THIS HOMEMADE STROMBOLI IS THE ONLY DINNER RECIPE YOU’LL EVER NEED
I grew up in a house where Friday nights meant one thing: something cheesy, something baked, and something that made the whole kitchen smell absolutely incredible. Stromboli was always at the top of that list. And here’s the thing — once you make it from scratch at home, I promise you will never want the pizzeria version again. It’s really that good.
Now, I won’t lie to you. This recipe does take a bit of time because we’re working with a homemade yeast dough. But don’t let that scare you off. The dough is totally simple — just six basic ingredients — and there’s only one rise. So while the dough does its thing, you get to prep all your fillings and feel like an absolute pro.
The best part? This recipe is basically a blank canvas. Pepperoni and provolone, ham and mozzarella, or a Philly cheesesteak situation with peppers and onions — you really can go wild with it. And the garlic butter spread on the dough before rolling? That’s the move. That’s definitely the thing that takes this from good to “I need to sit down for a minute.”
One batch of dough makes two full strombolis, which I think is totally perfect. Eat one tonight and freeze the other for later. Or feed a crowd. boom — dinner is served!
INGREDIENTS NEEDED
For the Homemade Dough (Makes 2 Strombolis)
- 1 and 1/3 cups (320ml) warm water — aim for between 100–110°F. Too hot and you’ll kill the yeast. Too cold and it won’t activate. A kitchen thermometer really helps here.
- 2 and 1/4 teaspoons (7g) instant or active-dry yeast — that’s one standard packet. Either type works fine.
- 1 tablespoon (13g) granulated sugar — this feeds the yeast and helps it get going.
- 2 tablespoons (30ml) olive oil — adds a bit of richness and keeps the dough soft inside.
- 1 teaspoon salt
- 3 and 1/2 cups (about 450g) all-purpose flour — spooned and leveled, not scooped. Plus a little extra for your hands and work surface. I don’t recommend skipping the proper measuring here — a dry dough is a tough dough.
For the Fillings (For Both Strombolis)
- 3 tablespoons (43g) unsalted butter, melted — the base of your garlic butter spread. Don’t skip this.
- 2 garlic cloves, minced — or 1/2 teaspoon garlic powder if you’re in a rush. Fresh is definitely better here.
- 2 teaspoons chopped fresh parsley — or 1 teaspoon dried. Feel free to swap in dried Italian seasoning instead.
- 1 pound of thinly sliced meats — think Genoa salami, prosciutto, deli ham, or large deli pepperoni slices. I don’t recommend using the small mini pizza pepperoni — the large deli-counter slices are really the way to go for the best flavor.
- 3/4 to 1 pound (340–454g) of cheese — about 3 cups shredded or 16–20 slices of deli cheese. My personal favorite combo is 6–8 large slices of provolone plus 1 cup of shredded mozzarella per stromboli. Totally budget friendly to mix and match what you have.
For the Egg Wash and Topping
- 1 large egg + 1 tablespoon water — beaten together. This is what gives the outside that gorgeous crisp crust.
- Optional toppings: flaky sea salt, dried or fresh parsley, grated Parmesan — all really great finishing touches.
HOW TO MAKE
Start with your dough. Grab the bowl of your stand mixer fitted with either the dough hook or paddle attachment and pour in the 1 and 1/3 cups of warm water. Sprinkle in the yeast and tablespoon of sugar. Give it a quick whisk, then drape a towel over the bowl and let it just sit for about 5 minutes. You want to see it get a bit foamy — that means your yeast is alive and ready to go. No stand mixer? No problem. A large bowl and a wooden spoon work just fine.
Pour in the 2 tablespoons of olive oil, the teaspoon of salt, and all 3 and 1/2 cups of flour. Mix on low speed for 2 minutes until everything comes together into a rough dough. Now it’s time to knead. Keep the dough right in the mixer (switch to the dough hook if you started with the paddle) and let it run for a full 5 minutes. If you’re doing this by hand, turn the dough out onto a lightly floured surface and knead it for 5 full minutes. If the dough feels sticky, add flour just a teaspoon at a time. But be careful — you really don’t want to overdo the flour. The dough should feel soft and just a tad tacky when it’s ready. Poke it with your finger. If it slowly springs back at you, you’re good.
