How to Make Homemade Stromboli

Fill this Homemade Stromboli with your favorite meats and/or cheeses like pepperoni, ham, prosciutto, provolone, mozzarella, and so much more. I make it from my homemade pizza dough, a simple 6 ingredient dough that stays soft on the inside and develops a wonderfully crisp crust. There’s only 1 rise needed, which gives you enough time to prep any fillings. Roll out the dough, brush with a little butter and garlic, arrange fillings on top, then roll and bake. Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.

pepperoni and salami stromboli slices on white plate

Tell Me About This Homemade Stromboli

  • Flavor: This recipe is more like a guideline because you can customize it with your favorite various fillings. Stromboli is a pizzeria menu staple where I grew up in Philly and I usually make it with Genoa salami, deli pepperoni, provolone, and mozzarella cheese. I love brushing the dough with melted butter, garlic, and fresh parsley for added flavor. Garlic powder, dried herbs, or even an Italian seasoning work wonderfully on the dough too. Or spread your favorite pizza sauce on top– see recipe note below. Flavoring/filling options are endless.
  • Ease: Looking at the recipe below, you may be intimidated by its length. Don’t be nervous– I wrote the recipe in extreme detail in case you have questions along the way. I work well with visuals, so I include step-by-step photos and a video tutorial too. Overall, I’d say this is an intermediate recipe. The dough is pretty straightforward. Shaping/filling/rolling is easy, but take the time to review this post and directions before you start. No matter how your baked stromboli looks, you’re eating crust/cheese/meats/garlic/and maybe some sauce. It’ll be delicious, I promise.
  • Time: There’s no arguing that homemade dough takes time, but the results are always worth the effort. Luckily this dough only requires 1 rise and you can prep your fillings as you wait. It will take you a little less than 3 hours to complete the full recipe.

sliced pepperoni stromboli

Video Tutorial


Stromboli from Pizza Dough

You can make 1 stromboli with 1 pound of store-bought or homemade pizza dough. Even though store-bought dough is convenient, I encourage you to try this homemade dough. It requires just 6 basic ingredients and about 60-90 minutes of rise time.

2 Important Notes on my Pizza Dough:

  • My pizza dough yields about 2 lbs of dough, which is enough for 2 strombolis or 1 stromboli + a batch of cheesy breadsticks, 1 pizza, or even 8 garlic knots.
  • I don’t recommend halving this dough recipe. You can try, but for absolute best results, make the full recipe. If you only need 1 stromboli, freeze the other half of dough for another time. I promise you’ll want to make stromboli again.

It’s really handy to have 1 all-purpose dough that works in many different ways; you’ll appreciate its ease and versatility. I use this exact dough for ham & cheese pockets and pepperoni pizza rolls, too.

2 images of homemade pizza dough in a ball and rising in a glass bowl on counter


Stromboli Fillings

Options are endless. If it works as a pizza topping, it will probably work as a stromboli filling. You can’t really go wrong because if you’ve used too much filling, you won’t be able to roll the dough up.

  1. Base: Butter + garlic + parsley is a great spread for the dough before adding other fillings. Feel free to use more garlic and parsley or swap parsley for another herb or Italian seasoning. You can also use pizza sauce. See below.
  2. Meats & Cheeses: Make sure any meat you use is cooked. You can use 1/2 pound of various sliced meats per stromboli, this could be about 20 slices per stromboli but that depends on the thickness of the meat. Some meat suggestions are capicola, salami, soppressata, prosciutto, deli ham/turkey/roast beef, and/or pepperoni. Avoid using small pizza pepperoni slices. For best results (and flavor), use large pepperoni slices from the deli counter. You want about 1/2 pound of cheese per stromboli as well. If using shredded cheese, I recommend 1 and 1/2 cups per stromboli. If using sliced deli cheese, I recommend 10-12 slices per stromboli. You can also mix– I usually use 6-8 large slices provolone and 1 cup mozzarella cheese.
  3. Only Cheese: If you want a meat-free stromboli, still use the recommended amount of cheese. If you add more, it may spill out the sides or be difficult to roll and slice. Feel free to add vegetables. See next.
  4. Veggies/Herbs: Other filling ideas, instead of or in addition to meats/cheeses, are a layer of cooked mushrooms, cooked chopped broccoli, or cooked sliced peppers (blot excess moisture if you can), spinach, or basil leaves (chopped or whole). For a meatless stromboli, 2 cups of vegetables per stromboli (plus your cheese) works well.

