Best Homemade Italian Stromboli

This hearty homemade stromboli combines all the deliciousness of pizza wrapped into a convenient dough pocket. The golden, crusty exterior gives way to layers of savory meats, melted cheese, and aromatic herbs in every bite. My family requests this Italian classic whenever we want a crowd-pleasing meal without the fuss of traditional pizza.

I first created this stromboli during a busy weeknight when I needed something substantial but didn't have time for complicated recipes. Now it's become our Friday night tradition. My teenagers even invite friends over specifically when they know stromboli is on the menu.

Ingredients

• Pizza dough forms the foundation. Either homemade or store bought works beautifully. The elastic texture creates that perfect chew.
• Mozzarella cheese provides that classic stretch and mild flavor that complements all the fillings. Fresh or low moisture both work well.
• Genoa salame offers a deeper flavor than regular salami. Look for thinly sliced versions for the best texture.
• Pepperoni adds that classic pizza flavor and a hint of spice. Choose a quality brand without artificial ingredients.
• Italian sausage provides hearty texture and savory notes. I prefer using crumbled sausage for even distribution.
• Fire roasted diced tomatoes bring acidity and brightness. Make sure to drain well to prevent soggy stromboli.
• Fresh herbs like parsley and basil elevate the flavor profile. Garden grown or fresh from the market makes a noticeable difference.
• Egg wash creates that beautiful golden crust. Farm fresh eggs yield the best color.
• Parmesan cheese for garnish adds a salty finish. Freshly grated is always best.

Step by Step Instructions

Prepare the Workspace:

Preheat your oven to 400°F and divide your pizza dough into two equal portions. Allow them to come to room temperature for easier handling. This typically takes about 15 minutes. Meanwhile gather all your toppings and have them ready to go for efficient assembly.

Create the Base:

Roll each portion of dough into a rectangle approximately 9" x 14". Work gently to maintain the elasticity of the dough. Aim for consistent thickness throughout. If the dough springs back too much let it rest for a few more minutes before trying again.

Layer the Fillings:

Start with a base layer of mozzarella on each rectangle leaving a border of 1 2 inches around all edges. This cheese layer helps prevent the dough from becoming soggy. Next add overlapping layers of salame and pepperoni followed by crumbled sausage. The meat should be distributed evenly across the surface.

Add Final Layers:

Add another layer of mozzarella followed by the drained tomatoes. Sprinkle the fresh herbs evenly over the surface. This aromatic layer will infuse the entire stromboli with flavor. Finish with a final layer of mozzarella which helps bind everything together during baking.

Roll and Seal:

Carefully fold in the short sides of the rectangle then roll the stromboli up lengthwise keeping everything tight and compact. Place seam side down on a baking sheet. The tight roll ensures even cooking and prevents filling from escaping.

Prepare for Baking:

Whisk an egg with a tablespoon of water and brush this mixture generously over both stromboli. Cut several slits across the top to allow steam to escape during baking. These vents prevent the stromboli from splitting and create a beautiful presentation.

Bake to Perfection:

Bake in the preheated oven for 20 25 minutes until deeply golden brown. The internal temperature should reach at least 160°F to ensure all ingredients are properly cooked. The exterior should be crisp while the interior remains tender and melty.

Finish and Serve:

Brush the hot stromboli with a light coating of olive oil for shine and sprinkle with freshly grated parmesan cheese and additional herbs if desired. Allow to cool for 5 minutes before slicing into 2 inch portions. Serve with warm marinara sauce for dipping.

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The fire roasted tomatoes are truly the secret ingredient in this recipe. I discovered this trick after years of making stromboli with traditional pizza sauce. The concentrated flavor and reduced moisture creates a more intense tomato experience without making the dough soggy. My husband now refuses to eat stromboli made any other way.

Make Ahead Tips

Stromboli can be assembled up to 24 hours before baking. Simply prepare everything up to the point of adding the egg wash wrap tightly in plastic wrap and refrigerate. When ready to bake remove from refrigerator allow to sit at room temperature for 20 minutes then apply egg wash cut slits and bake.