Lightly oil the inside of a large bowl, drop the dough in, and turn it so the whole surface gets coated. Cover it with plastic wrap or a clean kitchen towel and let it rise at room temperature for 60 to 90 minutes. It should double in size. While you wait, this is the perfect time to prep all your fillings — slice your meats, shred your cheese, mince your garlic.
Once the dough has risen, go ahead and preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper. Punch the dough down firmly to release all the air, then divide it right down the middle into two equal pieces. If you only need one stromboli today, wrap the second half tightly and freeze it for up to 3 months.
Working with one piece at a time, roll the dough out on a lightly floured surface into a roughly 10×16-inch rectangle. Use your hands to help square off the edges. If the dough keeps snapping back, cover it lightly and let it rest for 10 minutes — the gluten just needs a moment to relax.
Here’s where the fun starts. Stir the minced garlic into your melted butter and use a pastry brush or the back of a spoon to coat the entire surface of each dough rectangle. Scatter the parsley right over the butter. Now layer on your meats and cheeses, but here’s the critical part — leave a 1-inch border along the bottom and both sides, and a full 3-inch border across the top. That empty strip at the top is really important. When you start rolling, the filling shifts forward, and that bare strip is what seals the whole thing shut. Alternate layers of meat and cheese until you’ve used about 1/2 pound of each per stromboli.
Brush all those exposed edges with your egg wash, including that 3-inch top border. Now roll it up — slowly, firmly, and tightly, like you’re rolling a cinnamon roll. Tuck the short ends in as you go. A tight roll is everything here. Don’t rush it.
Carefully move each rolled stromboli onto a prepared baking sheet, seam side down. Pinch or tuck the ends to seal them up. Brush the entire outside generously with egg wash, then scatter on whatever optional toppings you like — flaky salt is really my favorite. Grab a sharp knife and cut 3 to 4 slits across the top so steam can vent while it bakes.
Slide them into the 400°F oven and bake for about 25 minutes. You’re looking for a deep golden brown crust on the outside. If you’ve got an instant-read thermometer, the center should read at least 200°F (93°C). If you’re baking both at the same time, rotate the pans halfway through. Don’t be alarmed if a little grease or melted cheese bubbles out of the slits — that’s totally normal, especially with pepperoni.
Pull them out and let them rest on the baking sheet for 5 minutes before moving to a cutting board and slicing. That rest time is really non-negotiable — it lets everything settle so it doesn’t fall apart the second you cut it. Slice thick, serve warm, and put out a bowl of marinara sauce for dipping. boom — dinner is served!
FREQUENTLY ASKED QUESTIONS
Can I use store-bought pizza dough instead of homemade?
You definitely can, and it’s a totally valid shortcut on a busy weeknight. One pound of store-bought dough is enough for one stromboli. But here’s the thing — once you try the homemade version, it’s really hard to go back. It’s only six ingredients and the texture is so much better — soft and chewy on the inside with a really crisp outer crust.
What’s the difference between a stromboli and a calzone?
Let’s be real, people mix these up all the time. The big difference is shape. Stromboli is rolled up like a log, baked whole, and then sliced. A calzone is folded in half like a half-moon and served as its own individual portion. Both can have the same fillings, but calzones usually include ricotta — which is a bit too wet for a stromboli. Same general idea, totally different shape.
Can I make this ahead of time?
Yes, and it works really well. Once you’ve rolled and sealed your stromboli, you can wrap it tightly and refrigerate it for up to 8 hours before baking. You can also freeze the shaped, unbaked stromboli for up to 3 months — just skip the egg wash and slits until you’re ready to bake. Thaw it in the fridge for 24 hours, then proceed as normal. It’ll just need a couple of extra minutes in the oven since it’s going in cold.
Can I add pizza sauce inside?
Absolutely. Spread about 1/2 cup of pizza or marinara sauce directly onto the rolled-out dough before layering on your meats and cheeses. You can leave the garlic butter on underneath or skip it — either way works fine. Just don’t go overboard with the sauce or it’ll make things too wet and difficult to roll tightly.
