If you are a fan of bold flavors loaded with gooey cheese and savory meats, then you absolutely have to try the Cheesy Meat Lover’s Stromboli Recipe. This stromboli is a delightful roll bursting with layers of salami, pepperoni, provolone, and mozzarella cheese, all wrapped in a tender, homemade dough brushed with garlic butter. It’s comfort food at its finest, combining the best of an Italian sub and a pizza in one spectacular, easy-to-share bundle. Whether for a family dinner or a casual game day snack, this recipe will quickly become a beloved staple in your kitchen.
Ingredients You’ll Need
The Cheesy Meat Lover’s Stromboli Recipe calls for simple pantry staples and fresh ingredients that each play a crucial role in making the stromboli irresistibly delicious. From the yeast that helps the dough rise fluffy and light, to the blend of meats and cheeses that create rich, mouthwatering layers, every item contributes texture, color, and flavor to this crowd-pleaser.
- 2 ¼ teaspoons instant yeast: Activates the dough and ensures it rises perfectly fluffy.
- ¾ cup warm water (105-115° F): The right temperature for yeast activation without killing it.
- 2 teaspoons sugar: Feeds the yeast and adds a subtle sweetness to the dough.
- 2 cups all-purpose or bread flour: Provides the structure and chewiness for the dough; add more if needed.
- 1 teaspoon salt: Enhances flavor and balances the yeast’s fermentation.
- ¼ teaspoon garlic powder: Infuses the dough with a subtle, savory aroma.
- 2 tablespoons olive oil: Adds moisture and richness to the dough, plus a silky crust.
- 1 tablespoon melted butter: Brushed on top for a golden, flavorful crust.
- 3 cloves garlic (minced): Fresh garlic elevates the buttery topping with vibrant aroma.
- 3 tablespoons pizza sauce: Creates a tangy, zesty base layer inside the stromboli.
- 8 slices salami: Adds smoky, spicy depth to the meat medley.
- 8 slices provolone: Melts beautifully, layering a mild and creamy texture.
- 8 slices large deli pepperoni: Brings classic pizza spice to the party.
- 1 ¼ cups shredded mozzarella cheese: The ultimate melty cheese that pulls everything together.
- 1 egg (whisked with 1 tablespoon water): Used as an egg wash for a shiny, perfectly golden crust.
- 2 tablespoons grated Parmesan: Adds an extra punch of sharp, salty flavor on top.
- 1 tablespoon dried parsley (optional): For a pop of color and fresh herbiness.
How to Make Cheesy Meat Lover’s Stromboli Recipe
Step 1: Activate the Yeast
Start by dissolving the instant yeast and sugar in warm water, then cover and let it sit for about 5 minutes. This activates the yeast, turning it frothy and ready to give your dough that perfect rise and airy texture.
Step 2: Prepare the Dough
Mix salt, garlic powder, and half the flour in a large bowl. Pour in the yeast mixture along with olive oil, stirring well. Add the remaining flour gradually until the dough forms an elastic ball, slightly sticking to the bowl. Knead it for 3 to 5 minutes, adding extra flour if too sticky, until it feels smooth and springy to the touch.
Step 3: Let the Dough Rise
Generously oil a clean bowl and place your dough ball inside, coating all sides with olive oil. Cover everything tightly with plastic wrap and allow it to rise in a warm spot for 30 to 60 minutes or until it doubles in size. This rest time allows gluten development so your stromboli will stretch without tearing during assembly.
Step 4: Preheat Oven and Prepare Rolling Surface
While the dough rises, preheat your oven to 400°F. Once risen, roll your dough out into a 10 x 16-inch rectangle on a lightly floured surface. This base will cradle all those savory fillings, so aim for even thickness and smooth edges for the best roll.
Step 5: Add the Garlic Butter and Sauce
Brush the dough evenly with a mixture of melted butter and minced garlic for a fragrant, golden crust. Then spread a light layer of pizza sauce inside, leaving gaps at the edges to allow sealing without leaks.
Step 6: Layer the Meats and Cheeses
Arrange your slices of salami first, then the provolone, followed by pepperoni, and finish with shredded mozzarella. This layering guarantees every bite bursts with meaty, cheesy goodness—a hallmark of this Cheesy Meat Lover’s Stromboli Recipe.
Step 7: Roll and Seal
Carefully roll the dough starting from the long side with fillings, making sure to keep everything in place. Tuck the edges underneath to seal the roll tight. Brush the entire stromboli with the egg wash, sprinkle with Parmesan and parsley, and create a few shallow slits on top to allow steam to escape.
Step 8: Bake Until Golden Perfection
Place the stromboli on a baking sheet and bake for 25 minutes. If you want an extra golden crust, brush it again with butter and bake for an additional 2 minutes. Let it rest five minutes after baking for easier slicing.
How to Serve Cheesy Meat Lover’s Stromboli Recipe
Garnishes
Serve your stromboli warm with a side of pizza sauce or marinara for dipping, and sprinkle fresh chopped parsley or oregano on top for a lovely herbal touch that brightens the rich flavors.
Side Dishes
Pair this hearty stromboli with a crisp green salad or roasted vegetables for balance, or keep it classic with garlic knots and a chilled glass of Italian soda or your favorite red wine.
Creative Ways to Present
Slice the stromboli into bite-sized pieces for a party platter or individual servings. You can also serve it picnic-style wrapped in parchment paper for an easy-to-share meal on the go.
Make Ahead and Storage
Storing Leftovers
Leftover stromboli keeps beautifully covered in the fridge for up to 3 days. Store it in an airtight container or wrap tightly in foil to maintain moisture and flavor.
