Homemade Strombolis Recipe
These homemade strombolis are a delicious and versatile meal that’s perfect for family dinners, game nights, or gatherings. Made with freshly prepared dough and your favorite fillings, this recipe is a guaranteed crowd-pleaser.
Print Share on Twitter Share on FacebookServings: 1 serving
Calories: 425kcal
Ingredients
- Dough Makes 2 Strombolis
- 1 and 1/3 cups 320ml warm water (100-110°F / 38-43°C)
- 2 and 1/4 teaspoons 7g instant or active-dry yeast (1 packet)
- 1 tablespoon 13g granulated sugar
- 2 tablespoons 30ml olive oil
- 1 teaspoon salt
- 3 and 1/2 cups about 450g all-purpose flour (plus extra for dusting)
- Fillings For 2 Strombolis
- 3 tablespoons 43g unsalted butter, melted
- 2 garlic cloves minced(or 1/2 teaspoon garlic powder)
- 2 teaspoons fresh parsley chopped (or 1 teaspoon dried parsley)
- 1 pound thinly sliced meats such as deli ham, Italian cold cuts, or large pepperoni slices
- 3/4 – 1 pound cheese about 3 cups shredded or 16-20 deli slices
- Egg Wash & Topping
- 1 large egg beaten with 1 tablespoon water
- Optional toppings: chopped parsley coarse sea salt, Italian seasoning, or grated parmesan
Instructions
- Step 1: Prepare the Dough
- Activate the Yeast: In a mixing bowl, whisk together warm water, yeast, and sugar. Cover and let it sit for 5 minutes until frothy.
- Mix Ingredients: Add olive oil, salt, and flour. Stir until combined.
- Knead the Dough: Knead for 5 minutes using a stand mixer fitted with a dough hook or by hand on a lightly floured surface. Add small amounts of flour if the dough is too sticky, but ensure it remains soft and slightly tacky.
- Test for Readiness: Poke the dough gently; if it bounces back, it’s ready to rise. Optionally, perform the “windowpane test” to check for proper gluten development.
- First Rise: Place the dough in a greased bowl, turning it to coat all sides. Cover with a towel or plastic wrap and let it rise at room temperature for 60-90 minutes or until doubled in size.
- Step 2: Preheat the Oven
- Preheat your oven to 400°F (204°C).
- Line two baking sheets with parchment paper or silicone baking mats.
- Step 3: Shape the Dough
- Punch down the risen dough to release air. Divide it into two equal portions.
- Roll each portion into a rectangle, roughly 10x16 inches, on a lightly floured surface. Let the dough rest for 10 minutes if it resists stretching.
- Step 4: Add the Fillings
- Mix the melted butter and minced garlic. Spread evenly over each rectangle, leaving a 1-inch border around the edges and a 3-inch gap at the top.
- Sprinkle with parsley. Layer the meats and cheeses, leaving the gaps untouched to allow for rolling.
- Brush the edges with egg wash to seal the strombolis.
- Step 5: Roll and Seal
- Carefully roll each dough rectangle into a tight log, folding in the sides as you go.
- Transfer the logs to the prepared baking sheets, seam-side down. Pinch or tuck the ends to secure.
- Step 6: Prepare for Baking
- Brush the top of each stromboli with egg wash. Sprinkle with optional toppings, like parsley or parmesan.
- Use a sharp knife to cut 3-4 slits in the tops to allow steam to escape during baking.
- Step 7: Bake
- Bake for 25 minutes, or until the crust is golden brown and the internal temperature reaches 200°F (93°C).
- If baking both strombolis at the same time, rotate the baking sheets halfway through.
- Step 8: Cool and Serve
Video
Notes
Let the strombolis cool on the baking sheets for 5 minutes before transferring to a cutting board.
Slice and serve warm with marinara or pizza sauce for dipping.
Storage and Reheating
Refrigerate: Store leftover stromboli slices in an airtight container in the refrigerator for up to 1 week.
Reheat: Warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices for 30 seconds to 1 minute.
Tips and Variations
Freeze Extra Dough: Wrap the unused dough tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Customize Fillings: Try adding roasted vegetables, fresh spinach, or pesto for added flavor.
Cheese Choices: Experiment with mozzarella, provolone, or even a mix of cheeses for a unique taste.
Make Ahead: Assemble the strombolis up to 8 hours in advance. Cover and refrigerate until ready to bake. With this recipe, you can create homemade strombolis that are both versatile and delicious, perfect for any meal or occasion!
Slice and serve warm with marinara or pizza sauce for dipping.
Storage and Reheating
Refrigerate: Store leftover stromboli slices in an airtight container in the refrigerator for up to 1 week.
Reheat: Warm in a 350°F (175°C) oven for 10-15 minutes, or microwave individual slices for 30 seconds to 1 minute.
Tips and Variations
Freeze Extra Dough: Wrap the unused dough tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Customize Fillings: Try adding roasted vegetables, fresh spinach, or pesto for added flavor.
Cheese Choices: Experiment with mozzarella, provolone, or even a mix of cheeses for a unique taste.
Make Ahead: Assemble the strombolis up to 8 hours in advance. Cover and refrigerate until ready to bake. With this recipe, you can create homemade strombolis that are both versatile and delicious, perfect for any meal or occasion!
Nutrition
Serving: 1serving | Calories: 425kcal | Carbohydrates: 25g | Protein: 22g | Fat: 26g
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.