Italian-American Stromboli
We make stromboli a lot when we’re getting together with friends. It’s the perfect dish to bring to a gathering because it’s easy to share—and more importantly, to enjoy. With its golden brown crust and hearty, savory fillings, my oven-baked stromboli is the best stromboli I’ve had, and I’m not just tooting my own horn! Whether it’s for a casual get-together or a family dinner, this homemade stromboli recipe is a must-try.
What is stromboli?
Similar to a calzone, stromboli is a savory turnover that is baked in the oven. The first stromboli was invented by Italian-Americans in Philadelphia in the 1950s. It’s typically made with pizza or bread dough and filled with a variety of Italian cheeses, cold cuts, and sometimes vegetables. Stromboli is served piping hot, with gooey cheese and flavorful fillings melting together inside the golden crust. If you love pizza, you’re going to love stromboli—it’s like a giant pizza roll with its own special twist!
What’s the difference between a stromboli and a calzone?
Stromboli and calzones may seem similar, but they actually have some major differences! The shape is the most noticeable distinction between the two: Stromboli is usually log-shaped (like a roll), while calzones are folded half-circles sealed at the edge (more like a pocket).
Calzones usually have ricotta cheese inside, while stromboli is typically made with mozzarella and deli-style cheeses like provolone. Stromboli is sometimes baked with sauce inside it—but calzones are always served with sauce on the side. Both are delicious, but stromboli offers that extra crunchy crust if you bake it right!
What goes inside stromboli?
Okay, so we covered the basics. But if you’re still wondering, “What’s in stromboli?” then read on! Stromboli usually contains Italian cold cuts like salami and pepperoni in addition to the cheese (and sometimes sauce). The fun part about choosing your favorite stromboli fillings is that you have a lot of creative license. Just like pizza, there’s room for everyone’s personal tastes!
If you’re looking for some inspiration, I love using capicola, a great specialty Italian meat that comes either hot or mild. I also love to add sliced salami and pepperoni to the mix. Prosciutto and coppa are also great additions. My personal favorite combination is provolone and capicola.
Here are some tips and tricks to help you make the best stromboli you can make.
Can you make stromboli ahead of time?
Absolutely! Stromboli is one of those dishes that works perfectly for prepping ahead of time. You can assemble your stromboli and refrigerate it for up to 8 hours before baking. If you want to make it even further in advance, stromboli is freezer-friendly too!
How to Freeze Stromboli
Here’s how to freeze stromboli for up to 3 months: Prepare the stromboli as directed, but skip the egg wash and slits on top. Lightly dust the top with flour and wrap it tightly in plastic wrap. Then, wrap the whole thing in aluminum foil to prevent freezer burn. When you’re ready to bake, transfer the frozen stromboli to the refrigerator and let it thaw for about 24 hours. After thawing and removing your foil and plastic, you can continue with your egg wash, cut the slits, and bake as directed. Easy!
My stromboli recipe makes two 15-inch strombolis, but if you only want to make one, you can also freeze the extra dough! When you’re ready to use it, just transfer the dough to a greased bowl, cover with plastic wrap, and let it thaw at room temperature for a few hours before making another stromboli.
How to Fold a Stromboli
Folding stromboli is simple once you get the hang of it! You’ll start with a rectangular piece of dough, then layer your fillings in the center, leaving room along the edges. You’ll fold one side of the dough over the filling and carefully roll it up like a log. Make sure to tuck the ends under! The edges of the dough will be sealed with egg wash so nothing (hopefully) spills out during baking—the rest of the details are in the recipe instructions!
How to Reheat Stromboli
Want to enjoy your leftover stromboli warm? Wrap the stromboli in aluminum foil and reheat it in a 200 degree oven for 10 minutes to warm.
Get more of my favorite pizza party recipes right here!
Italian-American Stromboli Recipe
Ingredients
- 1 ⅓ cups water (110 degrees)
- 1 standard packet active-dry yeast (2¼ teaspoons)
- 1 tablespoon granulated sugar
- 2 tablespoons olive oil
- 1 teaspoon salt
- 3½ cups all-purpose flour, plus a little extra for your work surface
- 3 tablespoons olive oil
- 2 garlic cloves, finely minced
- 2 teaspoons chopped Italian parsley
- 1 pound thinly sliced Italian cold cuts, prosciutto, and pepperoni (my favorite combination is capicola, salami, and pepperoni)
- 1 pound thinly sliced provolone cheese
- 12 ounces roasted red bell pepper, drained and cut into chunky strips
- 4 tablespoons Pecorino Romano
- 2 tablespoons dried oregano
- 2 large eggs
- 2 tablespoons water
- Dried oregano, as needed
Instructions
- Make the stromboli dough: Pour the warm water into the bowl of a stand mixer. Sprinkle the yeast and sugar over the water. Let the mixture “proof” by letting it sit in the bowl until foamy and fragrant, about 5 minutes. If you don’t have a stand mixer or prefer to do this by hand, you can do this step in a mixing bowl.
