Nothing beats the cozy, comforting combination of spicy meats and gooey cheese wrapped up in golden, flaky dough. This Spicy Salami and Cheese Stromboli Recipe delivers exactly that with minimal fuss and all the flavor you want on your plate.
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Why You'll Love This Recipe
I’m honestly obsessed with this Spicy Salami and Cheese Stromboli Recipe. It’s one of those recipes I keep coming back to when I want something hearty, flavorful, and just downright satisfying. Plus, making it from scratch gives you serious kitchen cred without feeling overwhelming.
- Flavorful Combo: The blend of spicy salami, creamy provolone, and melty mozzarella packs a delicious punch in every bite.
- Homemade Dough Magic: The simple, tender dough rises perfectly and creates a gorgeous, golden crust that holds all those yummy fillings beautifully.
- Customizable & Fun: This stromboli invites you to tweak ingredients or spice levels to suit your mood, which makes it super versatile.
- Perfect for Any Occasion: Weeknight dinner, game day snack, or meal prep superstar—this stromboli always delivers.
Ingredients & Why They Work
Each ingredient in this Spicy Salami and Cheese Stromboli Recipe plays a crucial role in balancing flavor, texture, and ease. I always recommend using good-quality deli meats and real cheeses whenever you can, as they seriously elevate the final result.
- Instant Yeast: Activates quickly in warm water, making dough prep faster without sacrificing rise quality.
- All-purpose or Bread Flour: The foundation for your stromboli dough; bread flour gives more chew if you want a heartier crust.
- Garlic Powder & Butter: These add subtle warmth to the dough and a fragrant garlic buttery finish on top.
- Salami, Pepperoni, Provolone, Mozzarella: The stars of the filling, each bringing a spicy, salty, or creamy note that melds perfectly once baked.
- Pizza Sauce: A subtle tang and moisture to tie the layers together without making it soggy.
- Egg Wash & Parmesan: For that beautifully shiny, golden crust sprinkled with a hint of nutty cheese.
Make It Your Way
One of the things I love most about this Spicy Salami and Cheese Stromboli Recipe is how easy it is to personalize. Whether you like something hotter, milder, or packed with veggies, this recipe adapts effortlessly.
- Variation: For a smoky twist, I sometimes swap the pepperoni for smoky Genoa salami, and it adds a bold flavor I can't resist.
- Vegetarian Option: Try roasted red peppers, sautéed mushrooms, and spinach instead of meat; just add a little extra cheese to keep it hearty.
- Extra Spice: Toss in some crushed red pepper flakes with the pizza sauce or use spicy Italian salami to dial up the heat.
- Gluten-Free: Use a well-reviewed gluten-free pizza dough as your base—you'll want to bake it slightly longer to get that nice golden crust.
Step-by-Step: How I Make Spicy Salami and Cheese Stromboli Recipe
Step 1: Bring the Dough to Life
Start by dissolving your instant yeast and sugar in warm water. Cover it up and let it bubble away for about 5 minutes. When it’s frothy and smells yeasty, you know it’s ready. Then mix in the flour, salt, and garlic powder gradually, stirring until you have a sticky but elastic ball of dough. Flour your hands and knead it right in the bowl to develop that gluten.
Step 2: Let the Dough Rise–Patience Pays Off
Lightly oil a bowl, set your dough ball inside, cover with plastic wrap, and let it rise until doubled—this usually takes about an hour, but if you’re busy, pop it in the fridge overnight. This slow rise makes all the difference for stretch and texture in your stromboli dough.
Step 3: Roll and Layer the Magic
Once your dough is ready, roll it out to roughly a 10 x 16-inch rectangle. Brush melted butter mixed with garlic all over the surface—that scent alone will have you drooling.
Next, spread a thin layer of pizza sauce, leaving some space at the edges. Arrange your salami, provolone, pepperoni, and shredded mozzarella in neat, overlapping layers. The keys here are to keep your layers even and the edges clear for sealing.
