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. Stromboli makes a wonderful meal, but also works as an appetizer or game day snack.
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.
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.
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.
- 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.
- 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.
- 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.
- 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.
Roll each out into a (roughly) 10×16 inch rectangle and spread with garlic butter.
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.
Roll up, tucking in the ends. Do this slowly and make sure the roll is tight.
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.
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 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!
See Your Homemade Stromboli
Many readers tried this recipe as part of a baking challenge!
Homemade Stromboli (Yields 2)
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours, 30 minutes
- Yield: two 16 inch strombolis (about 10-12 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 (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 (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*
- 3/4 – 1 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: sprinkle of chopped fresh or dried parsley, sea salt, pepper, Italian seasoning, and/or parmesan cheese
Instructions
- 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.
- 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 5 minutes (for a visual, watch me do it in the video below). 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.
- 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.)
- Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
- 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 below. 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.)
- 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 below 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 below. 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.
- 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.
- 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.
- Serve plain or with pizza/marinara sauce for dipping.
- Cover and store leftover stromboli (slices or whole) in the refrigerator for up to 1 week.
Notes
- 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.
- Overnight Dough Instructions: To prevent these notes from getting too crowded, see pizza dough post for overnight dough instructions.
- Refrigerate Shaped Stromboli Ahead of Time: See end of step 7.
- 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.
- 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.
- Special Tools (affiliate links): KitchenAid Stand Mixer | Dough Scraper | Baking Sheet | Silicone Baking Mat or Parchment Paper | Pastry Brush
- 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.)
- 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.
- 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.
- Egg Free: Skip the egg wash if needed. You can brush each shaped stromboli with 1 Tablespoon melted butter instead.
Keywords: stromboli
Huge success! As a novice baker, in addition to the normal recipe (amazing), I winged it and tried a copycat Pizza Inn cinnamon stromboli (more sugar and lighter oil in the dough). I didn’t add nearly enough topping though. I was wondering if you had any pointers to balance a sweet topping. Or maybe you could fashion a recipe for a sweet stromboli?
★★★★★
Hi Laura! A cinnamon Stromboli sounds absolutely delicious, but we haven’t tested that filling. Perhaps the filling and topping from this cinnamon crunch bread would be a good place to start – let us know what you try!
I made this turned out great BUT my dough was very wet so I had to add about a half cup of flour and I made it twice not sure what im doing wrong I’ve made bread sweet breads never had a problem any help would be appreciated thanks
Hi Michelle, you aren’t doing anything wrong. The consistency of yeasted doughs can vary widely depending on many factors including weather, humidity, brand of flour, temperature of water, etc. As long as the dough comes to a workable consistency, you’re fine. A slightly tacky dough is ok, so don’t be nervous if it’s slightly sticky.
Huge it at our New Years party! First site I check for recipes is this one! Everything I have made from your site has been excellent…that is saying something as I live at 6000 feet elevation, so recipes can be challenging. I have one cooked Stromboli leftover, can you tell me the best way to reheat it. Thank you!!
★★★★★
Hi Jayne, We’re so glad this was a hit! If it’s frozen, bake, lightly covered with aluminum foil, in a 350°F (177°C) oven for 30 minutes.
I have made what I called “Pepperoni Rolls” before but have always used frozen bread dough. I ran across this recipe and thought I’d try it. I’m not a bread baker, so I was a little nervous. This recipe is fantastic!! The directions are so easy to follow and provide such wonderful detail. The video helped so much to see how you roll it, etc. The stromboli turned out amazing! I am serving it for a Christmas party tonight. I made them yesterday (just to make sure they turned out ok) and will reheat today and serve sliced. Thank you so much for such a wonderful recipe and for taking the time to think of all the little things that go into making this easy to put together. I definitely will be making it again!
★★★★★
Really good stromboli! Good directions! I would highly recommend that you try this out!!
★★★★★
I made this recipe and loved it. I want to make it again for a party and would like to make in advance. I see you can freeze unbaked or baked? Which is better? Has anyone tried either way? Thanks!
Sooooo good. I made one stromboli with pepperoni and the other with chopped-up broccoli, and both were incredibly delicious. I also love that this could be made ahead. Definitely will make again!
★★★★★
Yummy! I love that it makes two so so that I can freeze one for later!
