I know it’s hard to tire of pizza, but if you’re looking for something new, try making a Stromboli with your family. My kids just love to help out with this one by picking out the toppings. This Stromboli recipe with pepperoni but you can fill it with whatever you’d like to make this tasty Italian turnover-style meal!
Best Stromboli Recipe
The best Stromboli is filled with what you like and rolled up then baked up to perfection. When my husband invites friends to watch the game, I love to help out by making Stromboli for everyone. It looks pretty and tastes amazing!
- Stromboli dough – You’ll make the dough with water at 110F, active dry yeast, granulated sugar, olive oil, all-purpose flour, and salt. It’s better if you make it yourself but you can also use pre-made pizza dough if you’re in a time-crunch.
- Egg wash – This will make the Stromboli have that golden brown color when it bakes.
- Minced garlic – Adds pungent flavor to the inside of your Stromboli.
- Butter – Use unsalted since your fillings will add plenty of saltiness.
- Fresh parsley – You could use the dried kind from your spice rack, but it is so much better when fresh.
- Shredded mozzarella – A must for any authentic Italian Stromboli recipe!
- Pepperoni – For the filling of your pepperoni Stromboli. If you’re vegetarian though, you can leave it off or add your favorite vegetables to the mix.
You had me at stromboli.
Easy Stromboli Recipe
The hardest part about Stromboli is being patient for the dough to rise. Once that’s ready, this is such a simple and fun recipe. Even the kids love to make it, so make it a family affair as you put your Stromboli together!
How do you Make a Stromboli from Scratch
First, you’ll make your dough with warm water, yeast, and sugar. Let that rest for 5 minutes and then it goes in your mixing bowl along with olive oil, salt, and flour. Mix it well then kneed it until it’s soft and bounces back. Make a ball and set it into a greased bowl and cover. Wait an hour and half for it to rise, then punch it down and split it in half. Roll each half so it’s 10×16 in size, then mix melted butter and garlic and coat the dough. Add the parsley followed by the meat and cheese for each piece. Brush the edges with egg wash and roll it into a long tube, folding the ends under. Add more egg wash, cut slits on the top and bake!
Expert Tips and Tricks for the Perfect Stromboli Every Time
- Make sure the dough doubles. Like I said, the hardest part of this recipe is waiting for the dough to rise. Give it the time it needs!
- Flour your surface well. The dough will stick otherwise and make an unholy mess.
- Prepare marinara. I’ve seen some recipes with marinara sauce inside the Stromboli, and you can add it too if you like though most Stromboli is served with the sauce on the side to dip it into.
- Feel free to experiment with toppings. I’ve kept this recipe simple so you can tweak it the way you like with fillings. Add more meats. Add veggies. And more cheese. Make it the way you like!
- Don’t forget the slats! This will help your Stromboli cook evenly inside!
How to Cook Stromboli
Stromboli requires time for making the dough and letting it rise. After that, you roll it out, fill it up, roll it up, and bake until it’s done!
What is inside a Stromboli?
Typically, it’s mozzarella and Italian meats. In this recipe, we’re using mozzarella cheese and pepperoni. You can put in what you like as long as you don’t overdo it or it will get soggy.
How big is a Stromboli?
The Stromboli in this recipe is 10×16. You will find them roughly around 14 inches or so when you order them at restaurants.
What is the difference between a Stromboli and a calzone?
While they might seem similar, calzones are filled with ricotta cheese and mozzarella plus any other Italian meats. Stromboli is rolled into a loaf and has layers of toppings inside. It is sliced like a pinwheel.
Is Stromboli dough the same as pizza dough?
Yes, it is the same as pizza dough. You can use the dough in this recipe to make pizza if you prefer. Sometimes, I make more dough than I need and freeze it so I always have it ready for pizza, Stromboli, or anything else that can be made with pizza dough.
Do Stromboli have sauce in them?
Sometimes it does. In this recipe, I serve the sauce on the side. It keeps the inside from getting soggy.
How do you roll up a Stromboli?
You simply lie it flat, layer the toppings in thin layers, and then roll it up in a tight spiral. It’s really much easier than it sounds!
How do you keep a Stromboli from getting soggy?
Try not to overload your Stromboli with toppings inside. You can add an array of things but keep the layers light and it should hold up.
How Long to Bake Stromboli
Stromboli needs to bake for 20 to 25 minutes at 400F.
What goes well with Stromboli
I always serve my Stromboli with marinara sauce. It’s basically like a rolled up pizza so it is very filling, but you can serve a garden salad with it or minestrone soup. Sauteed seasonal veggies are another great side to serve with your Stromboli. If it’s for a party, it’s great to serve with wings and other appetizers too.
How to Store Stromboli
If you have any Stromboli leftover (we never seem to), you need to wrap it well and put it in the fridge. You don’t want the meat and cheese to spoil.
How Long Does Stromboli Last?
In your fridge, you can keep that leftover Stromboli for up to a week. I’ve never heard of anyone having it leftover that long since it’s so delicious, it’s always gone!
Can You Freeze Stromboli?
Yes! Stromboli is excellent for freezing. You could even make way more than you need, wrap it up and freeze it. It will keep for about 6 months this way.
How to Reheat Stromboli
Wrap your Stromboli in aluminum foil and heat it at 350F for about 15 minutes but no more than 20. It will heat through and be perfect!
Watch How To Make Stromboli (Video)
Homemade Stromboli Recipe
Stromboli Dough Recipe
- 1 1/3 cups water (110F)
- 1 packet active dry yeast
- 1 tbsp granulated sugar
- 2 1/2 tbsp olive oil
- 1 tsp salt
- 4 cups all-purpose flour
- 4 tbsp unsalted butter (melted)
- 1 tbsp garlic cloves (minced)
- 2 tsp fresh parsley (chopped)
- 1 lb large pepperoni slices
- 1 lb mozzarella cheese (shredded)
Egg Wash Topping
- 1 large egg (beaten with 1 tbsp of water)
- First, make the dough. Whisk the warm water, yeast, and granulated sugar and allow to rest for 5 minutes. Then, add to a large mixing bowl and add the olive oil, salt, and flour until well mixed. Turn the dough out onto a floured surface. Kneed the dough until soft and bounces back after being poked. Form the dough into a smooth ball. Place the ball of dough in a greased bowl and coat all the sides with oil. Cover with a clean kitchen tool and allow to rise for an hour and half or until double in size.
- Meanwhile, preheat the oven to 400F and line two baking sheets with parchment paper. When the dough has doubled in size, punch it down to release the air and divide in half.
- Use a rolling pin to roll each half into a 10x16 inch rectangle. Mix the melted butter and garlic together and spread all over the dough. Sprinkle with parsley. Use 1/2 lb of meat and cheese for each rectangle, leaving a 1 inch border at the bottom and 3 inch border at the top. Brush the edges with egg wash. Slowly roll into a tight long and fold the ends under as you roll. Brush the stromboli with egg wash and cut 4 slits on top with a sharp knife. Bake for about 20-25 minutes or until golden brown. Serve plain or with marinara sauce.
More stromboli recipes:
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