Homemade Stromboli Recipe

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This Homemade Stromboli recipe uses my simple homemade pizza dough as a base for layering and rolling up your favorite meats, cheeses, and pizza sauce. They are so delicious and fun to eat, you will find yourself coming back to this recipe over and over.

Prep Time15

Cook Time25

Rising Time30

Total Time1 10

Course: Main Course

Cuisine: American, Italian

Servings: servings

Calories: 431kcal

Author: The Carefree Kitchen

Ingredients

Pizza Dough

1 cup water warm (95-110 degrees F)
1 tablespoon sugar
2 teaspoons active dry yeast
1 teaspoon salt
2½ cups all-purpose flour
1 tablespoon olive oil

For the Filling

1/3 cup marinara sauce
1/4 cup Parmesan cheese grated
1/2 cup pepperoni sliced
1/2 cup deli ham sliced
1½ cups mozzarella cheese shredded
1/4 teaspoon Italian seasoning
1/8 teaspoon crushed red peppers

Egg Wash

1 tablespoon water
1 large egg
2 tablespoons Parmesan cheese grated

US Customary - Metric

Instructions

In the bowl of a stand mixer, combine the warm water, sugar, and yeast. Stir and let sit for about 5-10 minutes, or until frothy and bubbly.
Add the olive oil, salt and about 1½ cups of flour. Using the dough hook, mix on low speed until combined. Gradually add the remaining flour, about a 1/4 cup at a time, until the dough pulls away from the edges of the bowl.
Knead with the dough hook for another 1-2 minutes, or by hand until smooth and elastic. Transfer to a lightly floured surface and shape the dough into a ball. Let the dough rise in a warm place for 15-30 minutes or until doubled in size.

Preparing Stromboli

Preheat your oven to 450 degrees F. and grease a large baking sheet with non-stick cooking spray.
On a lightly floured surface, roll the dough into a large rectangle about 10" x 14". If it resists, let it rest for 5 minutes and try again.
Layer your fillings over the dough leaving about a 1-inch border around the edges starting with the marinara sauce, Parmesan cheese, pepperoni, ham, mozzarella cheese, Italian seasoning, and crushed red pepper.
Carefully roll up the dough from the long edge into a tight log. Pinch the seam and ends to seal. Place the seam-side down on the prepared baking sheet.
In a small bowl, whisk together the water and the egg. Use a pastry brush to brush the egg mixture all over the stromboli. Sprinkle on the grated Parmesan cheese, then cut 3" slits on the top of the stromboli, about 1½" apart.

Baking

Bake in your preheated oven for 18-25 minutes, or until golden and the internal temperature of the stromboli is 200 degrees F.
Remove from the oven and let it rest for 5-10 minutes before slicing. Serve warm with marinara sauce for dipping. Enjoy!

Notes

For thick crust pizza, reduce the oven temperature to 400 degrees so that the dough has a chance to bake all the way through before the outside gets too dark.

Make-ahead pizza dough: after the dough has risen, you can cover it lightly with plastic wrap and store in the fridge overnight. The next day, remove the bowl from the fridge and let it come to room temperature for at least 30 minutes before shaping into your pan, adding the toppings, and baking as directed. Or, the dough can be frozen for up to 3 months. To thaw, transfer to the fridge overnight.

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