Homemade Stromboli Recipe

I absolutely love sharing this Homemade Stromboli Recipe because it brings everyone together around hearty, melty, savory goodness. When I first tried making stromboli at home, I was amazed at how easy it was to customize and still get that perfect golden crust and gooey cheese inside. You ll find that it s fantastic for casual dinners, game nights, or even meal prepping – it reheats wonderfully without losing its charm.

What makes this Homemade Stromboli Recipe special is how versatile it is and how quickly it fills your kitchen with that irresistible aroma of Italian meats, herbs, and cheese. I used to struggle with store-bought versions that never quite hit the mark, but after perfecting this at home, my family goes crazy for it every time. Plus, once you get the hang of rolling and stuffing, you ll see it s a fun kitchen project rather than a daunting task.

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Ingredients You’ll Need

Each ingredient plays an important role in building layers of flavor and texture, from the stretchy pizza dough to the melty mozzarella and savory meats. Choosing quality components makes all the difference, so I like to grab fresh herbs and fire-roasted diced tomatoes for that extra punch.

• Best Ever Pizza Dough: This dough has the perfect elasticity to roll without tearing and bubbles up nicely for a golden crust.
• Mozzarella Cheese: Shredded mozzarella melts easily, ensuring gooey, stringy bites throughout.
• Genoa Salame: Adds a spicy, slightly tangy flavor that complements the other meats wonderfully.
• Pepperoni: Classic choice for that rich, peppery kick everyone loves.
• Cooked Italian Sausage: Brings a smoky, savory depth that really layers the meatiness.
• Fire-Roasted Diced Tomatoes: Adds just enough moisture and a smoky tomato tang without making things soggy.
• Fresh Parsley and Basil: Fresh herbs brighten the flavors and add a lovely aroma.
• Egg: Used for an egg wash that creates that irresistible golden, glossy finish.
• Parmesan Cheese: A final sprinkle on top for added saltiness and crunch.

Variations

I love how easy it is to tailor this Homemade Stromboli Recipe to whatever you ve got on hand or what flavors you crave. Play around with different meats or herbs, or even go vegetarian if you want a lighter version.

• Meat-Free Version: I swapped all the meats for sautéed mushrooms, roasted bell peppers, and spinach once, and it was just as satisfying.
• Cheese Mix-Up: Sometimes I add sharp provolone or fontina with the mozzarella for a richer, deeper cheese flavor.
• Spicy Kick: Adding a sprinkle of crushed red pepper flakes inside the filling gives it a nice heat that my family adores.

How to Make Homemade Stromboli Recipe

Step 1: Get Your Dough Ready and Rolling

Start by dividing your pizza dough into two equal parts and let them rest at room temperature. This rest is key-it makes the dough nice and pliable, so it won t spring back or tear when you roll it out. I find that rolling it into a rectangle about 9 by 14 inches works perfectly, but if your dough is a little stubborn, use your fingers to gently stretch it instead of a rolling pin to keep the texture light.

Step 2: Layer the Cheese and Meats

Sprinkle a third of your mozzarella down the center, leaving space around the edges for sealing. Then layer the Genoa salame, pepperoni, and Italian sausage evenly over the cheese. I always recommend packing those layers tight but not overflowing because it makes rolling easier and keeps everything nicely sealed inside.

Step 3: Add the Fresh Tomatoes and Herbs

After your meats, spoon some fire-roasted diced tomatoes right on top, then sprinkle freshly chopped parsley and basil. The fresh herbs really brighten the rich filling-trust me, this is the layer where the stromboli gets its soul.

Step 4: Roll Up the Stromboli Log

Fold the short sides in first-this little step keeps the filling from oozing out the ends-and then roll tightly from the long edge into a log shape. Keep it snug without squeezing so hard that the dough tears. The seam side should always go down on your lined baking sheet; this helps keep it sealed through baking.

Step 5: Prepare for Baking and Bake

Whisk the egg with a tablespoon of water for a rich egg wash, then brush it evenly over your stromboli. I usually make shallow slits across the top with a sharp knife-this is crucial for steam to escape and avoid soggy dough inside. Pop it into a preheated 400°F oven, and bake for about 20 to 25 minutes until that crust turns a deep, inviting golden brown.

Step 6: Finish and Serve

When it s baked perfectly, brush the top with a little olive oil and sprinkle parmesan cheese and some extra herbs if you like. Slice into 2-inch pieces and serve warm with a side of tangy marinara sauce. This is where it really shines-gooey, savory, and bursting with layered flavors.

How to Serve Homemade Stromboli Recipe

Garnishes

I personally love sprinkling a little freshly grated parmesan and chopped basil on top right after baking-it adds a wonderful touch of flavor and looks gorgeous. Sometimes I like a drizzle of good-quality olive oil or a dash of crushed red pepper flakes for a bit of heat.

Side Dishes

My go-to sides are a crisp green salad with a lemon vinaigrette or a simple Caesar salad to balance out the richness. Garlic bread or roasted vegetables also pair beautifully if you want a heartier meal.

Creative Ways to Present

For parties, I slice the stromboli into bite-sized pinwheels and arrange them on a platter with little bowls of marinara and spicy mustard for dipping. It s always a hit and looks so festive. Another favorite is wrapping them separately in parchment paper with twine for grab-and-go picnic treats.

