Spicy Salami Stromboli: Easy, Flavor-Packed Dinner

Name: Spicy Salami and Cheese Stromboli Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian
Ingredients: 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; 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 (low moisture, whole milk); 1 egg, whisked with 1 tablespoon water (egg wash); 2 tablespoons grated Parmesan cheese; 1 tablespoon dried parsley (optional)

This might be the easiest way to impress everyone at dinner: a golden, crispy crust wrapped around layers of spicy salami and melty cheese. If you’re craving a handheld feast, this Spicy Salami and Cheese Stromboli Recipe will quickly become your go-to.

On a white plate with a white marbled surface, there are four thick slices of a rolled snack. Each slice shows multiple layers, starting with a golden-brown outer dough layer sprinkled with herbs. Inside, there are alternating swirls of dark red pepperoni, melted white cheese, and a smooth orange sauce. The layers coil tightly from the outside to the center. A small clear bowl of bright red marinara sauce with green herbs sits beside the slices. The image is bright and close up, showing the texture of the dough and the glossy melted cheese clearly. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Spicy Salami and Cheese Stromboli Recipe
Top Tip
How to Serve Spicy Salami and Cheese Stromboli Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Spicy Salami and Cheese Stromboli Recipe

Why You'll Love This Recipe

I first made this spicy salami and cheese stromboli on a hectic weeknight, and I was amazed at how something so simple could taste so indulgent. It’s just packed with flavor and so satisfying—you really can’t go wrong with classic Italian meats and cheeses rolled into a cozy, golden blanket of homemade dough.

Homemade dough magic: Making the pizza dough yourself adds a fresh chewiness and crust that store-bought just can’t match.
Bold flavor combo: The spicy salami and layers of provolone and mozzarella melt together perfectly for a punch of savory goodness.
Easy to customize: You can add your favorite toppings or adjust spice levels to suit your family’s tastes.
Great for leftovers: It reheats beautifully—perfect for quick lunches or dinner on the go the next day.

Ingredients & Why They Work

Each ingredient plays its part in building those rich layers of flavor and texture this stromboli is known for. I love using good quality Italian meats and a blend of cheeses so you get gooey melty cheese with bursts of spice from the salami and pepperoni.

Flat lay of a smooth ball of fresh pizza dough, three shiny whole uncracked brown eggs, a small white bowl of warm water, a small white bowl of granulated sugar, a small white bowl of fine sea salt, a small white bowl of golden olive oil, a small white bowl of minced garlic cloves, thin slices of deep red salami, pale yellow slices of provolone cheese, bright red slices of pepperoni, a small white bowl filled with vibrant red pizza sauce, a small white bowl heaped with shredded mozzarella cheese, a small white bowl of grated Parmesan cheese, a small white bowl of dried green parsley flakes, and a small white bowl of melted golden butter, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Instant yeast: Gets your dough rising fast and light without extra fuss.
Warm water: Activates the yeast—make sure it’s just warm, not hot, or you’ll kill the yeast.
Sugar: Feeds the yeast for a better rise and subtle sweetness balancing the spice.
All-purpose or bread flour: Gives you that chewy but tender crust; bread flour will give a bit more chew.
Salt and garlic powder: Boost the savory depth in the dough itself.
Olive oil: Keeps the dough supple and adds richness.
Butter and minced garlic: For brushing the dough—adds flavor and creates a golden crust.
Pizza sauce: Just a thin spread adds moisture and brightness without sogginess.
Salami, provolone, and pepperoni: The spicy, smoky stars of the show—sliced thick or thin depending on preference.
Shredded mozzarella: Melted cheese bliss in every bite; I recommend a low-moisture mozzarella for best melt.
Egg wash (egg + water): Gives you that shiny, golden finish.
Grated Parmesan and parsley: A sprinkle on top for salty kick and fresh color.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the things I love most about this Spicy Salami and Cheese Stromboli Recipe is how adaptable it is! I often swap in whatever cheeses I have on hand, or sneak in some fresh herbs and roasted peppers to amp up the flavor.

Variation: Sometimes, I add a handful of baby spinach or even some sautéed mushrooms for a veggie boost—just make sure they’re not too wet so the crust stays crisp.
Dietary tweak: To cut carbs, you could try a cauliflower crust dough, but be sure it’s sturdy enough to hold the fillings.
Heat factor: If you like it hotter, toss in crushed red pepper flakes between the layers or swap the regular pepperoni for a spicy variant.

Step-by-Step: How I Make Spicy Salami and Cheese Stromboli Recipe

The image shows several thick slices of a rolled pizza stuffed with layers of melted white cheese and thin red pepperoni slices. The outer crust is golden and sprinkled with green herbs, giving it a crispy texture. The slices are placed on a white marbled surface, with a focus on the stretchy melted cheese strands between two pieces. On the bottom left, there is a small white bowl filled with a thick red marinara sauce, garnished with tiny green herb pieces. The scene looks bright and fresh, with a close-up view highlighting the cheese pull. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Prepare the Dough Like a Pro

Start by dissolving the yeast and sugar in warm water—105 to 115 degrees is perfect, like a cozy bath, not hot enough to scald. Cover and let it bubble up for about 5 minutes. Meanwhile, mix salt, garlic powder, and half your flour in a large bowl. Then add your yeast mixture and olive oil and stir away. Gradually stir in the rest of the flour until an elastic ball forms. If it’s sticky, dust your hands with flour and knead for 3-5 minutes, adding a touch more flour if you need it. You’ll know it’s ready when poking the dough results in a slow bounce back.

