Easy Homemade Stromboli (Print Version)

# Ingredients:

→ For the Dough

01 - 1⅓ cups warm water, heated to about 100-110°F
02 - 2¼ teaspoons instant yeast or active dry yeast
03 - 1 tablespoon granulated sugar
04 - 2 tablespoons olive oil
05 - 1 teaspoon salt
06 - 3½ cups all-purpose flour, plus extra for dusting

→ For the Filling

07 - 3 tablespoons melted unsalted butter
08 - 2 garlic cloves, finely minced
09 - 2 teaspoons fresh parsley, chopped
10 - 1 pound thinly sliced deli meats like Italian cold cuts, ham, or large pepperoni
11 - ¾ to 1 pound cheese, either shredded or sliced

→ For the Topping

12 - 1 large egg
13 - 1 tablespoon water
14 - Fresh or dried parsley for sprinkling, optional
15 - Flaky sea salt, optional
16 - Grated Parmesan cheese, optional

# Instructions:

01 - In your stand mixer bowl with the dough hook attached, combine the warm water with yeast and sugar. Give it a gentle whisk, then cover and let it sit undisturbed for about 5 minutes until it starts to get foamy.
02 - Pour in the olive oil and salt, then add all the flour. Turn your mixer to low and let it run for about 2 minutes until everything comes together into a shaggy dough.
03 - Keep the mixer running on low with the dough hook for a full 5 minutes. The dough should become smooth and elastic. If it's sticking too much, dust in a tiny bit of flour, but don't overdo it—you want it slightly tacky, not dry. When you poke it, it should bounce back slowly.
04 - Lightly oil a large bowl and place your dough inside, turning it once so all sides get coated. Cover it with plastic wrap or a clean kitchen towel and set it somewhere warm. Let it rise for 60 to 90 minutes until it's doubled in size.
05 - Heat your oven to 400°F and line two large baking sheets with parchment paper.
06 - Once the dough has puffed up nicely, punch it down gently to release the air bubbles. Cut it in half. On a lightly floured counter, roll each piece into a rectangle roughly 10 by 16 inches. Use your hands to straighten the edges if needed.
07 - Mix the melted butter with the minced garlic and brush this all over each dough rectangle. Sprinkle the parsley on top. Now here's the trick: leave about an inch empty on the bottom and sides, and leave a good 3-inch strip bare at the top—this helps when you roll it up. Layer your meats first, overlapping the slices, then add your cheese. Keep layering until you've used about half a pound of each per stromboli.
08 - Beat the egg with the tablespoon of water and brush it along all the edges of the dough, especially that empty top strip. Starting from the filled end, carefully roll the dough into a tight log, tucking in the sides as you go. If it gets sticky, dust your hands with a little flour.
09 - Move each rolled stromboli to your prepared baking sheets. Pinch the ends closed so nothing leaks out. Brush the tops generously with more egg wash and add your optional toppings if you're using them. Take a sharp knife and cut 3 or 4 small slits across the top—this lets steam escape while baking.
10 - Slide the pans into your hot oven and bake for about 25 minutes until the crust turns a beautiful golden brown. The inside should reach at least 200°F if you're checking with a thermometer. Don't worry if some cheese or grease bubbles out—that's totally normal. Let them cool on the pans for 5 minutes before slicing.
11 - Transfer to a cutting board, slice into pieces, and serve while it's still warm. These are fantastic on their own or with marinara sauce on the side for dipping.

# Notes:

01 - This recipe makes enough dough for 2 full strombolis. If you only need one, you can freeze the other half of the dough for up to 3 months.
02 - You can prepare the shaped stromboli ahead and refrigerate them for up to 8 hours before baking.
03 - Leftover stromboli keeps well in the fridge for up to 3 days when stored in an airtight container.
04 - Feel free to get creative with fillings—try vegetables like mushrooms, peppers, or spinach for a vegetarian version.
05 - If you want to add pizza sauce to the filling, spread about half a cup on each rolled-out dough before adding meats and cheese.

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