Freezing
This Cheesy Meat Lover’s Stromboli Recipe freezes well before baking or after cooling. Wrap it tightly in plastic wrap and foil to prevent freezer burn, then thaw overnight in the fridge before reheating.
Reheating
Reheat slices in a 350°F oven for about 10-15 minutes until warmed through, or microwave with a damp paper towel wrapped around to keep the crust soft yet melty inside.
FAQs
Can I use pre-made pizza dough for this recipe?
Absolutely! While homemade dough adds freshness and flavor, store-bought pizza dough works well and saves time. Just roll it to the specified size and proceed with the toppings as usual.
What meats can I substitute or add?
Feel free to customize the stromboli with ham, cooked sausage, or even cooked bacon. The key is to balance salty, savory meats combined with plenty of gooey cheese.
Is it possible to make this recipe vegetarian?
Yes! Omit the meats and add vegetables like sautéed mushrooms, spinach, bell peppers, and olives along with extra cheese to keep it satisfying.
How do I know when the dough has risen enough?
The dough should roughly double in size and feel puffy to the touch. You can do a gentle poke test: if it springs back slowly, it’s perfectly risen and ready.
Can I prepare the stromboli ahead of time and bake later?
Definitely! Assemble the stromboli, cover it tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Final Thoughts
Making the Cheesy Meat Lover’s Stromboli Recipe is a rewarding experience that brings a slice of comforting, hearty Italian goodness right to your table. Its simple ingredients come together in a way that’s utterly delicious, satisfying meat lovers and cheese fans alike. I encourage you to give this recipe a try; once you taste that first perfectly baked, cheesy slice, you’ll understand why it’s such a favorite among friends and family!
Print
Cheesy Meat Lover’s Stromboli Recipe
- Prep Time: 40 minutes
- Cook Time: 27 minutes
- Total Time: 1 hour 7 minutes
- Yield: 9 servings
- Category: Bread/Rolls
- Method: Baking
- Cuisine: Italian-American
Description
This classic Stromboli recipe features a homemade yeast dough filled with layers of salami, provolone, pepperoni, and shredded mozzarella cheese, spread with garlic butter and pizza sauce, then baked to golden perfection. The flavorful Italian-inspired rolled bread makes a perfect meal or appetizer, served warm with extra marinara sauce for dipping.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons instant yeast (equal to 1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour (plus up to 1/3 cup as needed, 250–290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil (plus more for bowl and crust)
Filling & Topping Ingredients
- 1 tablespoon butter (melted)
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 8 slices salami
- 8 slices provolone cheese
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
- 1 egg (whisked with 1 tablespoon water for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate the yeast: In a small bowl, dissolve the instant yeast and sugar in warm water (105-115° F). Cover with plastic wrap and let sit for 5 minutes until foamy, indicating the yeast is active.
- Prepare the dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to mix. Add the warm yeast mixture and olive oil, stirring well with a wooden spoon. Gradually add the remaining flour while stirring until an elastic dough ball forms, slightly sticking to the bowl sides.
- Knead the dough: Dust your hands with flour and knead the dough inside the bowl for 3-5 minutes. If too sticky, add up to 1/3 cup more flour a little at a time. Dough is ready when poked finger slowly bounces back. Shape it into a ball.
- Let dough rise: Lightly oil a large glass bowl and place the dough ball inside, coating it with olive oil using a pastry brush. Cover with plastic wrap and let rise for 30-60+ minutes at room temperature until doubled in size. Alternatively, refrigerate overnight for slower fermentation.
- Preheat oven: Heat oven to 400°F (204°C) to prepare for baking the stromboli.
- Roll out dough: On a floured surface, roll the risen dough into a 10 x 16-inch rectangle. Use a pastry brush to spread melted butter mixed with minced garlic evenly over the dough’s surface.
- Add sauce and fillings: Leave a 3-inch gap from the top edge and a 1-inch border around the sides. Lightly brush pizza sauce over the dough within these gaps. Layer evenly with salami slices, provolone slices, pepperoni slices, and finish with shredded mozzarella.
- Apply egg wash to edges: Brush the exposed dough edges with the whisked egg wash to help seal the roll.
- Roll the stromboli: Carefully roll the dough tightly from the bottom edge up, keeping fillings contained with your fingers. The cold cuts will fold slightly during this process.
- Seal and prepare for baking: Tuck the dough edges underneath the roll to seal. Transfer the stromboli gently to a lightly greased baking sheet.
- Brush and add toppings: Brush the entire top and sides with egg wash. Sprinkle grated Parmesan cheese and dried parsley evenly over the top. Cut 4 thin slits on top to allow steam to escape while baking.
- Bake the stromboli: Bake in the preheated oven for 25 minutes until golden brown and cooked through. For a deeper brown crust, brush with 1 tablespoon melted butter and bake 2 more minutes.
- Rest and serve: Let the stromboli rest for 5 minutes after baking. Transfer to a cutting board, slice into portions, and serve warm with extra pizza sauce or marinara for dipping.
Notes
- Yeast temperature is important: use water between 105-115°F to properly activate yeast without killing it.
- If your cold cuts are thinly sliced, feel free to add more slices for a meatier stromboli.
- Dough can be prepared ahead and rise overnight in the refrigerator for convenience and improved flavor.
- Adjust flour quantity slightly during kneading for ideal dough elasticity and stickiness.
- Egg wash creates a shiny, golden crust and helps the stromboli edges seal properly.
- Allow the stromboli to rest before slicing to prevent fillings from oozing out.