Step 4: Roll It Up Tight and Seal
Brush the dough edges with beaten egg to help seal. Start rolling from the long side with fillings, keeping everything tight but gentle so you don’t squish the layers out. Tuck ends underneath and place your stromboli seam-side down on a baking sheet.
Brush the whole stromboli with more egg wash, sprinkle Parmesan cheese and optional parsley on top, then cut a few shallow slits to let steam escape while baking.
Step 5: Bake Until Golden and Glorious
Bake at 400°F for about 25 minutes. If you want an extra golden crust, brush with butter and bake an additional 2 minutes or until perfectly browned. Then let it rest for 5 minutes before slicing – this helps keep all those cheesy, spicy flavors neatly nestled inside!
Top Tip
I’ve learned from countless stromboli attempts that the dough rise and tight rolling are game-changers. Getting those right ensures a perfect texture and that visual wow-factor everyone loves.
- Dough Rise Boost: If your kitchen’s cold, preheat your oven to 200°F for 2 minutes, turn it off, then place the covered dough inside to create a warm climate—it’ll rise beautifully this way.
- Don’t Overload Fillings: Too much moisture can make the stromboli soggy. A thin layer of sauce and measured cheese help keep a crisp crust.
- Tight, Gentle Rolling: Keep everything snug without squashing the ingredients out the edges—this keeps it neat and easy to slice.
- Rest Before Slicing: Allowing the stromboli to cool slightly prevents all that glorious cheese from oozing out the second you cut it.
How to Serve Spicy Salami and Cheese Stromboli Recipe
Garnishes
I usually dust a bit more dried parsley and parmesan right after baking for a fresh look. A few chili flakes on the side kicked up the heat just right the last time too. And don’t skip that side of warm pizza sauce—it’s my favorite dunking companion.
Side Dishes
Pair this stromboli with a crisp green salad or roasted veggies for balance. On game day, I love serving it alongside crunchy garlic knots and a tangy coleslaw – total crowd-pleasers!
Creative Ways to Present
For parties, slice it thin and serve on a wooden board like fancy finger food. I've also wrapped smaller strombolis in parchment paper tied with twine for perfect take-along snacks or lunchbox treats. They look as good as they taste!
Make Ahead and Storage
Storing Leftovers
I usually store leftovers in an airtight container in the fridge for up to 3 days. The starch and cheese meld beautifully overnight, so the next day’s slices are just as tasty. Just keep it wrapped well to avoid drying out.
Freezing
Freezing is a lifesaver for this recipe. I wrap the whole stromboli tightly in plastic wrap and then foil before freezing. When I’m ready, I let it thaw in the fridge for 24 hours and bake fresh. It tastes nearly as good as day one!
Reheating
To reheat, I cover the stromboli loosely with foil and bake at 350°F for 20 to 30 minutes depending on size. This keeps the crust crisp and cheese melty—microwaving just won’t do it justice here.
Frequently Asked Questions:
Yes, you absolutely can! Using a 1 lb. store-bought pizza dough makes this recipe even quicker. However, homemade dough tends to have better texture and flavor, and it holds the fillings better, so I recommend homemade if you have the time.
Low-moisture, whole-milk mozzarella shredded from a block is the best choice because it melts beautifully without making the stromboli soggy. Avoid fresh mozzarella as it has too much moisture. Provolone and Parmesan add great flavor and texture contrast.
Using a thin layer of pizza sauce helps avoid too much moisture. Also, don’t overfill with wet ingredients. The egg wash and Parmesan on top create a barrier that keeps the crust crisp. Finally, letting the stromboli rest a few minutes before cutting also helps reduce messiness.
Yes! You can prepare the dough in advance and store it refrigerated or frozen. You can also assemble the whole stromboli up to 8 hours ahead and refrigerate it before baking. For freezing the assembled stromboli, skip adding the egg wash and cutting slits, wrap well, and add those just before baking.
