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This classic homemade Stromboli recipe transforms simple ingredients into a crowd-pleasing meal that's perfect for family dinners, game days, or anytime you're craving Italian flavors. The combination of savory meats, cheeses, and vegetables wrapped in a golden crust creates an impressive dish that's surprisingly easy to make.
I first made this Stromboli during a Sunday football game, and it's become our go-to recipe whenever we entertain. My children now request it for their birthdays, and I've taught my oldest how to make it as her first "grown-up" recipe.
Ingredients
- Stromboli Dough: 1 ¾ to 2 1/4 cups of flour provides the perfect texture. Always start with less and add more as needed
- Fleischmann's® Pizza Yeast: Eliminates long rise times and delivers reliable results every time
- Sugar: Helps activate the yeast and adds a slight sweetness that balances the savory fillings
- Salt: Enhances flavor throughout the dough
- Very warm water: Activates the yeast. Use a thermometer if possible to get the temperature right
- Olive oil: Creates a tender dough and adds subtle flavor
- Egg: For washing the exterior gives that beautiful golden color
- Toppings: Marinara sauce with garlic and onion adds depth rather than plain tomato sauce
- Dried herbs: Infuse the sauce with Italian flavors
- Mozzarella and Parmesan cheese: Create the perfect melty stretch and savory base
- Meats: Like Italian sausage, pepperoni, and ham add protein and robust flavor
- Vegetables: Bring freshness, color and nutritional value
- Garnishes: Elevate the final presentation
Step-by-Step Instructions
- Prepare Your Workspace:
- Preheat your oven to 425°F and line a baking sheet with parchment paper. This temperature creates a perfectly golden crust while ensuring the inside cooks through. Parchment prevents sticking and makes cleanup a breeze.
- Mix The Dough:
- Combine 1 cup flour undissolved yeast sugar and salt in a large bowl. Add the very warm water and oil mixing thoroughly until well blended. The warm water activates the yeast while the oil enriches the dough. Add remaining flour gradually until the dough forms a ball that is slightly sticky to the touch.
- Develop The Gluten:
- Turn the dough onto a floured surface and knead for about 4 minutes until smooth and elastic. Proper kneading develops gluten which gives your Stromboli structure. The dough should spring back when poked gently with your finger.
- Shape The Base:
- Roll the dough into a large rectangle approximately 10 by 14 inches directly on the parchment paper. Keep the thickness even throughout for consistent baking. If the dough springs back during rolling let it rest for 5 minutes before continuing.
- Prepare The Sauce:
- Mix the dried herbs and red pepper flakes into the marinara sauce. This infuses the sauce with aromatic flavors that will distribute throughout the Stromboli. Adjust spice levels according to your preference.
- Layer The Fillings:
- Spread the sauce evenly across the dough leaving a 2 inch border around all edges. Layer half the cheese followed by meats vegetables and remaining cheese. This layering method ensures even distribution of flavors in every bite.
- Roll And Seal:
- Brush the plain border with egg wash which acts as glue. Starting from the long edge roll the dough like a jelly roll maintaining even pressure. Pinch the edges firmly to seal completely preventing filling leakage during baking.
- Finish And Bake:
- Brush the entire surface with egg wash and cut small slats in the top to allow steam to escape. Sprinkle with fresh Parmesan and garlic salt for extra flavor. Bake for 15 to 25 minutes until golden brown covering with foil if needed to prevent over browning.
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You Must Know
- Makes excellent leftovers that reheat beautifully in the oven
- Can be prepared ahead and refrigerated before baking
- Contains approximately 350 calories per slice depending on fillings
The pizza yeast is truly the secret weapon in this recipe. I discovered it after years of making Stromboli with regular yeast and waiting hours for it to rise. My grandmother would be shocked at how quickly this comes together but would definitely approve of the flavor.
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Storage and Reheating
Leftover Stromboli stays fresh in the refrigerator for up to three days when wrapped tightly in aluminum foil or stored in an airtight container. For best results reheat in a 350°F oven for about 10 minutes until warmed through. This maintains the crispy exterior far better than microwave reheating which tends to make the crust soggy.
Make Ahead Options
This Stromboli is perfect for busy weeknights when prepared in advance. You can make the dough and assemble the entire Stromboli up to 24 hours before baking. Simply wrap it tightly with plastic wrap and refrigerate. When ready to bake remove from the refrigerator let sit at room temperature for 20 minutes brush with fresh egg wash and bake as directed adding 3 to 5 minutes to the baking time.
Ingredient Substitutions
The beauty of Stromboli lies in its flexibility. For a vegetarian version skip the meats and double the vegetables. Wheat sensitive individuals can substitute gluten free flour blend but may need to adjust liquid ratios. Dairy free cheese alternatives work surprisingly well though they melt differently than traditional cheese. For a lower calorie version use turkey pepperoni lean ham and load up on vegetables while reducing cheese by about a third.
Frequently Asked Questions
- → What's the difference between stromboli and calzone?
Stromboli is rolled like a jelly roll into a long cylindrical shape with fillings spread across the dough, while calzones are folded in half like a turnover. Stromboli typically contains sauce inside, whereas calzones are usually served with sauce on the side.
- → Can I make the dough ahead of time?
Yes! You can prepare the dough up to 24 hours in advance and store it in the refrigerator. Just bring it to room temperature for about 30 minutes before rolling it out.
- → What fillings work best in stromboli?
Traditional Italian meats like pepperoni, salami, ham, and Italian sausage work great. For cheeses, mozzarella and Parmesan are classics, but provolone or fontina also work well. Vegetables should be thinly sliced and pre-cooked if they release a lot of moisture.
- → Why do you cut slits in the top of the stromboli?
The slits allow steam to escape during baking, which prevents the dough from becoming soggy inside and helps maintain a crispy exterior. They also create a decorative look and make it easier to slice after baking.
- → How do I know when my stromboli is fully cooked?
The stromboli should be golden brown on the outside, and if you tap the bottom, it should sound hollow. The internal temperature should reach about 200°F (93°C) for the dough to be fully cooked.
- → Can I freeze stromboli?
Yes! You can freeze stromboli either before or after baking. To freeze before baking, prepare up to the egg wash step, then wrap tightly in plastic wrap and aluminum foil. When ready to bake, thaw in the refrigerator overnight, apply egg wash, and bake as directed.