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Two thick slices of meat and cheese filled stromboli on a board with a ramekin of sauce
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5 from 1 vote

Easy Homemade Stromboli

Filled with melted cheese, ham and salami, this Italian-inspired rolled dough is like a fancy pizza scroll. My stromboli recipe is so easy you'll make it over and over.
Prep Time30 mins
Cook Time25 mins
Proofing time40 mins
Total Time1 hr 35 mins
Course: Appetizer, Breads, Side Dish, Snack
Cuisine: American, Italian
Keyword: easy homemade stromboli, easy stromboli, homemade stromboli, stromboli
Servings: 8
Calories: 613kcal

Ingredients

Dough

Filling

  • 3 Tbsp olive oil
  • 2 garlic cloves minced
  • 10 oz sliced ham
  • 10 oz sliced mild salami
  • 12½ oz mozzarella cheese thickly sliced, torn or grated
  • 7 oz Swiss cheese thickly sliced or grated
  • 1/2 cup marinara sauce for serving (bought is fine, or make your own)

Instructions

Make the dough:

  • Put the water, yeast, sugar and oil into the bowl of a stand mixer. Give it a quick stir and set aside for 5-10 minutes until the yeast begins to bubble.
    1 1/3 cups water, 2 tsp active dry yeast, 1 Tbsp granulated sugar, 2 Tbsp olive oil
  • Add the flour and salt to the bowl and mix on low using a dough hook attachment until the dough is smooth and elastic, about 8 minutes.
    3 1/2 cups all-purpose flour, 1 teaspoon salt
  • Tip the dough onto a lightly floured counter and shape it into a ball. Put it back in the mixing bowl and into your steam oven.
  • Set the oven to 100°F/38°C, steam setting, or use the dough proofing setting if you have one. Let the dough proof for 40 minutes or until it’s doubled in size.

Prepare the stromboli:

  • Preheat oven to 400°F/200°C, combi steam setting. If you have variable steam settings, use 50%. If not, don’t worry! Just set to combi steam at the correct temperature and the oven will work out the steam for you.
  • Turn the dough onto a floured surface and gently knock out the air. Halve the dough and roll or stretch each piece into a 9x12 inch (23x30cm) rectangle. You’ll probably find the dough doesn’t want to stretch to this size immediately; if it keeps shrinking back when you’re shaping, cover and leave it for 5-10 minutes to allow it to relax, then try again.
  • Once the dough is shaped, mix the oil and garlic together and brush over the surface of each rectangle. Layer the ham, salami and cheeses over the top, leaving a 1 inch border on all sides.
    3 Tbsp olive oil, 2 garlic cloves, 10 oz sliced ham, 10 oz sliced mild salami, 12½ oz mozzarella cheese, 7 oz Swiss cheese
  • Carefully and tightly roll up the dough into logs, tucking the edges in as you go and making sure the filling is fully enclosed. Take it slow; you want nice even stromboli logs!
  • Transfer each stromboli to a parchment lined baking sheet. Make 3-4 incisions in the top of each roll to allow steam to escape. Bake until the dough is golden and cooked through, about 25 minutes.

Serve:

  • When the stromboli is cooked, allow to cool for 15 minutes, then cut into slices and serve with warmed marinara sauce for dipping.

Notes

  1. If you don't want to make your own dough, you can use bought fresh pizza dough. I've used the frozen dough balls from Costco and they've been great. 
  2. Feel free to change up the type of cheese or meat to suit your own taste. I do recommend you stick with one cheese that's got some flavor, rather than two very mild cheeses. 
  3. I used a marinara sauce made by my talented stepmother, but bought is fine! Or make your own cheat's version with canned crushed tomatoes, garlic, olive oil, salt and a little sugar cooked together until thick and saucy. 

Nutrition

Calories: 613kcal | Carbohydrates: 47g | Protein: 31g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Cholesterol: 80mg | Sodium: 1112mg | Potassium: 288mg | Fiber: 3g | Sugar: 3g | Vitamin A: 572IU | Vitamin C: 1mg | Calcium: 461mg | Iron: 3mg