Stromboli with Sundried Tomatoes and Basil

Prep Time: 20 minutes
Cook Time: 10 minutes
Rising Time: 1 hour 15 minutes
Total Time: 30 minutes
Servings: 24 slices
Italian style stromboli, filled with sundried tomato paste, Italian deli meats, mozzarella and Parmesan cheese and fresh basil leaves.
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  • 2 tsp instant yeast
  • 1 tsp sugar
  • 1 cup warm water 110F
  • 2 1/2 cups all-purpose flour
  • 3/4 tsp fine table salt
  • 1 Tbsp olive oil

Sundried Tomato Paste:

  • 3/4 cup oil packed sundried tomatoes removed from oil
  • 2 cloves garlic
  • 2 Tbsp olive oil from the jar of sundried tomatoes


  • 10 oz assorted Italian deli meats
  • 2 cups shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 cup basil leaves packed


  • 1 egg beaten lightly
  • 1/4 cup Parmesan cheese
  • Freshly ground pepper


  • In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add yeast and sugar to bowl. Add water and let stand a few minutes. Add 2 cups of the flour, the salt and the olive oil. Mix to combine. Begin adding more flour, as needed, until you have a smooth, but still moist dough. Remove dough to a greased bowl. Cover and let rise until doubled, about 1 hour.
  • Meanwhile, make the sundried tomato paste, by combining the sundried tomatoes, garlic and oil in a food processor. Blend until smooth. Set aside.
  • Preheat oven to 425F. and prepare a baking sheet with parchment paper.
  • Once dough has risen, remove to a floured work surface. Deflate slightly, then divide dough into 2 equal pieces. Roll one of the pieces of dough into a 8x12-inch rectangle. Spread dough with 1/2 of the sundried tomato paste. Top with about 1 1/2 - 2 overlapping layers of cold meats, then 1/2 of the mozzarella, 1/2 of the Parmesan, then top with a single layer of basil leaves. Starting with the long side, roll up the filled dough, pinching the seam and the ends together. Place onto a parchment-lined baking sheet. Repeat with the other piece of dough and place on the baking sheet, several inches away from the other one.
  • With the palm of your hand, flatten the stromboli slightly. Brush lightly over each one with the beaten egg. Using a sharp knife, cut slits in the top of the stromboli, about 1 1/2-2 inches apart, but not cutting all the way across. Sprinkle with additional Parmesan and some freshly ground pepper, if you like.
  • Allow to rise for 15 minutes, then place in the preheated 425F oven for 10 minutes. After 10 minutes, reduce the oven temperature to 400F and bake for a further 10 minutes or so, or until firm and golden. Allow to stand for 5 minutes before slicing/serving.


Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!

Nutrition Information:

Calories: 126kcal | Carbohydrates: 12g | Protein: 6g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 20mg | Sodium: 332mg | Potassium: 110mg | Vitamin A: 195IU | Vitamin C: 3.8mg | Calcium: 91mg | Iron: 1mg