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Homemade Stromboli

Homemade Stromboli
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This Homemade Stromboli recipe offers a hearty, flavorful meal combining melty cheeses, savory cured meats, and a crispy golden crust. Easy to prepare and customizable, it’s perfect for weeknight dinners or special gatherings. Enjoy a delicious blend of pizza and calzone flavors with minimal fuss and maximum satisfaction.

Ingredients

Dough

  • Pizza dough (store-bought or homemade, enough to roll out to 12 by 16 inches)

Fillings

  • Cured meats: pepperoni, salami, and ham (amount as desired, typically 6-8 oz total)
  • Cheese blend: mozzarella and provolone (about 1 to 1 ½ cups shredded total)
  • Marinara sauce (about ½ cup for spreading)
  • Optional veggies and herbs (spinach, mushrooms, bell peppers, olives, fresh basil, or Italian seasoning)

Toppings and Finishes

  • Olive oil (for brushing on top before baking)
  • Italian seasoning (for sprinkling on top)
  • Egg wash (1 egg beaten with a splash of water for glossy finish)
  • Extra grated cheese (optional for topping)

Instructions

  1. Prepare the dough: If using store-bought dough, let it rest at room temperature for 15 minutes to ease rolling. Then roll out the dough on a lightly floured surface into a 12 by 16-inch rectangle.
  2. Spread the marinara: Lightly spread a thin layer of marinara sauce over the dough, leaving about a one-inch border around the edges to prevent leaking during baking.
  3. Add the fillings: Evenly layer the cured meats over the sauce, then generously sprinkle with the cheese blend. Add any desired veggies or herbs for added flavor and texture.
  4. Roll it up: Starting from the long side closest to you, roll the dough tightly with the fillings inside, tucking in as you go. Pinch the edges firmly to seal the stromboli and prevent leakage.
  5. Prepare for baking: Transfer the rolled stromboli to a parchment-lined baking sheet. Brush the top evenly with olive oil and then with the egg wash. Sprinkle Italian seasoning and extra grated cheese if desired.
  6. Bake: Bake at 400°F (200°C) for 20-25 minutes until the crust is golden brown and crispy, and the cheese inside is bubbly. Let it rest for 5 minutes before slicing to allow the filling to firm up.

Notes

  • Don’t overload the fillings to avoid difficulty rolling and leakage during baking.
  • Chill the rolled stromboli in the refrigerator for 10 minutes before baking to achieve cleaner slices and sturdier structure.
  • Use parchment paper on the baking sheet to prevent sticking and ease transfer.
  • Apply egg wash gently in a thin, even layer for the best golden shine and crust color.
  • Allow the stromboli to cool slightly before slicing to prevent the stuffing from spilling out.

Nutrition

Keywords: Homemade stromboli, stromboli recipe, baked stromboli, pizza roll, Italian appetizer, easy stromboli, stromboli with meats and cheese

Find it online: https://dishesbylina.com/homemade-stromboli/