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Homemade Stromboli with Meat and Cheese Recipe

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★★★★★

5 from 656 reviews

Homemade Stromboli is a delicious Italian-American rolled pizza filled with layers of meats, cheeses, and flavorful garlic butter, wrapped in a soft, tender homemade dough. This recipe yields two large 16-inch strombolis, perfect for sharing and serving with warm marinara sauce for dipping. The crust is golden and crispy, and the filling perfectly melty and savory, making it a satisfying meal for any occasion.

Ingredients

Scale

Homemade Dough for 2:

  • 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

Fillings for 2:

  • 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 & Topping for 2:

  • 1 large egg beaten with 1 Tablespoon water
  • Optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan cheese

Instructions

  1. Activate Yeast: Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes until foamy. If no stand mixer, mix in a large bowl by hand using a spoon or spatula.
  2. Add Dough Ingredients: Add the olive oil, salt, and flour to the yeast mixture. Beat on low speed for 2 minutes to begin forming the dough.
  3. Knead the Dough: Switch to the dough hook and knead in the mixer for 5 additional minutes until dough is soft and slightly tacky. Alternatively, knead by hand on a floured surface for 5 minutes. Add flour sparingly if dough is too sticky. Perform windowpane test to check gluten development.
  4. Let Dough Rise: Lightly grease a large bowl with oil. Place the dough inside and turn to coat all sides. Cover with plastic wrap or a clean kitchen towel and let rise at room temperature for 60–90 minutes until doubled in size.
  5. Preheat Oven: Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper or silicone mats.
  6. Shape the Dough: Punch down the risen dough to release air. Divide it in half. On a lightly floured surface, roll each half into a 10×16 inch rectangle. Use hands to square the edges. If dough shrinks, let rest covered for 10 minutes before rolling again.
  7. Apply Garlic Butter and Parsley: Mix melted butter and minced garlic. Brush evenly over each dough rectangle. Sprinkle parsley atop the butter.
  8. Add Fillings: Layer the meats evenly over each dough, leaving a 1-inch border on bottom and sides, and a 3-inch border at the top. Then add a layer of cheese. Repeat layering with remaining meat and cheese until used, about ½ pound meat and ½ pound cheese per stromboli.
  9. Roll Stromboli: Brush the edges including the top 3-inch border with egg wash. Roll tightly from the bottom up into a 16-inch log, folding ends in as you go. Dust with flour if sticky.
  10. Prepare for Baking: Place each stromboli seam-side down on prepared baking sheets. Pinch or tuck ends to seal. Brush tops with egg wash and optionally sprinkle with parsley, flaky sea salt, or Parmesan. Cut 3–4 slits on top to allow steam to escape. Optionally refrigerate up to 8 hours before baking.
  11. Bake: Bake for about 25 minutes or until golden brown. Internal temperature should reach 200°F (93°C). Rotate pans halfway through if baking both at once, and extend baking by 2–3 minutes if needed. Allow to cool 5 minutes on pan before slicing.
  12. Serve: Serve slices plain or with warm pizza or marinara sauce for dipping.
  13. Store Leftovers: Refrigerate any leftover stromboli (whole or sliced) in an airtight container for up to 3 days.

Notes

  • You can freeze half the dough before shaping; thaw overnight in fridge before using.
  • If dough keeps shrinking while rolling, let rest covered for 10 minutes to relax gluten.
  • Use a sharp knife to make slits on top to avoid burst crust while baking.
  • If using greasy meats like pepperoni, expect some oil leakage during baking.
  • Adjust cheese and meat quantities to your preference, but keep total about ¾ to 1 pound cheese and 1 pound meat for two strombolis.
  • For best results, use room temperature ingredients when mixing dough.

Keywords: stromboli, homemade stromboli, stromboli recipe, Italian recipe, baked rolled pizza, stuffed bread, sandwich roll, easy stromboli

Find it online: https://mjrecipe.com/homemade-stromboli-with-meat-and-cheese-recipe/