Homemade Stromboli (Yields 2)

Name: Homemade Stromboli (Yields 2)
Prep time: 2 h
Cook time: 25 min
Total time: 2 h 25 min
Cuisine: Italian
Ingredients: 1 and 1/3 cups (320ml) warm water (between 100-110°F, 38-43°C); 2 and 1/4 teaspoons (7g) instant or active-dry yeast (1 standard packet); 1 Tablespoon (13g) granulated sugar; 2 Tablespoons (30ml) olive oil; 1 teaspoon salt; 3 and 1/2 cups (about 450g) all-purpose flour (spooned & leveled), plus more for hands and work surface; 3 Tablespoons (43g) unsalted butter, melted; 2 garlic cloves, minced (or 1/2 teaspoon garlic powder); 2 teaspoons chopped fresh parsley (or 1 teaspoon dried); 1 pound thinly sliced meats such as Italian cold cuts, deli ham, or large pepperoni slices*; 3/4–1 pound (340–454g) cheese (about 3 cups shredded or about 16–20 slices deli cheese)*; egg wash: 1 large egg beaten with 1 Tablespoon water; optional: fresh or dried parsley, flaky sea salt, and/or grated Parmesan

Instructions

Prep:2hCook:25min

Use this dough recipe and the filling/toppings below to create 2 Homemade Strombolis. See all recipe notes before beginning because you can save half of the dough for another time or make other dishes with it (such as pizza or breadsticks). More filling suggestions, helpful step-by-step photos, and a video tutorial are included in the post. This recipe is also in my New York Times best-selling cookbook, Sally's Baking 101.

Updated at: Thu, 18 Sep 2025 02:20:40 GMT