The Authentic Italian Stromboli Recipe. Soft pizza dough stuffed with 2 types of Italian cheeses and 2 types of Italian salamis rolled up and baked to perfection for the best Stromboli ever! Packed with flavor and impossible to put down.
Ready in 5 steps, can be made-ahead of time, and is highly customizable.
Authentic Italian Stromboli Recipe
I’m a major fan of Italian stuffed breads (or Italian-American, in this case). A while ago, I shared with you this Italian Cheese Bread with prosciutto and today we’re making Stromboli!
Stromboli is a type of stuffed bread made with pizza dough and stuffed with Italian cheeses and cold cuts rolled up into a jelly roll shape and baked!
It’s the perfect appetizer for the Holidays and special occasions as it’s very easy to make, can be prepped ahead and customized!
Why this recipe works:
- Lots of cheese and salamis. Nothing better than soft pizza dough stuffed with melty Italian cheeses and salamis, right? I share the exact combo of salamis and cheeses I use for the best Stromboli ever!
- Soft dough. This post features the authentic Italian Stromboli dough recipe to get that delicious crust on top and incredibly soft centers!
- Easy to make. Ready in just 5 steps!
- Make ahead! There are 2 shortcuts to this bread! Either make the dough the night before and let it raise overnight or use store-bought pizza dough!
- Customizable. While I swear by this exact combo of cheeses and salamis, you can totally use your faves or make different versions every time!
Is a Stromboli authentic Italian?
No! Stromboli bread is an Italian-American recipe which means it was created by an Italian immigrant living in the United States, precisely in Pennsylvania in the 50’s!
If you travel to Italy and ask for a Stromboli everyone will look at you in confusion and ask if you want to visit Stromboli island in Sicily which is where the name was taken from!
So yeah, Stromboli bread doesn’t exist in Italy, the closer thing would be a “Calzone” which is a crescent-shaped bread stuffed with cheese, salami, and tomato sauce.
Ingredients for Stromboli bread
Flour. Use all-purpose flour for the dough. If you’re using store-bought pizza dough, just skip all the dough ingredients.
Instant yeast for the dough. This is just another ingredient to add to the bowl, no need to activate it. If you're new to baking with yeast, check out my Beginner's Guide to Baking with Yeast and it will answer all of your yeast questions!
Water for the dough.
Olive oil for the dough.
Sugar for the dough (this helps the yeast).
Salt for the dough.
Cheese. I use mozzarella and Provolone cheese. I recommend using 2 types of cheese for best flavor. Alternatively, you can use your faves but if you want an authentic Stromboli bread you should stick to Italian cheeses. Another great cheese would be Fontina, if you enjoy the nutty flavor. I also like to sprinkle some Pecorino or Parmesan on top of the bread, right after applying the egg wash for extra flavor and texture.
Salami. My go-to combo is Milano salami and Golfetta salami. Any salami will work though. Always aim to use 2 types of salami for best flavor. Or you can also do 1 salami and then prosciutto.
Egg for the egg wash.
How to make Stromboli
STEP ONE: Make the dough. Skip this step if using store-bought pizza dough. In a large bowl or the bowl of a stand-mixer, add the flour, yeast, water, olive oil, sugar, and salt. Mix until a dough starts forming, then keep mixing or kneading onto a floured work surface until the dough is smooth and elastic.
STEP TWO: Let raise. Place the dough into a clean bowl greased with olive oil, cover the bowl with plastic wrap and allow to raise until double in size (about 60-90 minutes).
STEP THREE: Preheat the oven to 350F (180 C) and line a baking sheet with parchment paper.
STEP FOUR: Add the fillings. Punch down the dough to release any trapped air. Roll out into a 10 x 16 inches (25 x 40 cm) rectangle. Add the sliced Provolone cheese followed by a layer of Milano salami, Golfetta Salami, and shredded mozzarella cheese. Roll up the bread tucking the borders in as you go, making sure it’s sealed tightly or the cheese may come out.
