Italian Stromboli Stuffed Bread

There is nothing quite like tearing into a golden loaf of Italian Stromboli straight from the oven, cheese melting into pockets of spicy salami and pepperoni, the outer crust crackling with every slice. This delicious stuffed bread brings together the best parts of a classic Italian deli—hearty meats, fragrant herbs, gooey cheese—wrapped up in homemade dough. Stromboli is my go-to for game days, picnics, or anytime I want to wow friends and family with something fun and satisfying.

This recipe became a Sunday ritual in my house after my kids begged for bakery-style bread stuffed with pizza flavors. Now it is our top-requested comfort food for movie nights.

Ingredients

• All-purpose flour: gives the dough a soft yet sturdy structure. Always choose unbleached for best flavor
• Active dry yeast: ensures a fluffy rise. Check the expiration date for freshness
• Warm water: activates the yeast quickly. Test with your finger—it should feel like a warm bath
• Olive oil: adds flavor and keeps the crumb tender. Use extra-virgin if you can
• Sugar: helps the yeast bloom and adds a subtle sweetness
• Salt: strengthens the dough and brings out the filling flavors
• Sliced pepperoni: brings a spicy tang that is classic in Stromboli. Pick thin slices for easier rolling
• Sliced Genoa salami: adds richness. Go for one with visible fat for extra flavor
• Sliced ham or prosciutto: adds a savory touch. Good-quality ham from the deli counter is best
• Shredded mozzarella cheese: melts beautifully and stretches inside every bite. Buy a block and shred yourself if possible
• Grated Parmesan cheese: adds sharpness and a salty note. Pick real Parmigiano Reggiano for authentic taste
• Green bell pepper: brings fresh crunch and color. Select one that feels firm and heavy
• Red onion: gives a sweet bite. Choose one with smooth, glossy skin
• Garlic and Italian seasoning: create an irresistible aroma. Use fresh garlic and make your own seasoning mix if you like
• Egg and water: create a shiny golden crust. Free-range eggs always yield richer color
• Marinara sauce: is essential for dipping. Use homemade or pick a kind with a short, clean ingredient list

Instructions

Bloom the Yeast:

Combine yeast and sugar with warm water in a small bowl. Let stand until frothy about 5 to 10 minutes. This wakes up the yeast and gets your dough off to a strong start

Mix and Knead the Dough:

Add flour and salt to a large mixing bowl. Pour in the yeast mixture and olive oil. Stir until a rough dough forms then knead by hand on a floured surface for 8 to 10 minutes until smooth and elastic. Kneading helps develop gluten which gives the bread its signature texture

First Rise:

Transfer dough to a lightly oiled bowl. Cover and set somewhere warm for 60 to 90 minutes or until doubled in size. This lets the dough develop flavor and structure

Prep the Filling:

While dough rises slice all the meats peppers and onions thinly. Stir minced garlic and Italian seasoning together. Prepping everything in advance makes assembly easier and faster

Shape and Fill:

Deflate the risen dough gently. Roll it on a floured surface into a rectangle about 30 by 40 centimeters. Arrange pepperoni salami and ham in even layers leaving a border. Sprinkle mozzarella and Parmesan evenly then scatter bell pepper and onion if using. Finish with a generous sprinkle of the garlic-seasoning blend

Roll the Stromboli:

Starting at a long edge roll the dough up tightly into a neat log. Pinch the seams and ends to seal in all the fillings completely. This prevents leaks and keeps every bite packed with flavor

Rest and Preheat:

Place the rolled log seam-side down on a parchment-lined baking sheet. Cover with a towel and let rest while the oven preheats. This quick rest makes the dough easier to slice and bake

Egg Wash and Score:

Beat the egg with water and brush all over the dough. Make several shallow diagonal cuts with a sharp knife so steam can escape. This gives that bakery-perfect finish

Bake:

Slide into a preheated oven at 200 degrees Celsius. Bake for 25 to 30 minutes until the crust is deep golden and the bread is firm when tapped. If it browns too fast tent with foil

Cool and Serve:

Let the Stromboli cool for 5 to 10 minutes. Slice it into generous portions and serve warm with plenty of marinara sauce for dipping

My favorite part of making Stromboli is always the garlicky filling. Garlic made into a paste with Italian seasoning smells so good as it bakes that my kids always hover around the oven. Sharing slices straight from the tray is my favorite memory from birthday parties.

Storage Tips

Let leftover Stromboli cool fully then wrap tightly in foil or place in an airtight container. It stays fresh in the fridge for up to three days. Reheat slices in a low oven to keep the crust crisp.

Ingredient Substitutions

Swap sliced turkey or roast chicken for the traditional meats if you want something lighter. If mozzarella is out replace with any mild melting cheese like provolone or fontina. For more veggies try adding sautéed mushrooms or spinach.

Serving Suggestions

Slice thick for dipping in marinara with a green salad on the side. Or pack cooled Stromboli for picnic lunches and road trips. It also makes an amazing party snack spread with olives and extra cheese.

Cultural and Historical Context

Stromboli is named after an Italian island volcano but actually comes from Italian American kitchens. It is a close cousin to calzone but rolled and sliced rather than folded. Sharing a homemade Stromboli is a true Italian American tradition that brings generations together.

Seasonal Adaptations

In summer use roasted zucchini or red pepper as fillings. For winter add a handful of sautéed mushrooms for richness. Spring asparagus tips make a fresh and pretty addition.

Success Stories

Once I made this for a little league end-of-season party and it disappeared in minutes. Every year after that I was asked for the recipe by coaches and parents. I rarely have leftovers because everyone grabs a second slice.

Freezer Meal Conversion

After baking and cooling slice the Stromboli then wrap portions in plastic and foil. Freeze for up to two months. Thaw overnight and reheat wrapped in foil at 180 degrees Celsius.

This Stromboli is sure to become a favorite for family gatherings or cozy nights in. Serve with marinara and savor every cheesy, savory bite.

Recipe FAQs

→ What meats work best in this stuffed bread?

Pepperoni, Genoa salami, and ham or prosciutto create a classic savory filling, but you can use any cured Italian meats based on preference.

→ Can I make the dough ahead of time?

Yes, the dough can be prepared a day in advance and refrigerated. Allow it to come to room temperature before shaping and baking.

→ How should I slice the bread for serving?

Let the bread cool for several minutes, then use a sharp, serrated knife to cut into even portions for clean slices.

→ What dipping sauce pairs well with this bread?

Warm marinara or tomato-based sauces complement the savory filling, but herb-infused olive oil also works nicely.

→ Are vegetables necessary in the filling?

No, vegetables like bell pepper and onion are optional. They add freshness and flavor but can be omitted or substituted.

→ How do I prevent the bread from becoming soggy?

Use thinly sliced meats and pat them dry if needed. Avoid overfilling and ensure the dough is rolled tightly and edges sealed.