Making this Italian stromboli is more than simply assembling ingredients; it’s creating a warm, golden, savory bread that unfurls into beautiful spirals of meats, cheese, herbs and buttery dough. From the moment the yeast activates to the satisfying slice through the freshly baked loaf, this recipe gives you both flavor and comfort — perfect for a relaxed family dinner, a weekend lunch, or a snack-worthy gathering.
Ingredients
Dough
- 440 g all-purpose flour
- 7 g active dry yeast
- 240 ml warm water (around 45°C)
- 30 ml olive oil
- 13 g sugar
- 6 g salt
Filling
- 170 g sliced pepperoni
- 170 g sliced Genoa salami
- 170 g sliced ham or prosciutto
- 200 g shredded mozzarella cheese
- 50 g grated Parmesan cheese
- Optional: 1 small green bell pepper, thinly sliced
- Optional: 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon Italian seasoning (or dried oregano, basil, and thyme)
Finish
- 1 egg + a splash of water (for egg wash)
- Warm marinara sauce for serving
Instructions
1. Preparing the Dough
Start by activating the yeast. In a small bowl, stir the warm water together with the sugar and sprinkle the yeast over it. Let it sit for several minutes until the surface becomes foamy. This step is essential: it tells you the yeast is alive and ready to do its job.
In a large mixing bowl, whisk together the flour and salt. Once your yeast mixture is frothy, pour it into the flour along with the olive oil. Begin mixing with a wooden spoon or spatula until a shaggy dough forms.
Transfer the dough to a lightly floured countertop. Knead it for 8–10 minutes — push forward with the heels of your hands, fold the dough back onto itself, turn it, and repeat. The texture should gradually transform from rough to smooth, elastic, and only slightly tacky. Kneading develops gluten, giving the stromboli its soft but chewy structure.
Place the finished dough into a lightly oiled bowl, turning it once so it’s coated in a thin layer of oil. Cover the bowl with a clean towel or plastic wrap, then set it in a warm, draft-free area. Allow it to rise for about 1 hour or until it doubles in size.
2. Preparing the Fillings
While the dough rises, you can prepare the fillings. Lay out the sliced pepperoni, salami, and ham (or prosciutto). If using bell pepper or onion, thinly slice them into delicate strips — this ensures they soften nicely when baked. Mince the garlic and mix it with the Italian seasoning so the herbs and garlic spread evenly later.
When the dough has risen, punch it down gently to release trapped air. Transfer it to your floured work surface again and roll it out into a large rectangle, roughly the length and width of a baking sheet. Aim for an even thickness so it bakes consistently.
3. Assembling the Stromboli
Leave about a 1-inch border around the edges of the dough. Within the center area, begin layering the ingredients. First, distribute the meats in an even layer — pepperoni, salami, and ham should each contribute to the flavor in every bite. Then sprinkle the mozzarella over the meats and follow with the grated Parmesan for extra richness.
If you’re using onions or peppers, spread them evenly on top. Finally, sprinkle the garlic and Italian seasoning mixture across the filling so it perfumes the whole loaf.
Starting from one of the long sides, carefully roll the dough into a tight log, just as you would roll cinnamon rolls or a jelly roll. When you reach the end, pinch the seam firmly to seal it. Tuck the side edges under slightly so the fillings stay secure during baking. Transfer the stromboli seam-side down onto a parchment-lined baking sheet.
4. Brushing, Venting, and Baking
Make a quick egg wash by whisking the egg with a little water. Brush the entire exterior of the rolled dough with this mixture. This not only helps the crust bake to a deep golden brown, but also gives the finished stromboli that glossy bakery-style finish.
With a sharp knife, cut 3–5 diagonal slits across the top. These steam vents prevent the stromboli from becoming soggy inside and allow trapped moisture to escape.
Bake the stromboli in a preheated 400°F (200°C) oven for 25–30 minutes. The crust should turn a warm golden brown, and you may even see some melted cheese bubbling near the slits — a clear sign it’s ready.
5. Resting and Serving
Remove the stromboli from the oven and let it rest for at least 5–10 minutes before slicing. This brief rest allows the melted cheese to settle, making your slices cleaner and neater.
Cut into thick slices and serve warm with a bowl of marinara sauce for dipping. The crisp crust, melty cheese, fragrant herbs, and savory meats create a satisfying, well-balanced bite in every slice.