Make Ahead and Storage

Storing Leftovers

I store leftover stromboli wrapped tightly in plastic wrap and then in an airtight container in the fridge. It keeps perfectly well for 3 to 4 days, and the flavors actually mellow and become more harmonious overnight.

Freezing

Freezing stromboli works beautifully! I flash freeze the rolled logs on a baking sheet first, then wrap them tightly with plastic wrap and foil before popping them into the freezer. When you re ready, thaw overnight in the fridge and bake fresh.

Reheating

Reheat slices in a 350°F oven for 10-15 minutes to get the crust crisp again and the cheese melty. Avoid microwaving if you can; it tends to make the crust chewy and less appealing.

FAQs

Final Thoughts

This Homemade Stromboli Recipe has become one of my absolute favorites to make, not just because it tastes incredible but because it brings a cozy sense of sharing around the table. If you ve ever hesitated to try making stromboli yourself, I can honestly say it s well worth the little effort. I hope you enjoy rolling, baking, and most of all, savoring every cheesy, meaty bite with your loved ones.

Homemade Stromboli Recipe

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• Author: Mia
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 8 servings (approximately 2 slices per serving from 2 strombolis)
• Category: Appetizer
• Method: Baking
• Cuisine: Italian

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Description

This Homemade Stromboli recipe features a delicious, savory Italian rolled sandwich packed with layers of mozzarella cheese, Genoa salame, pepperoni, Italian sausage, fire-roasted tomatoes, and fresh herbs all wrapped in a golden, crispy pizza dough shell. Perfect for a family meal or party appetizer, baked to perfection with a shiny egg wash and finished with parmesan cheese and fresh herbs.

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Ingredients

Units USM Scale 1x2x3x

Dough

• 1 recipe Best Ever Pizza Dough

Cheese

• 8 ounces mozzarella cheese, shredded (2 cups), divided
• Freshly grated parmesan cheese, for garnish

Meats

• 1/2 pound sliced Genoa salame
• 1/2 pound sliced pepperoni
• 1 cup cooked Italian sausage

Vegetables and Herbs

• 1/2 cup fire-roasted diced tomatoes, drained
• 2 tablespoons freshly chopped parsley
• 2 tablespoons freshly chopped basil

Other

• 1 egg
• 1 tablespoon water (for egg wash)
• Olive oil (optional, for brushing after baking)

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Instructions

1. Preheat the Oven: Preheat your oven to 400°F to ensure it reaches the perfect temperature for baking the stromboli to a golden crisp.
2. Prepare the Dough: Divide the prepared pizza dough into two equal portions and allow them to rest at room temperature until they become pliable, making them easier to roll out.
3. Roll the Dough: Using your fingers or a rolling pin, roll each dough portion into a rectangle approximately 9 inches by 14 inches, creating the base for your stromboli layers.
4. Layer the Fillings: Begin by sprinkling 1/3 cup of shredded mozzarella cheese down the center of each dough rectangle, leaving about 1 to 2 inches of space on all edges to allow for rolling.
5. Add the Meats: Layer sliced Genoa salame, pepperoni, and cooked Italian sausage evenly over the cheese layer, building a flavorful meat filling.
6. Add More Fillings: Top the meats with another 1/3 cup of mozzarella cheese, a spoonful of fire-roasted diced tomatoes, and one tablespoon each of freshly chopped parsley and basil for added freshness and flavor.
7. Finish the Filling: Sprinkle the remaining mozzarella cheese over the top to help bind the fillings together as it melts.
8. Roll the Stromboli: Fold in the short sides of the dough, then carefully roll up tightly from the long edge to form a compact log, ensuring the toppings are sealed inside to prevent leaking during baking.
9. Transfer to Baking Sheet: Place the rolled stromboli seam-side down on a baking sheet lined with parchment paper to prevent sticking and to catch any drips.
10. Brush with Egg Wash: Whisk the egg with one tablespoon of water, then brush this mixture over each stromboli to create a shiny, golden crust. Cut several shallow slits on the top surface to allow steam to escape while baking.
11. Bake the Stromboli: Bake in the preheated oven for 20 to 25 minutes, or until the exterior is a deep golden brown and the cheese inside is melted and bubbly.
12. Finish and Serve: Right after baking, brush the stromboli tops with olive oil and sprinkle with freshly grated parmesan cheese and extra herbs if desired. Slice into 2-inch sections and serve hot with marinara sauce on the side for dipping.

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Notes

• Storage: Refrigerate leftovers in an airtight container for 3 to 4 days to maintain freshness.
• Customization Tip: When making a single stromboli, simply halve the topping ingredients. Feel free to substitute meats, cheeses, or herbs based on your preferences or dietary needs.
• No Egg? No Problem: The egg wash is for a golden crust, but you can substitute with olive oil or a sprinkle of cheese before baking to achieve similar results.
• Dough Alert: Avoid rolling the dough too thin to prevent tearing during rolling. This dough’s elasticity allows for generous fillings while still sealing well.
• Topping Overflow? If any juices or fillings leak during baking, it’s normal and adds extra flavor; no need to worry.

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Nutrition

• Serving Size: 1 slice (1/8 of recipe)
• Calories: 340
• Sugar: 2 g
• Sodium: 650 mg
• Fat: 18 g
• Saturated Fat: 7 g
• Unsaturated Fat: 9 g
• Trans Fat: 0 g
• Carbohydrates: 25 g
• Fiber: 2 g
• Protein: 18 g
• Cholesterol: 55 mg