Ever had one of those moments when you bite into something so delicious you wonder why you don't make it more often? That's Italian stromboli for you. This rolled masterpiece of dough, cheese, and savory meats has been my go-to recipe for over a decade, and for good reason. It's surprisingly simple to make, endlessly customizable, and guaranteed to impress anyone you serve it to.
I first discovered this Italian stromboli recipe during a cooking class in Philadelphia (where it was actually invented, despite sharing its name with the famous Italian volcano!). What makes this version special is how it balances authentic flavors with practical shortcuts that don't sacrifice quality. Whether you're feeding a hungry family on a weeknight or looking for the perfect game day crowd-pleaser, this stromboli delivers every single time.
Why You'll Love This Italian Stromboli Recipe
There's a reason this has become my most-requested dish at gatherings. First off, this Italian stromboli recipe is genuinely easy-even if you've never worked with dough before. The ingredients are straightforward, and the rolling technique is simpler than it looks (I promise!).
What really sets this traditional Italian stromboli recipe apart is its versatility. The classic combination of Italian meats and cheeses creates that authentic flavor profile, but you can easily customize based on what you have or what meat is in an Italian stromboli traditionally (hint: there's room for creativity here!).
Unlike many tasty recipes that take hours to prepare, this one gives you that "made from scratch" satisfaction without consuming your entire day. Plus, leftover slices make incredible lunches-if they last that long! When friends ask for the best Italian stromboli recipe I know, this is the one I share without hesitation.
Jump to:
Ingredients
For the Dough:
- Active dry yeast (1 packet)
- Warm water (110-115°F)
- Honey or sugar
- All-purpose flour (plus extra for dusting)
- Salt
- Olive oil (plus more for brushing)
For the Classic Filling:
- Pepperoni, thinly sliced
- Genoa salami
- Ham (I prefer black forest)
- Mozzarella cheese, shredded
- Grated parmesan cheese
- Italian seasoning
- Egg (for egg wash)
- Garlic powder (optional but recommended)
See recipe card for quantities.
How to Make Italian Stromboli
Let me walk you through this easy stromboli recipe step by step. I've broken it down into manageable chunks so you can follow along without stress.
Preparing the Dough
- Activate the yeast by combining it with warm water and honey in a small bowl. Let it sit for 5-10 minutes until foamy.
- Mix flour and salt in a large bowl.
- Pour the yeast mixture and olive oil into the flour mixture.
- Stir until a shaggy dough forms, then turn out onto a floured surface.
- Knead for 5-7 minutes until smooth and elastic. The dough should spring back when you poke it.
- Place in an oiled bowl, cover with a clean kitchen towel, and let rise in a warm spot for about 1 hour or until doubled in size.
Quick Tip: If you're using store-bought dough for your Italian stromboli recipe, skip ahead to the assembly section. Just let refrigerated dough come to room temperature for about 30 minutes before rolling.
Assembling Your Homemade Stromboli
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- Punch down the risen dough and roll it out on a lightly floured surface into a rectangle about 16×12 inches. Don't worry about perfect edges-this homemade stromboli is rustic by nature!
- Layer your Italian meats evenly across the dough, leaving a 1-inch border all around. Traditional Italian stromboli recipes typically start with the larger slices of meat (ham) followed by salami and pepperoni.
- Sprinkle the cheeses evenly over the meat, then dust with Italian seasoning and garlic powder.
- Roll the dough tightly from the long edge (like a jelly roll), pinching the seam and ends to seal completely. This is key to creating that classic Italian stromboli bread spiral.
- Transfer to the prepared baking sheet with the seam side down.
- Brush the entire surface with beaten egg for a golden finish.
- Cut 3-4 small slits in the top to allow steam to escape during baking.
Baking the Perfect Stromboli
- Bake for 25-30 minutes until golden brown. The internal temperature should reach about 160°F if you're using a thermometer.
- Remove from the oven and let your baked stromboli rest for at least 10 minutes before slicing. This resting time is crucial-it allows the cheeses to set so your filling doesn't spill out.
- Slice into 1-inch thick pieces and serve warm with marinara sauce for dipping.
