This might just be your new favorite twist on Italian comfort food. The bold, zesty kick pairs so well with melty cheese in this Spicy Salami and Mozzarella Stromboli Recipe—and trust me, once you try it, you’ll want to make it again and again.
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Why You'll Love This Recipe
I can’t tell you how many times this Spicy Salami and Mozzarella Stromboli Recipe has saved me when I want something impressive but fuss-free—like a cozy dinner or a crowd-pleasing appetizer. The combination of spicy, savory salami and that gooey mozzarella just hits all the right notes.
- Hands-on but manageable: You get the satisfaction of homemade dough without overwhelming steps.
- Bold flavor combo: Spicy salami and melty mozzarella create a delicious contrast that keeps you coming back for more.
- Perfect for sharing: It’s easy to slice and serve, making it great for parties or family nights.
- Customizable: You can change up ingredients easily to suit your taste or whatever’s in your fridge.
Ingredients & Why They Work
This Spicy Salami and Mozzarella Stromboli Recipe depends on each ingredient doing a little magic. The dough provides that chewy, golden base, while the mix of salami, pepperoni, and provolone layers in savory richness alongside the creamy mozzarella. Each bite balances spice, melt, and crust perfectly.
- Instant yeast: Quickly activates in warm water for perfect dough rise without fuss.
- All-purpose flour: The base of the dough, use bread flour if you want extra chewiness.
- Olive oil: Adds richness to the dough and helps with that crisp crust.
- Salami & pepperoni: I like thick slices for a hearty texture, but thin works too—just add more!
- Provolone and shredded mozzarella: Provolone brings smoky depth, mozzarella melts beautifully for that dreamy stretch.
- Garlic & butter: Brushed on dough for fragrant, savory notes that give this stromboli an irresistible aroma.
- Pizza sauce: A light layer adds tang and moisture without sogginess.
- Egg wash & Parmesan: Make the crust shiny, golden, and flavorful with just a sprinkle.
Make It Your Way
One thing I love about the Spicy Salami and Mozzarella Stromboli Recipe is how flexible it is. I often toss in fresh basil or swap the provolone for smoked gouda just for fun, and it always turns out delicious. Don't be afraid to experiment—it’s a great canvas for your favorite flavors!
- Variation: I tried a version with spicy turkey pepperoni once, and it added a leaner but still flavorful touch—great if you want a lighter option.
- Make it vegetarian: Replace the meats with sautéed mushrooms, roasted peppers, and olives for a veggie-packed stromboli.
- Gluten-free: Use your favorite gluten-free pizza dough as a base. It may be a bit more delicate to roll but works well.
Step-by-Step: How I Make Spicy Salami and Mozzarella Stromboli Recipe
Step 1: Activate and Prepare the Dough
Start by dissolving your instant yeast and sugar in warm water—around 105 to 115°F is perfect. Cover and let it sit for 5 minutes; you’ll see it bubble up slightly—that means the yeast is alive and well. Then, mix your flour, salt, and garlic powder in a big bowl, add the oil and yeast mixture, and stir it all into a rough dough ball. A few minutes of kneading will get it nice and elastic. If you find it sticky, sprinkle a little more flour, but be careful not to add too much—you want it soft, not tough.
Step 2: Let the Dough Rise
This is a bit of a waiting game but so worth it. Pop your dough ball into a lightly oiled bowl, cover tightly with plastic wrap, and let it double in size—normally 30 to 60 minutes. When I’m in a pinch, I sneak it into a warm oven (off!) for a little extra rise. Use the finger test: poke it gently, and if the dough springs back slowly, it’s ready to roll out.
Step 3: Roll Out & Layer the Goodies
Roll your dough into a 10x16-inch rectangle on a lightly floured surface. I used a rolling pin with just a dusting of flour to prevent sticking. The trick I learned? Brush the rolled dough with melted butter mixed with minced garlic—it builds a delicious base flavor. Then spread a thin layer of pizza sauce, leaving a 3-inch gap at one long end and a 1-inch edge all around. Layer your salami, provolone, pepperoni, and shredded mozzarella evenly—don’t overstuff or rolling will get tricky!
