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.

Spicy Salami and Cheese Stromboli: Bold, Easy & Delicious

Description

This classic Stromboli recipe features a homemade pizza dough rolled with layers of savory salami, provolone, pepperoni, and mozzarella cheese, brushed with garlic butter and baked to golden perfection. It's a delicious handheld meal perfect for lunch, dinner, or a flavorful snack, served warm with pizza sauce for dipping.

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 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

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 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)

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Instructions

Activate Yeast: In a small bowl, dissolve 2 ¼ teaspoons instant yeast and 2 teaspoons sugar in ¾ cup warm water (105-115° F). Cover with plastic wrap and set aside for 5 minutes until foamy.
Make Dough: In a large bowl, combine 1 teaspoon salt, ¼ teaspoon garlic powder, and 1 cup of flour. Stir well, then add the yeast mixture and 2 tablespoons olive oil. Stir to combine, then gradually add remaining 1 cup flour, stirring until a sticky elastic dough forms.
Knead Dough: Dust hands with flour and knead dough in the bowl for 3-5 minutes, adding up to 1/3 cup extra flour as needed to prevent sticking until the dough is pliable and springs back when poked. Shape into a ball.
First Rise: Lightly oil a large glass bowl. Place dough ball inside, turning to coat with oil. Cover bowl with plastic wrap and let dough rise at room temperature for 30-60 minutes until doubled in size. Alternatively, refrigerate overnight for slower rise.
Preheat Oven: Preheat oven to 400 degrees Fahrenheit.
Prepare Dough Surface: Roll dough on a floured surface into a 10 by 16-inch rectangle. Brush melted butter mixed with minced garlic evenly over the dough.
Add Sauce and Fillings: Spread a very light layer of pizza sauce evenly over the dough, leaving a 3-inch gap along the top edge and 1-inch gap around the sides. Layer salami slices, then provolone slices, pepperoni slices, and shredded mozzarella on top.
Roll Stromboli: Brush dough edges with the egg wash. Carefully roll the dough tightly from the bottom to the top edge, tucking edges underneath to seal the roll and keep fillings inside.
Prepare for Baking: Transfer the rolled stromboli onto a lightly greased baking sheet. Brush the top and sides with egg wash. Sprinkle with grated Parmesan cheese and dried parsley if using. Cut 4 thin slits on top for steam ventilation.
Bake: Bake in the preheated oven for 25 minutes until golden brown. For a deeper golden crust, brush with 1 tablespoon melted butter and bake an additional 2 minutes.
Rest and Serve: Let the stromboli rest for 5 minutes before slicing into 9 pieces. Serve warm with extra pizza sauce or marinara for dipping.

Notes

Using Store-Bought Dough: 1 lb. of store-bought pizza dough may be substituted, but homemade dough offers superior flavor and sturdiness.
Mozzarella Cheese: Use low moisture, whole milk mozzarella shredded from a block for best melting; avoid fresh mozzarella as it is too wet.
Filling Amounts: This recipe uses approximately ½ lb. of meat and ¾ lb. of cheese for a total of 1 ¼ pounds of filling.
Rising Tips: To speed dough rising, place the covered dough bowl in a warm oven (200°F turned off) or near warm water in the microwave as a proofing box.
Make Ahead: Dough can be refrigerated for 3-4 days or frozen for 3-4 months. Assembled stromboli can be refrigerated for up to 8 hours or frozen for 3 months (without egg wash and slits).
Storage: Store stromboli wrapped airtight in the refrigerator for up to 3 days or freeze up to 3 months. Reheat covered with foil at 350°F for 20-30 minutes.

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 2 g
Sodium: 650 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 24 g
Fiber: 1 g
Protein: 15 g
Cholesterol: 50 mg