Italian Stromboli Stuffed Bread

This Italian stromboli stuffed bread transforms simple ingredients into an impressive meal that's perfect for family gatherings or game day celebrations. The homemade dough wraps around layers of savory meats and melted cheese, creating a rustic Italian specialty that's both satisfying and crowd-pleasing.

My family requests this stromboli whenever we have guests over. I started making it after a trip to southern Italy where I fell in love with rustic stuffed breads, and now it's become our signature entertaining dish.

Ingredients

• All purpose flour: forms the base of our elastic, chewy dough that bakes to golden perfection
• Active dry yeast: creates the perfect rise and texture without complicated sourdough maintenance
• Warm water: at precisely 45°C activates the yeast without killing it for proper fermentation
• Olive oil: adds richness and tenderness to the dough while contributing authentic Italian flavor
• Sugar: feeds the yeast and helps achieve beautiful browning on the crust
• Salt: enhances flavors throughout and controls yeast activity for optimal texture
• Pepperoni: provides spicy depth and classic Italian American flavor
• Genoa salami: offers a tangy complexity that elevates the filling
• Ham or prosciutto: adds a savory foundation to balance the spicier meats
• Mozzarella cheese: creates that signature melty pull when sliced warm
• Parmesan cheese: introduces nutty umami notes that intensify during baking
• Bell pepper: adds sweet crunch and color contrast to the rich filling
• Red onion: contributes aromatic sweetness that mellows beautifully while baking
• Garlic: infuses the entire stromboli with aromatic depth
• Italian seasoning blend: ties all flavors together with classic herbs

Step-by-Step Instructions

Activate Yeast Mixture:

Combine warm water at 45°C with sugar and yeast in a small bowl, stirring gently until dissolved. Allow to rest undisturbed for a full 10 minutes until a frothy foam cap develops. This proofing step ensures your yeast is alive and active for proper dough rise.

Create Dough Base:

In a large mixing bowl, whisk flour and salt together to evenly distribute the seasoning. Pour in the bubbly yeast mixture and olive oil. Mix with a wooden spoon until the shaggy dough begins to come together, making sure to incorporate all dry flour from the sides of the bowl.

Develop Dough Structure:

Transfer your dough to a lightly floured work surface. Knead rhythmically for 8 to 10 minutes, folding and pressing with the heels of your hands. The dough will transform from sticky to smooth and elastic. When properly kneaded, it should spring back slightly when poked with a finger.

First Rise:

Place the kneaded dough in a bowl lightly coated with olive oil, turning once to coat all surfaces. Cover with a clean kitchen towel or plastic wrap and set in a draft free warm spot. Allow to rise for 60 to 90 minutes until doubled in size. The dough should look puffy and feel light when touched.

Prepare Filling Components:

While the dough rises, prepare all filling ingredients. Slice meats thinly if not pre sliced. Cut bell peppers and onions into thin strips. Shred cheese if using blocks. Combine minced garlic with Italian seasoning in a small dish. Having everything ready creates an efficient assembly process.

Shape Dough Canvas:

Gently deflate the risen dough by pressing down with your fingertips. On a lightly floured surface, roll the dough into a large rectangle approximately 30 by 40 centimeters and about 1/4 inch thick. Maintain even thickness throughout for consistent baking.

Layer Filling Ingredients:

Arrange meat slices in overlapping layers across the dough surface, leaving a 2 centimeter border on all sides. Start with pepperoni, then salami, then ham, creating colorful layers. Distribute cheeses evenly over the meats, followed by vegetables and the garlic herb mixture.

Roll and Seal:

Starting from one long edge, roll the dough tightly away from you, forming a compact log. Pinch the seam firmly to seal completely, then fold and press the ends under to contain all fillings. Roll the log gently to ensure even thickness throughout.

Final Proofing:

Transfer the assembled stromboli to a parchment lined baking sheet with the seam positioned underneath. Cover loosely with a kitchen towel and allow to rest for 15 to 20 minutes while preheating your oven to 200°C. This brief rest allows the gluten to relax before baking.

Apply Finish and Bake:

Whisk egg with water to create an egg wash. Brush generously over the entire surface of the stromboli for a golden, shiny finish. Cut several diagonal slashes about 1/4 inch deep across the top to release steam during baking. Bake for 25 to 30 minutes until deeply golden and hollow sounding when tapped.

Rest and Serve:

Remove from oven and let rest for 5 to 10 minutes on the baking sheet. This critical resting period allows the interior to set and juices to redistribute. Transfer to a cutting board and slice into 2 inch portions with a serrated knife. Serve with warm marinara sauce.

Save This

My absolute favorite part of making stromboli is the moment I slice into it and see the perfect swirl of ingredients inside. My grandfather was from Naples and taught me that the secret to exceptional stromboli is taking your time with the dough. He would say patience creates the perfect foundation for all those wonderful fillings.

Storage and Reheating

Leftover stromboli stays fresh in an airtight container in the refrigerator for up to 3 days. For best results when reheating, place slices in a 350°F oven for 10 minutes until warmed through. This maintains the crisp exterior while gently reheating the interior. Avoid microwave reheating which tends to make the crust soggy and the cheese rubbery.

Make Ahead Options

Prepare this stromboli up to the point of baking, then refrigerate for up to 24 hours. Simply bring to room temperature for 30 minutes before applying the egg wash and baking. You can also freeze the assembled unbaked stromboli tightly wrapped for up to 1 month. Thaw overnight in the refrigerator before baking as directed, adding 5 to 7 minutes to the baking time.

Customization Ideas

Transform this recipe by exploring different filling combinations while maintaining the proper proportions. Try a Greek version with feta, spinach and olives. Create a breakfast stromboli with scrambled eggs, cheese and breakfast meats. For vegetarian guests, substitute roasted vegetables, mushrooms and extra cheese for the meats. The possibilities are endless while keeping the technique consistent.

Common Queries

→ What meats work best for stromboli filling?

Pepperoni, Genoa salami, and ham or prosciutto provide a flavorful blend, but you can substitute with your favorite cured meats.

→ How do I achieve a crisp crust?

Seal the dough edges tightly and avoid overfilling. Brushing with egg wash also ensures an even, glossy, crunchy finish.

→ Can I make the dough ahead of time?

Yes, you can prepare the dough and let it rise in the refrigerator overnight for convenience and enhanced flavor.

→ Is it necessary to use both mozzarella and Parmesan?

Mozzarella gives a gooey texture while Parmesan adds sharpness. Combining them offers a richer taste, but you may use only one if preferred.

→ Are the vegetables essential in the filling?

The bell pepper and red onion are optional. They add freshness and a subtle sweetness but can be omitted for a classic meat-and-cheese filling.

→ How do I prevent the filling from leaking?

Don't overfill the dough and make sure all seams and ends are well sealed before baking.