★★★★★
Just tried it with Pillsbury pizza dough and it workd great. I used pizza sauce from a can which was ok. You see I am very lazy when it comes to baking and the faster and easier the better. It still turned out great.
Absolutely delicious!!
Will be making many more times!
My family loved it. Made it just as Sally said. This dough and sauce are delicious. The only thing I added was a light sprinkle of kosher salt with parsley on top of Stromboli roll prior to baking.
★★★★★
This is a fantastic recipe. The video helped a lot, as did the suggestion to let your dough sit for 10 minutes if it wasn’t cooperating with rolling out. The first one blew out at the side because I had a thin spot in the dough. It still tasted great. I was more careful with the second one to make sure my dough was even and I also used a little less meat. That one was picture perfect. Now I’ll try using this dough for pizza in a couple weeks. Thanks for the great recipe.
★★★★★
Great recipe. Easy to follow instructions. I did have a question though. I’m working with instant yeast and since that doesn’t need the water to activate, would I mix all the ingredients for the dough separately & then add the yeast afterwards?
Thank you ☺️
Hi Brenda, even if using instant yeast, I recommend still proofing it in the warm water. Not totally necessary, but it does help dissolve the yeast initially.
Think I’ll have to cook mine an extra 15minutes somehow to get it to 200 internal temp, roughly used the same amount of meat/cheese. Think I stretched the dough to much rolling it as it tore the full way down it while baking it. Sucks but that’s why I practice.
★★★★
This recipe is great. The dough is easy to work with and the rest comes together beautifully. It disappears as soon as it comes out of the oven. Thank you.
★★★★★
Delicious! I will definitely make this again. Try it out – it’s easy, inexpensive, and so tasty!
★★★★★
I’ve been making Stromboli for 30 years, my grown sons recently asked me to make some. Since you’re my go to for baking recipes these days I thought I’d check to see if you had some tips. Wow. Your dough recipe is basically identical to mine but that garlic butter spread makes a huge difference! And for the first time they didn’t burst open in the oven, the egg wash is brilliant for sealing the edges. This recipe is foolproof and the instructions contained great tips even for an old pro like me.
I have baked professionally as well as for a large family, up to 16 now with children and grandchildren, and all the recipes I’ve used from your site have been keepers. Thank you.
★★★★★
This recipe is so wonderful and easy! I doubled it today for my daughter’s family – everyone had their favorite ingredients as fillings which allowed gor a happy group! I also make these without the marinara sauce. I just use the butter and garlic spread and they’ve slways turned out perfectly. (There is always sauce for dipping, however.) This is a no-fail and fun recipe. And the crust – mama mia!!
★★★★★
Sally, can your pizza dough be made in a bread machine on the dough setting rather than using thr kitchen aid stand mixer? Whenever I use my 20yo kitchen aid for dough, it bounces and “walks” across the counter lol. Also, how do you make a chicken parm stromboli?, do I cook ingredients first,? Or use raw chicken? Also, how to reheat leftovers?
★★★★★
Hi Karen, We don’t have a bread machine to test it out – but I’m sure it could! Make sure any meat you use is cooked.
I made the dough in my bread machine then divided and weight it. Delicious!
★★★★★
This was amazing. I used smoked mozzarela, pepperoni, and Genoa Salami. I added some pepperoncini and roasted red peppers. I followed the recipe directions exactly until forgetting to egg wash the edges before rolling. It still turned out perfectly. This is by far the best pizza dough recipe. Thank you for such great instructions.
★★★★★
This was fantastic! The garlic really adds to the flavor. The dough was perfectly soft and golden brown. I made my dough in a bread machine which worked well and save me time to go do other things. My family really enjoyed this one and it will become a staple at home dinner! Thank you!!
★★★★★
This recipe was spot on. The dough was easy to work with. Had a few friends over on Friday night and instead of the usual pizza I made the stromboli. It was a big hit and it was gone in a flash. I have requests to make it again, and to make extra so there will be leftovers for my friends to take home. Thank you for the great recipe.
Excellent recipe!!! It’s been perfect every time I’ve made it! I’ve done more traditional with meats and one with garlic, cheese and spinach. Delicious!!!!
This is also the best red sauce for pizza’s I’ve ever had! So worth making this sauce. It’s not hard but is the best!
