Italian Stromboli Recipe Cheesy Roll Up
There are few things more satisfying than pulling a golden, crusty loaf from the oven, especially when it’s hiding a treasure trove of melted cheese and savoury Italian meats. This Italian Stromboli recipe is one of those dishes that brings everyone to the table, their eyes wide with anticipation. It’s a brilliant creation, essentially a rolled-up pizza, but somehow the sum of its parts feels so much more special. The way the crust bakes to a perfect crispness on the outside while the inside remains soft and steams gently when you slice into it is just magnificent.
The first time I had a proper Stromboli was at a tiny, family-run spot on the outskirts of Naples. It wasn’t fancy, but the flavours were honest and deeply satisfying. This recipe was inspired by that very dish, and after testing this recipe five times, I finally got it just right, capturing that perfect balance of chewy dough, salty salami, and gloriously melty provolone cheese. It’s a substantial, hearty meal that feels both rustic and a little bit indulgent.
This Italian Stromboli works beautifully for a relaxed weekend dinner with the family or when you have friends over for a casual get-together. It’s also brilliant for using up leftover deli meats and cheeses from the fridge. We’ll be making our own dough for the most authentic result, but I’ll also share my top tips for using a shop-bought one if you’re short on time. Let’s get started.
Recipe Overview
This recipe will guide you through creating a classic Italian Stromboli from scratch. We’re aiming for a crisp, golden-brown crust that encases a delicious filling of cured meats and two types of cheese that become molten and stringy in the heat of the oven. After several trials, I discovered that a combination of mozzarella and provolone gives the best flavour and texture. Expect a wonderfully savoury flavour, with the gentle spice of pepperoni and the saltiness of salami cut through by the rich, tangy cheese.
- Prep Time: 20 minutes (plus 1 hour proving time for dough)
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Servings: 6-8 people
- Difficulty: Medium
Why You’ll Love This Italian Stromboli
- Genuine Flavour: The combination of spicy pepperoni, savoury salami, and the sharp, distinct taste of provolone cheese, all wrapped in a soft, chewy pizza dough, is a truly authentic Italian-American experience.
- Ready in Under an Hour of Active Time: While the dough needs to prove, the active preparation and baking time is less than an hour, making it manageable for a weekend meal.
- Flexible Recipe: You can easily swap the fillings. Try using prosciutto, cooked Italian sausage, or roasted red peppers and mushrooms for a vegetarian twist.
- Great for Gatherings: Sliced up, this Stromboli is ideal for sharing. It’s less messy than individual pizza slices and holds up well on a buffet table for a party or a family film night.
- Family Tested: My kids always get excited when they know Stromboli is for dinner. They love pulling apart the cheesy, meaty slices, and it’s one of those recipes that always gets compliments.
Ingredients You’ll Need
For the best results, I always recommend using good quality ingredients. Using a block of mozzarella and grating it yourself will make a world of difference; pre-shredded cheeses often contain anti-caking agents that prevent them from melting as smoothly. I prefer using ’00’ flour for the dough as it gives a much finer, softer texture, but strong white bread flour works well too.
- For the Dough:
- 500g ’00’ flour or strong white bread flour, plus extra for dusting
- 7g fast-action dried yeast (1 sachet)
- 1 tsp fine sea salt
- 1 tbsp olive oil
- 300ml lukewarm water
- For the Filling:
- 150g sliced pepperoni
- 150g sliced Napoli salami
- 200g low-moisture mozzarella, grated
- 150g provolone cheese, thinly sliced
- 2 tbsp finely chopped fresh parsley
- 1 tsp dried oregano
- For the Topping:
- 1 medium free-range egg, beaten
- 1 tbsp grated Parmesan cheese
- A pinch of dried oregano
Marcus’s Tip: Ensure your cured meats and cheeses are at room temperature before you start. This helps them meld together better during baking and prevents the cold filling from slowing down the cooking of the dough from the inside.
How to Make Italian Stromboli
The process is quite straightforward. We’ll start by making a simple pizza dough, then layer it with our delicious fillings before rolling it up and baking until it’s perfectly golden. The key is to get a tight roll to ensure you get that beautiful spiral when you slice it.
- First, let’s make the dough. In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Make a well in the centre and pour in the olive oil and lukewarm water. Mix until a shaggy dough forms, then knead for 8-10 minutes on a lightly floured surface (or 5-7 minutes in the mixer) until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Once the dough has risen, knock it back by gently punching it down. On a large, lightly floured surface, roll the dough out into a rectangle, roughly 30cm x 40cm. Position it so the longest side is facing you.
- Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
- Leaving a 2cm border along all edges, layer your fillings. I find it works best to start with the provolone slices, followed by the salami, pepperoni, and finally the grated mozzarella. Sprinkle the chopped parsley and dried oregano evenly over the top.
- Brush the border of the dough with a little water. Starting from the long edge closest to you, tightly roll the dough up into a log. Press the seam firmly to seal it, and pinch the ends together and tuck them underneath to prevent any filling from escaping.
- Carefully transfer the Stromboli to your prepared baking tray, placing it seam-side down. Brush the entire surface with the beaten egg. Sprinkle over the grated Parmesan and the pinch of oregano.
- Using a sharp knife, cut 4-5 diagonal slits across the top of the Stromboli. This allows steam to escape and prevents the crust from cracking unpredictably.
- Bake for 20-25 minutes, until the crust is a deep golden brown and the cheese is visibly bubbling through the slits.
- Let the Stromboli rest on the tray for at least 10 minutes before slicing and serving. This is crucial for letting the fillings set, otherwise, the melted cheese will spill out everywhere.
