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Easy Stromboli Recipe

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(This post has been updated from the original January 2013 version to provide a better experience for you)

Oozing with the good stuff, this amazing stromboli recipe should definitely be up there in your ‘go to’ meals! The best EVER twist on a classic pizza, I guarantee you and you’re family will fall in love with this gorgeous wrapped pizza stromboli!

Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

Full credit goes to my husband for discovering this pizza variety many years ago. Ever since then, this has been a firm favourite in the Kitchen Mason household and I think it will in yours too! Although we still use this 15 minute naan bread pizza recipe when we’re in a hurry!

Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

The real beauty of a stromboli is how easily it can be adapted to different people’s tastes! Just like a pizza, you can choose whatever ‘toppings’ you want to fill it. Making it perfect for all kinds of eaters, diets and even fridge clearing!

It’s also great for putting out at parties and gatherings alongside some asparagus puff pastry parcels and bacon halloumi bites! (Trust me here – you’ll be the talk of the town!)

Close up of a slice of stromboli on a wooden chopping board

What is the difference between a stromboli and a calzone?

A stromboli is usually rolled then sealed together, although in this recipe we’re going to turn it into a sort of lattice as I think it’s prettier and allows it to cool down quicker. (Better when eating with children!) Calzone is folded in half then sealed.

Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

What you need to know

Here’s the part where I share all my tips and knowledge with you so you can make an epic stromboli first time, without making the mistakes that I did!

Baked stromboli on a wooden chopping board scattered with fresh basil leaves

Ingredients

For the dough

  • Flour – Plain/all purpose flour is what we’re after here. Don’t use self raising or other varieties as they will act differently and alter the consistency of the dough.
  • Yeast – I find dried fast action yeast to be the most accessible so this is what I use. You can find it in all supermarkets.
  • Sugar – Granulated or caster sugar (superfine in the US) would both work great in this recipe.
  • Salt – No need to get fancy, we just need flavour. Table salt will work great!
  • Water – Again, no need for fancy stuff here – simple tap water will suffice.

For the filling/topping

  • Mozzarella – As you’ll be layering the filling, slices of mozzarella tend to work better than a grated variety. Although grated would work, it would just be a bit more fiddly.
  • Salami – You can absolutely use your favourite. The filling is what makes stromboli!
  • Ham – I recommend using good quality ham as you will really taste the flavour in a stromboli.
  • Basil – Fresh basil gives the best flavour, I wouldn’t recommend substituting them with dried basil.
  • Oil – Any nice olive oil would work lovely on top of a stromboli, adding flavour and a lovely golden crust.
  • Dried Herbs – My recommendations are herbs de provence or oregano for an authentic Italian flavour.
Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

How to make stromboli: simplified

  1. Mix flour, yeast, sugar and salt and mix to form a dough. Knead until soft and pliable. Cover and rest for 1 hour.
  2. Roll dough into a rectangle and layer the fillings down the middle.
  3. Slice strands of dough either side of the filling then fold into a lattice.
  4. Move to a baking tray, brush with oil and sprinkle with herbs.
  5. Bake for 15-20 mins until golden and cooked through.
Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

Recipe tips

  • Be careful not to put the salt directly onto the yeast as it can kill/stop the yeast from working.
  • Be patient when kneading your dough. It might take 10 minutes, it might take longer. Whatever the case, it needs to be soft and pliable otherwise your dough will end up quite dense.
  • Don’t like my choice of filling ingredients? Switch it up! Use whatever fillings take your fancy/clear out your fridge.
  • Serve with a tangy tomato salsa dip, it works so well with this stromboli!
  • Make sure you use a dough scraper to cut the lattice lines through your dough, a sharp knife will ruin your kitchen worktop!
  • Keep an eye on your stromboli while it’s baking. If you have hot spots in your oven you may need to turn it round half way.
  • Follow the step by step picture recipe instructions to make easy work of the lattice folding!
  • Short on time? You can always buy ready made pizza dough instead of making your own.
Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

Stromboli – Step by Step Picture Recipe

(For a printer friendly version, see the recipe card at the end of this post)

Ingredients

Here is what you will need to make one large stromboli, enough to feed 2 as a main.

For the dough

  • 340g (2 + 3/4 Cups) Plain Flour
  • 3 tsp Fast Action Yeast
  • 1.5 tsp Sugar
  • 3 tsp Salt
  • 225ml (3/4 Cup + 3 tbsp) Lukewarm Water

Note: you could also use ready made dough or a dough mix from the supermarket.

