Some meals just hit the spot, you know? With crispy crust, spicy meats, and melty cheese wrapped up in one, this Spicy Salami and Cheese Stromboli Recipe is a total crowd-pleaser—and surprisingly easy to pull off on any weeknight.
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Why You'll Love This Recipe
I’ve made this Spicy Salami and Cheese Stromboli Recipe more times than I can count because it’s just that satisfying. It’s like a pepperoni pizza and a sandwich had a perfect marriage, and you get to be the lucky chef.
- Flavor Explosion: The spicy salami combined with gooey provolone and mozzarella cheese creates a tasty punch in every bite.
- Impressive Yet Easy: Homemade dough might sound intimidating, but this recipe breaks it down into simple steps anyone can follow.
- Perfect Make-Ahead: You can prepare the stromboli ahead of time, refrigerate or freeze it, then bake fresh whenever you want.
- Versatile and Customizable: Swap in your favorite meats, cheeses, or seasonings to make it uniquely yours.
Ingredients & Why They Work
All the ingredients here work together for that perfect blend of spicy, savory, and cheesy goodness wrapped in a soft yet crispy crust. Here’s why I trust each component for this Spicy Salami and Cheese Stromboli Recipe.
- Instant yeast: Quick rising without fuss, giving you dough that’s airy yet sturdy.
- Warm water: Just the right temp to wake up the yeast without killing it.
- Sugar: Feeds the yeast and helps the crust brown beautifully.
- Flour: Bread or all-purpose both work, but bread flour adds a bit more chew.
- Salt and garlic powder: Builds flavor right into the dough for depth.
- Olive oil: Keeps the dough soft and helps with that golden crust.
- Butter and minced garlic: For brushing the dough, adding richness and savory warmth.
- Pizza sauce: Lightly spread to keep the stormboli moist and flavorful without sogginess.
- Spicy salami: Provides that perfect zip of heat and boldness.
- Provolone and pepperoni: Classic melty cheeses and meats that complement the salami.
- Mozzarella cheese: Shredded for ooey-gooey texture and meltability.
- Egg wash: Creates a beautiful golden finish and helps seal the dough edges.
- Parmesan and parsley: Final flavorful touch and color that make it pop.
Make It Your Way
This stromboli is a great canvas—you can amp up the spice or mellow it out based on your mood. I like to add a sprinkle of crushed red pepper for extra heat. You’ll find the recipe forgiving for experimentation, which makes it even more fun to customize.
- Variation: Sometimes I swap spicy salami for soppressata or chorizo to switch things up and my family goes nuts over the different flavors.
- Dairy-Free Option: Use dairy-free cheese and skip the butter brush—olive oil does a fine job here.
- Veggie Twist: Add roasted peppers or sautéed mushrooms inside for some fresh layers without losing the core spice and cheese combo.
- Make It Gluten-Free: Try gluten-free pizza dough available in stores; just keep an eye on dough hydration since gluten-free flours behave differently.
Step-by-Step: How I Make Spicy Salami and Cheese Stromboli Recipe
Step 1: Bring Your Dough to Life
Start by dissolving your yeast and sugar in warm water—think baby bath temperature (about 105-115°F). Cover and wait for about 5 minutes until it’s bubbly and alive; if it’s flat, your yeast might be old. Meanwhile, mix your salt, garlic powder, and half the flour. Add your wet ingredients and olive oil, then gradually fold in the remaining flour until you have an elastic dough. When your dough springs back after a gentle poke, it’s ready to rise. I like to let mine rise in a warm oven for about 45 minutes—that little warm bubble always gives my dough the perfect fluff and stretch.
Step 2: Roll Out Your Canvas and Layer Up
Roll the dough into a 10x16-inch rectangle. Brush melted butter with minced garlic across the surface—that’s our flavor base. Spread a light layer of pizza sauce, then start layering: salami, provolone, pepperoni, then mozzarella for that ultimate comfort cheese pull. Leave about an inch around the edges bare so you can seal it tightly. Don’t overload or the stromboli might split while baking—balance is key.
Step 3: Roll It Up and Seal It Tight
Brush the edges with beaten egg to help the dough stick together. Carefully roll up from the wide side, keeping fillings tucked. Fold under the ends to seal everything in, then transfer to a baking sheet. Brush the top and sides with more egg wash, sprinkle parmesan and optional parsley, then cut a few slits on top to let the steam escape. This prevents your stromboli from getting soggy inside.
Step 4: Bake and Enjoy
Bake at 400°F for 25 minutes. If you want that gorgeous golden-brown crust like I do, brush a bit more butter and pop it back in the oven for a couple of minutes. Let it rest a few minutes before slicing, so all those tempting juices don’t escape.
Top Tip
I’ve made this stromboli dozens of times, and these tweaks make all the difference between an average and a knockout version.
- Preheat Your Oven Properly: A hot oven is crucial to get the crust crispy without drying out the filling.
- Don’t Overload Fillings: Too much sauce or meat causes sogginess or dough tearing—keep your layers balanced.
- Use a Pastry Brush: Brushing butter and egg wash evenly is key to that shiny, golden finish.
- Let It Rest Before Slicing: This helps the cheese settle and avoids a messy spill-out when cutting.
How to Serve Spicy Salami and Cheese Stromboli Recipe
Garnishes
I usually keep garnishes simple—a sprinkle of fresh parsley adds a pop of color and a little brightness against the rich filling. Sometimes, a little extra grated Parmesan on top just before serving elevates it to something special.