Want to add pizza sauce? You can add pizza/marinara/tomato sauce to the filling. Feel free to skip the melted butter and garlic (or leave it on, doesn’t matter) and spread 1/2 cup of sauce onto each rolled out dough before layering on the meats and cheeses in step 6.


Step-by-Step Photos

After you punch down the dough, divide it in half to make 2 strombolis. You can freeze half for another time if desired.

2 pizza dough balls

Roll each out into a (roughly) 10×16 inch rectangle and spread with garlic butter.

dough in the shape of a rectangle with butter and garlic spread on top

Sprinkle with fresh parsley or desired herbs, then layer on meats and cheeses, leaving a 3 inch gap on top and 1 inch gap around the edges. Brush edges with egg wash, which helps keep everything sealed.

rectangle shape of dough with deli meats and cheese arranged on top

Roll up, tucking in the ends. Do this slowly and make sure the roll is tight.

rolled up log of dough

Brush with egg wash, sprinkle with coarse salt, pepper, more herbs, or a little cheese. (Toppings are optional.) Cut 3-4 slits on top for air to escape.

stromboli on baking sheet before baking

baked stromboli on baking sheet

Bake until golden brown, then cool for 5 minutes before slicing. It’s flaky and crisp when it’s warm– totally irresistible. Pizza or marinara sauce is great for dipping! If you ever need a homemade sauce to try, we really like Beth’s homemade pizza sauce.

stromboli with Genoa salami, pepperoni, provolone, and mozzarella cheese

Stromboli Vs. Calzone

And, finally, here’s a quick explanation if you’re interested. Stromboli and calzone are not the same, though they can be prepped with the same ingredients. The difference is their shape. Stromboli originated in Philadelphia by restaurant owner Nazzereno Romano and is rolled like a cinnamon roll, baked as 1 long log, then sliced. Italian calzones originated in Naples, are folded in half like a semi-circle or half moon, then baked and served individually. Both can be filled with the same ingredients, though a calzone usually includes ricotta (something a little too wet for stromboli) and both are usually brushed with an egg wash to help seal the edges and provide a golden crisp crust. Lots of love for both!


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stromboli with Genoa salami, pepperoni, provolone, and mozzarella cheese

Homemade Stromboli (Yields 2)

  • Author: Sally
  • Prep Time: 2 hours
  • Cook Time: 25 minutes
  • Total Time: 2 hours, 30 minutes
  • Yield: two 16 inch strombolis (about 12 slices each)
  • Category: Dinner
  • Method: Baking
  • Cuisine: Italian

Description

Use this dough recipe and the filling/toppings below to create 2 Homemade Strombolis. See all recipe notes before beginning because you can save half of the dough for another time or make other dishes with it (such as pizza or breadsticks). More filling suggestions, helpful step-by-step photos, and a video tutorial are included in the post.


Ingredients

Homemade Dough for 2

  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons instant or active-dry yeast (1 standard packet)
  • 1 Tablespoon (13ggranulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 3/4 teaspoon salt
  • 3 and 1/2 cups (450gall-purpose flour (spoon & leveled), plus more for hands and work surface

Fillings for 2

  • 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 such as Italian cold cuts, deli ham, or large pepperoni slices*
  • 3/41 pound cheese (about 3 cups shredded or about 16-20 slices deli cheese)*