Step 4: Roll & Seal Tightly
Starting at the long edge with the fillings, carefully roll the dough as tight as you can without squishing the meats and cheese out. Tuck the edges underneath so nothing leaks during baking. This step felt intimidating the first time I tried it—just keep your fingers close and slow and gentle pressure will get it to roll nicely. Transfer the roll to a baking sheet lined with parchment.
Step 5: Final Brush, Slits & Time to Bake
Brush your stromboli with beaten egg wash—that gives it that beautiful golden finish—and sprinkle parmesan and dried parsley on top. Don’t forget to cut a few thin slits on top to let steam escape, or you might get a doughy mess inside. Bake at 400°F for about 25 minutes until golden and crisp. If you want even more golden brown, brush with a bit more melted butter and pop it back in the oven for a couple of minutes.
Step 6: Rest & Slice
Let it rest for 5 minutes after baking so the cheese settles—this keeps your slices neat and the melty cheese inside where it belongs. Then slice into about 9 pieces and serve warm with extra pizza sauce for dipping. It’s utterly satisfying, trust me.
Top Tip
From my experience making this Spicy Salami and Mozzarella Stromboli Recipe multiple times, I picked up a few little tricks that really improve the final product and make the process a breeze.
- Perfect dough texture: Avoid adding too much flour when kneading—the dough should be elastic and slightly tacky, not stiff.
- Rolling technique: Roll slowly and tuck edges tightly to avoid leaks during baking; a loose roll means cheese will escape and mess up your crust.
- Using egg wash: Don’t skip it! It makes your stromboli glossy with a beautiful golden crust that looks as good as it tastes.
- Resting before slicing: Let the stromboli cool just a little—hot cheese will ooze out and can be hard to handle otherwise.
How to Serve Spicy Salami and Mozzarella Stromboli Recipe
Garnishes
I usually sprinkle fresh chopped parsley on top just before serving—it adds a fresh color pop and herbal note. Sometimes I like to dust a pinch of red pepper flakes for an extra kick. A little drizzle of good olive oil right before serving also never hurts.
Side Dishes
A crisp green salad with a tangy vinaigrette pairs super well to cut through the richness. I also love serving this with garlic roasted broccoli or even a bowl of tomato soup on the side to dip chunks in.
Creative Ways to Present
For parties, I cut the stromboli into bite-sized pinwheels which look so festive on a platter. Another fun idea is wrapping the slices with fresh basil leaves or serving mini stromboli rolls for individual portions. Trust me, guests love that kind of thoughtful presentation!
Make Ahead and Storage
Storing Leftovers
I always store leftover stromboli tightly wrapped in plastic wrap or an airtight container in the fridge. It keeps nicely for up to 3 days, making a quick lunch or snack ready to go.
Freezing
This recipe freezes really well. I wrap whole baked stromboli tightly in foil and plastic wrap and stash it in the freezer for up to 3 months. Thaw it overnight in the fridge, then add egg wash and slits before baking fresh. It’s a lifesaver for busy nights.
Reheating
To reheat, I preheat the oven to 350°F, cover the stromboli lightly with foil to prevent over-browning, and heat for 20-30 minutes depending on size. This keeps the crust crispy and cheese melty without drying it out.
Frequently Asked Questions:
Absolutely! Using 1 lb of store-bought pizza dough works just fine and speeds things up. Homemade dough gives a more authentic chew and flavor, but store-bought is a convenient substitute without sacrificing taste.
I recommend low-moisture whole milk mozzarella shredded from a block. It melts beautifully and gives that stringy, cheesy texture. Avoid fresh mozzarella here because it's too wet and can make the dough soggy.
There are a few tricks: use a light layer of pizza sauce to avoid excess moisture, make sure your dough is well risen and sealed tightly when rolling, and bake until the crust is golden and crisp. Also, let it rest before slicing to let fillings set.
Yes! You can prepare the stromboli fully, then refrigerate it for up to 8 hours before baking. For longer storage, freeze before baking—just thaw in the fridge, add egg wash, and bake as usual for fresh results.
