Get the Recipe:Classic Stromboli with Homemade Dough
Classic stromboli recipe with homemade dough and filled with salami, cheese, roasted red peppers, pesto and pepperoncini. Perfect for everyday eating, picnics or tailgating!
2teaspoonsActive dry or regular instant yeast, not rapid or quick rising
1Tablespoonextra virgin olive oil, plus more for brushing before baking
1/2teaspoonfine salt
2cups(250g)"00" or all purpose flour, spooned and levelled
Classic Stromboli Fillings:
8oz(250g)Genoa salami, thinly sliced
7oz(200g)Provolone cheese, sliced
4Tablespoonstomato paste
4Tablespoonsbasil pesto
1/3cupParmesan cheese, shredded
1large jarred roasted red pepper, sliced
1-2Tablespoonspepperoncini peppers in oil, or sun dried tomatoes, in oil
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Instructions
Prepare stromboli dough: In a large bowl of the bowl of a stand mixer fitted with the kneading hook, add the lukewarm water, yeast and sugar. Let stand 5 minutes. Add the olive oil and salt, along with about half of the flour (1 cup or 125g). Mix to combine well, scraping down the side of the bowl, as needed, until the flour is moistened. Begin adding the remaining flour, in small increments, mixing well after each addition and adding only as much flour as you need to create a smooth, moist dough that cleans the bowl and wraps around the kneading hook (dough should be moist, but not sticky, so add additional flour, as needed, to get the dough to that point.)
Remove dough to a lightly floured surface and knead briefly, Form into a ball and place into a greased bowl. Cover the bowl with plastic wrap and allow to rise until doubled in size, about 60-90 minutes.
Remove dough to a lightly floured surface and gently deflate. Roll the dough into a roughly 10x13-inch rectangle.
Preheat oven to 350F with rack in the centre of the oven.
Tip! When using fillings packed in oil, such as pesto, pepperoncini and sun dried tomatoes, try to drain or pat off as much of the oil as possible before adding to the filling. Likewise, with jarred roasted red peppers, pat dry well before slicing. This will help keep the moisture and liquid down in the stromboli, which can leak out as it bakes.
Filling the stromboli: With the long side of the dough closes to you, spread the tomato paste onto the bottom half of the dough (refer to the step-by-step photos above this recipe card to see this). Spread the pesto onto the top half of the dough. Add the salami, covering the entire dough surface, overlapping slightly and making 2 layers of meat. Place the provolone slices over-top. Scatted shredded Parmesan evenly overtop. Lay the roasted red pepper strip along the bottom edge, about 1-inch in from the edge. Scatter the pepperoncini piece or sun dried tomato pieces over the top section of the dough. Start rolling up the stromboli, starting from the long edge closest to you, pinching the end closed as you roll, until it is completely rolled up. Tip! Sometimes "rolling" is more like fold and flop. It doesn't need to be tight or perfect. It's all good in the end.
Transfer the rolled stromboli to a parchment lined, rimmed baking sheet (be sure it has a rim, as oils etc may leak out during baking!). Brush the top of the stromboli with olive oil, then use the tip of a sharp knife to cut small slits into the top of the dough, every couple of inches right across the top of the stromboli.
Bake stromboli in preheated 350F oven for about 50-55 minutes, or until golden. (Stromboli will sometimes have a little blow-out on the side when baking. It's part of their character :) Remove from oven, then remove to a cooling rack to cool at least 15 minutes before slicing. *Stromboli with look and feel crisp when it comes out of the oven, but will soften as it cools.
Serve with slightly warmed pizza or marinara sauce for dipping, or try it with ranch or garlic dip or dressing for dipping.
Store left-over stromboli well wrapped in the refrigerator for up to 3 days. You can also freeze baked stromboli for up to 2 months.
Notes
Be sure to read the notes above this recipe card, for more tips and suggestions for making this recipe. You will also find step-by-step photos there, that show the assembly of the stromboli.