Homemade Stromboli
Have you ever ordered stromboli and gotten a sad, flat, greasy thing? Me too. It’s a letdown. Good stromboli should be a golden-brown log of goodness, packed with cheese and toppings, not a soggy mess.
For years, I thought making it at home was too much work. Turns out, it’s way easier than you think.
This recipe is my go-to. It’s simple, uses store-bought dough (no shame in that!), and comes out perfect every time. Let’s make some real stromboli.
What You’ll Need
This recipe is all about simple, good ingredients. You don’t need anything fancy to make something great.
- 1 pound pizza dough, store-bought or homemade
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1/2 cup pizza sauce or marinara
- 8 ounces sliced mozzarella cheese
- 4 ounces sliced provolone cheese
- 4 ounces sliced pepperoni
- 4 ounces sliced salami or capicola
- 1/2 cup chopped bell peppers (any color)
- 1/4 cup chopped red onion
- 1 teaspoon dried oregano
- 1 large egg, beaten (for egg wash)
- Optional: sesame seeds or parmesan for topping
Pro Tips
I’ve made a lot of stromboli in my day. Here are a few things I learned that make a big difference.
- Less is More: Don’t overfill your stromboli. It’s tempting to pack it with toppings, but it will get soggy and won’t seal right. A thin, even layer is key.
- Dry Your Fillings: If you’re using veggies like mushrooms or peppers, cook them first to get rid of extra water. Wet fillings are the number one cause of a soggy bottom.
- Vent It: Cut a few slits on top of the stromboli before baking. This lets steam escape. If you don’t, the steam builds up and can make the crust soft instead of crispy.
- Seal It Tight: Pinch the seams together really well. If you don’t, all that amazing cheese will melt and ooze out onto your baking sheet.
Tools Required
You probably have all of this in your kitchen already.
| Tool | Purpose |
|---|---|
| Baking Sheet | For baking on |
| Parchment Paper | Prevents sticking |
| Rolling Pin | To shape the dough |
| Pastry Brush | For the egg wash |
| Sharp Knife | For cutting vents |
Substitutions and Variations
The best part about stromboli is you can put almost anything in it. Get creative.
Filling Ideas
Don’t like pepperoni? No problem. Swap it out.
| Meat Options | Veggie Options | Cheese Options |
|---|---|---|
| Cooked Sausage | Sautéed Mushrooms | Ricotta |
| Ham | Spinach (drained) | Cheddar |
| Shredded Chicken | Black Olives | Asiago |
| Bacon Bits | Jalapeños | Feta |
Make it Vegetarian
Just leave out the meat. A mix of roasted red peppers, spinach, mushrooms, and onions with mozzarella and ricotta is fantastic.
Try a Different Sauce
Pesto or a white garlic sauce inside instead of red sauce gives it a whole new flavor.
Make-Ahead Tips
You can prep stromboli ahead of time, which is great for parties.
Assemble the entire stromboli but don’t add the egg wash or cut the vents. Wrap it tightly in plastic wrap.
You can keep it in the fridge for up to 24 hours. When you’re ready, unwrap it, put it on your baking sheet, brush with egg wash, cut the vents, and bake as directed.
How to Make Homemade Stromboli
Follow these steps and you can’t go wrong.
Step 1: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
Step 2: On a lightly floured surface, roll out the pizza dough into a large rectangle, about 10×15 inches. It should be about 1/4 inch thick.
Step 3: Transfer the dough to the prepared baking sheet.
Step 4: Brush the dough with olive oil and sprinkle the minced garlic over it. Leave a 1-inch border around all the edges.
Step 5: Spread a very thin layer of pizza sauce over the dough, still leaving that 1-inch border clean.
Step 6: Layer your toppings. Start with the mozzarella and provolone, then add the pepperoni, salami, peppers, and onions. Sprinkle with dried oregano.
Step 7: Starting from one of the long sides, carefully roll the dough into a tight log.
Step 8: Pinch the seam together to seal it completely. Tuck the ends under and pinch them closed too.
Step 9: Brush the entire top of the stromboli with the beaten egg. This gives it a beautiful, shiny crust.
Step 10: With a sharp knife, cut 4 or 5 diagonal slits across the top of the log to let steam escape.
Step 11: If you want, sprinkle some sesame seeds or grated Parmesan cheese on top.
Step 12: Bake for 20-25 minutes, or until the crust is deep golden brown and cooked through.
Step 13: Let it cool for at least 10 minutes before slicing. This is important! If you cut it too soon, the cheese will run everywhere.
More Good Stuff
Here’s some extra info to help you out.
Nutritional Breakdown
This is just an estimate. It changes based on your exact ingredients.
A slice of this stromboli is usually around 350-450 calories, with protein from the meat and cheese and carbs from the dough.
Ingredient Swaps for Different Diets
| Diet Needs | Suggested Swap |
|---|---|
| Gluten-Free | Use your favorite gluten-free pizza dough recipe. |
| Dairy-Free | Use dairy-free cheese alternatives. |
| Lower-Carb | Not easy, but a “fathead” dough could work. |
| Lower-Sodium | Use low-sodium meats and cheeses. Go easy on salt. |
Meal Pairing Suggestions
Stromboli is a meal on its own, but it’s great with a side.
A simple green salad with a light vinaigrette cuts through the richness of the cheese and meat.
Serve it with a side of warm marinara sauce for dipping. That’s a classic for a reason.
Cooking Time Efficiency
The oven is already on, so why not use it? Roast some broccoli or cauliflower on another rack while the stromboli bakes. They cook in about the same amount of time.
Leftovers and Storage
Stromboli is great the next day. Sometimes it’s even better.
Store leftover slices in an airtight container in the fridge for up to 3 days.
To reheat, use an oven or toaster oven at 350°F for about 10 minutes. The microwave works but it will make the crust soft.
Stromboli FAQs
Q1. Why was my stromboli soggy on the bottom?
Ans: You probably had too much sauce or used wet ingredients. Go very light on the sauce and always cook watery vegetables first.
Q2. Can I freeze stromboli?
Ans: Yes. You can freeze it baked or unbaked. Wrap it tightly in plastic wrap and then foil. It will last for up to 3 months. Thaw in the fridge before baking or reheating.
Q3. What’s the difference between a stromboli and a calzone?
Ans: A stromboli is rolled into a log and baked. A calzone is folded into a half-moon shape, crimped, and often has ricotta cheese. Stromboli is usually sliced to serve multiple people, while a calzone is a single serving.
Q4. My dough is hard to roll out. What do I do?
Ans: If the dough keeps springing back, it needs to rest. Cover it with a towel and let it sit on the counter for 10-15 minutes. This lets the gluten relax, making it much easier to shape.
Wrapping Up
See? Making stromboli at home is not that hard. Once you nail this basic recipe, you can start experimenting with all kinds of fillings.
It’s one of the best ways to use up leftover deli meats and cheeses.
Give this a try. I think you’ll be surprised at how good your homemade stromboli turns out. Let me know how it goes in the comments below