Egg Wash & Topping for 2

  • egg wash: 1 large egg beaten with 1 Tablespoon water
  • optional: a light sprinkle of chopped fresh or dried parsley, flaky/coarse sea salt, ground pepper, Italian seasoning, and/or grated or shredded parmesan cheese

Instructions

  1. Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
  2. Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
  3. Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
  4. Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
  5. Shape the dough: When the dough is ready, punch it down to release the air. Divide in half. (If you aren’t making 2 strombolis, freeze the other half of dough. See freezing instructions below.) On a lightly floured work surface using a lightly floured rolling pin, roll each half of dough into a 10×16 inch rectangle. I like to use my hands to square off the edges, as shown in the video above. If the dough keeps shrinking as you try to shape it, cover it lightly and let the dough rest for 10 minutes before trying again. (The gluten just needs to settle.)
  6. Add fillings: Mix melted butter and garlic together. Spread all over each rectangle. Sprinkle each with parsley. When you start layering on meats and cheeses, leave a 1 inch border on the bottom and sides and a 3 inch border on top. (Basically you’ll have an empty 3×16 inch gap on top that only has butter/garlic on it. This is because when rolling, the fillings will be pushed forward. See photos and video above if you need a visual.) Arrange a layer sliced meats onto each dough, usually about 8-10 slices on each depending on size and thickness of slices. Add a layer of cheese. Repeat with more meat and cheese until all is used– about 1/2 pound meat and 1/2 pound cheese per stromboli. Brush all edges with egg wash, including 3 inch gap at the top. This helps the stromboli hold its rolled shape. Slowly roll each into a tight 16 inch log, folding in the two ends as you roll. See me do this in the video above. Dust your hands or the dough with flour if things become too sticky. Carefully transfer each to lined baking sheets. Pinch or tuck in ends to seal if they became unfolded.
  7. Brush each stromboli with egg wash and, if desired, optional toppings. Using a very sharp knife, cut 3-4 slits into the tops of each, which helps steam escape. At this point, you can cover shaped stromboli tightly and refrigerate for up to 8 hours.
  8. Bake for about 25 minutes or until crust is golden brown– if you have an instant read thermometer, the center of the stromboli should be at least 200ºF (93ºC). If meats are particularly greasy (like pepperoni), some grease will spill out the sides. Cheese may bubble out the sides or top slits, too. If baking both at the same time, rotate pans halfway through baking and extend bake time (if needed) by 2-3 minutes. Remove from the oven and cool on baking sheets for 5 minutes before transferring to a cutting board and slicing.
  9. Serve plain or with pizza/marinara sauce for dipping.
  10. Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.

