Total time
—
Servings
12
Calories
440.8
Category
Dinner & Mains
Discover the ultimate Homemade Stromboli recipe that brings the taste of Italy right to your kitchen. This savory, meat-stuffed bread is perfect for parties, quick dinners, or a hearty snack. With a golden, flaky crust and a cheesy, ham-filled center, it’s a crowd-pleaser that’s surprisingly easy to make.
Ingredients
Makes 12 servings
- 1 1/2 dry yeast
- 1 sugar
- 2 water
- 1 salt
- 5 -6 flour
- 1 water
- 1 tomato sauce
- 16 mozzarella cheese
- 16 ham
Method
Dissolve yeast in warm water.
Add salt, sugar and 1/2 of the flour, mix well.
Add rest of flour, turn onto floured boa rd and knead until smooth.
Place in buttered bowl.
Cover and let rise 1 1/2 to 2 hours in warm place. Punch down, divide into 12 pieces for stromboli or shape into 2 loaves for bread.
Bake bread 30 minutes at 400 degrees.
Roll out each dough into a circle; place in center of each dough a few slices of ham, pepperoni, grated cheese and a little sauce. Fold in half and pinch edges well to seal.
Brush with egg white mix.
Place on greased sheet pan.
Bake for 15 to 20 minutes at 400 degrees until lightly brown.
May be reheated.
Serve with extra tomato sauce to dip in.
Cook's notes
- Use warm water (around 110°F) to activate the yeast properly for a soft, airy dough.
- Let the dough rise in a warm, draft-free spot for the best texture.
- Seal the edges of the stromboli tightly to prevent filling from leaking during baking.
- Brush with egg white for a shiny, golden crust.
Easy swaps
- Instead of ham, use turkey, salami, or roasted vegetables for a vegetarian version
- Instead of mozzarella cheese, use provolone, fontina, or dairy-free cheese
- Instead of tomato sauce, use pesto or alfredo sauce for a different flavor profile
Frequently asked
Can I use store-bought dough for this recipe?
Yes, you can use refrigerated pizza dough or frozen bread dough to save time. Just adjust rising times as needed.
Why is my stromboli dough not rising?
Check that your yeast is fresh and the water temperature is not too hot (above 130°F kills yeast) or too cold (below 100°F slows activation).
Can I add other meats or vegetables?
Absolutely! Pepperoni, cooked sausage, mushrooms, bell peppers, or onions are great additions.
How do I prevent the stromboli from getting soggy?
Avoid overfilling with sauce; use a light layer. Also, ensure the dough is sealed well.
What dipping sauces pair well?
Marinara, ranch, garlic butter, or a spicy arrabbiata sauce complement the flavors perfectly.