Final Thoughts
This Spicy Salami and Mozzarella Stromboli Recipe is one of those dishes that feels like a hug on a plate. I love pulling it out for get-togethers or just a cozy night in because it’s hearty, flavorful, and surprisingly simple. Take your time rolling that dough, don’t skip the garlic butter, and trust me—you’ll be rewarded with warm, cheesy, spicy slices everyone will rave about. Give it a try and make it your own—you’ve got a winner here!
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Delicious Recipe
- Prep Time: 1 hour 20 minutes
- Rest Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This stromboli recipe features a homemade yeast dough rolled with a delicious combination of salami, provolone, pepperoni, and mozzarella cheeses, flavored with garlic butter and pizza sauce. Perfect for a savory main course or a hearty appetizer, this stromboli is baked until golden and served with warm marinara for an irresistible Italian-inspired treat.
Ingredients
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
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
Instructions
- Activate Yeast: In a small bowl, dissolve the yeast and sugar in warm water. Cover with plastic wrap and set aside for 5 minutes until foamy.
- Mix Dough Ingredients: In a large bowl, combine salt, garlic powder, and half of the flour. Stir to combine. Add the yeast mixture and olive oil, stirring with a wooden spoon.
- Add Remaining Flour: Gradually add the remaining flour while stirring until an elastic ball forms, slightly sticking to the bowl.
- Knead Dough: Flour your hands and knead dough in the bowl for 3-5 minutes, adding up to ⅓ cup more flour if sticky. The dough is ready when it slowly springs back when poked. Shape into a ball.
- First Rise: Oil a large glass bowl lightly. Place dough in bowl, brush with olive oil, cover with plastic wrap, and let rise for 30-60 minutes or until doubled in size. Alternatively, refrigerate overnight.
- Preheat Oven: Preheat oven to 400 °F.
- Prepare Dough for Filling: Roll dough into a 10 x 16-inch rectangle on a lightly floured surface.
- Apply Garlic Butter: Brush the dough surface evenly with melted butter mixed with minced garlic.
- Add Sauce and Fillings: Spread a thin layer of pizza sauce over dough, leaving a 3-inch gap at the top and 1-inch gap around edges. Layer salami, provolone, pepperoni, then shredded mozzarella on the sauce.
- Egg Wash Edges: Brush the dough edges with the beaten egg wash to help seal the stromboli.
- Roll and Seal: Carefully roll the dough tightly from the bottom up, keeping fillings inside and folding as needed. Tuck edges underneath to seal and transfer to a lightly greased baking sheet.
- Final Touches: Brush the top and sides with egg wash. Sprinkle grated Parmesan cheese and dried parsley over the top. Cut four thin slits on top for steam release.
- Bake: Bake stromboli for 25 minutes until golden. For a deeper golden crust, brush with 1 tablespoon butter and bake an additional 2 minutes.
- Rest and Serve: Let stromboli rest for 5 minutes, then transfer to a cutting board and slice into 9 pieces. Serve with warm pizza sauce or marinara for dipping.
Notes
- Store bought pizza dough (1 lb) can be used for convenience but homemade dough yields better texture and sturdiness.
- Use low moisture, whole milk mozzarella shredded from a block for best melt and flavor—avoid fresh mozzarella for its high moisture.
- Fillings total approximately 1 ¾ pounds: ½ pound meats and ¾ pound cheese; adjust quantities based on slice thickness.
- To help dough rise faster, place covered dough in a warmed oven (200 °F for 2 minutes then off) or use the residual heat method inside microwave with hot water jar.
- Dough can be refrigerated for 3-4 days or frozen up to 3-4 months; stromboli can be refrigerated up to 8 hours before baking or frozen for up to 3 months (do not add egg wash before freezing).
- Leftover stromboli stores well in the fridge for 3 days and can be frozen; reheat wrapped loosely in foil at 350 °F for 20-30 minutes.
Nutrition
- Serving Size: 1 slice
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 700 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 1 g
- Protein: 16 g
- Cholesterol: 65 mg
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