What meats and cheeses work best?
Honestly, the options are really endless here. I love a classic combo of Genoa salami, large deli pepperoni slices, provolone, and mozzarella. But ham and Swiss, prosciutto and fontina, or even a veggie version with sautéed peppers and mushrooms are all fantastic. Just make sure any meat you use is fully cooked before it goes in, and be sure to blot any watery vegetables dry so your dough doesn’t get soggy.
Homemade Stromboli
Ingredients
For the Homemade Dough (Makes 2 Strombolis)
- 1 1/3 cups warm water 320ml, between 100-110°F
- 2 1/4 teaspoons instant or active-dry yeast 7g, 1 standard packet
- 1 tablespoon granulated sugar 13g
- 2 tablespoons olive oil 30ml
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour about 450g, spooned and leveled, plus extra for hands and work surface
For the Fillings (For Both Strombolis)
- 3 tablespoons unsalted butter, melted 43g
- 2 cloves garlic, minced or 1/2 teaspoon garlic powder
- 2 teaspoons chopped fresh parsley or 1 teaspoon dried
- 1 pound thinly sliced meats Genoa salami, prosciutto, deli ham, or large deli pepperoni slices
- 3/4 to 1 pound cheese 340-454g, about 3 cups shredded or 16-20 slices of deli cheese
For the Egg Wash and Topping
- 1 large egg
- 1 tablespoon water beaten together with egg
- optional toppings flaky sea salt, dried or fresh parsley, grated Parmesan
Instructions
- Pour 1 and 1/3 cups (320ml) of warm water (100–110°F) into the bowl of a stand mixer. Add 2 and 1/4 teaspoons (7g) of yeast and 1 tablespoon (13g) of sugar. Whisk briefly, then cover the bowl and let it sit undisturbed for 5 minutes until slightly foamy.
- Add 2 tablespoons (30ml) olive oil, 1 teaspoon salt, and 3 and 1/2 cups (450g) flour to the yeast mixture. Mix on low speed for 2 minutes until a rough dough forms.
- Switch to the dough hook and knead on medium speed for a full 5 minutes, or turn the dough out onto a lightly floured surface and knead by hand for 5 minutes. If the dough is sticky, add flour just 1 teaspoon at a time. The finished dough should feel soft and just slightly tacky — poke it and it should slowly spring back.
- Lightly oil a large bowl, place the dough inside, and turn it to coat all sides. Cover with plastic wrap or a kitchen towel and let it rise at room temperature for 60 to 90 minutes, or until the dough has doubled in size.
- Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper. Punch the risen dough down firmly to release the air, then cut it into two equal portions. Set one aside or freeze it for another time.
- On a lightly floured surface, roll each dough portion into a roughly 10×16-inch rectangle using a lightly floured rolling pin. If the dough keeps pulling back, cover it and let it rest 10 minutes, then try again.
- Stir 2 minced garlic cloves into 3 tablespoons (43g) melted butter. Brush this garlic butter across the full surface of each dough rectangle, then scatter 2 teaspoons of chopped parsley on top. Layer on your sliced meats and cheese, keeping a 1-inch border along the bottom and sides and a 3-inch border along the top. Use about 1/2 pound of meat and 1/2 pound of cheese per stromboli.
- Brush all exposed dough edges (including the top 3-inch border) with egg wash made from 1 beaten egg and 1 tablespoon water. Starting from the bottom, slowly roll the dough into a tight 16-inch log, tucking in both ends as you go. Keep the roll firm and even.
- Transfer each stromboli seam-side down onto a prepared baking sheet. Pinch the ends closed. Brush the entire outside with egg wash, sprinkle on any optional toppings (flaky salt, Parmesan, herbs), and use a sharp knife to cut 3 to 4 slits across the top of each to allow steam to escape.
- Bake at 400°F (204°C) for about 25 minutes until the crust is deep golden brown and an instant-read thermometer inserted into the center reads at least 200°F (93°C). If baking both at once, rotate the pans halfway through and add 2 to 3 extra minutes if needed. Allow the strombolis to cool on the pan for 5 full minutes before slicing and serving. Serve warm with marinara sauce on the side.
