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Cheese Stromboli

Cheese Stromboli
Each slice of this loaf reveals a savory spiral of cheese and herbs.
Yield 1 loaf



For the dough:

  • 1 cup water (warm, 110-115°F)
  • 1 teaspoon granulated sugar
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 3 tablespoons olive oil
  • 2 1/2 cups bread flour
  • 1 teaspoon salt


  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon dried basil
  • 1 clove garlic (minced)
  • 5 ounces mozzarella cheese (cubed)
  • 5 ounces smoked Gruyere cheese (cubed)


  • Olive oil
  • 1 teaspoon coarse salt
  • 1/2 teaspoon dried rosemary


  • In stand mixer bowl, add water; stir in yeast and sugar. Let stand until foamy, about 10 minutes. Stir in oil. Add 1 cup flour and salt. Using a paddle attachment, blend on low speed for 30 seconds. Beat on medium speed for 3 minutes.
  • Switch to dough hook attachment. Gradually stir in enough remaining flour to make a soft dough. Knead until smooth and elastic, about 5 to 7 minutes.
    (NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
  • Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
  • Punch down dough; cover with tea towel; let rest for 10 minutes.
  • On lightly floured surface, roll dough into 16×12-inch rectangle. Evenly sprinkle oregano, basil, garlic and cheeses over top, leaving 1-inch border around edges. Starting from long side, roll up into cylinder; pinch along edges and end to seal. Place onto lightly greased or parchment-lined baking sheet; loosely cover with plastic wrap. Let rise until indentation remains after touching.
  • Preheat oven to 375°F.
  • Remove plastic; lightly brush with olive oil, sprinkle with salt and rosemary.
  • Bake in center of oven for 35-40 minutes or until golden brown and sounds hollow when tapped on bottom. Let cool 10 minutes. Remove from pan; let cool on rack.


Recipe by Fake Ginger.

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