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Italian Stromboli Stuffed Bread

Experience the joy of homemade Italian Stromboli—flaky, golden-brown dough stuffed with layers of savory pepperoni, Genoa salami, ham or prosciutto, and gooey melted cheese. Add optional bell peppers, onions, garlic, and Italian herbs for extra flavor. Baked to perfection, this Stromboli is crispy on the outside, soft and cheesy inside, and perfect for family dinners, parties, or movie nights. Serve with warm marinara sauce for dipping.

Why You’ll Love This Recipe

  • Fully customizable with your favorite deli meats and cheeses
  • Chewy, golden crust with a melty, flavorful filling
  • Perfect for sharing at gatherings or weeknight dinners
  • Made with simple, pantry-friendly ingredients
  • Keeps well for leftovers and can be frozen for later

Ingredients

Dough:

  • 440 g all-purpose flour
  • 7 g active dry yeast
  • 240 ml warm water (≈45°C)
  • 30 ml olive oil
  • 13 g sugar
  • 6 g salt

Filling:

  • 170 g sliced pepperoni
  • 170 g sliced Genoa salami
  • 170 g sliced ham or prosciutto
  • 200 g shredded mozzarella
  • 50 g grated Parmesan
  • 1 small green bell pepper, thinly sliced (optional)
  • 1 small red onion, thinly sliced (optional)
  • 2 cloves garlic, minced
  • 1 tbsp Italian seasoning

Finish:

  • 1 egg
  • 15 ml water (for egg wash)
  • Marinara sauce for serving

Instructions

1. Prepare the Dough

Dissolve yeast and sugar in warm water. Let stand 5–10 minutes until frothy.

In a large bowl, combine flour and salt. Add yeast mixture and olive oil, mixing until a cohesive dough forms. Knead on a floured surface for 8–10 minutes until smooth and elastic.

Place dough in a lightly oiled bowl, cover, and let rise in a warm spot for 60–90 minutes until doubled in size.

2. Prepare the Fillings

While the dough rises, slice all meats and vegetables thinly. Combine minced garlic with Italian seasoning.

3. Roll and Fill the Dough

Punch down the dough and roll into a rectangle (~30 x 40 cm). Layer meats evenly, leaving a 2-cm border. Sprinkle mozzarella and Parmesan over the meats, then add peppers, onions, and garlic-herb mixture.

4. Shape and Seal

Roll the dough tightly from a long edge into a log. Pinch the edges and ends to seal completely. Place seam-side down on a parchment-lined baking sheet.

5. Egg Wash and Vent

Whisk egg with water. Brush over the dough and make several shallow diagonal slashes to vent steam.

6. Bake

Bake at 200°C for 25–30 minutes until golden and cooked through.

7. Rest and Serve

Let Stromboli rest 5–10 minutes before slicing into thick portions. Serve warm with marinara sauce for dipping.

Tips & Variations

  • Extra Crispy: Seal dough tightly and avoid overfilling to prevent leaks.
  • Vegetarian Version: Replace meats with roasted vegetables or mushrooms.
  • Cheese Variations: Try provolone or fontina for added flavor.
  • Make Ahead: Dough can be prepared and frozen for future use.

Storage

Store leftovers wrapped in foil or airtight containers in the refrigerator for up to 4 days. Reheat in a 175°C oven for 10 minutes to retain crispness. For long-term storage, freeze whole or in slices; thaw overnight before reheating.

Tools You’ll Need

  • Large mixing bowl
  • Measuring cups and spoons
  • Rolling pin
  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Pastry brush

Nutrition (Per Serving)

  • Approximate values per serving (1/8 of Stromboli)

This Italian Stromboli delivers the perfect combination of crispy crust, melty cheese, and savory meats. Ideal for sharing, customizable, and sure to impress at any gathering, it brings the authentic flavors of Italy right into your kitchen.