Italian Stromboli: A Delicious and Easy Recipe

Italian Stromboli, a savory, rolled bread bursting with delicious fillings, is about to become your new favorite weeknight dinner! Forget ordering takeout; this recipe is surprisingly simple to make at home, and the results are absolutely irresistible. Imagine sinking your teeth into warm, crusty bread, giving way to a symphony of melted cheese, flavorful cured meats, and vibrant vegetables. Are you drooling yet?

While its exact origins are debated, the Stromboli is believed to have emerged in Italian-American communities in the United States, possibly Philadelphia, in the mid-20th century. It’s often compared to a calzone, but the key difference lies in its construction: a Stromboli is rolled like a jelly roll, while a calzone is folded over. This rolling technique creates beautiful layers of flavor and texture in every slice.

People adore Italian Stromboli for its incredible versatility and satisfying taste. It’s a complete meal in one convenient package, perfect for busy families or casual gatherings. The combination of crispy bread, gooey cheese, and savory fillings is simply divine. Plus, you can customize the fillings to your heart’s content, making it a dish that everyone will love. So, let’s get started and create a Stromboli masterpiece together!

this Recipe

Ingredients:

• For the Dough:
• 3 1/2 cups (420g) all-purpose flour, plus more for dusting
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 packet (2 1/4 teaspoons) active dry yeast
• 1 1/4 cups (300ml) warm water (105-115°F)
• 2 tablespoons olive oil, plus more for greasing
• For the Filling:
• 1/2 pound (225g) sliced Italian salami
• 1/2 pound (225g) sliced ham
• 1/4 pound (115g) sliced pepperoni
• 8 ounces (225g) provolone cheese, sliced
• 4 ounces (115g) mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh basil
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon red pepper flakes (optional)
• For the Egg Wash:
• 1 large egg
• 1 tablespoon water

Preparing the Dough:

1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use. If it doesn’t foam, your yeast might be old, and you’ll need to start with fresh yeast.
2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
3. Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the dough.

Preparing the Filling:

1. Prepare the Garlic Oil: In a small bowl, combine the olive oil, minced garlic, oregano, and red pepper flakes (if using). This will add a nice flavor boost to the filling.
2. Slice and Shred Cheeses: If your provolone isn’t pre-sliced, slice it thinly. Shred the mozzarella cheese. Grate the Parmesan cheese. Having everything prepped and ready to go makes the assembly process much smoother.
3. Chop the Basil: Chop the fresh basil. Fresh herbs really elevate the flavor of the stromboli.

Assembling the Stromboli:

1. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. This will prevent the stromboli from sticking and make cleanup easier.
2. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
3. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 12×16 inches. Aim for an even thickness.
4. Brush with Garlic Oil: Brush the entire surface of the dough with the garlic oil mixture, leaving a small border around the edges.
5. Layer the Meats: Layer the salami, ham, and pepperoni evenly over the dough, leaving a small border around the edges.
6. Add the Cheeses: Sprinkle the mozzarella and Parmesan cheese evenly over the meats. Then, layer the provolone cheese on top.
7. Sprinkle with Basil: Sprinkle the chopped fresh basil over the cheese.
8. Roll Up the Stromboli: Starting from one of the long sides, tightly roll up the dough like a jelly roll. Pinch the seam to seal it tightly.
9. Transfer to Baking Sheet: Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
10. Seal the Ends: Pinch the ends of the stromboli to seal them tightly. You can tuck the ends under slightly for a neater appearance.
11. Make Slits: Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli. This will allow steam to escape during baking and prevent the stromboli from bursting.
12. Prepare Egg Wash: In a small bowl, whisk together the egg and water.
13. Brush with Egg Wash: Brush the entire surface of the stromboli with the egg wash. This will give it a beautiful golden-brown color.

Baking the Stromboli:

1. Bake: Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the internal temperature reaches 165°F (74°C).
2. Cool Slightly: Remove the stromboli from the oven and let it cool on the baking sheet for 10-15 minutes before slicing and serving. This allows the filling to set slightly and prevents it from being too messy.

Serving Suggestions:

Serve the stromboli warm, sliced into 1-inch thick slices. It’s delicious on its own, or you can serve it with a side of marinara sauce for dipping. It’s also great for parties, potlucks, or a quick and easy weeknight meal.