For the filling/topping

  • 200g (7 oz) Mozzarella Slices
  • 125g (4.4 oz) Salami Slices
  • 125g (4.4 oz) Ham Slices, halved
  • 15-20 x Fresh Basil Leaves, torn
  • Black Pepper
  • 1-2 tbsp Olive Oil
  • 1/2 tsp Dried Herbes de Provence or Dried Oregano
  • Sea Salt

Essential Equipment

  • Sieve
  • Large Mixing Bowl or Electric Stand Mixer + Dough Hook
  • Cling Film or Damp Tea Towel
  • Rolling Pin
  • Dough Scraper
  • Large Baking Tray
  • Pastry Brush

Dough instructions

First, sieve the flour (340g | 2 + 3/4 Cups) into a large mixing bowl (or stand mixer with dough hooks attached) then add the yeast (3 tsp), sugar (1.5 tsp) and salt (3 tsp) and mix briefly. Don’t put the salt directly onto the yeast as it can kill it.

Add the lukewarm water (225ml | 3/4 Cup + 3 tbsp) and mix again until a dough forms. Knead on a lightly floured surface for about 10 minutes until the dough is soft and pliable.

If you are using a stand mixer – mix the ingredients on low until a dough forms then increase the speed to medium/high and mix for about 4-5 minutes until the dough is soft and pliable.

Place the dough into a large, lightly oiled bowl, cover with either cling film or a damp tea towel then leave to prove for about an hour in a draft free place.

Pizza dough in the bowl of an electric stand mixer
Risen pizza dough in the bowl of an electric stand mixer

When the dough has doubled in size, transfer to a lightly floured surface and preheat your oven to 220°C/Fan 200°C/428ºF.

Using a rolling pin, roll out the dough into a large rectangle. (Bear in mind the size of the tray that you will be baking it on.)

Pizza dough rolled out to a rectangle on a lightly floured work surface

Filling/topping instructions

Time for the filling! Lay the mozzarella (200g | 7 oz), salami (125g | 4.4 oz) and ham (125g | 4.4 oz) down the middle of the dough in alternating layers, until you almost reach the end.

Now you know how wide the filling is – make equal markings down both sides 1-2 cm apart. These will make the lattice strands.

Pizza dough rolled out to a rectangle, topped with layered mozzarella, salami and ham on a lightly floured work surface

Using a dough scraper, cut the strands out leaving half a cm or so between the cuts and the filling. (I don’t recommend using a sharp knife as it could damage your kitchen worktop.) Top with a handful of torn basil (15-20 x fresh leaves) and some freshly cracked black pepper.

Pizza dough rolled out to a rectangle, topped with layered mozzarella, salami, ham and basil leaves on a lightly floured work surface. The dough has slices either side of the filling.

Now to shape the lattice. Fold the top of the dough over the filling then fold in the top two strands and cross them over each other.

Pizza dough and fillings being folded into a latticed stromboli
Pizza dough and fillings being folded into a latticed stromboli

Continue the lattice by folding in alternate strands: left, right, left, right etc until you get near the end.

Pizza dough and fillings being folded into a latticed stromboli
Pizza dough and fillings being folded into a latticed stromboli

Then when you get towards the bottom, do as you did at the start by folding the end piece up and over the filling then crossing in the strands.

Pizza dough and fillings being folded into a latticed stromboli
Pizza dough and fillings being folded into a latticed stromboli

Finish off by folding the last 4 strands as you have been doing the whole way down, tucking the last two under the end. Press to seal so they don’t pop up during baking.

An unbaked stromboli on a lightly floured work surface

Carefully transfer the unbaked stromboli to your baking sheet. Using a pastry brush, brush the top with olive oil (1-2 tbsp) and sprinkle with herbes de provence or oregano (1/2 tsp) and a little sea salt.

An unbaked stromboli on a lined baking tray. Brushed with olive oil and dried herbs

Bake in the preheated oven for 15-20 minutes until crispy, golden and the cheese has melted. If you have hot spots in your oven, turn halfway to get an even bake. Cut into finger slices and serve with a dip of your choice.

Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

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Close up of a slice of stromboli on a wooden chopping board

Have you made this recipe?

Have you made this delicious stromboli recipe? I’d love to know if you have! Send me your pics, comments and questions on Facebook, Twitter & Instagram or email me at emma@kitchenmason.com.

