This might be the most satisfying spicy, cheesy comfort food you'll make this week. The Spicy Salami and Cheese Stromboli Recipe blends layers of flavorful meats and melty cheeses wrapped in a golden, garlicky crust that's downright irresistible.
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Why You'll Love This Recipe
Whenever I make this Spicy Salami and Cheese Stromboli Recipe, it feels like a little celebration at home. The combination of spicy salami with creamy provolone and mozzarella in one hand-held package is just magic. Plus, it's surprisingly easy to pull together, which means more time enjoying and less stressing.
- Deliciously Balanced Flavors: The spiciness from the salami and pepperoni is perfectly offset by melty, mild cheeses for an irresistible bite every time.
- Homemade Touch Without Extra Fuss: The dough is easy to make from scratch but you can also use store-bought to save time without sacrificing flavor.
- Flexible and Crowd-Friendly: This stromboli is perfect for feeding a group or customizing with your favorite fillings.
- Great for Make-Ahead Meals: You can prep it in advance, freeze it, and bake fresh whenever you want — total game changer for busy weeks.
Ingredients & Why They Work
The ingredients here are simple but thoughtfully paired. The dough provides the perfect chewy base, the spicy salami and pepperoni bring a nice kick, and the cheese layers add a gooey richness that holds everything together beautifully. I always recommend fresh mozzarella shredded from a block for the best melt and flavor.
- Instant Yeast: The engine of the dough, it froths nicely with warm water and sugar to get that perfect rise.
- Warm Water: Temperature is key here; too hot can kill the yeast, so stick to around 105-115°F.
- Sugar: Feeds the yeast and helps the dough brown beautifully.
- All-Purpose or Bread Flour: Bread flour will give you a chewier dough, but all-purpose works well if that’s what you have.
- Salt: Enhances all the flavors in the dough and the stromboli.
- Garlic Powder: Adds a subtle but important savory background note to the crust.
- Olive Oil: Keeps the dough soft and adds a golden crust when baked.
- Butter: Combined with garlic, it’s brushed on dough for a mouthwatering richness and aroma.
- Garlic Cloves: Minced fresh garlic takes this to the next level flavor-wise.
- Pizza Sauce: Just a thin spread introduces moisture and familiar flavor without making the dough soggy.
- Salami, Provolone, Pepperoni: The holy trinity of spicy, savory, and melty — the heart of the stromboli.
- Mozzarella Cheese: Mozzarella’s the glue that melts everything together, so choose a low-moisture, whole milk variety for the best results.
- Egg Wash: Gives the crust its gorgeous golden shine and helps seal the roll.
- Parmesan Cheese and Parsley: Finished on top for a flavorful, inviting look.
Make It Your Way
The beauty of this Spicy Salami and Cheese Stromboli Recipe is how adaptable it is. I love tweaking it depending on what’s in my fridge or the mood I’m in, and I encourage you to do the same!
- Variation: Sometimes, I swap out the salami for spicy soppressata or add a handful of pepperoncini slices for extra zing — don’t be shy to experiment and find your own signature version.
- Dietary Mods: Want it vegetarian-friendly? Load it up with roasted veggies and skip the meats, or use plant-based meats for a vegan twist (just sub the cheese!).
- Extra Heat: If you love the spicy kick, mix some crushed red pepper flakes into the pizza sauce or sprinkle some cayenne on the cheese before rolling.
Step-by-Step: How I Make Spicy Salami and Cheese Stromboli Recipe
Step 1: Cultivate the Dough
I start by dissolving the yeast and sugar in warm water, giving it a few minutes to activate and get frothy. Mixing half the flour, salt, and garlic powder together, then adding the yeast mixture and olive oil helps build a dough that’s elastic and just a little sticky. I knead it lightly right in the bowl, adding a little extra flour if necessary, until it bounces back when poked. Then I let it rise in a lightly oiled bowl, covered, until it doubles — that hour of waiting is when the magic really happens.
Step 2: Roll and Layer the Flavor
Once the dough has puffed up, I roll it out into a long rectangle about 10 by 16 inches. Brushing it with buttery garlic adds that great savory aroma. I spread a thin layer of pizza sauce, leaving sure to leave gaps at the edges — this keeps the crust from getting soggy and helps seal the roll. Then I pile on my spicy salami, provolone, pepperoni, and lots of shredded mozzarella. Trust me, don’t be shy with the cheese here.