Substitutions
One of the reasons this Italian stromboli recipe is so beloved is its flexibility. Here are some tested substitutions that work wonderfully:
Dough Alternatives
- Bread Flour instead of all-purpose flour for a chewier texture
- Instant Yeast instead of active dry (use 25% less and skip the blooming step)
- Whole Wheat Flour can replace up to half the all-purpose flour (add 1-2 extra tablespoons of water)
- Gluten-Free 1:1 Baking Flour for those with gluten sensitivities (the texture will be slightly different)
- Pre-made Options: Refrigerated pizza dough, frozen bread dough, or even French bread dough all work well in this Italian stromboli recipe
Variations
The beauty of this Italian stromboli recipe is how easily it adapts to different flavor profiles while maintaining that authentic Italian stromboli experience. Here are some of my favorite variations that have been huge hits with family and friends:
Breakfast Stromboli
Transform this traditional Italian dish into a morning delight:
- Replace Italian meats with cooked breakfast sausage, bacon, or ham
- Use scrambled eggs (cooled) as part of the filling
- Add hash browns or roasted potatoes (cooled and crumbled)
- Include cheddar or American cheese instead of mozzarella
- Serve with maple syrup or country gravy for dipping
Veggie Supreme Italian Stromboli
For vegetarians or when you want a lighter option:
- Sauté bell peppers, mushrooms, zucchini, and onions until softened but still firm
- Cool completely and drain well to prevent soggy dough
- Layer with spinach, black olives, and artichoke hearts
- Use a mix of mozzarella and feta cheeses
- Add sun-dried tomatoes for a burst of umami flavor
Buffalo Chicken Stromboli
A spicy twist on the classic Italian stromboli recipe:
- Use shredded chicken tossed in buffalo sauce (not too wet)
- Substitute blue cheese or ranch-flavored shredded cheese
- Add a thin layer of cream cheese to tame the heat
- Serve with extra buffalo sauce and blue cheese dressing
- Sprinkle with chopped celery leaves for freshness
Equipment
- Large Mixing Bowl: For preparing your homemade stromboli dough
- Measuring Cups and Spoons: For accurate ingredient measurements
- Rolling Pin: To roll out your dough into a rectangle
- Baking Sheet: A standard half-sheet pan works perfectly
- Parchment Paper: Prevents sticking and makes cleanup easier
- Sharp Knife or Pizza Cutter: For slicing your baked stromboli
- Pastry Brush: For applying egg wash
- Small Bowls: For organizing your Italian stromboli ingredients
Storage
One of the best things about this Italian stromboli recipe is how well it stores for later enjoyment. Here's how to keep your homemade stromboli fresh and delicious:
How to Store Leftover Stromboli
- Refrigerator: Allow your baked stromboli to cool completely, then wrap individual portions tightly in aluminum foil or plastic wrap. Store in an airtight container in the refrigerator for up to 3-4 days.
- Freezer: For longer storage, wrap cooled slices in plastic wrap, then aluminum foil, and place in a freezer-safe bag. Label with the date and freeze for up to 2-3 months. The double-wrapping prevents freezer burn and preserves that perfect Italian stromboli taste.
- Make-Ahead Option: You can prepare the entire stromboli through the assembly stage, then wrap tightly and refrigerate for up to 24 hours before baking. Just add an extra 5 minutes to the baking time.
What to Serve With Italian Stromboli
Your homemade stromboli is a star on its own, but the right accompaniments can turn it into a complete meal that would rival any Italian stromboli near me restaurant option.
Perfect Pairings
- Marinara Sauce: The classic dipping companion. Make it from scratch or use your favorite jarred variety warmed with a sprinkle of fresh herbs.
- Italian Garden Salad: The crispness and acidity balance the richness of the stromboli perfectly. Toss mixed greens with cherry tomatoes, cucumber, red onion, and a simple Italian vinaigrette.
- Roasted Broccoli: Oven-roasted with garlic and a squeeze of lemon adds a healthy vegetable that complements the flavors of your Italian stromboli bread.
- Antipasto Platter: For entertaining, serve sliced stromboli alongside marinated artichokes, olives, pepperoncini, and fresh mozzarella.
Beverage Pairings
- Red Wine: A medium-bodied Chianti or Sangiovese complements the rich flavors in this traditional Italian stromboli recipe.
- Italian Sodas: Create a family-friendly version with sparkling water and your choice of flavored syrups.
- Craft Beer: A crisp lager or amber ale works beautifully with the savory, bready notes in your stromboli.
Top Tip
Always use refrigerated meats and cheese! This is my number one tip for the best Italian stromboli recipe results. Cold ingredients don't release moisture as quickly during assembly, which prevents the dreaded soggy bottom. Take them out of the refrigerator just before you're ready to start layering.
Grandmama's Magic Touch
My Nonna Rosa would always say the best Italian stromboli recipe isn't about exact measurements, but about patience and love. Her traditional Italian stromboli had one secret that elevated it above anything you'd find at restaurants advertising "Italian stromboli near me." She would lightly brush the inside of the dough with a mixture of olive oil, finely minced garlic, and a pinch of red pepper flakes before adding any meat or cheese.
