BEST Homemade Stromboli Recipe

I recently whipped up my Homemade Stromboli filled with layers of salami, mozzarella, and provolone. Combining active dry yeast, olive oil, and all purpose flour, I achieved a soft, satisfying texture that pairs beautifully with marinara on the side. This innovative twist on a classic Italian favorite sparked my imagination.

I’m excited to share my BEST Homemade Stromboli Recipe with you! I’ve always been a huge fan of stuffed bread recipes and this one takes the cake.

I mix 1 cup warm water (about 110°F, don’t let it get too hot) with 2 1/4 teaspoons active dry yeast, a tablespoon of sugar, a teaspoon of salt, and a couple of tablespoons of olive oil before stirring in 3 cups of all purpose flour. I then roll out the soft dough and layer in 8-10 slices of salami, 8 ounces of mozzarella cheese, 6 ounces of provolone, and finish off with 1/4 cup of grated Parmesan cheese.

I like to serve mine with a side of marinara sauce for dipping. Its a take on the Authentic Italian Stromboli Recipe and my twist on the Meat Lovers classic that makes it easy dinner or a holiday appetizer for a crowd.

Enjoy!

Why I Like this Recipe

I really like this recipe because it’s super easy to make. I mean, anyone can do it even if you’re not a pro in the kitchen. The steps are straightforward and I can mess up a little without ruining the whole thing.

I also love how the cheeses and salami bring out the best flavor. There’s a mix of gooey mozzarella, salty provolone, and that kick from the Parmesan that makes every bite fun.

And it’s so versatile! I can serve it as an appetizer at a party or even as a meal on a chill night in. It really fits any occasion, which is awesome for me.

Lastly, I appreciate that it gives me a chance to experiment a bit. Sometimes I mix up the amounts or add a little extra spice, and it always turns out delicious.

Ingredients

• Warm water activates yeast and hydrates flour for a tender, soft dough.
• Active dry yeast feeds on sugar, causing dough to rise and become airy.
• All purpose flour gives structure and carbs, making the dough chewy and delicious.
• Olive oil adds healthy fats that enhance flavor and yield a moist texture.
• Salami gives a spicy kick with protein and savory, meat-based richness.
• Mozzarella cheese melts into a gooey, creamy layer that unites the flavors.
• Tangy marinara sauce adds a slight acidic touch and vibrant tomato flavor.

Ingredient Quantities

• 1 cup warm water (about 110°F) – don’t let it get too hot
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon sugar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 3 cups all purpose flour
• 8-10 slices salami (you can adjust based on your taste)
• 8 ounces mozzarella cheese (sliced or shredded, whichever you like better)
• 6 ounces provolone cheese, sliced
• 1/4 cup grated Parmesan cheese
• Marinara sauce for serving on the side

How to Make this

1. In a large bowl, combine 1 cup warm water, 2 1/4 teaspoons active dry yeast, and 1 tablespoon sugar; let it sit for about 5 minutes until frothy.

2. Add 1 teaspoon salt, 2 tablespoons olive oil and slowly mix in 3 cups all purpose flour until a dough forms.

3. Knead the dough on a lightly floured surface for about 5-7 minutes until it’s smooth and elastic then place it in a greased bowl and cover with a damp towel.

4. Let the dough rise in a warm spot for about 1 hour or until it has doubled in size.

5. Once it has risen, punch down the dough and roll it out into a rectangle such that it covers an area large enough for your filling.

6. Lay out 8-10 slices salami evenly on the dough; try not to overlap too much.

7. Next, evenly distribute 8 ounces mozzarella (either sliced or shredded, depending on what you prefer) on top of the salami.

8. Add 6 ounces provolone cheese slices all along and then sprinkle about 1/4 cup grated Parmesan cheese for that extra flavor kick.

9. Carefully roll up the dough from the longer side, making sure the filling stays intact.

10. Bake in a preheated oven at 400°F for about 20 minutes or until the stromboli is golden brown; serve warm with some marinara sauce on the side for dipping.

Equipment Needed

1. A large mixing bowl
2. Measuring cups and spoons
3. A whisk or fork for stirring
4. A clean work surface lightly dusted with flour for kneading
5. A dough scraper or spatula
6. A damp towel for covering the dough
7. A rolling pin
8. A baking tray lined with parchment paper
9. A preheated oven (set to 400°F)
10. A knife or pizza cutter, if needed, for slicing the salami and cheese

FAQ

BEST Homemade Stromboli Recipe Substitutions and Variations

• If you dont have warm water, you can use warm milk but make sure it doesnt get too hot
• You can replace active dry yeast with instant yeast; just use a bit less – about 2 teaspoons
• If you dont like salami, pepperoni or even thinly sliced ham works great instead
• Instead of mozzarella, you can use Monterey Jack cheese or even a mild cheddar if that suits your taste
• Provolone cheese can be swapped for Swiss cheese or gouda if you want a slightly different flavor

Pro Tips

• Check your water temperature carefully—if it’s too hot, it can kill the yeast, so aim for around 110°F. I’ve seen people mess up the dough because they used water hotter than recommended.
• When kneading the dough, try not to add heaps of extra flour. You want it to be smooth and elastic, so add just enough to keep it from sticking but still soft.
• Make sure you spread out the salami and cheeses as evenly as possible. That way, every bite gets a good mix of flavour and nothing gets too soggy from too many toppings in one spot.
• Keep an eye on the bake time and color. Oven temperatures can vary a bit, so check the stromboli a few minutes before the timer goes off to make sure it’s golden and not burnt.