Step 3: Roll It Up and Bake
This part can feel a bit tricky at first, but with practice, you’ll get it! Carefully, I brush the edges with egg wash to help everything seal tightly, then roll the dough up like a jelly roll, tucking the ends under. Egg wash on the outside plus a sprinkle of parmesan and parsley seals the deal. A few thin slits on top give that steam a place to escape so the crust crisps just right. Then it goes into the oven at 400°F, baking for about 25 minutes until golden and bubbly. For a perfect finish, I brush on a little extra butter to get that glowing, slightly crispy crust.
Top Tip
After making this stromboli a dozen times, I’ve learned a few valuable tricks that make all the difference between a good stromboli and a great savory marvel.
- Perfect Dough Rise: If your kitchen’s cold, just warm your oven for 2 minutes at 200°F, then turn it off and pop your covered dough bowl in while it rises — the trapped warm air helps create a beautiful, fluffy crust.
- Don’t Overload Fillings: It’s tempting, but too many fillings can make rolling tricky and cause the dough to tear. I stick to about 1 ¾ pounds total filling — trust me, it's more than enough!
- Egg Wash is a Game-Changer: Brushing the outside gives a gorgeous, golden-brown finish and helps seal everything, preventing leaks during baking.
- Use Low Moisture Cheese: Fresh mozzarella is too wet and can make your stromboli soggy — shred a block of low-moisture mozzarella or use provolone for the best melt.
How to Serve Spicy Salami and Cheese Stromboli Recipe
Garnishes
I always serve this stromboli with a sprinkling of fresh parsley or some flaky sea salt on top to brighten the flavors. A side of warm, garlicky pizza sauce or marinara is non-negotiable for dipping — it adds moisture and a tangy contrast that cuts through the richness perfectly.
Side Dishes
Pair it with a crisp green salad tossed in a zesty vinaigrette or roasted Mediterranean veggies for a well-rounded meal. If you want to keep it casual, garlic breadsticks and a cold beer are always a hit.
Creative Ways to Present
For a dinner party, I’ve sliced the stromboli into bite-sized pinwheels and arranged them on a beautiful platter with colorful dips around. It makes for a great appetizer or finger food that disappears fast. Wrapping individual slices in parchment paper and tying them with twine also makes for cute, easy-to-eat lunch packs.
Make Ahead and Storage
Storing Leftovers
After the stromboli cools completely, I wrap leftovers tightly in plastic wrap and store them in an airtight container in the fridge. They stay delicious for up to 3 days and reheat beautifully.
Freezing
I often make a double batch and freeze half before baking. I wrap the assembled stromboli in plastic and foil, freeze for up to 3 months, and bake straight from the fridge after thawing overnight. This is a lifesaver for busy nights or unexpected guests.
Reheating
To reheat, I loosely cover slices with foil to keep the crust from burning and warm them in a 350°F oven for 20 to 30 minutes. This keeps the cheese gooey and crust crisp without drying anything out.
Frequently Asked Questions:
Absolutely! Using 1 lb. of good quality store-bought dough is a great shortcut and still delivers tasty results. Just be sure to roll it out to the right size and handle it gently to avoid tearing.
Low moisture, whole milk shredded mozzarella is ideal because it melts evenly without making the stromboli soggy. Provolone adds a nice flavor complement, and grated Parmesan on top adds a tasty finish.
Using a light layer of pizza sauce and leaving a gap around the edges prevents moisture from leaking into the dough. Also, using low moisture cheese and ensuring the dough is sealed properly with egg wash helps keep the crust crisp.
Yes! You can make the dough ahead and refrigerate or freeze it. You can also assemble the stromboli and refrigerate for up to 8 hours before baking, or freeze it unbaked for up to 3 months and bake when ready.
Final Thoughts
This Spicy Salami and Cheese Stromboli Recipe feels like a warm hug — everything from the crunchy garlic and parmesan crust to the spicy, melty filling hits all the right notes. I always find myself making it for casual dinners, game days, or whenever I want guaranteed smiles around the table. Honestly, once you try making this at home, you'll keep coming back for more, and it might just become your go-to for impressive, effortless comfort food. Give it a shot — I promise it’s worth every delicious bite.
