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Classic Italian Stromboli Recipe

Cross-section of a freshly baked Stromboli showing layers of cured meats and gooey, melted mozzarella cheese.
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Follow these steps to make a classic Stromboli using homemade dough and a traditional meat and cheese filling, served with marinara sauce.

Ingredients

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  • 1 package active dry yeast (about 2 1/4 teaspoons)
  • 1 cup warm water (105-115 degrees F)
  • 2 1/2 to 3 cups all-purpose flour, plus more for dusting
  • 2 tablespoons olive oil, plus more for bowl
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1/2 cup pizza sauce or marinara sauce
  • 1 cup sliced pepperoni
  • 1 cup sliced ham
  • 1 cup sliced provolone cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg, beaten (for egg wash)
  • 1 tablespoon water (for egg wash)
  • 1/2 cup marinara sauce, for serving

Instructions

  1. Activate the yeast: Dissolve the yeast and sugar in the warm water. Let stand for 5 to 10 minutes until foamy.
  2. Make the dough: In a large bowl, combine 2 1/2 cups of flour, salt, and olive oil. Pour in the yeast mixture. Mix until a shaggy dough forms.
  3. Knead the dough: Turn the dough onto a lightly floured surface. Knead for 5 to 7 minutes, adding small amounts of the remaining flour if the dough is too sticky. The dough should be smooth.
  4. First rise: Lightly oil a clean bowl. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean towel. Let the dough rise in a warm place for 1 to 1 1/2 hours, or until doubled in size.
  5. Preheat and prepare: Preheat your oven to 400 degrees F. Line a baking sheet with parchment paper.
  6. Shape the dough: Punch down the risen dough gently. On a lightly floured surface, roll the dough into a 12×16 inch rectangle.
  7. Add filling: Spread the pizza sauce evenly over the dough, leaving a 1-inch border on all sides. Layer the pepperoni, ham, provolone, and mozzarella cheese over the sauce.
  8. Roll the Stromboli: Starting from one long edge, tightly roll the dough into a log. Pinch the seam closed firmly. Tuck in the ends to seal the filling inside.
  9. Bake: Carefully transfer the Stromboli seam-side down onto the prepared baking sheet. Brush the top evenly with the egg wash (beaten egg mixed with 1 tablespoon water). Cut three or four small slits in the top to allow steam to escape.
  10. Cook: Bake for 20 to 25 minutes, or until the crust is golden brown and the cheese is melted.
  11. Serve: Let the Stromboli cool for 5 minutes before slicing. Serve warm with extra marinara sauce for dipping.

Notes

  • Stromboli is different from a calzone; a Stromboli is rolled into a log shape, while a calzone is folded into a half-moon shape.
  • For a vegetarian option, replace the meats with sautéed mushrooms, spinach, and roasted red peppers.
  • If you want a crispier crust, place a pizza stone in the oven while preheating.

Nutrition

Find it online: https://delishdiarist.com/classic-italian-stromboli-recipe/