Homemade Stromboli
While a homemade stromboli seems like it would be an arduous recipe to make, it's actually pretty simple. With an easy-to-make dough that rises for a short amount of time, this is a customizable recipe that can be tailored to any flavors you and your family enjoy! Whether you make this on a weekday or weeknight, you will love it and make it time and again!
Servings: 8 servings
Ingredients
- 1 cup water warmed to 100°F to 110°F
- 1 tsp kosher salt
- 1 tsp granulated sugar
- 2 tbsp olive oil
- 2 ½ cups all-purpose flour
- 2 ¼ tsp (1 pkg) instant 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 kosher salt
For the stromboli
- 5 oz soppressata
- 8 oz shredded mozzarella cheese
- 2 oz shredded Parmesan cheese
Instructions
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 water, 1 tsp kosher salt, 1 tsp granulated sugar, 2 tbsp olive oil, 2 ½ cups all-purpose flour, 2 ¼ tsp (1 pkg) instant 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 kosher 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.
Video
Nutrition
Serving: 1serving | Calories: 368kcal