Sourdough Stromboli: Filled Bread Roll for Crowds

Short answer: roll out a 70% hydration sourdough into a thin rectangle, layer with cheese and meat, roll up tight, slash the top, and bake hot. Slice into rounds for a stunning shareable bread.

What stromboli is

Stromboli:

• Italian-American invention
• Pizza dough rolled around fillings
• Baked as a log
• Sliced into rounds
• Spiraled cross-section is beautiful
• Best served warm or at room temperature

Different from calzone (which is folded like a turnover).

The recipe

For one large stromboli (serves 6–8):

• 500g bread flour
• 350g water (70%)
• 100g active starter
• 10g salt
• 25g olive oil

Filling:

• 200g sliced cured meat (salami, pepperoni, capicola — single or mix)
• 200g sliced cheese (provolone, mozzarella, or both)
• 80g grated parmesan
• 2 tbsp Italian seasoning
• 1 tbsp olive oil
• Optional: roasted peppers, sautéed mushrooms, olives

Method

Mix dough

Combine flour, water, starter, salt, oil. Mix shaggy.

Bulk 4–5 hours at 75°F with 4 sets of folds.

Cold retard

12–24 hours.

Roll out

Tip dough onto a floured surface. Roll into a 12x16 inch rectangle (about 3/8 inch thick).

Layer fillings

Leaving 1 inch border on all sides:

• Brush with olive oil
• Sprinkle Italian seasoning
• Layer meat
• Layer sliced cheese
• Sprinkle parmesan
• Add any additional fillings

Roll

Starting from the long edge, roll up tight (like a jelly roll).

Pinch the seam closed. Tuck the ends under.

Place on pan

Transfer to a parchment-lined sheet pan, seam-down.

Slash

Cut 5–6 diagonal slashes across the top (about 1cm deep).

Brush top with olive oil. Sprinkle more parmesan.

Bake

Preheat to 425°F.

Bake 30–35 minutes, until deep golden brown and internal temp is 200°F.

Cool 15 minutes before slicing into 1-inch rounds.

Why slashes matter

Slashes:

• Allow steam to escape
• Prevent the bottom from going soggy
• Create a beautiful pattern
• Help the bread cook evenly

Don't skip them.

Why cool before slicing

A hot stromboli:

• Falls apart when sliced
• Cheese is too liquid
• Filling spills out

A 15-min cool:

• Cheese sets enough to hold
• Slices cleanly
• Easier to serve

Variations

Pepperoni and cheese (classic)

Pepperoni + mozzarella + provolone. The basic.

Italian sub stromboli

Salami, capicola, pepperoni, provolone, banana peppers.

Vegetarian

Roasted vegetables (peppers, mushrooms, eggplant, zucchini), feta, mozzarella.

Spinach and feta

Sautéed spinach, feta, mozzarella, garlic. Greek-leaning.

Chicken bacon ranch

Cooked chicken, bacon, ranch dressing, cheddar.

Buffalo chicken

Cooked chicken in buffalo sauce, blue cheese, mozzarella.

Pizza-style

Marinara on the dough first, then pepperoni, mozzarella.

Breakfast stromboli

Scrambled eggs, bacon, cheddar, hash brown layer.

Why this is great party food

Stromboli on a party tray:

• Sliced spirals look impressive
• Easy to grab a slice
• Filling enough to be substantial
• Vegetarian options easy
• Eats well at room temperature

Better than a tray of sandwiches.

Storage

Stromboli keeps:

• Counter, covered: 1 day
• Refrigerated: 3 days
• Frozen, sliced: 1 month

Reheat in oven (350°F, 10 min) to revive crispy crust.

A make-ahead party

Stromboli is great for prep:

• Bake the day before
• Slice
• Cover
• Reheat at the party

The slices look better at room temperature anyway.

A football-Sunday version

For a sports gathering:

• Make 2 stromboli (different fillings)
• Bake earlier in the day
• Slice and arrange on a platter
• Serve with marinara dipping sauce

Easier than ordering pizza for everyone.

A dipping sauce

Marinara dipping sauce:

• 1 cup canned crushed tomatoes
• 2 cloves garlic, minced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt, pepper
• Simmer 10 min

Serve warm alongside stromboli slices.

Cost analysis

Stromboli ingredients:

• Dough: $1
• Meat: $5
• Cheese: $4
• Other: $1
• Total: $11

Restaurant version of comparable size: $25+.

Why this is easier than calzones

Calzones:

• Individual portions
• Have to seal each one
• Take longer to assemble

Stromboli:

• One big bread
• Single roll-up
• Bakes once
• Easier to portion

For groups, stromboli wins.

A sweet variation

Sweet stromboli:

• Roll out dough
• Spread with butter
• Add cinnamon sugar
• Add chocolate chips, pecans, or fruit
• Roll up
• Bake
• Slice

A breakfast or dessert version.

Why sourdough makes it better

Sourdough stromboli:

• Better flavor than yeast version
• Better keeping
• More complex (sourdough + Italian flavors)
• Tang complements cured meats

Worth the extra time for the flavor.

A hot vs cold debate

Stromboli is good both:

• Hot from the oven (cheese melted, dough crisp)
• Room temp (set, sliceable, perfect for picnics)

Both have merits. For parties, room temp is more practical.

A pan-bake option

If you don't have a sheet pan:

• Place the stromboli in a 9x13 pan
• Same baking time
• Slightly different shape

Works fine.

A final note

Stromboli is one of the best things to bake when feeding a crowd:

• Impressive presentation
• Filling
• Customizable
• Reheats well

Make one for the next gathering. Watch the slices disappear.

It quickly becomes the dish people request you bring.