- for the pizza dough
- Dry yeast 2 1/4 tsp
- Warm water 1 cup
- Sugar 1 tbsp • 470 kcal
- Flour 2 1/2 cups
- Salt 1/4 tsp • 1 kcal
- Olive oil 2 tbsp
- for the filling
- salami slices 20
- Tomato sauce 1/4 cup
- mozzarella, sliced 9 oz
- Parsley 2 tbsp
- Parmesan cheese 2 tbsp
- for the egg wash
- Egg 1 • 130 kcal
Pizza, Stromboli, Calzone…no matter how you present them, they are delicious! This easy Italian Stromboli is the perfect meal to feed a crowd! It’s made from pizza dough, and can easily be customized according to the ingredients you have on hand (or simply use your favorite fillings).
The Stromboli is crispy on the outside, but soft and full of flavor on the inside. With a few cold cuts of meat, cheese slices, and pizza sauce you will have a crowd-pleasing dish on the table in no time! Don’t be fooled into thinking it’s difficult to make—it’s super easy! Classic Italian Stromboli: zesty, cheesy, and perfect for pizza night!
What Is A Stromboli?
A Stromboli is a turnover inspired by the flavors and textures of pizza. On a pizza, the toppings are placed on a rounded dough. With a Stromboli, you place the toppings on top, and carefully roll up the dough with the toppings on the inside.
Toppings usually used in Stromboli are Italian cold cuts of meat, cheese, pizza sauce, and sometimes even other vegetables! It’s said to have been invented by Italian-Americans in the US.
Homemade Stromboli ingredients
To make a homemade Stromboli start from the pizza dough ingredients. Be sure to have dry yeast and warm water to make it rise and fluffy, then use simple pantry ingredients like sugar, flour, salt and olive oil.
For the filling, you can use your favorite ingredients, but a classic Stromboli calls for salami, pizza sauce, mozzarella, parsley and parmesan cheese. Make an egg wash to make the surface golden brown once baked.
How To Make Stromboli
You’d think that a dish as delicious as a Stromboli is a lot of hassle to make, but this is such an easy recipe. Mix together your dough ingredients until you get a smooth dough.
Roll it out and place the filling ingredients on top; brush the edges with egg white. Roll up the dough carefully, making sure that the ingredients don’t fall out. Seal, brushing the edges again with egg white if necessary. Let the Stromboli rest for a few minutes before slicing and serving it.
Stromboli Filling Ideas
If you don’t like salami, you can use any other meat. Try any of the following: pepperoni, bacon, smoked chicken, or sausage.
Cheese: any provolone, and mozzarella cheese. I love brushing the dough with melted butter, garlic, and fresh parsley for added flavor. Garlic powder, dried herbs, or even an Italian seasoning work wonderfully on the dough too. Or spread your favorite pizza sauce on top– see recipe note below. Flavoring/filling options are endless.
What Is The Difference Between a Stromboli and a Calzone?
Pizza, Stromboli, calzone…they taste the same, but what’s the difference? While most of them have the same basic ingredients (tomato sauce, meat, cheese, and fresh herbs), the differences are in the way the dough is shaped.
On a pizza, the toppings are placed on a rounded dough. On a calzone, the toppings are placed on one half, and the dough is folded over. To make a Stromboli, you place the topping on top, and carefully roll up the dough with the toppings on the inside.
Tips For Making Easy Italian Stromboli
To make the Stromboli ahead of time, you have two options: make the dough, and leave it to rise overnight in the fridge (i.e. slow fermentation). Otherwise, fill and roll up the Stromboli the day before, wrap, and leave in the fridge. Bake the next day.
For a perfect Stromboli, make sure its internal temperature at the center should be at least 200°F/93°C. You only need to read it with an instant read thermometer.
The Stromboli usually burns before it is perfectly cooked inside, so to prevent this you can bake it in the lower half of the oven.
Let the Stromboli rest before cutting it, this will make the filling set.
How To Store Stromboli
Stromboli can be stored in the fridge (in an airtight container or wrapped with plastic) for up to 7 days.
The Stromboli dough can be frozen for up to 3 months. Just make sure to wrap it properly. The baked Stromboli can also be frozen. Allow to cool completely, wrap in plastic wrap, then aluminum foil, and freeze for up to 3 months. When ready to serve, allow to thaw at room temperature for one hour, and bake.
To make the dough, mix together the dry ingredients.
Add the olive oil and water, and mix to form a dough.
Place the dough on a floured surface and roll out into a square.
Place the salami slices on top of the dough.
Add the tomato sauce and use a spoon to spread it out.
Top with the mozzarella slices.
Top with fresh parsley.
Brush the edges with egg white. Carefully roll up the dough.
Roll it up till the end.
Place the dough roll on a baking sheet and allow to rise for one hour.
Brush with egg yolk and make slits on top.
Sprinkle with cheese and bake at 400F/200C for 25-30 minutes until lightly browned.
Transfer outside the oven and let it rest for a few minutes before slicing it. Serve and enjoy!
Serve with extra pizza sauce on the side to dip your Stromboli in!