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Homemade Stromboli with Sliced Meats and Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 56 reviews
  • Author: Alvarez
  • Prep Time: 2 hr
  • Cook Time: 25 min
  • Total Time: 2 hr 30 min
  • Yield: 16 servings (two 16-inch strombolis, about 10-12 slices each)
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Description

This Homemade Stromboli recipe yields two large, delicious strombolis featuring a soft, flavorful dough filled with a savory combination of thinly sliced Italian meats and melty cheeses. Perfect as a hearty meal or party snack, the strombolis are brushed with garlic butter and herbs before baking to golden perfection. With step-by-step instructions, this stromboli recipe brings an authentic Italian-inspired treat to your kitchen using simple ingredients and an easy dough-making process.

Ingredients

Scale

Dough Ingredients

  • 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C)
  • 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet)
  • 1 Tablespoon (13g) granulated sugar
  • 2 Tablespoons (30ml) olive oil
  • 1 teaspoon salt
  • 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface

Filling and Topping Ingredients

  • 3 Tablespoons (43g) unsalted butter, melted
  • 2 garlic cloves, minced (or 1/2 teaspoon garlic powder)
  • 2 teaspoons chopped fresh parsley (or 1 teaspoon dried)
  • 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices
  • 3/4–1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)
  • Egg wash: 1 large egg beaten with 1 Tablespoon water
  • Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions

  1. Activate Yeast: Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until foamy, indicating the yeast is active. If you don’t have a stand mixer, use a large mixing bowl and later mix the dough by hand.
  2. Mix Dough Ingredients: Add olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to combine the ingredients into a dough.
  3. Knead the Dough: Switch to the dough hook if using the paddle attachment, and knead for an additional 5 minutes on medium speed. If kneading by hand, turn the dough onto a lightly floured surface and knead for 5 full minutes until the dough is soft, smooth, and slightly tacky. Add flour one teaspoon at a time if dough is too sticky, but avoid making the dough dry. Perform the windowpane test by stretching a small piece of dough thinly; if it stretches without tearing, the dough is ready.
  4. First Rise: Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean towel, and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
  5. Prepare Garlic Butter: Mix melted butter with minced garlic and chopped parsley. Set aside for brushing the stromboli later.
  6. Shape the Dough: Divide the dough into two equal portions. On a floured work surface, roll out each piece into a rectangle about 16 inches long. Make sure the dough is evenly rolled and not too thick or thin.
  7. Add Filling: Brush the surface of each dough rectangle lightly with the prepared garlic butter. Layer the sliced meats evenly over the dough, followed by an even layer of shredded or sliced cheese, leaving a small border around the edges.
  8. Form the Stromboli: Carefully roll up each dough rectangle lengthwise, tucking and sealing the edges by pinching them closed. Place the rolled strombolis seam side down on baking sheets lined with parchment paper.
  9. Apply Egg Wash: Brush the tops of the strombolis with the egg wash to achieve a shiny, golden crust when baked.
  10. Final Rise: Cover the strombolis loosely with plastic wrap or a towel and let them rise for about 30 minutes until slightly puffed.
  11. Bake: Preheat your oven to 375°F (190°C). Bake the strombolis on the middle rack for about 25 minutes or until golden brown and cooked through. Optional: Sprinkle with flaky sea salt, parsley, and grated Parmesan immediately after baking.
  12. Cool and Serve: Let the strombolis cool for 10 minutes before slicing into 10-12 pieces each. Serve warm or at room temperature.

Notes

  • This recipe makes two large strombolis, each about 16 inches long, yielding about 10-12 slices per stromboli.
  • You can save half of the dough for another time or use it to make pizza or breadsticks.
  • More filling suggestions include different meats, vegetables, or cheeses to customize your stromboli.
  • Watch a video tutorial for kneading and shaping techniques to make the process easier.
  • This recipe is featured in Sally’s Baking 101 cookbook.

Nutrition

  • Serving Size: 1 slice (1/16th of stromboli)
  • Calories: 280
  • Sugar: 2g
  • Sodium: 550mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 12g
  • Cholesterol: 45mg

Find it online: https://mycopyrecipe.com/homemade-stromboli-with-sliced-meats-and-cheese-recipe/