Step 2: Let It Rise and Get Ready to Roll

Drizzle olive oil inside a large bowl and pop your dough ball in. Cover with plastic wrap and let it rise in a warm spot for 30 to 60 minutes until doubled. A little trick I use is to preheat oven to 200°F for 2 minutes, then turn it off and set the covered dough inside to create the perfect warm environment.

Step 3: Assemble the Flavor Bomb

Roll your risen dough on a floured surface into a 10 by 16-inch rectangle. Brush with melted butter mixed with minced garlic—that’s your flavor foundation. Spread a thin, even layer of pizza sauce on the dough, leaving space at the edges so nothing leaks out.

Next, layer your salami slices evenly, fold-over some provolone slices, add pepperoni, then sprinkle the shredded mozzarella generously. Remember to leave a 3-inch gap at the top edge and about an inch around other sides for sealing. The layering is crucial—it helps keep everything in place when rolling.

Step 4: Roll, Seal, and Glaze

Brush the bare dough edges with egg wash (egg whisked with water) to help seal the roll. Then, carefully roll it up tight from the long side, tucking the edges underneath. Don’t rush—using your fingers to keep fillings inside as you roll helps avoid a messy filling leak.

Place the stromboli seam side down on a baking sheet. Brush all over with more egg wash, sprinkle Parmesan and parsley on top, and cut a few slits for steam to escape. This step helps you get that irresistible golden brown crust.

Step 5: Bake Until Golden and Perfect

Bake at 400°F for about 25 minutes. If you want an extra golden finish, brush with more butter and bake a couple minutes longer. Then, let it rest for 5 minutes before slicing. Trust me, the wait is worth it—this lets all those juices settle so your slices hold up nicely.

Top Tip

Over the years, I've learned that a few small touches make all the difference when making this spicy salami and cheese stromboli recipe at home. These tips have saved me from soggy, falling-apart rolls and helped me nail that signature crispy crust every time.

Warm water temperature: Using water between 105-115°F ensures your yeast activates properly for the perfect rise. Too hot and you'll kill the yeast — I learned this lesson after one failed batch!
Don’t overload the fillings: It’s tempting to pile on meat and cheese, but too much makes rolling tricky and can cause leaks while baking.
Egg wash is your best friend: It gives the stromboli that gorgeous golden shine and helps seal the edges for a neat roll.
Let the stromboli rest: After baking, giving it 5 minutes before slicing keeps everything intact and extra juicy.

How to Serve Spicy Salami and Cheese Stromboli Recipe

A rectangular pizza dough is laid flat on a metal baking tray with a white marbled texture surface. The bottom layer is red tomato sauce spread evenly across the dough, visible along the edges. On top, there are four evenly spaced circular slices of red pepperoni with a smooth texture, each topped with shredded white mozzarella cheese, giving a fluffy and slightly uneven look. A woman's hands with purple nail polish are rolling the dough from the left side into a cylinder, showing the soft, pale, and slightly bumpy dough surface folding over the toppings. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle some freshly chopped parsley right before serving to add a pop of freshness and color. A little extra grated Parmesan on the side never hurts either—especially for cheese lovers like me!

Side Dishes

Since the stromboli is rich and filling, I love pairing it with a crisp green salad dressed in tangy vinaigrette or a simple bowl of marinara for dipping—can't beat that classic combo. Roasted veggies or even garlic bread work beautifully too.

Creative Ways to Present

For parties, I like slicing the stromboli into bite-sized pinwheels — they’re perfect finger foods that look impressive on a platter. You can add cocktail picks and arrange them with small bowls of pizza sauce, olives, and pickled peppers for a festive Italian spread.

Make Ahead and Storage

Storing Leftovers

Leftover stromboli keeps really well in an airtight container in the fridge for up to three days. I like to slice it before storing—makes reheating easier and keeps everything fresh.

Freezing

Freezing is a game-changer for meal prep. Just bake, cool completely, then wrap tightly in foil before placing in freezer bags. It’ll keep for up to three months, and I usually thaw overnight in the fridge before reheating.

Reheating

To reheat, I cover the slices loosely with foil to prevent drying out and bake them at 350°F for 20 to 30 minutes depending on portion size. This keeps the inside melty and the crust crisp without getting tough.

Frequently Asked Questions:

Can I use store-bought dough for this stromboli?

Absolutely! Store-bought pizza dough works well if you’re short on time. Just make sure you choose a sturdy dough that can hold all the fillings without tearing. I still recommend homemade dough if you can swing it—it’s easier than you think and tastes amazing.

What cheeses work best in a spicy salami and cheese stromboli?

I recommend a combination of provolone and low-moisture mozzarella for the best melt and flavor. Avoid fresh mozzarella here because it tends to be too wet, which can make the dough soggy. A sprinkle of Parmesan on top adds that extra savory touch and crunch.

How can I prevent the stromboli from getting soggy?

There are a few key tricks: don’t overload the sauce or fillings, especially avoid anything watery; let the dough rise fully for better stretch; and use an egg wash to seal edges tightly. Baking on a light baking sheet rather than a heavily greased pan also helps keep the crust crisp.

Can I make this stromboli ahead of time?

Yes! You can prepare the assembled stromboli, cover it tightly, and refrigerate for up to 8 hours before baking. For freezing, assemble but don’t add egg wash or slits, then wrap tightly in plastic wrap and foil. Freeze for up to 3 months. Thaw overnight in the fridge, add egg wash and slits, then bake as usual.

Final Thoughts

This Spicy Salami and Cheese Stromboli Recipe has saved me on many occasions when I wanted a comforting, crowd-pleasing meal with minimal stress. The homemade dough and bold fillings come together in a warm, cheesy hug that’s hard to beat. Give it a try—you’ll find yourself making it again and again, just like I do when I want to bring a little Italian magic into my kitchen.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way