Welcome to the ultimate guide to crafting the perfect homemade Italian Stromboli Recipe. If you’ve ever craved a golden-brown crust wrapped around layers of savory Italian meats and perfectly melted cheese, you’ve come to the right place. This isn’t just a recipe; it’s a masterclass in creating a stromboli that’s crispy on the outside, bursting with flavor on the inside, and guaranteed to become a family favorite.
Forget the takeout menu. We’re breaking down every step, from rolling the dough to sealing the edges, ensuring you get a flawless, delicious result every single time. This is the kind of satisfying, crowd-pleasing meal that makes any weeknight feel special.
What is Stromboli?
Before we dive in, let’s talk about what a stromboli is. Originating in Philadelphia, this Italian-American creation is a type of turnover made with either pizza dough or bread dough. Unlike its cousin, the calzone, which is folded into a crescent shape and sealed, a stromboli is rolled into a log and then baked. This rolling technique creates beautiful layers of fillings in every slice. The result is a dish that’s perfect for slicing, sharing, and dipping.
Why You’ll Love This Italian Stromboli Recipe
- Incredibly Flavorful: We use a classic combination of Italian deli meats and two types of cheese for a rich, savory filling that’s simply irresistible.
- Perfectly Crispy Crust: Our tips and techniques, including the essential egg wash, guarantee a beautifully golden and crispy crust, not a soggy bottom.
- Surprisingly Easy: Using store-bought pizza dough makes this recipe incredibly accessible, even for beginner cooks. It’s a showstopper meal with minimal fuss.
- Great for Any Occasion: It’s a perfect weeknight dinner, a fantastic party appetizer, or a fun weekend baking project. For another great weeknight meal, try this Creamy Chicken Parmesan Soup.
Key Ingredients You’ll Need
Crafting the perfect stromboli starts with quality ingredients. Here’s what you’ll need to gather.
For the Stromboli Dough and Assembly:
- Pizza Dough: A 1-pound ball of store-bought or homemade pizza dough is the foundation. Let it come to room temperature for about 30 minutes before rolling.
- Italian Meats: A combination of thinly sliced salami, pepperoni, and capicola (or ham) creates those classic, savory layers.
- Cheese: We use a mix of shredded low-moisture mozzarella for that perfect cheese pull and provolone slices for a sharp, tangy flavor.
- Egg Wash: A simple mix of one egg and a splash of water gives the crust a beautiful, glossy, golden-brown finish.
- Sesame Seeds: Sprinkled on top for extra texture and a nutty flavor.
For the Marinara Dipping Sauce:
- Crushed Tomatoes: The base of our simple, flavorful sauce.
- Garlic & Onion: Provides the aromatic foundation.
- Italian Seasoning: A blend of dried herbs that brings it all together.
How to Make The Best Italian Stromboli
Follow these simple steps to create a show-stopping stromboli from scratch. We’ve broken it down to ensure your success.
Step 1: Prepare the Dough and Oven
First things first, preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper. On a lightly floured surface, stretch or roll your pizza dough into a large rectangle, roughly 10×14 inches. The dough should be about 1/4-inch thick. Transfer the dough rectangle to your prepared baking sheet.
Step 2: Layer the Fillings
Now for the fun part! Layer the fillings evenly over the dough, leaving a 1-inch border on all sides. Start with the provolone slices, followed by the salami, pepperoni, and capicola. Finally, sprinkle the shredded mozzarella evenly over the top. This layering ensures every slice has the perfect ratio of meat, cheese, and bread.
Step 3: Roll and Seal the Stromboli
Starting from one of the long ends, tightly roll the dough into a log. This is the most crucial step for a perfect stromboli. Pinch the seam firmly to seal it shut. Then, tuck in the ends and pinch them closed as well to prevent any cheese from escaping while it bakes. Place the stromboli seam-side down on the baking sheet.
Step 4: Vent and Bake
In a small bowl, whisk the egg with one tablespoon of water to create the egg wash. Brush the entire surface of the stromboli log with the egg wash. This is the secret to that gorgeous, shiny crust! Sprinkle generously with sesame seeds. Using a sharp knife, cut 4-5 slits diagonally across the top of the log. These vents allow steam to escape, which helps the inside cook evenly and prevents the crust from becoming soggy.
Bake for 20-25 minutes, or until the crust is a deep golden brown and the cheese is bubbly and melted. If you’re looking for another comfort food classic, this Baked Mac and Cheese is a guaranteed winner.
Step 5: Rest and Serve
Once baked, let the stromboli rest on the baking sheet for at least 10 minutes. This allows the fillings to set, making it much easier to slice. While it rests, you can warm up your marinara sauce for dipping. Use a serrated knife to cut the stromboli into 1-inch thick slices and serve immediately.
