Spicy Salami and Cheese Stromboli: Bold, Easy & Delicious

Name: Delicious Recipe
Prep time: 1 h 20 min
Cook time: 25 min
Total time: 1 h 45 min
Cuisine: Italian-American
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 1/3 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 recommended); 1 egg, whisked with 1 tablespoon water (egg wash); 2 tablespoons grated Parmesan cheese; 1 tablespoon dried parsley (optional)

This might be the boldest, most comforting way to enjoy classic Italian flavors wrapped in a golden crust. The Spicy Salami and Cheese Stromboli Recipe is my go-to for sharing with friends or any time I want something hearty but still easy to throw together at home.

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
Delicious Recipe

Why You'll Love This Recipe

When I first made this Spicy Salami and Cheese Stromboli Recipe, I was hooked instantly. It’s not just about the wonderful blend of spicy and cheesy goodness inside, but how simple it is to make from scratch, no fancy equipment required.

Ultimate Flavor Combo: Salami, pepperoni, and three kinds of cheese combine to deliver a punch that’s spicy, savory, and irresistibly melty.
Homemade But Easy: The dough is surprisingly easy to handle, and you can even use store-bought dough if you’re short on time.
Versatile and Customizable: You can tweak fillings, cheeses, or spice levels to suit exactly what you love.
Perfect for Any Occasion: Whether it’s a casual family dinner or game night snack, this stromboli hits the spot every time.

Ingredients & Why They Work

The magic here comes from layering quality ingredients that complement each other. The dough is sturdy yet tender, which holds all that spicy and cheesy filling without falling apart. Here’s why each component is key.

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: This gets your dough rising perfectly without long wait times, helping you have fresh bread that isn’t tough.
All-purpose or bread flour: Bread flour makes for a chewier crust, but all-purpose works just fine if that’s what you have.
Olive oil: Adds richness to the dough and keeps the crust crisp once baked.
Salami, pepperoni, provolone: These meats aren’t just flavorful; their fat content keeps the filling juicy and delicious.
Mozzarella cheese: Low-moisture shredded mozzarella melts beautifully without turning the stromboli soggy.
Butter and garlic: Brushing the dough with garlic butter adds a ton of flavor right on the crust.
Egg wash: Gives your stromboli that irresistible shiny golden finish.

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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

What’s great about this Spicy Salami and Cheese Stromboli Recipe is how easy it is to play around with. I often swap out the provolone for sharp cheddar or add a handful of fresh basil leaves when I’m feeling fancy.

Variation: One time, I tossed in some roasted red peppers and a pinch of red pepper flakes for even more heat — absolutely delicious and a hit at my last potluck.
Dairy-Free: Use vegan cheese slices and omit butter for a dairy-free version that still feels indulgent.
Make It Milder: If you’re sensitive to spice, reduce or omit the pepperoni and choose a mild salami instead.

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: Wake up Your Dough

First, I dissolve the yeast and sugar in warm water — not too hot or you’ll kill the yeast, around 105-115°F is perfect. Cover and let it bubble up for 5 minutes. This little foam means your dough is going to rise beautifully.

Step 2: Mix and Knead a Cozy Dough Ball

I stir the salt, garlic powder, and half the flour together, then add the yeast mixture and olive oil. Slowly, I add the rest of the flour until it forms a sticky dough. Then I dust my hands and knead right in the bowl — about 3 to 5 minutes until elastic but still a bit tacky. If it’s too sticky, a little flour at a time is your friend.

Step 3: Let the Dough Rest and Rise

Drizzle a glass bowl with olive oil and coat the inside with a pastry brush. Place your dough ball inside, cover tightly, and let it rise in a warm spot until doubled — usually 30 to 60 minutes. I sometimes pop mine in an oven I’ve just warmed and turned off for perfect rising conditions.

Step 4: Roll It Out and Layer the Goodies

Now comes the fun part—roll the dough into a 10 x 16-inch rectangle. Spread melted butter mixed with minced garlic evenly over it for that garlic-butter goodness. Leave a wide strip near the top and a 1-inch border around the edges free of toppings for easier rolling and sealing.

Brush a light layer of pizza sauce over the dough, then start layering 8 slices of salami, 8 slices of provolone, and 8 slices of pepperoni. Top that with 1 ¼ cups of shredded mozzarella. The cheeses melt into an ooey-gooey dream while the meats provide a spicy kick that really shines.

