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Stromboli seems like a meal that’s relegated to a weekend or a special occasion. But why is that? Before embarking on my own stromboli-making foray, I always assumed the dough was complicated and the process would be time-consuming. But this stromboli recipe breaks all of those stereotypes. The dough is simple and can be made in a few minutes. No long rise time is needed!
To make sure the filling is packed with flavor, I opt for a quick sauce made right on the stovetop. The result is a simple… dare I say weeknight… meal that has just as much flavor as a pizza but somehow becomes a completely different meal entirely.
The important ingredients in this homemade stromboli
- Warm water is the base of the formation of this dough. When heating the water, make sure to aim for a temperature between 100°F and 110°F. Be sure that the temperature is not above 110°F as that could kill the yeast.
- Salt, like it does in all things, gives the dough flavor. A small amount of salt will bring out the necessary flavor in the dough, which prevents the dough from seeming bland.
- Sugar helps feed the yeast in the dough and also gives the dough slight color while it’s baking. Food is all about tasting good, but also looking good, right?
- Olive oil tenderizes the dough and provides a soft texture.
- Flour will obviously give structure to the dough. I use all-purpose flour for this dough, but bread flour could be used as well.
- Instant active dry yeast is the only yeast I use when it comes to breads. Traditional active dry yeast needs to be bloomed in water. But instant yeast is added directly with the flour and does not need to be activated in water. Time saver!
- Tomato sauce is the beginning ingredient for a quick pizza-style sauce that will be used both in the stromboli and as a dipping sauce. I prefere canned tomato sauce because it has intense tomato flavor and has a good level of thickness.
- Dried basil and dried oregano are always in the pantry and a great way to add a punch of fresh flavor, without the need for fresh herbs.
- Soppressata is an Italian salami, with flavor that is rich in spices and herbs. The meat works perfectly with the sauce and cheese for a well-rounded flavor that makes this stromboli extra special.
Making this recipe one time will show you how quick stromboli can be and that’s because the method itself is easy. Once the dough is rolled out and filled with sauce, meat, and cheeses, the dough is simply folded two times and sealed. And since you have a homemade tomato sauce, the best part is using any extra sauce for dipping the pieces of stromboli!
Watch how to make this homemade stromboli recipe
- 1 cup warm water (around 100-110°F)
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp olive oil
- 2 ½ cups all-purpose flour
- 2 ¼ tsp (1 package) instant active dry yeast
For the sauce
- 2 tbsp olive oil
- 3 cloves garlic minced
- ½ tsp red pepper flakes
- 1 ½ tsp dried basil
- 1 tsp dried oregano
- 1 15-oz can tomato sauce
- ¾ tsp salt
For the stromboli
- 5 oz soppressata
- 8 oz shredded mozzarella cheese
- 2 oz shredded Parmesan cheese
For the dough
- In a large bowl, combine the water, salt, sugar, and olive oil. Add the flour and instant yeast. Using a fork or dough whisk, stir the dough to a shaggy mass. Once at a shaggy, wet consistency, knead by hand to form a smooth ball. The dough will be slightly tacky but clear the sides of the bowl. Drizzle with olive oil and cover for 20 minutes.1 cup warm water (around 100-110°F), 1 tsp salt, 1 tsp sugar, 2 tbsp olive oil, 2 ½ cups all-purpose flour, 2 ¼ tsp (1 package) instant active dry yeast
For the sauce
- In a small saucepan, heat 2 tbsp olive oil over medium heat. Add the garlic and cook until it is fragrant, 1 minute. Add the red pepper flakes, basil, and oregano. Stir and cook for 30 seconds. Add the tomato sauce and salt. Bring to a low simmer and cook for 3 minutes. After it has cooked, remove from the heat and cool.3 cloves garlic, ½ tsp red pepper flakes, 1 ½ tsp dried basil, 1 tsp dried oregano, 1 15-oz can tomato sauce, ¾ tsp salt, 2 tbsp olive oil
For the stromboli
- Preheat oven to 375°F.
- Once the sauce has cooled slightly and the dough has rested for 20 minutes, roll the dough out on a lightly floured surface. Roll to approximately 16 inches by 14 inches. Spread the prepared tomato sauce over the dough leaving ½ inch around the edges. Layer the soppressata on the top ⅔ of the dough. Sprinkle the mozzarella over the meat, reserving ½ cup. Sprinkle the Parmesan cheese over the mozzarella.5 oz soppressata, 8 oz shredded mozzarella cheese, 2 oz shredded Parmesan cheese
- Fold ⅓ of the long side of the dough over the middle ⅓. Fold one more time over the last ⅓ and pinch the seam tightly. Fold the open ends underneath and transfer the stromboli to a parchment-lined baking sheet. Make three relief cuts on the top of the stromboli and sprinkle with reserved mozzarella cheese.
- Bake in the preheated oven until the stromboli is golden and set, 40-45 minutes. Once baked, remove from the oven and cool for 5 minutes. Slice and serve.