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Delicious Recipe
- Prep Time: 1 hour 20 minutes
- Rest Time: 5 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, wrapped in a soft, golden crust. With a crisp exterior brushed with garlic butter and parmesan, and a warm, cheesy, meaty interior, it's perfect as a satisfying appetizer or main dish. The recipe includes making your own dough from scratch for the best taste and texture, but also offers options for store-bought dough. Serve with warm pizza sauce or marinara for dipping.
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 and Toppings
- 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 whole milk mozzarella cheese
- 1 egg, whisked with 1 tablespoon water (egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley, optional
Instructions
- Activate Yeast: In a small bowl, dissolve the instant yeast and sugar in warm water (105-115° F). Cover with plastic wrap and set aside for 5 minutes until bubbly.
- Mix Dough: In a large bowl, combine salt, garlic powder, and half of the flour. Stir well. Add the activated yeast mixture and olive oil. Using a wooden spoon, gradually add the remaining flour, stirring until a slightly sticky, elastic dough forms.
- Knead Dough: Dust hands with flour and knead dough in the bowl for 3-5 minutes. Add up to ⅓ cup additional flour if too sticky. The dough should slowly spring back when poked. Shape into a ball.
- First Rise: Lightly oil a large glass bowl, place the dough ball inside, and brush top with olive oil. Cover tightly with plastic wrap and let it rise in a warm spot for 30-60 minutes until doubled in size. Alternatively, refrigerate overnight for slow rise.
- Preheat Oven: When dough is ready, preheat oven to 400 °F.
- Prepare Dough for Filling: Roll the dough onto a floured surface into a 10 x 16-inch rectangle. Brush melted butter mixed with minced garlic evenly on the surface.
- Add Sauce and Fillings: Spread a thin layer of pizza sauce over the dough, leaving a 3-inch gap from the top edge and a 1-inch perimeter around the sides. Layer salami first, then provolone, pepperoni, and mozzarella cheese evenly over the sauce.
- Egg Wash and Roll: Brush the 1-inch bare edges of dough with the egg wash. Carefully roll the dough tightly from the wide bottom edge toward the top, folding fillings inward as you roll. Tuck the ends underneath to seal.
- Prepare for Baking: Transfer the rolled Stromboli seam-side down onto a lightly greased baking sheet. Brush the entire surface with egg wash. Sprinkle grated Parmesan and dried parsley on top. Cut 4 thin slits along the top for steam ventilation.
- Bake: Bake at 400 °F for 25 minutes. For a deeper golden crust, brush with an additional tablespoon of melted butter and bake for 2 more minutes until desired color is reached.
- Rest and Serve: Let the Stromboli rest for 5 minutes before slicing into approximately 9 pieces. Serve warm with extra pizza sauce or marinara on the side for dipping.
Notes
- Store-bought pizza dough (1 lb.) can be used instead of making dough from scratch, but homemade dough offers better texture and strength.
- Use low moisture, whole milk mozzarella shredded from a block for optimal melting. Avoid fresh mozzarella as it is too moist.
- This recipe contains about ½ lb. meat and ¾ lb. cheese totaling 1 ¼ lbs. filling; adjust slice count or weight for thicker or thinner cold cuts.
- To help dough rise faster, warm your oven to 200° F for 2 minutes, turn off, and place covered dough inside to trap heat.
- You can also use a microwave by boiling a cup of water inside, removing it, quickly placing the dough bowl inside, and closing the door for residual warmth.
- Dough can be refrigerated for 3-4 days or frozen for 3-4 months before use.
- Prepared Stromboli can be refrigerated for up to 8 hours before baking or frozen for up to 3 months (skip egg wash and slits if freezing). Thaw in fridge before baking.
- Frozen Stromboli leftovers reheat well by wrapping in foil and baking at 350 °F for 20-30 minutes depending on serving size.
- For storage, refrigerate in airtight container up to 3 days or freeze wrapped tightly up to 3 months.
Nutrition
- Serving Size: 1 slice (1/9th of Stromboli)
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
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