Baked stromboli on a wooden chopping board scattered with fresh basil leaves

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Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

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Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves
Baked stromboli cut in half on a wooden chopping board scattered with fresh basil leaves

Easy Stromboli - Printable Recipe

Yield: 2
Prep Time: 30 minutes
Proving Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour 50 minutes

A fantastic twist on a classic pizza, this easy stromboli recipe can be adapted to anyone's tastes and even clear out your fridge! A family favourite waiting to happen...

Ingredients

For the dough

  • 340g (2 + 3/4 Cups) Plain Flour
  • 3 tsp Fast Action Yeast
  • 1.5 tsp Sugar
  • 3 tsp Salt
  • 225ml (3/4 Cup + 3 tbsp) Lukewarm Water

For the filling/topping

  • 200g (7 oz) Mozzarella Slices
  • 125g (4.4 oz) Salami Slices
  • 125g (4.4 oz) Ham Slices, halved
  • 15-20 x Fresh Basil Leaves, torn
  • Black Pepper
  • 1-2 tbsp Olive Oil
  • 1/2 tsp Dried Herbes de Provence or Dried Oregano
  • Sea Salt

Essential equipment

  • Sieve
  • Large Mixing Bowl or Electric Stand Mixer + Dough Hook
  • Cling Film or Damp Tea Towel
  • Rolling Pin
  • Dough Scraper
  • Large Baking Tray
  • Pastry Brush

Instructions

For the dough

  1. Sieve flour, yeast, sugar and salt* into a large bowl or stand mixer. Add the water and mix until a dough forms. Knead for 10 mins by hand or 4-5 mins on medium/high speed if using a stand mixer, until soft and pliable. Oil the bowl and place dough back inside, cover with cling film or a damp tea towel and leave to prove for 1 hour.
  2. When it's doubled in size, transfer to a lightly floured work surface and preheat your oven to 220°C/Fan 200°C/428ºF.

For the filling/topping

  1. Roll out the dough to a rectangle, then alternate mozzarella, salami and ham slices in a layer down the middle.
  2. Make equal markings down both sides of the filling, 1-2 cm apart. These will make the lattice strands. Using a dough scraper, cut the strands out (leaving 1/2cm either side of the filling uncut) then top with the basil leaves.
  3. Fold the top over the filling then begin crossing each lattice strand over each other. Left, right, left, right etc until you almost reach the end of the dough.
  4. When you have 3 strands left on each side, finish as you started by folding the bottom up over the filling, then fold it's strands inwards. Cross over the remaining lattice strands as you did all the rest, then tuck the last ones under the end of the stromboli. Pinch to seal.
  5. Transfer to a lined baking tray, brush the top with olive oil and sprinkle over the herbs and some salt. Bake for 15-20 mins until crispy and golden.

Notes

*Make sure the salt doesn't touch the yeast when making the dough as it can kill it.

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Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 1398Total Fat: 61gSaturated Fat: 23gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 187mgSodium: 6126mgCarbohydrates: 140gFiber: 7gSugar: 5gProtein: 69g

Nutritional information on kitchenmason.com should only be used as a general guideline, I am not a certified nutritionist. Please always check labels for allergens where applicable.

Did you make this recipe?

I'd love to hear about it! Please leave a comment on the blog or tag me on Instagram.

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Prash @ YummilyYours

Friday 13th of June 2014

This looks perfect! I'm pretty sure it tasted great too. Have tried to work with yeast only twice now but I have been disappointed both times. You are re-igniting in me, the desire to work with yeast again. Soon!

Miss KitchenMason

Friday 13th of June 2014

Thank you! Honestly, you can't mess this up it's so simple! I've made it plenty of times and even when my dough hasn't been right it still turns out delicious! X

Michelle @ Baking Pretty

Thursday 12th of June 2014

That looks great. Like a fancy pizza! :)

Miss KitchenMason

Friday 13th of June 2014

Thank you!

Fae's Twist & Tango

Tuesday 26th of February 2013

I have a post on braided Danish (humbly, with store bought puff pastry), and was planning to post a savory one. After seeing this, I really need to roll up my sleeves. A perfect Stromboli!!! Fae.

Miss KitchenMason

Tuesday 26th of February 2013

Thank you! It's one of my favourite recipes - I must have made it at least 3-4 times since writing this post. (Which wasn't that long ago!)

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