"This wakes up the dough," she'd whisper, her hands dusted with flour from making homemade stromboli dough since dawn. What meat is in an Italian stromboli mattered less to her than this crucial step. I remember standing on a stool in her kitchen, mesmerized as she'd roll that perfect spiral, the smell of Italy stromboli traditions filling our home.
Try this technique just once-brush that flavored oil directly onto your dough-and watch as your family asks what made this batch so extraordinarily delicious. I'd love to hear if this little step transforms your recipe too!
FAQ
What is Italian stromboli?
Italian stromboli is a rolled-up, baked dish consisting of pizza dough filled with various Italian cheeses and cold cuts. Despite its Italian-sounding name and association with Italy's stromboli volcano, it was actually invented in Philadelphia in the 1950s. The dough is rolled into a log shape with fillings inside, baked until golden brown, and then sliced to reveal beautiful spirals of meats and cheeses. It's essentially an Italian-American creation that has become a beloved comfort food.
What is the difference between calzone and stromboli?
The main differences between calzone and stromboli are shape, sealing method, and origin. Calzones are folded in half like a turnover or half-moon and sealed by crimping the edges, while stromboli is rolled into a cylinder like a jelly roll and sealed by folding the dough under itself. Calzones typically contain ricotta cheese and often have sauce inside, while stromboli usually has sauce served on the side for dipping. Calzones originated in Naples, Italy, while stromboli was invented in Philadelphia, despite its Italian name.
What do you put in a stromboli?
A traditional Italian stromboli typically contains:
Italian cold cuts like pepperoni, salami, and ham
Mozzarella and often provolone or parmesan cheese
Italian herbs and seasonings
Sometimes vegetables like bell peppers, onions, or mushrooms
The beauty of stromboli is its versatility-you can customize with your favorite ingredients. Just avoid ingredients with high water content that could make your dough soggy.
What's the difference between a stromboli and a panzerotti?
Stromboli and panzerotti differ in preparation method and size. Stromboli is baked and generally larger, serving multiple people when sliced. It's rolled into a log shape with fillings inside. Panzerotti, on the other hand, is typically deep-fried (though sometimes baked), smaller in size (meant for individual servings), and shaped more like a small calzone-folded over into a half-moon. Panzerotti originated in southern Italy, particularly Puglia, while stromboli was created in the United States.
Ready to Make These Italian Stromboli?
There you have it-the Italian stromboli recipe that's been bringing people to my table for years! This versatile, crowd-pleasing dish bridges the gap between everyday dinner and special occasion showstopper.
Have you tried making stromboli before? I'd love to see your creations! Share your photos in the comments below, especially if you tried Nonna's magic garlic oil trick. And if you loved this recipe, check out my Mushroom Arancini , Garlic Cheese Rolls, and Chicken Parm Sandwich for the perfect Italian-inspired meal.
Related
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Pairing
These are my favorite dishes to serve with Italian Stromboli
Italian Stromboli
Equipment
- Large mixing bowl (Used for mixing dough ingredients.)
- Rolling pin (For rolling out the dough into a rectangle.)
- Baking sheet (A standard half-sheet pan works perfectly for baking the stromboli.)
- Parchment paper (Prevents sticking and makes cleanup easier.)
- Pastry brush (For applying egg wash to the dough.)
- Sharp Knife/Pizza Cutter (To slice the baked stromboli into portions.)
- Small bowls (For organizing ingredients and egg wash.)
Ingredients
- 2¼ teaspoons Active Dry Yeast - 1 packet
- 1 cup Warm Water (110-115°F) - For activating yeast
- 1 tablespoon Honey or Sugar - Helps activate yeast
- 2½ cups All-Purpose Flour - Plus extra for dusting
- 1 teaspoon Salt
- 2 tablespoons Olive Oil - Plus extra for brushing
- 4 oz Pepperoni (thinly sliced)
- 4 oz Genoa Salami
- 4 oz Ham (Black Forest)
- 8 oz Mozzarella Cheese (shredded)
- ¼ cup Grated Parmesan Cheese
- 1 tablespoon Italian Seasoning
- 1 Egg - For egg wash
- ¼ teaspoon Garlic Powder (optional)
Instructions
- Combine yeast, warm water, and honey in a small bowl. Let sit for 5-10 minutes until foamy.
- In a large bowl, combine flour and salt.
- Pour the yeast mixture and olive oil into the flour mixture. Stir until a shaggy dough forms.
- Turn dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and let rise for 1 hour or until doubled in size.
- Preheat oven to 375°F. Punch down the dough and roll it out into a 16x12-inch rectangle on a floured surface.
- Layer meats and cheeses evenly over the dough. Roll tightly and seal the edges.
- Brush the stromboli with beaten egg and cut slits on top to release steam.
- Bake for 25-30 minutes until golden brown. Rest for 10 minutes before slicing.
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