- Add the olive oil, salt, and flour to the bowl with the yeast and water. Using the paddle attachment, beat on low speed for 2 minutes. If you’re doing this by hand, you will need to incorporate the flour, salt and olive oil and work the mixture with your hands. I find it helpful to lightly flour your hands when working the dough.
- The beauty of this recipe is that your mixer will do most of the kneading! Keep the dough in the mixer, switching to a dough hook if you have one, and beat on medium low for an additional 5 minutes. If you would rather do this by hand, simply transfer the dough to a lightly floured work surface and knead the dough until it is smooth. If the dough starts getting too tacky, either in the bowl or on a work surface, simply sprinkle in a little more flour. Your dough is ready when you can poke your finger in it, and it slowly bounces back.
- Lightly oil a large bowl with olive oil or spray it lightly with nonstick cooking spray. Place the dough in the bowl and turn it to coat lightly with oil. Cover the bowl with a clean kitchen towel or plastic wrap and let rise at room temperature for 60 to 90 minutes. The dough should double in size. While the dough is rising, take the time to get all your stuffing ingredients ready.
- Prepare your egg wash by combining the eggs and water.
- Now punch down the dough and divide it in half. If you are only making one stromboli, you can freeze half of the dough for future use. Lightly flour your work surface and your rolling pin. Roll the dough into a 10x16-inch rectangle. Use your hands or a chef’s knife to straighten the dough edges. If you are having difficulty rolling out the dough, let it rest for 10 minutes to allow the gluten to settle. It will make rolling the dough easier.
- It’s now time to add the fillings. Combine the olive oil and garlic in a small bowl. Spread the olive oil mixture evenly over the rolled out dough. Have the dough facing you with the longer edges on the top and bottom. When you add the fillings, leave a 1-inch border on the bottom and sides, and a 3-inch border on the top.
- Sprinkle the dough with half of the parsley. Remember the ingredients listed are for 2 stromboli so if you are only making one, make sure you cut the ingredients in half!
- Arrange a layer of the sliced meats on the dough followed by a layer of cheese. Repeat with more meat and cheese until you have used about half of the meat and half of the cheese. Sprinkle the top of the cheese and meat layers with 6 ounces of sliced drained red bell pepper, 2 tablespoons Pecorino Romano cheese and 1 tablespoon dried oregano. If you are making 2 stromboli, make the other one now. You can place two stromboli on one baking sheet by placing them more towards the side of the pan. They will rise during baking so keep them at least 5 inches apart. You can also put them on two separate parchment paper-lined pans if you like.
- Using a pastry brush, brush all the edges of dough with the egg wash. Slowly roll the filled dough into a tight 16-inch log, folding in the two shorter ends as your roll (the 3-inch border of dough at the top will be used to seal the roll). I like to dust my hands with flour to make it a bit easier to roll the stromboli. Keep the egg wash as you will need it to glaze the stromboli before it goes in the oven.
- Place the stromboli log, seam side down, on your parchment lined baking sheet. Cut 3 or 5 slits on a slight diagonal on the top of the stromboli.
- Before baking, I like to place my filled stromboli on the baking sheet in the refrigerator for 1 hour to rest. The beauty of this recipe is you can let it sit in the fridge for up to 8 hours! Just cover it loosely with plastic wrap.
- When you are ready to bake your stromboli, preheat your oven to 400 degrees. Remove the stromboli from the refrigerator, brush the top and sides with egg wash, and sprinkle the top with oregano to taste.
- Bake on the middle rack of your oven for 25 minutes or until the crust turns a golden brown. If you opted to make both stromboli, turn the pan halfway through baking so they bake evenly. I test my stromboli for doneness with an instant read thermometer. The temperature should read at least 200 degrees in the center. Don’t worry if a little bit of filling leaks out. That’s what makes it Italian!
- Remove the stromboli from the oven and let rest in the pan for 5 minutes. Transfer to a serving platter or to a cutting board. Slice, serve, and enjoy!
Notes
Inactive Time: dough rising time: 60-90 minutes, dough rest time: 1-8 hours
