This homemade Italian Stromboli is a classic, savory rolled bread that combines a soft, chewy crust with a rich, flavorful filling of meats, cheeses, and aromatic seasonings, baked to a deep golden brown. It makes a satisfying main dish for dinner, a hearty snack for gatherings, and leftovers that stay delicious for days.
Ingredients
For the Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (about 45°C)
- 30 ml olive oil
- 13 g sugar
- 6 g salt
For the Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced Chicken Ham (replacing ham)
- 200 g shredded mozzarella
- 50 g grated Parmesan
- 1 small green bell pepper, thinly sliced (optional)
- 1 small red onion, thinly sliced (optional)
- 2 cloves garlic, minced
- 1 tbsp Italian seasoning
For Finishing
- 1 egg
- 15 ml water (for egg wash)
- Warm marinara sauce for serving
Detailed Instructions
1. Activating the Yeast
Begin by preparing your yeast so your dough will rise properly. Pour the warm water — comfortably warm but not hot — into a small bowl. Sprinkle in the active dry yeast and sugar, then stir gently with a spoon until combined. Set this bowl aside for about 5 to 10 minutes. Over this time, the yeast will start to foam and bubble on the surface, indicating that it is alive and active. This foamy head is essential for a light, well-risen dough.
2. Mixing the Dough Base
In a large mixing bowl, whisk together the all-purpose flour and salt until evenly distributed. Make a small well in the middle of the dry ingredients and pour in the foamy yeast mixture along with the olive oil. Use a sturdy wooden spoon or spatula to bring the ingredients together; you should end up with a rough, shaggy dough that holds together but still feels a bit loose.
3. Kneading to Perfection
Turn the dough out onto a clean work surface dusted lightly with flour. Press the dough down and begin kneading with the heels of your hands. Push the dough away from you, fold it back over itself, and repeat in a rhythmic motion. Knead continuously for 8–10 minutes until the dough becomes smooth, elastic, and slightly tacky but not sticky. This step develops the gluten network that gives the Stromboli its signature chewy texture.
4. First Rise — Letting Dough Transform
Pour a thin drizzle of olive oil into a clean bowl and roll your dough around to coat all sides with oil. This helps prevent a dry surface as it rises. Cover the bowl with a damp cloth or plastic wrap and place it somewhere warm — near a sunny window or a warm stovetop works well. Let the dough rest undisturbed for 60–90 minutes, or until it has roughly doubled in size. This is when the dough becomes light and airy.
5. Preparing Your Fillings
While the dough rises, prep everything for the filling. Slice the pepperoni, Genoa salami, and Chicken Ham thinly so they layer easily inside the dough. If using bell pepper and red onion, slice them into thin strips so they distribute evenly without weighing down the dough. In a small bowl combine the minced garlic and Italian seasoning so it’s ready to sprinkle over the other fillings later.
6. Rolling Out the Dough
Once the dough has risen and feels airy, gently deflate it by pressing down with your fingertips. Flour your work surface again and use a rolling pin to roll the dough into a large rectangle roughly 30 cm by 40 cm. Keep the thickness even so your Stromboli cooks uniformly. Try to shape the rectangle with straight edges, as this will make rolling easier.
7. Layering the Filling
Start layering your sliced meats across the surface of the dough, leaving about a 2 cm margin bare around the edges. Spread the shredded mozzarella and grated Parmesan on top of the meats in an even layer. Scatter the bell pepper and onion slices if using. Finally, sprinkle the garlic and herb mixture over everything, making sure the flavors are spread throughout.
8. Shaping the Stromboli
With your fillings in place, pick up the long edge of the dough and roll it carefully over the filling, tucking the edges slightly as you go to form a tight log shape. Continue rolling until you reach the opposite edge and pinch the seams and ends together firmly, sealing in all the fillings. If any cheese peeks out, press it back in so nothing leaks during baking.
9. Transferring to the Baking Sheet
Line a baking sheet with parchment paper. Gently lift your rolled Stromboli and place it seam-side down on the sheet. Let it rest briefly while you prepare the topping and heat the oven.
10. Egg Wash and Scoring
Crack the egg into a small bowl, add the water, and whisk until smooth. Brush this egg wash over the entire surface of the Stromboli — this will give the crust a beautiful sheen and color. Using a sharp knife, make three to five shallow diagonal slashes across the top to allow steam to escape while baking.
11. Baking
Preheat your oven to 200°C. When hot, place the baking sheet on the center rack and bake for 25 to 30 minutes. Keep an eye on the crust; you’re looking for a deep golden brown all over, with the cheese beginning to bubble at the seams.
12. Resting and Serving
After baking, remove the Stromboli from the oven and let it rest for at least five minutes before slicing into thick portions. This short rest helps keep the filling in place and makes the slices easier to cut. Serve warm with generous bowls of marinara sauce for dunking and sharing.