Stromboli Recipe
Stromboli is easy to make with homemade dough that's rolled up around spicy, cheesy filling and baked until golden. Slice and serve stromboli as an appetizer with pizza sauce for dipping!
Servings: 24 slices
Equipment
Ingredients
For the dough:
- 1⅓ cups warm water between 100-105ºF
- 2¼ teaspoons instant yeast
- 2 teaspoons sugar
- 1 teaspoon salt
- 2 tablespoons olive oil
- 3½ cups all purpose flour
For the filling:
- 2 tablespoons melted butter
- 1 teaspoon Italian seasoning
- 1 pound large pepperoni thinly sliced
- 1 pound mozzarella cheese or Gouda, thinly sliced
For the egg wash:
- 1 egg
- 1 tablespoon water
For serving:
- warm pizza sauce or marinara
Instructions
- Bloom the yeast. Add the water, yeast, and sugar to a large bowl. Mix well, then cover with a lid and set aside for 5-10 minutes or until foamy. Once foamy, stir in the salt and olive oil.
- Add the flour. Gradually add the flour to the yeast and stir until it comes together. Transfer the dough onto a floured kitchen surface and knead for 10 minutes, or until smooth and elastic. You can also do this in a stand mixer with the dough hooks attached.
- Rise the dough. Cover the dough with a clean kitchen towel and place it in a warm spot. Let it rise for 1½ hours or until doubled in size.
- Prepare to bake. Preheat your oven to 400˚F. Line 2 baking sheets with parchment paper.
- Roll out the dough. Divide your dough into 2 equal parts, then roll out each piece into a 10x16-inch rectangle. Brush the dough with melted butter and sprinkle with the Italian herbs.
- Assemble the stromboli. Top each piece of the dough with pepperoni and sliced cheese, using 0.5lb of each per stromboli. Make sure to leave 1 inch of the dough border empty.
- Roll it up. Whisk the egg with water to make the egg wash. Brush the edges of the dough with the egg wash. Slowly roll the dough into a 16-inch-long log. Repeat with the second piece. Pinch down the dough seam and place the stromboli, seam side down, on the baking sheet.
- Score the top. Using a sharp knife, make a few cuts on the surface of the dough. Brush the stromboli with the egg wash on all sides.
- Bake. Transfer it to the oven and bake the stromboli for 20-25 minutes or until golden brown.
- Cool, then serve. Let the stromboli cool down for 5-8 minutes before slicing and serving. Serve with warm pizza sauce or marinara.
Notes
- Use warm but not hot water: Hot water kills the yeast.
- Rest the dough: If you have time, after rolling the dough into a rectangle, let it rest for 5 minutes before brushing it with the butter. This will allow the gluten to relax, making the dough more manageable to roll up.
- Seal the seams on the stromboli: This is important, or your cheese will ooze out.
- Swap the meat: Instead of pepperoni, you can use deli meat.
- Use shredded cheese: Shredded cheese can be used instead of cheese slices.
Nutrition
Serving: 1slice | Calories: 245kcal | Carbohydrates: 15g | Protein: 10g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 518mg | Potassium: 99mg | Fiber: 1g | Sugar: 1g | Vitamin A: 167IU | Vitamin C: 0.003mg | Calcium: 104mg | Iron: 1mg
