flaky sea salt, pepper, Italian seasoning, and/or parmesan cheese

What is the difference between a stromboli and a calzone?
While both stromboli and calzone can be made with similar ingredients, they differ in shape and preparation. A stromboli is rolled like a log and sliced after baking, originating from Philadelphia. In contrast, a calzone is folded into a half-moon shape, usually filled with ricotta, and originates from Naples.
Can I use store-bought dough for making stromboli?
Yes, you can use store-bought dough. However, the homemade dough recipe provided is simple, requires only six ingredients, and offers a superior flavor and texture, with the dough staying soft inside and developing a crispy crust.
What are some filling options for stromboli?
You can fill stromboli with a variety of meats like pepperoni, ham, salami, or prosciutto, and cheeses like provolone or mozzarella. Vegetarian options include cooked mushrooms, spinach, or peppers. You can also add pizza sauce for extra flavor.
How do I store leftover stromboli?
Store any leftover stromboli slices or whole pieces in the refrigerator for up to one week. For longer storage, you can freeze the baked stromboli wrapped in plastic or foil for up to three months.
Is it possible to prepare stromboli ahead of time?
Yes, you can assemble the stromboli, wrap it tightly, and refrigerate it for up to eight hours before baking. Alternatively, you can freeze the shaped stromboli before baking and then thaw it in the refrigerator before baking.

Prep Ahead: If you’re using homemade dough, consider making it the day before and letting it rise overnight in the fridge. This can save time on the day of baking and may enhance the dough’s flavor.
Filling Balance: Be cautious not to overfill the stromboli with meats and cheeses. Too much filling can make it difficult to roll and may lead to the contents spilling out during baking.
Seal Securely: Use an egg wash to brush the edges of the dough before rolling it up. This helps seal the stromboli and keeps the fillings inside during baking.
Freezing Tips: If you’re not planning to eat both strombolis immediately, consider freezing one. You can either freeze the dough after it has risen or freeze the fully assembled, unbaked stromboli. This makes for an easy meal option at a later date.