Final Thoughts
Honestly, this Spicy Salami and Cheese Stromboli Recipe has become a staple in my kitchen for good reason. It’s comforting, customizable, and always impresses anyone I serve it to. Making it from scratch might sound intimidating, but trust me, the process is straightforward and rewarding—you'll feel like a kitchen rockstar. Give it a shot, and I promise it will become one of your go-to favorites too!
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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 classic Stromboli recipe features a homemade Italian-style yeast dough filled with layers of salami, provolone, pepperoni, mozzarella cheese, and pizza sauce. The dough is brushed with garlic butter, rolled tightly to encase the savory fillings, and baked until golden and crispy. Served with extra pizza sauce for dipping, this Stromboli makes a delicious, hearty meal or snack perfect for any occasion.
Ingredients
Dough
- 2 ¼ teaspoons instant yeast (1 packet)
- ¾ cup warm water (105-115° F)
- 2 teaspoons sugar
- 2 ⅓ cups all-purpose or bread flour (250-290 g)
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- 2 tablespoons olive oil, plus more for bowl and crust
Stromboli Filling and Topping
- 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 (for egg wash)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Prepare the yeast mixture: In a small bowl, dissolve the yeast and sugar in warm water (105-115° F). Cover with plastic wrap and set aside for 5 minutes until frothy.
- Make the dough: In a large bowl, mix salt, garlic powder, and half the flour. Add the yeast mixture and olive oil. Stir well, then gradually add remaining flour until an elastic ball forms, slightly sticky to the bowl.
- Knead the dough: Dust hands with flour and knead dough in the bowl for 3-5 minutes. Add extra flour if too sticky, up to ⅓ cup. When the dough springs back slowly to a poke, shape it into a ball.
- Let dough rise: Drizzle olive oil into a large glass bowl and coat bottom and sides. Place dough ball in bowl, cover with plastic wrap, and let rise in a warm place for 60 minutes or until doubled in size. Alternatively, let rise overnight in the fridge.
- Preheat oven: Preheat oven to 400° F.
- 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 sauce and fillings: Spread a light layer of pizza sauce over dough leaving a 3-inch gap on one long edge and a 1-inch gap around the other edges. Layer salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce.
- Roll and seal stromboli: Brush dough edges with egg wash. Carefully roll dough tightly from the long side with filling, tucking edges underneath to seal the roll.
- Prepare for baking: Transfer stromboli to a baking sheet. Brush top and sides with egg wash. Sprinkle with Parmesan and dried parsley. Cut 4 thin slits on the top to allow steam to escape.
- Bake: Bake stromboli for 25 minutes until golden brown. Optionally, brush an additional tablespoon of butter on top and bake 2 more minutes for extra browning.
- Rest and serve: Let stromboli rest 5 minutes before slicing into approximately 9 slices. Serve warm with extra pizza sauce for dipping.
Notes
- Store bought dough (1 lb) can replace homemade dough for convenience but homemade is recommended for sturdiness and flavor.
- Use low-moisture whole milk mozzarella shredded from a block for best melting; avoid fresh mozzarella as it is too wet.
- This recipe uses approximately ½ lb meat and ¾ lb cheese filling total for well-balanced flavors.
- To speed dough rising, place covered dough in a warm oven (200° F for 2 minutes then off) or warm microwave with a cup of boiled water.
- Make ahead dough: After kneading, wrap dough tightly and refrigerate 3-4 days or freeze up to 3-4 months.
- Make ahead stromboli: Prepare and refrigerate up to 8 hours. For freezing, assemble but skip egg wash and slits; freeze up to 3 months and thaw 24 hours before baking.
- Store leftovers in airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat covered at 350° F for 20-30 minutes.
- Nutritional info is an estimate per slice; recipe yields about 9 slices.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 750 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 18 g
- Cholesterol: 60 mg
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