Homemade Stromboli

Crispy-outside, pillowy-inside stromboli stuffed with savory fillings is pure Italian comfort food in spiral form. Fresh yeast dough gets rolled thin, layered with your favorite meats and cheeses, then baked until golden and aromatic with garlic butter. Perfect for feeding a hungry crowd or meal-prepping satisfying lunches throughout the week.

Ingredients

1 1/3 cups warm water (100-110°F)

2 1/4 tsp instant or active-dry yeast (1 packet)

1 tbsp granulated sugar

2 tbsp olive oil

1 tsp salt

3 1/2 cups all-purpose flour, plus more for hands and work surface

3 tbsp unsalted butter, melted

2 garlic cloves, minced (or 1/2 tsp garlic powder)

2 tsp chopped fresh parsley (or 1 tsp dried)

1 lb thinly sliced meats (Italian cold cuts, deli ham, or large pepperoni slices)

3/4 to 1 lb cheese (about 3 cups shredded or 16-20 slices deli cheese)

1 large egg beaten with 1 tbsp water for egg wash

Optional toppings: chopped parsley, coarse sea salt, pepper, Italian seasoning, Parmesan cheese

Instructions

Whisk the warm water, yeast, and granulated sugar together in the bowl of a stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes.

Add the olive oil, salt, and flour. Beat on low speed for 2 minutes.

Knead the dough by beating for an additional 5 full minutes in the mixer, or knead by hand on a lightly floured surface for 5 full minutes. If the dough becomes too sticky, sprinkle 1 tsp of flour at a time. The dough should feel soft and slightly tacky. Poke it with your finger—if it slowly bounces back, it's ready to rise.

Lightly grease a large bowl with oil or nonstick spray. Place the dough in the bowl, turning to coat all sides. Cover with aluminum foil, plastic wrap, or a clean kitchen towel. Allow to rise at room temperature for 60-90 minutes or until doubled in size.

Preheat oven to 400°F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Punch down the dough to release air and divide in half. On a lightly floured surface, roll each half into a 10x16-inch rectangle. If the dough keeps shrinking, cover and let rest for 10 minutes.

Mix melted butter and garlic together. Spread over each rectangle and sprinkle with parsley. Leave a 1-inch border on the bottom and sides, and a 3-inch border on top.

Layer sliced meats onto each dough (about 8-10 slices each), followed by a layer of cheese. Repeat with more meat and cheese, using about 1/2 lb meat and 1/2 lb cheese per stromboli.

Brush all edges with egg wash, including the 3-inch gap at the top. Slowly roll each into a tight 16-inch log, folding in the ends as you roll. Transfer to lined baking sheets and pinch or tuck ends to seal.

Brush each stromboli with egg wash and add optional toppings if desired. Using a sharp knife, cut 3-4 slits into the tops of each.

Bake at 400°F for about 25 minutes until golden brown.