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Easy Homemade Stromboli Recipe

Jana Rae
Make the best homemade stromboli with this easy recipe! A soft, flavorful dough wraps around cheesy, savory fillings for a crispy, golden crust.
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Prep Time 20 minutes
Cook Time 25 minutes
Rise Time 1 hour
Total Time 1 hour 45 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 320 kcal

Ingredients
  

For the Dough:

  • ¾ cup warm water 100-110°F
  • 1 .25-ounce packet active dry yeast
  • 1 tablespoon granulated sugar divided
  • 2 cups all-purpose flour
  • 1 tablespoon olive oil plus more for brushing
  • ¾ teaspoon salt

For the Filling:

  • ½ cup marinara sauce
  • 1 cup shredded mozzarella cheese
  • ½ cup cooked and crumbled Italian sausage
  • ½ cup pepperoni slices
  • ¼ cup sautéed onions and bell peppers
  • ¼ cup sliced mushrooms optional
  • 1 teaspoon dried Italian seasoning
  • 1 egg beaten (for egg wash)
  • 1 tablespoon sesame seeds or poppy seeds for topping optional

Instructions
 

Step 1: Making the Dough

  • In a small bowl, combine the warm water, yeast, and ½ tablespoon of sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. This step is crucial for activating the yeast and ensuring the dough rises properly.
  • In a large mixing bowl, whisk together the flour, salt, and the remaining sugar. Once the yeast mixture is ready, pour it into the dry ingredients along with the olive oil. Stir until the dough starts to come together.
  • Transfer the dough to a floured surface and knead for 8-10 minutes until it becomes smooth and elastic. If you’re using a stand mixer, attach the dough hook and mix on medium speed for about 5 minutes. Once kneaded, place the dough in a greased bowl, cover it with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.

Step 2: Preparing the Filling

  • While the dough is rising, prepare the filling ingredients. Cook and crumble the Italian sausage, sauté the onions, bell peppers, and mushrooms (if using), and shred the mozzarella cheese. Having everything ready makes assembling the stromboli quick and easy.

Step 3: Rolling Out the Dough

  • Preheat your oven to 375°F and line a baking sheet with parchment paper. Once the dough has risen, punch it down to release any air bubbles. Transfer it to a floured surface and roll it out into a rectangle, roughly 12x10 inches.

Step 4: Assembling the Stromboli

  • Spread a thin layer of marinara sauce over the dough, making sure to leave a 1-inch border around the edges. Sprinkle the Italian seasoning evenly over the sauce. Next, layer the cheese, cooked sausage, pepperoni, and sautéed vegetables. Be sure not to overfill the stromboli, as this can make rolling and sealing difficult.
  • Starting from one of the long sides, carefully roll up the dough, tucking in the ends as you go to seal in the filling. Place the stromboli seam-side down on the prepared baking sheet.

Step 5: Brushing and Baking

  • For a golden and crisp crust, brush the top of the stromboli with the beaten egg. Sprinkle with sesame seeds or poppy seeds for extra texture and flavor. Using a sharp knife, cut 3-4 small slits on top to allow steam to escape while baking.
  • Place the stromboli in the oven and bake for 20-25 minutes or until golden brown and fully cooked.

Step 6: Serving and Enjoying

  • Once baked, allow the stromboli to cool for about 5 minutes before slicing. This helps retain its structure and prevents the filling from spilling out. Serve warm with extra marinara sauce for dipping.

Notes

Recipe Notes:

  1. Dough Resting: Allowing the dough to rest in a warm, draft-free area is key for a good rise. If your kitchen is cold, place the dough near a preheated (but off) oven or wrap the bowl in a warm towel.
  2. Fillings: Feel free to customize the fillings based on your preferences. Vegetarian options like spinach, artichokes, or roasted red peppers work wonderfully. For extra flavor, use a blend of cheeses.
  3. Freezing: Stromboli can be frozen either unbaked or baked. If unbaked, wrap tightly in plastic and foil, then bake directly from frozen, adding 5-10 minutes to the baking time. For baked stromboli, allow it to cool completely, wrap tightly, and reheat in the oven for the best texture.
  4. Avoid Leaks: To prevent the filling from leaking, leave a 1-inch border when spreading marinara sauce and fillings. Make sure to seal the edges tightly by pinching or rolling them together.
  5. Make-Ahead Option: The dough can be prepared a day in advance and stored in the refrigerator. Let it come to room temperature before rolling it out for best results.
  6. Serving Suggestions: Serve your stromboli with marinara sauce, garlic aioli, or ranch dressing for dipping. Pair it with a fresh salad or roasted vegetables for a complete meal.