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.

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)

Description

This homemade Stromboli recipe features a tender, flavorful yeast dough stuffed with layers of salami, provolone, pepperoni, mozzarella, garlic butter, and pizza sauce. Baked to golden perfection, it's a perfect savory roll-up served warm with extra pizza sauce for dipping. With detailed steps for making the dough from scratch and tips for storing and reheating, this Stromboli is a crowd-pleasing, comforting Italian-inspired main course.

Ingredients

Scale

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 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)

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Instructions

Prepare the Dough: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes to activate the yeast.
Mix Dough Ingredients: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to combine, then add the warm yeast mixture and olive oil. Use a wooden spoon to stir well, gradually adding the remaining flour until a slightly sticky elastic ball forms.
Knead the Dough: Dust your hands with flour; knead the dough in the bowl for 3-5 minutes. Add extra flour up to ⅓ cup if too sticky. The dough is ready to rise when a poke springs back slowly. Shape into a ball.
Let Dough Rise: Drizzle a large glass bowl with olive oil. Place the dough ball inside, coating with oil. Cover with plastic wrap and let rise for 30-60 minutes until doubled in size. Alternatively, refrigerate overnight for slow rise.
Preheat Oven: Preheat oven to 400 °F.
Prepare Dough for Filling: Roll the dough into a 10 x 16-inch rectangle. Brush melted butter and minced garlic evenly over the surface.
Add Fillings: Leave a 3-inch gap from the top and 1-inch gaps on the sides. Lightly spread pizza sauce over the dough. Layer salami, provolone, pepperoni, then shredded mozzarella cheese evenly.
Shape the Stromboli: Brush the bare edges with egg wash. Carefully roll the dough tightly from the wide side, folding fillings inward as you roll. Tuck edges underneath to seal and transfer to a baking sheet.
Egg Wash and Toppings: Brush the entire top and sides with egg wash. Sprinkle grated Parmesan cheese and dried parsley on top. Cut 4 thin slits on top for airflow.
Bake Stromboli: Bake for 25 minutes. For a browner crust, brush with 1 tablespoon butter and bake 2 more minutes until golden.
Rest and Serve: Let the Stromboli rest for 5 minutes before slicing. Serve warm with extra pizza sauce or marinara for dipping.

Notes

You can substitute 1 lb. store-bought pizza dough if short on time, though homemade dough provides sturdier texture.
Use low moisture whole milk mozzarella shredded from a block for best melting results; avoid fresh mozzarella as it’s too wet.
The filling consists of about ½ lb. meat and ¾ lb. cheese totaling 1 ¼ lbs. Adjust meat slices according to thickness.
If dough isn't rising, try warming your oven to 200°F for 2 minutes, turning it off, then placing the covered dough inside to help proof.
For storage, refrigerate completed Stromboli for up to 3 days or freeze wrapped tightly for up to 3 months.
To reheat leftovers, cover loosely with foil and bake at 350°F for 20-30 minutes depending on portion size.
Make ahead by preparing dough in advance and refrigerating or freezing before assembling.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 3 g
Sodium: 750 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 8 g
Trans Fat: 0 g
Carbohydrates: 22 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 70 mg