Tips From My Kitchen
- Dough Temperature is Key: For the best rise, your water should be lukewarm – not hot. A good test is to dab a little on your wrist; it should feel comfortably warm. If it’s too hot, it can kill the yeast.
- The Secret to a Tight Roll: I learned that patting the fillings (especially the meats) with a paper towel to remove excess moisture is a game-changer. This helps prevent a soggy bottom and allows you to get a much tighter, neater roll without the dough becoming slippery.
- Make-Ahead Method: You can prepare the Stromboli up to the point of baking. Assemble it completely, wrap it tightly in cling film, and store it in the fridge for up to 24 hours. When you’re ready, just unwrap, egg wash, and bake as instructed, adding a few extra minutes to the cooking time.
- Storage: Leftover Stromboli keeps brilliantly. Once completely cool, wrap it well and store it in the fridge for up to 3 days. It can be enjoyed cold or reheated in an oven at 180°C for about 10 minutes until warmed through.
Common Mistakes to Avoid
- Overfilling the Stromboli: It’s tempting to pack it with as much filling as possible, but this is a common pitfall. Too much filling will create excess moisture and can cause the Stromboli to burst at the seams during baking. Stick to the recommended quantities for a well-balanced result.
- Using a Cold Oven: Always preheat your oven properly. Placing the Stromboli into an oven that isn’t hot enough will result in a pale, doughy crust. That initial blast of high heat is what gives it that fantastic golden exterior and oven spring.
- Skipping the Rest Time: I know how tempting it is to slice into it straight from the oven, but please wait! Resting for 10 minutes allows the molten cheese and juices to settle. If you cut it too soon, the filling will ooze out, and the structure will collapse. Patience pays off.
Delicious Variations to Try
One of the best things about this Italian recipe is how adaptable it is. Once you have the basic technique down, you can get creative with the fillings. Here are a few ideas we love.
- Spicy ‘Nduja Version: For a fiery kick, swap the pepperoni for 100g of spicy ‘nduja sausage. Spread it thinly over the dough before adding the other ingredients. It melts into a wonderfully flavourful, spicy oil that soaks into the bread.
- Vegetarian Option: Create a delicious vegetarian Stromboli by layering with roasted red peppers, sautéed mushrooms, wilted spinach (be sure to squeeze out all the water), and a mix of mozzarella and ricotta cheese.
- Chicken & Pesto: For a different flavour profile, use shredded cooked chicken, a generous spread of green pesto, sun-dried tomatoes, and mozzarella. It’s a fantastic combination that feels a bit lighter. If you like this, you might also enjoy our Creamy Chicken And Rice Recipe One Pot Meal.
What to Serve With Italian Stromboli
This is a hearty dish, so it doesn’t need much alongside it. A simple, fresh accompaniment is all that’s required to turn it into a complete and satisfying meal.
- Simple Rocket Salad: A peppery rocket salad with Parmesan shavings and a sharp lemon vinaigrette is the perfect counterpoint. The acidity cuts through the richness of the cheese and meat beautifully.
- Marinara Dipping Sauce: A warm bowl of simple marinara or tomato sauce for dipping is non-negotiable in our house. It adds a lovely moisture and tomato tang to every bite.
- Wine Pairing: A medium-bodied Italian red wine like a Chianti or a Barbera works wonderfully here. Its bright acidity and cherry notes complement the cured meats without overpowering them.
Frequently Asked Questions
Italian Stromboli
Ingredients
Method
- First, let's make the dough. In a large bowl, or the bowl of a stand mixer fitted with a dough hook, combine the flour, yeast, and salt. Make a well in the centre and pour in the olive oil and lukewarm water. Mix until a shaggy dough forms, then knead for 8-10 minutes on a lightly floured surface (or 5-7 minutes in the mixer) until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with a damp tea towel, and leave to rise in a warm place for about 1 hour, or until doubled in size.
- Once the dough has risen, knock it back by gently punching it down. On a large, lightly floured surface, roll the dough out into a rectangle, roughly 30cm x 40cm. Position it so the longest side is facing you.
- Preheat your oven to 200°C (180°C fan) and line a large baking tray with baking parchment.
- Leaving a 2cm border along all edges, layer your fillings. I find it works best to start with the provolone slices, followed by the salami, pepperoni, and finally the grated mozzarella. Sprinkle the chopped parsley and dried oregano evenly over the top.
- Brush the border of the dough with a little water. Starting from the long edge closest to you, tightly roll the dough up into a log. Press the seam firmly to seal it, and pinch the ends together and tuck them underneath to prevent any filling from escaping.
- Carefully transfer the Stromboli to your prepared baking tray, placing it seam-side down. Brush the entire surface with the beaten egg. Sprinkle over the grated Parmesan and the pinch of oregano.
- Using a sharp knife, cut 4-5 diagonal slits across the top of the Stromboli. This allows steam to escape and prevents the crust from cracking unpredictably.
- Bake for 20-25 minutes, until the crust is a deep golden brown and the cheese is visibly bubbling through the slits.
- Let the Stromboli rest on the tray for at least 10 minutes before slicing and serving. This is crucial for letting the fillings set, otherwise, the melted cheese will spill out everywhere.
Notes
I really hope you give this Italian Stromboli a go. It’s one of those recipes that looks impressive but is built on simple, satisfying flavours. It’s become a real favourite in my kitchen, and nothing beats the aroma that fills the house as it bakes. If you’re looking for a great dessert to follow this up, our Giant Skillet Cookie Recipe is always a hit. Please let me know how you get on in the comments below – I’d love to hear about your creations!