Tips for Success:

• Use Good Quality Ingredients: The better the quality of your ingredients, the better the stromboli will taste.
• Don’t Overfill: Overfilling the stromboli can make it difficult to roll up and seal properly.
• Seal Tightly: Make sure to seal the seam and ends of the stromboli tightly to prevent the filling from leaking out during baking.
• Let it Rest: Allowing the stromboli to cool slightly before slicing will make it easier to handle and prevent the filling from being too messy.
• Customize Your Filling: Feel free to customize the filling to your liking. You can add different types of meats, cheeses, vegetables, or sauces.

Variations:

• Vegetarian Stromboli: Substitute the meats with vegetables like roasted red peppers, spinach, mushrooms, and onions.
• Chicken Stromboli: Use cooked chicken instead of salami, ham, and pepperoni.
• Seafood Stromboli: Use cooked shrimp or crabmeat instead of the meats.
• Spicy Stromboli: Add more red pepper flakes to the garlic oil or use spicy Italian sausage in the filling.
• Pizza Stromboli: Use pizza sauce instead of garlic oil and add your favorite pizza toppings.

Make-Ahead Instructions:

You can prepare the stromboli ahead of time and bake it later. Assemble the stromboli as directed, but don’t bake it. Wrap it tightly in plastic wrap and refrigerate for up to 24 hours. When ready to bake, remove the stromboli from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.

Freezing Instructions:

You can also freeze the stromboli for longer storage. Assemble the stromboli as directed, but don’t bake it. Wrap it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. When ready to bake, thaw the stromboli in the refrigerator overnight. Remove the stromboli from the refrigerator and let it sit at room temperature for 30 minutes before baking as directed.

Troubleshooting:

• Dough is too sticky: Add a little more flour, one tablespoon at a time, until the dough is no longer sticky.
• Dough is too dry: Add a teaspoon of water at a time until the dough is smooth and elastic.
• Filling is leaking out: Make sure to seal the seam and ends of the stromboli tightly. You

  

  Conclusion:

  This Italian Stromboli recipe isn’t just another meal; it’s a flavor explosion waiting to happen, a culinary adventure that’s surprisingly simple to embark on, and a guaranteed crowd-pleaser. From the satisfying crunch of the crust to the savory symphony of Italian meats, cheeses, and herbs within, every bite is an experience. Trust me, once you’ve tasted this homemade Stromboli, you’ll never want to go back to store-bought versions again!

  But why is this recipe a must-try? First, it’s incredibly versatile. You can easily customize the fillings to suit your preferences or dietary needs. Vegetarian? Load it up with roasted vegetables like bell peppers, zucchini, and eggplant. Craving something spicier? Add some Calabrian chili peppers or a sprinkle of red pepper flakes. The possibilities are truly endless! Second, it’s perfect for any occasion. Whether you’re hosting a casual game night, packing a picnic lunch, or simply looking for a satisfying weeknight dinner, this Stromboli fits the bill. And third, it’s just plain delicious! The combination of melted cheese, savory meats, and aromatic herbs is simply irresistible.

  Ready to take your Stromboli game to the next level? Here are a few serving suggestions and variations to get you started. For a classic pairing, serve your Stromboli with a side of warm marinara sauce for dipping. A simple green salad with a light vinaigrette also complements the richness of the Stromboli perfectly. If you’re feeling adventurous, try experimenting with different cheeses. Provolone, mozzarella, and fontina are all excellent choices. You can also add a layer of pesto or sun-dried tomato pesto for an extra burst of flavor.

  Looking for a lighter option? Try using whole wheat pizza dough or reducing the amount of cheese. You can also add some fresh spinach or arugula to the filling for a boost of nutrients. And for a truly decadent treat, brush the crust with garlic butter before baking.

  Serving Suggestions:

  * Warm marinara sauce for dipping
  * Pesto or sun-dried tomato pesto
  * A simple green salad with vinaigrette

  Variations:

  * Vegetarian Stromboli with roasted vegetables
  * Spicy Stromboli with Calabrian chili peppers
  * Lighter Stromboli with whole wheat dough and reduced cheese
  * Garlic butter brushed crust

  I’m confident that you’ll love this Italian Stromboli recipe as much as I do. It’s a fun, easy, and delicious way to impress your friends and family. So, gather your ingredients, preheat your oven, and get ready to create a culinary masterpiece.

  Don’t be afraid to experiment with different fillings and toppings to create your own signature Stromboli. And most importantly, have fun! Cooking should be an enjoyable experience, so relax, put on some music, and let your creativity flow.

  Once you’ve tried this recipe, I’d love to hear about your experience. Share your photos and comments on social media using the hashtag #MyStromboliCreation. Let me know what variations you tried and what your favorite fillings are. I’m always looking for new and exciting ways to enjoy this classic Italian dish. Happy baking!