Notes

  1. Freezing Dough: This dough recipe is the same as my pizza dough recipe. It yields 2 strombolis. After the dough rises and you divide the dough in half (step 5), you can freeze half of the dough. (If you want to freeze all of this dough, I recommend you still divide it in half and freeze separately.) Shape half or halves into a ball(s). Lightly coat all sides of the dough ball(s) with nonstick spray or olive oil. Place the dough ball(s) in a zipped-top bag and seal tightly, squeezing out all the air. Freeze for up to 3 months. To thaw, place the frozen pizza dough in the refrigerator for about 8 hours or overnight. When ready to make stromboli, remove the dough from the refrigerator and allow to rest for 30 minutes on the counter. Continue with step 5, punching down the dough to release air if needed.
  2. Overnight Dough Instructions: To prevent these notes from getting too crowded, see pizza dough post for overnight dough instructions.
  3. Refrigerate Shaped Stromboli Ahead of Time: See end of step 7.
  4. Freezing Shaped Stromboli Before Baking: Instead of freezing the dough as a whole, you can freeze the shaped stromboli before baking. Fill and roll stromboli as directed in step 6. Do not cut slits or add egg wash (step 7). Carefully place filled/rolled stromboli on a piece of plastic wrap. Sprinkle with flour to help prevent sticking. Wrap up tightly. To preserve freshness, I recommend a layer of aluminum foil over the plastic wrap as well. Freeze for up to 3 months. Thaw, still wrapped, in the refrigerator for 24 hours. Brush with egg wash, add optional toppings, and cut steam slits. Place stromboli on a lined baking sheet and bake as directed. Since stromboli is pretty cold going into the oven, it will take a couple extra minutes to bake.
  5. Freezing Baked Stromboli: Allow baked stromboli to cool completely. Wrap in plastic wrap or aluminum foil (or a layer of both), and freeze for up to 3 months. Thaw, still wrapped, for just 1 hour at room temperature. Bake, lightly covered with aluminum foil, in a 350°F (177°C) oven for 30 minutes.
  6. Amount of Dough/1 Stromboli: My homemade pizza dough, written in this recipe above, yields about 2 lbs of dough, which is enough for 2 strombolis. If you only want 1 stromboli, freeze half of the dough as noted in step 5 or make a pizza such as extra cheese pizza, margherita pizza, or BBQ chicken pizza or a batch of cheesy breadsticks. If you’re only making 1 stromboli, make sure you halve the filling ingredients. For the egg wash/topping ingredients, it’s difficult to halve the egg, so whisk 1 egg with 1 Tbsp water, use as directed, then discard any leftover. (You’ll have leftover egg wash even if you’re making 2 strombolis.)
  7. Fillings & Vegetable Stromboli: Butter + garlic + parsley is a great spread for the dough before adding the meats/cheeses. Feel free to use more garlic and parsley or swap parsley for another herb or Italian seasoning. You can also use pizza sauce. See next note. Use 1/2 pound of various sliced deli meats per stromboli, this could be about 20 slices per stromboli but that depends on the thickness of your meat. Avoid using small pizza pepperoni slices. For best results (and flavor), use large pepperoni slices from the deli counter. You want about 1/2 pound of cheese per stromboli as well. If using shredded cheese, I recommend 1 and 1/2 cups per stromboli. If using sliced deli cheese, I recommend 10-12 slices per stromboli. You can also mix– I usually use 6-8 large slices provolone and 1 cup mozzarella cheese. For a meatless option, you can add cooked mushrooms, cooked chopped broccoli, or cooked sliced peppers (blot excess moisture if you can), spinach, or basil leaves (chopped or whole)– 2 cups of vegetables per stromboli (plus your cheese) works well. Options are endless here. You can’t really go wrong because if you’ve used too much filling, you won’t be able to roll it up.
  8. Want to add pizza sauce? You can add pizza/marinara/tomato sauce to the filling. Feel free to skip the melted butter and garlic (or leave it on, doesn’t matter) and spread 1/2 cup of sauce onto each rolled out dough before layering on the meats and cheeses in step 6. If you ever need a homemade sauce to try, we really like this homemade pizza sauce.
  9. Egg Free: Skip the egg wash if needed. You can brush each shaped stromboli with 1 Tablespoon melted butter instead.

Keywords: stromboli

 

How to Join the January Sally's Baking Challenge

Make the Homemade Stromboli recipe above. You can use any fillings you’d like and make 1 or 2.

  1. Any previous challenge recipe OR
  2. homemade quiche

After you make the stromboli or alternate recipe, email me your recipe photo. For a bonus entry, leave a review on the recipe below!

By emailing your recipe photo to us, you are automatically entered in the baking challenge for the $250 Amazon gift card prize. We keep track of your photos and randomly select 1 winner at the end of the month. The challenge is open to the whole world. Challenge ends on January 30th 2021 at 5pm ET. The winner will be selected at random and posted in the February Baking Challenge blog post on January 31st 2021.

547 Comments

  1. My first ever dough experiment went fairly well. I had no language for when gluten needs to test, when I should keep rolling/kneading but this recipe was super easy to follow. I had a ham and swiss stromboli with one half then a Rao’s pizza sauce and fresh mozzarella with the other. I kinda forgot I had to roll after spreading the pizza toppings so it wasn’t egg washed and spaced out as nicely. But – messy still tastes good!

