Italian Stromboli Stuffed Bread

Italian Stromboli Stuffed Bread packs layers of savory meats and gooey cheese in golden bread that is both hearty and fun to serve. Perfect for gatherings or family movie nights, it hits all the right notes of comfort and nostalgia with every slice.

My friends rave about the aroma as it bakes and every time I serve it, our kitchen fills with memories of late weekend lunches and happy chatter.

Ingredients

• All-purpose flour: Brings structure and chew to the dough. Look for unbleached for more flavor.
• Active dry yeast: Ensures the dough rises beautifully. Check expiration for best results.
• Warm water: Activates yeast. Must be just warm, never hot.
• Olive oil: Adds moisture and subtle flavor. Choose extra-virgin for depth.
• Sugar: Feeds the yeast and balances savory notes.
• Salt: Enhances taste and helps develop texture.
• Sliced pepperoni: Adds signature spicy, rich bite. Opt for deli fresh if possible.
• Sliced Genoa salami: Brings Italian flavor and gentle sharpness.
• Sliced ham or prosciutto: Offers savoriness and depth.
• Shredded mozzarella cheese: Melts to create the irresistible cheese pull. Use whole milk for creaminess.
• Grated Parmesan cheese: Adds salty, nutty finish.
• Green bell pepper: Provides fresh crunch and color, if using. Select firm, shiny peppers.
• Red onion: Sweet tang and subtle sharpness (optional). Choose smaller for milder flavor.
• Garlic: Real Italian flavor punch. Use fresh for best taste.
• Italian seasoning: Aromatic blend to tie it all together.
• Egg and water: For shiny, golden crust from the egg wash.
• Marinara sauce: Perfect tangy dip to complete every bite.

Instructions

Prepare the Dough:

Dissolve yeast and sugar in warm water in a small bowl and let stand until the surface shows a frothy layer. This step ensures your yeast is awake and ready to work. If nothing happens, start again with fresh yeast.

Mix and Knead:

Combine flour and salt in a large bowl, then pour in the yeast mixture and olive oil. Mix until a cohesive dough forms. If too dry, add a splash of water. Knead the dough on a floured surface for eight to ten minutes until supple and smooth. When the dough feels elastic, you know it's ready.

Let Rise:

Transfer your dough to a lightly oiled bowl. Cover and set in a warm spot until doubled in size, about an hour. This step builds flavor and texture in your bread.

Prep the Filling:

While the dough rises, slice all the meats and veggies into thin strips. In a small bowl, mix the garlic with Italian seasoning. This way everything is ready to go for easy assembly.

Roll Out and Fill:

Deflate the dough and roll it on a floured surface into a large rectangle. Lay meats evenly, leaving a border. Sprinkle mozzarella, then Parmesan cheese. Layer on peppers and onions if using. Scatter the garlic and Italian seasoning mix for even flavor in every bite.

Shape the Stromboli:

Starting with a long edge, roll up the dough tightly into a log. Pinch the edges and ends well to seal in all that goodness. Lay the rolled dough seam side down on a parchment lined baking sheet.

Rest and Preheat:

Gently cover the log and let it rest while your oven heats. Each minute of rest gives the dough a head start on fluffiness.

Egg Wash and Slash:

Mix egg and water for the wash. Brush this over the entire surface for golden shine. Use a sharp knife to make shallow diagonal slashes across the top to let steam out and prevent bursting.

Bake:

Place the bread into a preheated oven at 200 degrees Celsius. Bake for twenty-five to thirty minutes until the crust is deep golden and crisp. Tapping the bread should sound hollow.

Cool and Serve:

Let the baked stromboli sit out for five to ten minutes to help slices hold together best. Slice thick portions and dip in warm marinara sauce for the classic finish.

I have a soft spot for Genoa salami. The gentle sharpness reminds me of visiting markets with my grandfather, picking out the perfect slice to snack on while walking home. These flavors always make me nostalgic.

Storage Tips

Store slices in a tightly sealed container in the fridge for up to three days. Reheat in a toaster oven for best crust. To freeze, let cool completely, then wrap snugly in foil and freeze up to two months. Thaw overnight in the fridge before reheating.

Ingredient Substitutions

Use roasted turkey instead of ham for milder flavor. Replace mozzarella with provolone for a smokier taste. Skip the pepperoni for a kid friendly version with just ham and cheese.

Serving Suggestions

Slice thick for dinner with a big salad or cut into thin strips for party snacks. It is also a welcome surprise in lunch boxes. Marinara sauce on the side is a must for dunking.

Cultural and Historical Context

Stromboli hails from Italian American kitchens decades ago, drawing inspiration from both classic calzones and hearty stuffed breads. Its name was made famous by an old movie and stuck around since for good reason. My family has tried endless versions and this classic remains the best loved.

Seasonal Adaptations

Fresh basil and sun dried tomatoes brighten it up in summer. Add sautéed mushrooms for a fall twist. Swap in roasted broccoli for winter veggie depth.

Success Stories

I once brought this stromboli to a friend’s potluck and everyone wanted the recipe. It disappeared in minutes. The best part is how easy it is to double or shape into smaller individual rolls for parties.

Freezer Meal Conversion

Prepare completely, bake, cool, and wrap uncut stromboli before freezing. Label with date. To reheat, place the unwrapped loaf directly in a hot oven until warmed through and crisp again.

Whenever I want to bring old world flavors and simple joy to my table, this stromboli never disappoints. Kids and adults alike reach for seconds every single time.

Recipe Q&A

→ Can I use different meats in the filling?

Yes, feel free to substitute or add your favorite deli meats such as capicola, turkey, or roast beef for variety.

→ What cheese works best for Stromboli bread?

Mozzarella and Parmesan add great flavor, but provolone or fontina can also be delicious alternatives.

→ How do I prevent the filling from leaking out?

Ensure you seal the edges and ends of the dough well, and make shallow slashes on top to allow steam to escape.

→ Can this bread be prepared ahead of time?

Yes, you can assemble and refrigerate before baking, or bake and reheat slices for easy serving later.

→ Is marinara sauce necessary for serving?

While not required, warm marinara adds wonderful flavor for dipping and enhances the overall experience.