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  Italian Stromboli: A Delicious and Easy Recipe

  Savory Stromboli packed with Italian meats, cheeses, and fresh basil, all wrapped in a homemade dough and baked to golden perfection.

  Prep Time45 minutes

  Cook Time30 minutes

  Total Time165 minutes

  Category: Lunch

  Yield: 8-10 servings

  Save This Recipe

  Ingredients

  • 3 1/2 cups (420g) all-purpose flour, plus more for dusting
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1 packet (2 1/4 teaspoons) active dry yeast
  • 1 1/4 cups (300ml) warm water (105-115°F)
  • 2 tablespoons olive oil, plus more for greasing
  • 1/2 pound (225g) sliced Italian salami
  • 1/2 pound (225g) sliced ham
  • 1/4 pound (115g) sliced pepperoni
  • 8 ounces (225g) provolone cheese, sliced
  • 4 ounces (115g) mozzarella cheese, shredded
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup chopped fresh basil
  • 1 tablespoon olive oil
  • 1 clove garlic, minced
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon red pepper flakes (optional)
  • 1 large egg
  • 1 tablespoon water

  Instructions

  1. Activate the Yeast: In a large bowl, dissolve the sugar and yeast in the warm water. Let it stand for 5-10 minutes, or until foamy.
  2. Combine Dry Ingredients: In a separate large bowl, whisk together the flour and salt.
  3. Combine Wet and Dry Ingredients: Add the olive oil to the yeast mixture. Then, gradually add the wet ingredients to the dry ingredients, mixing with a wooden spoon or your hands until a shaggy dough forms.
  4. Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If the dough is too sticky, add a little more flour, one tablespoon at a time. If it’s too dry, add a teaspoon of water at a time.
  5. First Rise: Lightly grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Prepare the Garlic Oil: In a small bowl, combine the olive oil, minced garlic, oregano, and red pepper flakes (if using).
  7. Slice and Shred Cheeses: If your provolone isn’t pre-sliced, slice it thinly. Shred the mozzarella cheese. Grate the Parmesan cheese.
  8. Chop the Basil: Chop the fresh basil.
  9. Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
  10. Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
  11. Roll Out the Dough: Turn the dough out onto a lightly floured surface. Using a rolling pin, roll the dough into a large rectangle, about 12×16 inches.
  12. Brush with Garlic Oil: Brush the entire surface of the dough with the garlic oil mixture, leaving a small border around the edges.
  13. Layer the Meats: Layer the salami, ham, and pepperoni evenly over the dough, leaving a small border around the edges.
  14. Add the Cheeses: Sprinkle the mozzarella and Parmesan cheese evenly over the meats. Then, layer the provolone cheese on top.
  15. Sprinkle with Basil: Sprinkle the chopped fresh basil over the cheese.
  16. Roll Up the Stromboli: Starting from one of the long sides, tightly roll up the dough like a jelly roll. Pinch the seam to seal it tightly.
  17. Transfer to Baking Sheet: Carefully transfer the stromboli to the prepared baking sheet, seam-side down.
  18. Seal the Ends: Pinch the ends of the stromboli to seal them tightly. You can tuck the ends under slightly for a neater appearance.
  19. Make Slits: Using a sharp knife or kitchen shears, make several diagonal slits across the top of the stromboli.
  20. Prepare Egg Wash: In a small bowl, whisk together the egg and water.
  21. Brush with Egg Wash: Brush the entire surface of the stromboli with the egg wash.
  22. Bake: Bake in the preheated oven for 25-30 minutes, or until the stromboli is golden brown and the internal temperature reaches 165°F (74°C).
  23. Cool Slightly: Remove the stromboli from the oven and let it cool on the baking sheet for 10-15 minutes before slicing and serving.

  Notes

  • Use good quality ingredients for the best flavor.
  • Don’t overfill the stromboli, or it will be difficult to roll.
  • Seal the seam and ends tightly to prevent filling from leaking.
  • Let the stromboli cool slightly before slicing.
  • Customize the filling with your favorite meats, cheeses, and vegetables.
  • For a vegetarian option, substitute the meats with roasted red peppers, spinach, mushrooms, and onions.
  • Stromboli can be prepared ahead of time and refrigerated for up to 24 hours before baking.
  • Stromboli can be frozen for up to 2 months. Thaw overnight in the refrigerator before baking.
  • If the dough is too sticky, add a little more flour, one tablespoon at a time.
  • If the dough is too dry, add a teaspoon of water at a time.