Step 5: Roll, Seal, and Prep for Baking

Brush the exposed dough edges with egg wash to help seal the roll. Carefully roll it up starting from the wide end, keeping the fillings tucked inside with your fingers. Fold the edges under to seal it completely, then transfer it gently to a baking sheet. Brush the entire top and sides with the remaining egg wash, sprinkle parmesan and parsley, and cut a few thin slits for steam to escape.

Step 6: Bake to Golden Perfection

Bake at 400°F for 25 minutes. If you like, brush with a tablespoon of butter at the end and bake for a couple more minutes for an extra shiny, crisp crust. Let your stromboli rest for about 5 minutes before slicing so everything settles and your filling stays put.

Top Tip

I’ve made this Spicy Salami and Cheese Stromboli Recipe dozens of times, and these tips always make the process smoother and tastier.

Warm Water Proofing: Use a warm—not hot—water for proofing your yeast to avoid killing it. I made that mistake once, and it was so frustrating to have dough that wouldn’t rise.
Don’t Overstuff Filling: Though you might want to pile on all the cheese and meat you have, too much filling can make it hard to roll and cause leaks. I’ve learned balance is key.
Egg Wash Is Essential: That shiny, crisp crust feels like a special touch but really just comes from a simple egg wash—never skip it!
Rest Before Slicing: Letting the stromboli sit five minutes after baking helps avoid a lava-like filling spilling all over your plate.

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 love serving this stromboli with a sprinkle of extra dried parsley or fresh basil to brighten it up visually and flavor-wise. A small bowl of warm marinara or pizza sauce for dipping rounds it out perfectly.

Side Dishes

My favorite sides here are simple: a crisp green salad with a tangy vinaigrette, roasted vegetables, or even some garlic bread if you want to double down on carbs (because why not?). For a low-key meal, carrot sticks or cucumber slices add a refreshing crunch.

Creative Ways to Present

For casual dinner parties, I’ve sliced the stromboli into bite-sized pinwheels and arranged them on a platter for easy grab-and-go snacking. It makes for a fun finger food that everyone loves. Sometimes I jazz it up with a drizzle of balsamic glaze or a sprinkle of red chili flakes for extra flair.

Make Ahead and Storage

Storing Leftovers

Once your stromboli cools completely, wrap it tightly in foil or plastic wrap and store it in the fridge for up to 3 days. I slice it as needed, so it stays fresher longer and doesn’t dry out.

Freezing

Freezing stromboli works wonders if you want to prep ahead. Wrap it well with plastic wrap and foil, then freeze for up to 3 months. When you’re ready, thaw it in the fridge overnight, then add the egg wash and bake as usual. This way, it’s nearly as good as fresh.

Reheating

To reheat, I cover the slices loosely with foil to prevent drying, then bake at 350°F for 20-30 minutes. This keeps the crust crisp and the filling warm without making it tough or chewy.

Frequently Asked Questions:

Can I use store-bought pizza dough for the Spicy Salami and Cheese Stromboli Recipe?

Yes, you absolutely can! Store-bought dough is a great shortcut if you’re short on time. Just roll it out as directed and continue with the filling and rolling steps. However, homemade dough usually gives a better texture and flavor if you want to take the extra 20 minutes to prepare it.

How spicy is the Spicy Salami and Cheese Stromboli Recipe?

The spiciness mainly comes from the pepperoni and the salami, which have a nice, mild heat. If you want it spicier, you can add crushed red pepper flakes or use hot varieties of salami or pepperoni. To tone it down, pick mild meats or reduce the amount you use.

Can I prepare the Spicy Salami and Cheese Stromboli Recipe ahead of time?

Definitely! You can assemble the stromboli and refrigerate it for up to 8 hours before baking. For longer storage, freeze the assembled stromboli (without egg wash and slits) and bake it after thawing. This saves time on busy days or when prepping for a party.

What’s the best cheese to use for the Spicy Salami and Cheese Stromboli Recipe?

Low-moisture mozzarella shredded from a block works best because it melts nicely without releasing too much liquid and making the stromboli soggy. Provolone slices add great flavor and texture. Avoid fresh mozzarella, as it’s too wet for this recipe.

Final Thoughts

Honestly, the Spicy Salami and Cheese Stromboli Recipe has become one of my kitchen staples—and not just because it tastes incredible. It brings people together, whether it’s a quick family meal or a laid-back hangout with friends. Once you try making it yourself, you’ll appreciate how approachable it is and how many ways you can make it your own. I’m excited for you to make this and share the kind of cozy, melty, spicy comfort that keeps me coming back for more.

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way