Expert Tips for Stromboli Success
Want to take your stromboli from great to absolutely perfect? Follow these pro tips.
- Don’t Overfill: It’s tempting to pack your stromboli with fillings, but this can make it difficult to roll and can lead to a soggy bottom. A single, even layer of each ingredient is best.
- Seal It Tight: Use a little water on your fingertips to help create a strong seal on the seam and ends. This is the best way to prevent a cheese blowout in the oven.
- Room Temperature Dough is Key: Cold dough is hard to roll and can shrink back. Letting it rest on the counter for 30 minutes makes it much more pliable.
- Use Low-Moisture Mozzarella: Fresh mozzarella contains too much water and will make your stromboli soggy. Stick with the low-moisture, part-skim kind for the best results. A dish that always needs the right cheese is this Classic Pot Roast.
Stromboli vs. Calzone: What’s the Difference?
This is a common question! While both are made from pizza dough and filled with delicious ingredients, the main difference lies in their shape and how they are sealed. A calzone is folded into a half-moon shape and crimped along the edges, like a turnover. A stromboli is rolled into a log and then baked, resulting in a spiral of fillings when sliced. Additionally, calzones often contain ricotta cheese, whereas stromboli typically does not.
Frequently Asked Questions
Yes! You can assemble the stromboli, wrap it tightly in plastic wrap without the egg wash, and refrigerate it for up to 24 hours. When ready to bake, apply the egg wash, cut the vents, and bake as directed, adding a few extra minutes to the bake time.
To prevent a soggy bottom, use low-moisture mozzarella, don’t overfill it, and be sure to cut slits in the top for steam to escape. Placing it seam-side down on parchment paper also helps create a crispy crust.
You can customize your fillings easily! Try cooked Italian sausage, sautéed mushrooms, bell peppers, or onions. For a vegetarian version, use roasted vegetables like zucchini and eggplant with spinach and ricotta.
A standard 1-pound ball of store-bought pizza dough works perfectly and makes this recipe very easy. You can find it in the refrigerated section of most grocery stores. If you have a favorite homemade pizza dough recipe, that will also work beautifully.
A stromboli is rolled into a log and has layered fillings, creating a spiral when sliced. A calzone is folded into a half-moon shape and crimped at the edges. Stromboli is typically served sliced, while a calzone is an individual portion.
Storing and Reheating Stromboli
Stromboli is a fantastic make-ahead meal. To store, let it cool completely, then wrap it tightly in plastic wrap or foil. It will keep in the refrigerator for up to 3 days. For longer storage, you can freeze it for up to 3 months. To reheat, place slices on a baking sheet and bake at 350°F (175°C) for 10-15 minutes, or until heated through and the crust is crispy again. Avoid the microwave, as it will make the crust soft.
What to Serve with Stromboli
While this Italian stromboli recipe is a meal in itself, it pairs wonderfully with a few simple sides. A fresh green salad with a simple vinaigrette, some roasted vegetables, or a bowl of soup are all excellent choices. And of course, don’t forget the side of warm marinara sauce for dipping!
Your Perfect Italian Stromboli Awaits!
You are now fully equipped to make the best homemade Italian stromboli of your life. It’s a fun, delicious, and satisfying recipe that’s perfect for sharing. Give it a try and let us know how it turned out in the comments below. For more recipe inspiration, be sure to follow us on Pinterest!
Italian Stromboli Recipe
Italian Stromboli Recipe (Easy & Authentic)
Ingredients
Equipment
Instructions
- Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the pizza dough into a 10x14-inch rectangle. Transfer the dough to the prepared baking sheet.
- Leaving a 1-inch border on all sides, layer the provolone cheese, salami, pepperoni, and capicola over the dough. Sprinkle the shredded mozzarella evenly over the top.
- Starting from a long edge, roll the dough up tightly into a log. Pinch the seam and the ends firmly to seal. Place the stromboli seam-side down.
- In a small bowl, whisk the egg and water together. Brush the egg wash over the entire surface of the stromboli. Sprinkle with sesame seeds. Cut 4-5 diagonal slits across the top to vent.
- Bake for 20-25 minutes, until the crust is deep golden brown and the filling is bubbly.
- Let the stromboli cool on the baking sheet for at least 10 minutes before slicing with a serrated knife. Serve warm with marinara sauce for dipping.
Notes
Tip 2: Don't skip the vents on top! They are crucial for allowing steam to escape, which prevents the bottom from getting soggy.
Tip 3: Use low-moisture mozzarella cheese to avoid excess water in your filling.