For even longer storage you can freeze unbaked stromboli for up to one month. Wrap tightly in plastic wrap then foil to prevent freezer burn. Thaw completely in the refrigerator overnight before baking as directed adding 5 7 minutes to the baking time.

Baked stromboli stays fresh in the refrigerator for 3 4 days. Reheat individual slices in a 350°F oven for 10 minutes or until heated through for the best texture. Avoid microwaving which can make the crust chewy.

Creative Variations

Transform this classic recipe by experimenting with different filling combinations. Try a vegetarian version with roasted bell peppers artichoke hearts spinach and mushrooms. For a breakfast stromboli use scrambled eggs bacon and cheddar cheese.

Consider different cheeses to change the flavor profile. Provolone offers a tangy note while fontina melts beautifully for a more sophisticated taste. Pepper jack adds a pleasant kick that pairs wonderfully with chicken and bell peppers.

For an elevated experience try a Mediterranean version with feta cheese olives sun dried tomatoes and spinach. Or go Tex Mex with seasoned ground beef cheddar cheese jalapeños and black beans served with salsa for dipping.

Serving Suggestions

While marinara is the traditional dipping sauce consider offering alternatives like pesto garlic butter ranch dressing or even a spicy arrabbiata sauce. Having multiple options allows guests to customize their experience.

Pair your stromboli with a simple arugula salad dressed with lemon and olive oil to balance the richness. The peppery greens and bright acidity complement the savory stromboli perfectly.

For a complete Italian feast serve alongside roasted vegetables like zucchini bell peppers and eggplant tossed with olive oil and herbs. The combination creates a balanced meal that satisfies without feeling heavy.

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Pro Tips

Allow dough to come completely to room temperature for easier handling and better elasticity when rolling.

Pat all fillings especially vegetables dry before adding to prevent excess moisture from making the dough soggy.

Keep fillings at least one inch away from edges to ensure proper sealing when rolling the stromboli.

Common Questions

→ Can I freeze homemade stromboli?

Yes, stromboli freezes exceptionally well. Allow it to cool completely after baking, then wrap individual portions tightly in plastic wrap followed by aluminum foil or place in freezer bags. Freeze for up to 3 months. Reheat frozen stromboli in a 350°F oven for 15-20 minutes until heated through.

→ What's the difference between stromboli and calzone?

The main difference is in the construction. Stromboli is rolled like a log with fillings spread across the dough before rolling, creating spiral layers when sliced. Calzones are folded in half like a turnover with fillings placed on one side. Additionally, stromboli typically includes cold cuts and cheese, while calzones often contain ricotta cheese.

→ Can I make stromboli with store-bought dough?

Absolutely! While homemade dough provides the best texture and flavor, refrigerated pizza dough from the store works well as a time-saving alternative. Let store-bought dough come to room temperature before rolling out to ensure proper elasticity when handling.

→ What other fillings work well in stromboli?

Stromboli is extremely versatile. Try combinations like ham and Swiss cheese; roasted vegetables with provolone; chicken, spinach and feta; or a vegetarian version with mushrooms, peppers, olives and onions. Just ensure vegetables are pre-cooked to remove excess moisture that could make the dough soggy.

→ Why did my stromboli burst open during baking?

This typically happens when steam can't escape properly. Always cut several slits in the top before baking to allow steam to vent. Additionally, overfilling the stromboli or not sealing the edges properly can cause bursting. Use an egg wash along the edges before sealing to help create a stronger seal.

→ How do I prevent a soggy bottom on my stromboli?

To prevent sogginess, drain wet ingredients thoroughly before adding them to your stromboli. For tomatoes or vegetables with high water content, pat them dry with paper towels. Baking on a preheated pizza stone can also help achieve a crispy bottom, or use a baking sheet lined with parchment paper rather than a greased surface.