★★★★★
Trying to get recipes that go with stromboli but there is no “PIN” by
1. cheesy breadsticks
2. Ham & cheese pockets
3. Garlic knots
Is there a way to pin these recipes??
Hi Jeanne, Here is a link to the cheesy breadsticks, ham and cheese pockets, and garlic knots.
Will egg wash hold the edges tighter than water?
Yes, I’ve found it keeps those edges combined and secure better than plain water.
Would this be any good to make without cheese? So that’s it’s mostly dairy free?
Hi Tera, you can try making these with just meat/veggie fillings. Let us know what you try!
Well I tried it with pepperoni/salami and fresh spinach and mushrooms. Turned out excellent. Thanks!
Can you use 00 flour instead of all purpose?
Hi Mary, we haven’t tested this recipe with 00 flour, but it should work–it just may change the texture of the crust a bit. If you give it a try, please report back how it turned out!
Really great recipe, only issues that came up were from this being my first time making Stromboli haha.
So I have a really big family so I made eight Stromboli’s total. Help. Turns out that was a bit of an over estimate, so there were quite a few leftovers, no complaints there, thought, tastes just fine cold.
I made half of them with the garlic-butter, and the other half with the pizza sauce recipe that Sally linked. I used a variety of meats and vegetables and mozzarella cheese. Then I sprinkled Italian seasoning, grated parmesan, flaky sea salt and the egg wash on top. The top crust was amazing.
One thing though: using pizza sauce is way harder than the garlic sauce. It kinda makes everything sloppy and wet, disintegrates the crust, makes rolling harder, and oozes out the sides. But it tasted really good! So if you don’t care about looks then pizza sauce is fine.
Also using too many toppings is disastrous. I tried too make every one slightly different.
If your dough is sticky don’t hesitate to use plenty of flour.
Awesome recipe!!!
Heya! I have a question. How would it work with fresh mozzarella cheese? Also, would rosemary work instead of parsley?
Fresh mozzarella works, but cut the slices very thin. It holds a lot of moisture, so make sure you don’t overload the dough with it. Rosemary would be great!
This is an amazing recipe made as is! Will make again and again! Dough turned out perfectly as directed. So happy to have this as a meal in our rotation! Excellent!!!
★★★★★
I can’t find a baking temperature or for how long.
Hi Julie! You can find the full baking instructions in the gray recipe card above this comment section. See step 4 for oven temperature and step 8 for baking instructions.
I’m sorry but, I do not see the temps and times in your grey section that you said is above this comment section. #4 and # 8 do not answer this.
After further investigation, I found the temps and times in the grey area in the section ABOVE the aforementioned grey area.
Loved making this, so tasty and easy to do with great instructions. Made some for everyone at work! Went down a storm !
I have a pizza dough leftover from making your pizza rolls,- do you think this would work with thin sliced roast beef + sauteed onions for a french dip type stromboli?
Absolutely – sounds delicious!
We, in Philly, have also been known to make Cheesesteak stromboli with just barely cooked shaved ribeye, caramelized onions, and provolone or american cheese. Soooooo good.
At 73% hydration, plus oil, my dough came out rather wet and sticky and was difficult to roll up, as it was sticking to the table even though I had lots of flour underneath. I’ve heard that American and European flours can be different so perhaps that was it.
★★★★
Hi Maria! There are a lot of variables that go into the consistency of dough, even down to the weather and humidity in the air. There’s nothing wrong with adding just a little more flour to bring the dough into a less sticky and knead-able consistency.
When our children were still at home they were involved in activities that made meals difficult. I’d make Stromboli with different fillings and allowed us to sit down as a family for dinner. Add a salad and we were all happy. Over the weekend our almost 17 year old asked why I never made Stromboli. He said his Dad said it was amazing. After 26 years and 2 moves I couldn’t find the recipe. I tried 7 dough recipes in the last 36 hours and none of them worked properly. This was number 8 and is perfect! The directions are accurate. The dough was easy ro work with and baked perfectly. Thank you for bringing back good memories of the perfect Stromboli.
★★★★★
We’re so glad this recipe was a success for you, Jeanne — enjoy the stromboli!
What a wonderful memory. Now I’ll definitely try this recipe