Side Dishes
A crisp green salad with vinaigrette balances the richness nicely, and a small bowl of warmed marinara or pizza sauce for dipping never goes amiss. Roasted veggies or even some garlic bread work great, too, if you want to keep your meal hearty.
Creative Ways to Present
For special dinners, slice the stromboli into small pinwheel pieces and arrange on a platter as appetizers. Pop a toothpick in each for easy eating. I’ve done this for game nights and everyone loved how approachable and tasty they were!
Make Ahead and Storage
Storing Leftovers
Wrap leftovers tightly in foil or place in an airtight container in the fridge. They stay great for up to three days. I find that letting it come to room temp before reheating helps maintain that fresh-baked feel.
Freezing
I love prepping strombolis ahead and freezing them before baking. Wrap tightly with plastic wrap and foil, freeze for up to three months, then thaw in the fridge overnight. Just add the egg wash and slits before baking. It’s like having homemade comfort food ready at a moment’s notice.
Reheating
For leftovers, I reheat in a 350°F oven, covered loosely with foil to retain moisture, for 20-30 minutes depending on portion size. This keeps the crust crisp but gives the cheese a chance to soften without drying out.
Frequently Asked Questions:
Absolutely! While homemade dough gives a sturdier and tastier crust, 1 pound of store-bought dough works well if you're short on time. Just make sure to roll it out carefully and watch your fillings to prevent sogginess.
The salami adds a noticeable kick, but it’s balanced by the cheeses. If you prefer milder flavors, you can switch to a sweeter or less spicy salami variety, or reduce the amount of pepperoni.
Yes! This recipe works great as a make-ahead dish. You can assemble and refrigerate it for up to 8 hours or freeze it before baking. Just add the egg wash and slits right before baking for the best results.
I like to serve it with a fresh green salad, roasted vegetables, or simply with a bowl of warm marinara sauce for dipping. Garlic bread and a light vinaigrette salad make a lovely balance to the richness of the stromboli.
Final Thoughts
Honestly, this Spicy Salami and Cheese Stromboli Recipe is one of those dishes that makes me smile every time I cut into it. The blend of spicy meats, melty cheeses, and buttery dough creates a flavor-packed bite that’s both comforting and a little indulgent. Whether you’re making it for family dinner, a casual party, or just a treat-yourself night, you’ll enjoy how effortlessly delicious it comes together. Give it a try—you’ll thank me later!
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Delicious Recipe
- Prep Time: 1 hour 20 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This homemade Stromboli recipe features a flavorful Italian stuffed bread filled with layers of salami, provolone, pepperoni, and mozzarella cheese, wrapped in a tender, garlicky dough. Perfect as a hearty appetizer or main course, the dough is easy to prepare from scratch or you can use store-bought pizza dough. Baked to golden perfection and served with warm pizza sauce for dipping, this Stromboli offers a delicious combination of savory meats and cheeses with a crispy crust.
Ingredients
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 cups all-purpose or bread flour, plus up to ⅓ cup as needed (250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus more for bowl and crust
Stromboli Filling
- 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 low-moisture mozzarella cheese
- 1 egg, whisked with 1 tablespoon water (for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in the warm water. Cover with plastic wrap and let it sit for 5 minutes until foamy.
- Prepare Dough Mixture: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to mix. Add the yeast mixture and olive oil, stirring well. Gradually add the remaining flour and stir until an elastic dough ball forms, slightly sticking to bowl sides.
- Knead Dough: Dust hands with flour and knead dough in bowl for 3-5 minutes, adding up to ⅓ cup additional flour if too sticky. When dough slowly springs back after poking, shape into a ball.
- First Rise: Drizzle a large glass bowl with olive oil and brush sides. Place dough ball inside, cover with plastic wrap, and let rise for 30-60 minutes at room temperature until doubled in size.
- Preheat Oven: Set oven to 400° F to preheat.
- Prepare Dough for Filling: Roll dough into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the surface.
- Add Toppings: Spread a thin layer of pizza sauce over dough, leaving a 3-inch gap at top and 1-inch gaps around edges. Arrange salami, then provolone slices, pepperoni, and shredded mozzarella evenly over dough.
- Egg Wash and Roll: Brush exposed dough edges with egg wash. Roll dough tightly from the wide side towards the top, keeping fillings contained. Tuck and seal edges underneath the roll.
- Prepare for Baking: Transfer rolled stromboli onto a lightly greased baking sheet. Brush top and sides with egg wash. Sprinkle Parmesan cheese and parsley on top. Cut 4 thin slits on top for ventilation.
- Bake Stromboli: Bake in preheated oven for 25 minutes until golden brown. For a deeper color, brush 1 tablespoon butter on top and bake for an extra 2 minutes if desired.
- Rest and Serve: Let it rest for 5 minutes after baking. Slice into 9 pieces and serve warm with extra pizza sauce for dipping.
Notes
- Store bought dough can be used as a shortcut but homemade dough offers better texture and sturdiness.
- Use low moisture, whole milk shredded mozzarella for optimal melting; avoid fresh mozzarella as it is too wet.
- This recipe uses approximately ½ pound of meat and ¾ pound of cheese for filling. Adjust thickness of cold cuts as needed.
- To encourage dough rising, warm your oven briefly or use a microwave with a cup of hot water to create a warm environment.
- Make ahead: dough can be refrigerated for 3-4 days or frozen up to 4 months; stromboli can be refrigerated up to 8 hours or frozen up to 3 months before baking.
- Store leftover stromboli in airtight container refrigerated up to 3 days or frozen up to 3 months. Reheat covered at 350° F for 20-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 15 g
- Cholesterol: 55 mg
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