  2. This recipe makes a very reliable stromboli and easy to modify for personal tastes! I used double-smoked ham, onions, mushrooms, spinach and roasted red peppers. It was delicious.

  3. I must say this was the easiest stromboli recipe I came across. I was very nervous when I read the recipe but as I made it, I found it was easier than I thought. Thank you Sally for making the recipes easier for us. I really enjoyed making this for my family and look forward to more recipes.

  4. Cally Younger says:

    I loved this recipe! The instructions were so easy to follow so it turned out really well! My family loved it. Will definitely be making it again; maybe as an appetizer for the Super Bowl.

  5. This is such a great recipe for a novice bread dough baker. It was so easy! The recipe provided opportunities to experiment with different fillings. I am not one to waste food and I had leftover meatballs with sauce. So, I made one with meatballs and provolone and the other pepperoni and mozzarella. The house smelled so good as they were baking in the oven. They both came out delicious! I could eat just the bread by itself!

  6. Have you ever tried filling this with bacon, egg and cheese?? Do you think you could fill with these ingredients and make ahead of time?

    1. Trina @ Sally's Baking Addiction says:

      Hi Jenn! We haven’t tried it, but other bakers have had success filling their Stromboli with egg and other ingredients. I’m a little concerned the eggs would be too wet to make that version ahead of time. Perhaps if you made sure to line the dough with cheese so the egg wasn’t in direct contact with the dough it wouldn’t get soggy. Would love to hear how it goes if you give it a try!

  7. Loved it! First Stromboli I’ve done and after watching the video and reading the recipe throughly I was able to make it without worrying that I wasn’t doing it right, and it turned out great! I just used what I had on hand so I made a rotisserie chicken and shredded cheddar Stromboli with the butter sauce in the recipe – delicious! Mine took longer then 25 minutes (more like 30 minutes), but I tested with an instant read like the recipe suggested so knew it needed a little longer. Thank you for the great recipe!

  8. Clare Coupe Scott says:

    Another Great One! Your dough is so easy to work with, and this made for a fantastic stromboli! For years I have made something we called stromboli in this house, but apparently, “officially” it was a giant calzone! I used the meats and cheeses you suggested, and the larger pepperoni made a big difference from the pepperoni rolls I made through the first parts of the pandemic. (I think the pepperoni rolls from another chef are actually stromboli!) The garlic butter on the inside added great taste. Thanks also for the link to the sauce recipe – that was great to go along with it.

    We have enough for a second meal and a ball of dough in the freezer for a future pizza or stromboli!

    Great dinner, but will also be something I use as an appetizer.

  9. I made this tonight and it was gobbled up by everyone. My 6 year old had 4 pieces! The only thing I did different was i sprinkled some corn meal on my pizza stone to cook the stromboli on. Great recipe!

  10. Great recipe! Baked this for the challenge and I’m so glad I did! I did salami, pepperoni, ham, provolone, and mozzarella. I think I can work on my rolling technique, but I’d definitely make this again. Crispy crust with a soft inside. Yum!!

  11. This was so delicious! Looking forward to making this again and experimenting with different fillings. Love having another way to use pizza dough.

  12. This was actually very simple to make and a hit with my whole family. My friend and I made this together over zoom and had a blast. We are going to try and do the monthly challenge over zoom together each month!

  13. This turned out amazing everyone loved it! I had to use small pepperoni instead of large sliced because I couldn’t get any but it still worked and tasted amazing.

  14. Mmm! I’ve made made this twice within the same week! It tastes delicious and the dough softness is perfect! Also, stromboli is a fun word to say out loud!

  15. I made this recipe for Sunday night supper and we loved it! I used three meats, provolone and mozzarella cheese, and my home grown dried herbs in the melted butter. We used my homemade pizza sauce on the side for dipping. It all came together very nicely! The dough worked so well for the Stromboli and I also used it for some beautiful breadsticks! Great recipe and I can’t wait to try some different fillings next time!!

