Bread Dinner

The Best Homemade Stromboli (from scratch)

This easy Stromboli recipe came from my Amish grandmother’s recipe collection and I was so thrilled with the turnout of the dough texture and flavor! This dough is from scratch but only takes around 40 minutes to prep and uses basic ingredients without the preservatives you may find in store bought dough or pizza crust. Keep scrolling below the recipe block for tips and notes on how to make the best Stromboli!

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The Best Homemade Stromboli

This easy Stromboli with flavorful fillings is even better than take-out. Making the dough from scratch may take longer than simply using a store bought crust, but the texture and flavor of the homemade dough is totally worth it!
Prep Time 40 mins
Cook Time 20 mins
Total Time 1 hr
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

  • 1 tablespoon yeast Active dry
  • 1 cup warm water
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 2 tablespoons oil vegetable or canola
  • 2 1/2 cups bread flour

Fillings:

  • shredded Mozzarella cheese or sliced provolone cheese
  • sliced deli ham
  • salami
  • sliced Pepperoni
  • marinara or pizza sauce
  • mustard optional

Toppings:

  • 1/4 cup butter melted
  • 1 1/2 tablespoons grated parmesan cheese
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon garlic powder

Instructions
 

Preheat oven to 400 degrees.

  • Combine the yeast, warm water, salt and sugar in the bowl of a stand mixer (or you can mix the dough by hand and use a medium sized mixing bowl). Allow the yeast to activate for ten minutes, then stir in the oil. Transfer the bowl to the stand mixer and add 1 cup bread flour. Mix on low-medium speed until well incorporated, then continue the process with the remaining 1 cup and then 1/2 cup of flour, mixing until the dough is soft and pliable *see note below. Cover the bowl with a tea towel and allow the dough to rest for 5 minutes.
  • Gather the ingredients needed for the fillings and toppings, then remove the rested dough from the bowl and separate into two equal portions. Roll each portion out into thin rectangular shapes (roughly the thickness of thin crust pizza dough).
  • Spread marinara sauce over the center of the pizza crust allowing several inches of extra space toward the right side of the dough. Layer the remaining toppings onto the Stromboli dough, then roll the Stromboli starting from the left side and ending on the empty right side (similar to cinnamon rolls). Tuck the excess dough at the ends underneath the Stromboli. Place the Stromboli onto a large greased or parchment lined cookie sheet and cut three to four slits onto the top of each stromboli.
  • Combine the toppings and brush onto both Stromboli (*see note). Bake on the center-lower rack of the oven for 20-25 minutes until the Stromboli are an even golden color. Allow to cool slightly and enjoy! Keep scrolling for step by step photos and notes.

Notes

The fillings can be customized to your preference. Use any cooked meat (preferably deli meats) and cheeses you like! Avoid over filling the Stromboli to prevent them from bursting or leaking. More notes below. 

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Step 1: Combine the water, yeast, salt and sugar and allow to rest for 10 minutes to activate the yeast.

Note*

You can also use a tablespoon of packaged instant yeast in this recipe. If using instant yeast, you do not need to allow the extra ten minutes of rest time for the yeast to activate.

Step 1 continued: Stir in the oil, then transfer the bowl to a stand mixer and mix in the flour, one cup and then 1/2 cup at a time until the dough is no longer sticky and is soft and pliable. If the flour is still sticky after 2 1/2 cups of bread flour are added, you can keep adding a little flour at a time until the dough is no longer sticky.

Note*

Bread flour has a higher gluten content than All Purpose flour, which also creates softer breads and dough. However, If you do not have bread flour on hand you can substitute All Purpose flour for bread flour in this recipe.

Step 2: Gather ingredients for the filling.

Note*

Marinara or pizza sauce can increase the risk of the Stromboli leaking while it is baking. If you wish to prevent this, you can spread butter (or the topping mixture) instead of the sauce onto the Stromboli dough before adding the toppings. If you prefer to reduce the amount of butter used in this recipe for budget or health reasons, you can substitute egg wash for the topping.

Step 2-3: Roll the dough out into 2 large rectangular shapes (rectangular-ish in my case, ha!) and then add the toppings of your choice.

Step 3 continued: You can use cooked meats and cheeses of your choice to fill the Stromboli, I find deli meats and shredded or sliced cheese to work the most efficiently for the rolling process. Be sure to leave plenty of space toward one side to make the rolling process a little easier and to seal the bottom of the Stromboli.

Step 3 continued: Roll the Stromboli similar to cinnamon rolls and tuck in the ends. Slice slits onto the top to allow the steam to escape while the Stromboli is baking.

Step 4: Brush the topping mixture onto the tops of the Stromboli, then bake in the preheated oven for 20-25 minutes until the Stromboli is golden.

Note*

You can also customize the toppings to preference, you can skip the butter mixture and do egg wash instead (as mentioned above). You can also use garlic salt and/or fresh parsley instead of garlic powder and Italian seasoning.

Cool slightly and enjoy. Next time this cheese lover is adding more cheese, but regardless, these Stromboli were delicious and my family definitely scarfed them down!

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