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Homemade Stromboli Recipe: Crispy Cheesy Italian Roll

Kaleb Wyse wearing a black shirt standing in front of a taupe background.

Why I Make Homemade Stromboli

Stromboli often gets pigeonholed as a weekend project or a dish reserved for company, but it doesn’t have to be that way. I used to assume the dough was difficult and the process would be long. This homemade stromboli recipe proves otherwise: the dough is straightforward, comes together quickly, and doesn’t require a long rise. With a simple stovetop tomato sauce and easy assembly, this becomes a weeknight-friendly meal that delivers the same satisfying flavors as pizza in a different, handheld form.

The streamlined approach focuses on flavor without fuss. The sauce cooks in minutes on the stovetop, and the filling — soppressata and two cheeses — is easy to customize. The result is a versatile main course that travels well for leftovers, pairs nicely with a salad, and is simple enough to make regularly.

Top down view of metal baking sheet with long sliced stromboli sitting on white parchment paper with small bowl of red tomato sauce

Homemade Stromboli Ingredients

  • 1 cup warm water — warmed to 100°F to 110°F to activate the yeast without killing it.
  • 1 tsp kosher salt — brings out the dough’s flavor.
  • 1 tsp granulated sugar — feeds the yeast and helps with browning.
  • 2 tbsp olive oil — adds tenderness to the dough.
  • 2 ½ cups all-purpose flour — provides the structure; bread flour can be substituted for a chewier crust.
  • 2 ¼ tsp (1 pkg) instant yeast — instant yeast mixes directly with the flour, saving time.
  • For the sauce: 2 tbsp olive oil, 3 cloves garlic (minced), ½ tsp red pepper flakes, 1 ½ tsp dried basil, 1 tsp dried oregano, 1 (15-oz) can tomato sauce, ¾ tsp kosher salt.
  • For the stromboli: 5 oz soppressata, 8 oz shredded mozzarella (reserve ½ cup), 2 oz shredded Parmesan cheese.

These amounts form one stromboli that serves about 8 slices. Exact measurements and full instructions are provided in the recipe section below.

Hand dipping slice of stromboli into red tomato sauce sitting in small glass bowl with rest of stromboli sitting beside

The method is approachable: make the dough, let it rest briefly, prepare a quick sauce, roll and fill, then bake until golden. Assembly is intuitive — roll the dough into a rectangle, spread sauce, layer the meat and cheeses, fold and seal. Small relief cuts on top let steam escape and create an attractive finish. Extra sauce becomes a perfect dipping condiment.

Small glass bowl filled with red tomato sauce with spoon in sauce sitting on white piece of parchment paper with slices of stromboli beside

More Dinner Recipes

  • Corned beef sweet potato hash
  • Cod with Moroccan spiced tomatoes
  • Savory roasted squash galette
  • Squash kale lasagna

Homemade Stromboli

By Kaleb
Easy homemade stromboli with a quick stovetop tomato sauce, thinly sliced soppressata, mozzarella, and Parmesan. This adaptable recipe works for weeknight dinners and makes great leftovers.
Prep: 15 mins
Cook: 55 mins
Rise Time: 20 mins
Total: 1 hr 30 mins
Servings: 8 servings
Top dow view of slices of stromboli sitting on white piece of parchment paper with parsley and Parmesan cheese on top

Ingredients

For the dough

  • 1 cup water, warmed to 100°F–110°F
  • 1 tsp kosher salt
  • 1 tsp granulated sugar
  • 2 tbsp olive oil
  • 2 ½ cups all-purpose flour
  • 2 ¼ tsp (1 pkg) instant yeast

For the sauce

  • 2 tbsp olive oil
  • 3 cloves garlic, minced
  • ½ tsp red pepper flakes
  • 1 ½ tsp dried basil
  • 1 tsp dried oregano
  • 1 (15-oz) can tomato sauce
  • ¾ tsp kosher salt

For the stromboli

  • 5 oz soppressata
  • 8 oz shredded mozzarella (reserve ½ cup)
  • 2 oz shredded Parmesan

Instructions

For the dough

  1. In a large bowl combine the warm water, salt, sugar, and 2 tbsp olive oil. Add the flour and instant yeast. Stir with a fork or dough whisk until a shaggy mass forms. When the dough has pulled together, knead by hand until smooth and slightly tacky, forming a ball that clears the sides of the bowl.
  2. Drizzle the dough with a little olive oil, cover, and let rest for 20 minutes.

For the sauce

  1. Heat 2 tbsp olive oil in a small saucepan over medium heat. Add the minced garlic and cook until fragrant, about 1 minute.
  2. Add red pepper flakes, dried basil, and oregano; cook 30 seconds. Stir in the tomato sauce and ¾ tsp kosher salt. Bring to a low simmer and cook for 3 minutes. Remove from heat and let cool slightly.

Assemble and bake

  1. Preheat the oven to 375°F (190°C).
  2. On a lightly floured surface roll the rested dough to about 16″ x 14″. Spread the cooled sauce over the dough, leaving a ½” border around the edges. Layer soppressata over the top two-thirds of the dough, then sprinkle with mozzarella, reserving ½ cup. Top with Parmesan.
  3. Fold the long side of the dough over the middle third, then fold again so the seam is tight. Pinch to seal and fold the open ends underneath. Transfer to a parchment-lined baking sheet. Make three relief cuts on top and sprinkle with the reserved mozzarella.
  4. Bake until golden and set, about 40–45 minutes. Let cool 5 minutes, slice, and serve with extra sauce for dipping.

Nutrition

Serving: 1 serving • Calories: 368 kcal

Nutrition information is an approximation.

Tips and Serving Suggestions

Swap the soppressata for pepperoni, ham, or roasted vegetables to suit your family. For a crisper crust, bake on a preheated baking stone or steel. Leftovers keep well in the fridge for 3–4 days and reheat nicely in a 350°F oven or toaster oven until warmed through.

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Did you make this? Leave a comment below!