STEP FIVE: Bake. Brush the bread with the beaten egg and sprinkle with Parmesan or Pecorino cheese, black pepper and red pepper flakes (optional). Use a knife to cut a few slits over the top of the bread. Bake for 15-20 minutes or until the top is golden and the bottom (when lifted) is golden brown. Serve hot!
Can you make Stromboli ahead of time?
Yes! To make ahead of time, follow the recipe through step 2, then place the covered bowl in the refrigerator and allow the dough to rise overnight.
The next day, remove the bowl from the refrigerator and allow the dough to come to room temperature for 40 minutes before following step 4.
How do you store Stromboli?
Store any leftovers in an air-tight container in the refrigerator for up to 3-4 days. Reheat until hot and enjoy.
ENJOY!! I hope you'll love this Authentic Italian Stromboli Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️⭐️⭐️⭐️⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
More bread recipes you’ll enjoy:
- Italian Cheese Bread with Prosciutto
- Breakfast Sliders Hawaiian Rolls
- Caribbean Coconut Buns (Pan De Coco)
Authentic Italian Stromboli Recipe
Ingredients
For The Dough
- 1 cup + 3/4 cups (225 g) all-purpose flour
- 1 tsp (4 g) instant yeast
- 2/3 cups (160 ml) warm water
- 1 tbsp (15 ml) olive oil
- 1/2 tbsp (10 g) white granulated sugar
- 1/2 teaspoon salt
For The Filling
- 9 oz (255 g) deli meats of choice (I use a mix of Milano and Golfetta salami but you can use your favorite salami or even prosciutto or pepperoni)
- 9 oz (255 g) deli cheeses of choice (I use a mix of shredded mozzarella cheese and deli Provolone cheese, I recommend sticking to Italian white cheeses, another good option would be Fontina cheese)
For Topping
- 1 egg (beaten, for the egg wash)
- 1 tbsp (5 g) grated Pecorino or Parmesan cheese (optional, for topping)
Instructions
- Make the dough. Skip this step if using store-bought pizza dough. In a large bowl or the bowl of a stand-mixer, add the flour, yeast, water, olive oil, sugar, and salt. Mix until a dough starts forming, then keep mixing or kneading onto a floured work surface until the dough is smooth and elastic.
- Let raise. Place the dough into a clean bowl greased with olive oil, cover the bowl with plastic wrap and allow to raise until double in size (about 60-90 minutes).
- Preheat the oven to 350F (180 C) and line a baking sheet with parchment paper.
- Add the fillings. Punch down the dough to release any trapped air. Roll out into a 10 x 16 inches (25 x 40 cm) rectangle. Add the sliced Provolone cheese followed by a layer of Milano salami, Golfetta Salami, and shredded mozzarella cheese. Roll up the bread tucking the borders in as you go, making sure it's sealed tightly or the cheese may come out.
- Bake. Brush the bread with the beaten egg and sprinkle with Parmesan or Pecorino cheese, black pepper and red pepper flakes (optional). Use a knife to cut a few slits over the top of the bread. Bake for 20-25 minutes or until the top is golden and the bottom (when lifted) is golden brown. Serve hot!
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Bridget says
How many Stromboli’s does this recipe make?
Bianka says
Hi Bridget, this recipe makes 1 stromboli!
Bridget says
Hi,
I realized it was for one after I sent the email and I somehow missed that you can double and triple the recipe as well with the little buttons. Sorry about that : )
Thank you!
Danielle says
We used salami and pepperoni. Whole family loved it. The bread/dough is amazing! Will be making this a regular meal.
Molly Jones says
I’ve made this recipe like three times. It’s so good! I also use this crust recipe for tins of other stuff too
Anna Reed says
Soooo yummy!! Also, super quick and easy meal. Whole family loved it!
Emily Svoboda says
This reminds me of our school Stromboli and I’d love to make it however, there are no measurements on any of the ingredients? Am I missing that somewhere?
Thank you!
Bianka says
Hey Emily, all the measurements are included in the recipe card down below towards the end of the post and right before the comment section!