Best Italian Stromboli Recipe: Cheap & Delicious

We share the best Italian Stromboli recipe, which is budget-friendly and bursting with authentic Italian flavor. Get ready to impress your taste buds!

Stromboli, a beloved Italian-American delicacy, offers a harmonious blend of flavors and textures that have captivated taste buds for generations. This savory dish features a rolled-up pizza dough filled with a delectable combination of ingredients, such as meats, cheeses, and sauces.

One of the most appealing aspects of Stromboli is its versatility. Whether you prefer a classic combination of pepperoni and mozzarella or a more adventurous medley of ingredients, there’s a Stromboli recipe to suit your tastes. The possibilities are endless, from traditional Italian meats to fresh vegetables and exotic cheeses.

Enjoy Stromboli on its own, or pair it with a side of marinara sauce for an extra flavor. It’s the perfect comfort food for a casual weeknight dinner or a special occasion.

If you’re ready to elevate your culinary skills, consider making your own Stromboli. Our recipe is easy to follow and delivers incredible results.

In under 30 minutes, you’ll have a homemade Stromboli bursting with flavor and perfect for sharing with friends and family. Get ready to impress with this delicious twist on a classic Stromboli.

▶️ Ingredients:
• Large store-bought pizza dough or homemade dough
• Smoked ham (2 slices per stromboli)• Pepperoni (8 slices per stromboli, or as many as you have)
• Shredded mozzarella cheese• Olive oil

▶️ Method and Instruction:
1. Prepare the Dough:
• Oil a clean surface.
• Cut pizza dough into pieces (if large).
• Use a cutter or knife to cut.

2. Stretch the Dough:
• Gently stretch dough pieces by hand.
• Make them big enough to fold over fillings. • Fix any holes or tears.

3. Assemble the Stromboli:
• Spread fillings (like ham, pepperoni, and cheese) on the dough.
• Be creative with your fillings!

4. Fold and Seal:
• Fold dough over fillings to make a half-moon shape.
• Pinch edges together tightly.
• Trim any uneven edges.

5. Crimp and Prepare for Baking:
• Crimp the sealed edges with a fork.
• Oil a baking sheet.
• Place Stromboli on the sheet.

6. Egg Wash and Bake:
• Whisk an egg.
• Brush egg wash on Stromboli.
• Sprinkle sesame seeds (optional).
• Cut a small vent in the Stromboli.
• Bake at 375°F for 25-30 minutes.

7. Slice and Serve:
• Let Stromboli cool slightly.
• Slice and serve with dipping sauce.

Best Italian Stromboli Recipe

In just a few minutes, you’ll be able to impress your family and friends with delicious homemade stromboli.

Stromboli is a volcanic island off the North Coast of Sicily. Plus, it’s a type of rolled-up or enclosed pizza.

I guess you’re supposed to say – Stromboli, but old habits die hard.

You might be wondering why Croce is an authority on stromboli. When he was in his early 20s, he started a pizzeria with some partners in Lewistown, Pennsylvania. I met him there, and we’ve been together ever since. You can read our story on TheSicilianLife.com. Croce’s strombolis are a favorite at church potlucks.

You’ll need just a few ingredients. Croce used to make homemade dough with a KitchenAid mixer, but when we moved to Sicily in 2022, we gave it to our daugther, and it’s being used well. We buy a large pizza dough from our local pizzeria for a few dollars.

Update on Plans

As you can see, we are in Texas, and we’ll be doing a video about what we’re doing and our plans for travel in next week’s video so stay tuned for that.

You Can Make This Stromboli Recipe

Work on a smooth surface and oil the counter a bit. If you get a large dough, you can cut it into four pieces to make four strombolis. If you don’t have a pizza cutter, you can use a sharp knife.

Gently start to press the dough keeping your hands as flat as you can. Even out the dough and smooth out the thick spots.

Pick up each piece and stretch in the air with your hands. The goal is to make it big enough to fold over to make a regular size stromboli for one adult. Even if you don’t have any experience, you can definitely do this.

If you see any imperfections, you can pinch it out, and if you make a hole in the dough, you can just patch it. The dough should be very pliable and easy to handle.

The Best Recipe

Now is the time to add the filling ingredients. Today, Croce is using smoked ham, pepperoni, and shredded mozzarella, but you could use ground beef, ground sausage, or any meat you choose. As far as veggies, we like onions, black olives, and mushrooms, but you can just add whatever you like. Today we’re keeping it simple with the three classic filling ingredients.

He usually puts two slices of smoked ham per stromboli, eight pepperoni slices, but he miscounted when getting them, so he spreads out what he has. Croce always puts a large handful of mozzarella cheese on top of the ham and pepperoni.

He’s lifting the upper part of the dough to close each stromboli. Carefully pull dough over the filling to form a half moon shape. Seal the edges with your flattened fingers.

Now it’s time to clean them up a little by trimming off the outside edge of each stromboli with a pizza cutter or sharp knife.

Use a fork to crimp the edge to make sure they are well sealed so that none of the ingredients leak out during the cooking process.

Use a brush or paper towel to oil a sheet tray to prevent the strombolis from sticking to the pan.

Arrange each one on the sheet tray, making sure each one lays flat.

Use one egg to make an eggwash to brush the top of each stromboli to give it a light golden color when finished baking.

Sometimes Croce will sprinkle a few seseme seeds on top of each one after adding the eggwash.

It’s important to make a tiny hole at the very top of each stromboli so that it has a vent for the steam.

Bake at 375 degrees for 25-30 minutes depending on how hot your oven runs, and it needs to be a light golden color.

Best Stromboli

You can cut each one in little strips or simply in half. We usually serve it with our favorite sauce for dipping. Now you can enjoy one of our family favorites.

We made a video a while back, and it’s 3 tips my mother-in-law taught me for cooking like a native Italian, and I’ll put a link in the description below.

Thanks for watching.