  16. Zan from Singapore says:

    Going on an outing with savouries slots all taken up I made a sweet version – using Spiced butter instead of garlic, and had to use a milk wash cos’ I hadn’t any eggs on hand. The fruits I used were basically what I had in my kitchen – sliced dried apricots, sliced crystallised ginger, a couple of fresh figs sliced – to form a sort of jammy topping- I mixed all these with a couple of tbsp of apricot jam with a generous amount of vanilla extract. And then did the stromboli thing. It came out perfect, went down a treat none at all left and some opted to have it with a spreading of Philly cream cheese. Thank you for a great idea. Also for a picnic it packed so easily

    -ps – I love your recipes – they’re comprehensive, easy to follow, and best of all allows for so much room for my imagination to go with.

    Thank you so much ❤️

  17. The pizza dough recipe is one I use regularly so I thought this would be a hit. It was amazing and I can’t believe I made a stromboli. I am starting to get my own ideas for the pizza dough as I’ve now made it for garlic knots, pizza weekly, and now the stromboli. My kids and husband LOVED it!

  18. Arundhati Ghosh says:

    Thank you for this fabulous recipe. I am from India and I absolutely love your recipes and videos. I made this with ham and pepperoni with 2 kinds of cheeses and it was amazing. What kind of cheeses do you think will work best? My tastes super but was not oozy cheesy like your photos. Any advice on the cheese please?

  19. Made this for my boyfriend’s family, and his father who is full-on Sicilian really liked it! I added a couple tablespoons of tomato paste and some dried Italian seasoning to the butter before melting which worked out great. I think next time I’ll double the spread. For filling I went to the deli and got large pepperoni, ham off the bone, and provolone, all sliced super thin, and good mozzarella which I shredded at home. This recipe was surprisingly easy and so good. I made both Stromboli and 6 people ate every last crumb! This is definitely getting added to my regular go-to recipe rotation.

  20. This was a huge hit with our big family. All 6 kids enjoyed it which is rare around here. I made the dough using the dough cycle on my bread machine. It turned out perfectly.

  21. Loved it! The kids had a blast helping, was a great family activity. Pretty simple to make. Easy to use to much liquid. We added pesto and spinach to one and it was definitely leaking but it was still tasty. Will be making again.

  22. Karen L Richards says:

    My husband, who managed a pizza restaurant many years ago, made your stromboli. He said the dough was easy to work with and we both enjoyed the final result. Sine there are only two of us, we divided the dough into thirds and froze two portions. Thank you for the recipe, we definitely be using your recipe in future!

  23. We were thinking about ordering pizza this weekend but decided to try this recipe instead – and I’m glad we did! Having not made stromboli before I was a little nervous, but the recipe and video made each step simple and easy to follow. And the results were delicious!

  24. My entire family LOVED this recipe! I made both strombolis at once and found Sally’s instructions and step-by-step video very helpful. There were hardly any leftovers!

  25. This is such a nice recipe, not difficult at all and such a good result. I used a bit of tomato sauce inside and fresh basil leaves – yummy

  26. I found that the 10×16 size made the dough really thin and super difficult to roll up. My dough was definitely double, so that wasn’t the problem. The flavors were great, and I will make again for sure, but I don’t think 10×16 is a great measurement.

  27. Yum! So much flavor! I will be making again and again; especially since my toddlers loved it! I used ham, mozzarella, salami, pepperoni and sprinkled Italian seasoning on top!

  28. This turned out so well! I kept it simple, with the garlic and parsley butter, prosciutto and a mix of provolone and mozzarella cheese. It was devoured by my whole family! I only did one, so now I have pizza dough in the freezer for another use.

  29. Loved this (and all of Sallys recipes)! So easy to follow, detailed instructions and always love her side notes. This will be a recipe on repeat!

  30. Sally has done it again with a delicious recipe! I filled one with salami, pepperoni and mozzarella, and the other with homemade pesto and mozzarella! They were delicious!

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