Stromboli is a type of baked turnover filled with various Italian cheeses (typically mozzarella) and usually Italian cold cuts (typically Italian meats such as salami, capocollo and bresaola) or vegetables served hot. The dough used is either Italian bread dough or pizza dough. Stromboli was invented by Italian-Americans in the United States in the Philadelphia area. The name of the dish is taken from a volcanic island off the coast of Sicily.
A stromboli is similar to a calzone or scaccia, and the dishes are sometimes confused. Unlike calzones, which are always stuffed and folded into a crescent shape, a stromboli is typically rolled or folded into a cylinder, and may sometimes contain a thin layer of tomato sauce on the inside.
Type Turnover
Place of origin United States
Region or state Philadelphia, Pennsylvania
Created by Nazzareno Romano
Main ingredients Bread dough, cheese (typically mozzarella), meat or vegetables
Stromboli Ingredients
If you’d like to try and make this stromboli at home, why not take a screenshot of the list of ingredients below so you can take to the supermarket.
- 500g strong white flour
- 1 tsp of salt
- 7g sachet of fast action yeast
- 325ml of lukewarm water
- 1 tsp of golden caster sugar
- 2 tbsp of olive oil
- 6 tbsp of pasta sauce
- 200g of grated mozzarella cheese
- 150g of sliced ham
- 150g halved cherry tomatoes
- 1 tsp of dried oregano
- Salt and pepper
- 10 fresh basil leaves
- A little milk
How to make Stromboli
Stromboli is an impressive loaf made with pizza dough and filled with delicious ingredients. Oozing with melted mozzarella, strips of ham and plenty of herbs, this Italian recipe is perfect for adding a Mediterranean spin to your picnic spread. Just follow our simple steps and you’ll be on a roll.
Prepare the dough
To make the dough, place 500g strong white flour and ½ tsp salt into a large mixing bowl. Add a 7g sachet fast action yeast to a jug filled with 325ml lukewarm water. Add 1 tsp golden caster sugar and 2 tbsp olive oil to the jug and mix well. Leave to stand for 5 minutes to allow the yeast to activate. Make a well in the flour and pour in the yeast mixture. Mix well with the handle of a wooden spoon until the mixture begins to come together.
Knead the dough
Dust a clean work surface with some flour, remove the dough from the bowl and knead for 4-5 minutes, or until the dough is smooth and elastic.
Prove the dough
Place in a floured bowl and cover with a warm cloth. Leave to rise in a warm place for around 20 minutes. Preheat the oven to gas 6, 180°C, fan 200°C.
Roll it out
Prepare a sheet of baking paper approximately 34 x 38cm. When the dough has doubled in size, punch it to allow the air to escape and transfer to the baking paper. Using a rolling pin, roll it out to approximately 30 x 34cm. Trim off any excess dough and discard. Prick the dough all over with a fork.
Add the toppings
Spread 6 tbsp of pasta sauce over the dough, leave a 2.5cm gap at the far end and a 1cm gap on both the right and left side. Sprinkle 200g grated mozzarella cheese over the sauce. Top with 150g sliced ham and 150g halved cherry tomatoes. Sprinkle with 1 tsp dried oregano and a little salt and pepper. Roughly tear 10 fresh basil leaves and sprinkle over.
Roll it up
Time to roll it up! Tuck in each edge along the right and left sides. Then begin rolling from the front to create a log.
Prepare to bake
Transfer to a lined baking tray. Brush with a little milk, sprinkle with some grated Parmesan and dried oregano. Make little scores in the top of the dough using a sharp knife and place into a preheated oven for 25 minutes.
Leave to Rest, then enjoy
Remove from oven and allow to rest for 5 minutes before serving. When ready to serve, cut into thick slices using a bread knife.