If you are craving a warm, savory, and utterly satisfying treat, nothing hits the spot quite like this Cheesy Salami and Pepperoni Stromboli Recipe. It wraps layers of melty cheeses, spicy pepperoni, and rich salami inside a golden, garlicky crust that’s perfect for sharing or savoring on your own. Whether it’s a cozy weeknight dinner or an impressive appetizer that steals the spotlight at your next gathering, this stromboli delivers that perfect balance of flavors and textures that keep you coming back for more.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating an unforgettable Cheesy Salami and Pepperoni Stromboli Recipe. Each component works magic: from the elastic dough that cradles all the fillings, to the garlic and olive oil enhancing every bite with aromatic depth, and the trio of cheeses that melt together into a luscious, gooey filling.
- 2 ¼ teaspoons instant yeast: This ensures a light and airy dough that rises beautifully.
- ¾ cup warm water (105-115° F): Activates the yeast perfectly without killing it.
- 2 teaspoons sugar: Just enough to feed the yeast and add a subtle sweetness to the crust.
- 2 cups all-purpose or bread flour: The backbone of the dough, providing structure and chew.
- 1 teaspoon salt: Balances the flavors and enhances the dough’s taste.
- ¼ teaspoon garlic powder: Adds a hint of garlic warmth to the crust.
- 2 tablespoons olive oil: Keeps the dough tender and adds richness.
- 1 tablespoon butter (melted): For brushing the crust, giving it a beautiful golden finish.
- 3 cloves garlic (minced): Infuses the filling with fragrant garlic notes.
- 3 tablespoons pizza sauce: A tangy base that complements the meats and cheese.
- 8 slices salami: Offers a robust, savory flavor for hearty bites.
- 8 slices provolone: Smooth and mild, melts wonderfully and complements the spicier meats.
- 8 slices large deli pepperoni: Adds spice and that classic pepperoni punch.
- 1 ¼ cups shredded mozzarella cheese: The main melting cheese, creamy and stringy.
- 1 egg (whisked with 1 tablespoon of water): For an egg wash that seals and shines the crust.
- 2 tablespoons grated Parmesan: Sprinkled on top for an extra layer of savory crispiness.
- 1 tablespoon dried parsley (optional): A delightful pop of color and mild herb flavor.
How to Make Cheesy Salami and Pepperoni Stromboli Recipe
Step 1: Prepare the Dough
Start by activating your yeast in the warm water mixed with sugar. Let it sit for about 5 minutes until frothy and alive. Then, combine the flour, salt, and garlic powder in a bowl, making a well for the wet ingredients. Add the olive oil and yeast mixture, stirring until it forms a sticky dough. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in an oiled bowl, cover it, and let it rise in a warm spot for around an hour or until doubled in size. This foundational step ensures the perfect airy and chewy crust that embraces all the fillings beautifully.
Step 2: Roll Out and Add the Filling
Once your dough has risen, punch it down gently to release the air. Then roll it out on a floured surface into a large rectangle, about 12 by 16 inches. Spread the pizza sauce evenly, leaving a small border around the edges. Next comes the heavenly layering: arrange the salami, provolone, and pepperoni slices on the sauce, followed by a generous sprinkle of mozzarella cheese and minced garlic for that irresistible flavor punch.
Step 3: Shape and Seal the Stromboli
Carefully roll the dough tightly from one long side to the other, kind of like rolling a jelly roll. Pinch and fold the edges to seal the seam and ends, so none of the delicious fillings escape during baking. Place the stromboli seam side down on a lined baking sheet. Brush the whole loaf with melted butter and then coat it with the egg wash to achieve that glossy crust. Finally, sprinkle with Parmesan and dried parsley for added flavor and a lovely look.
Step 4: Bake Until Golden
Preheat your oven to 400°F (200°C) and bake your stromboli for about 25 minutes. You’re looking for a deeply golden crust with bubbling cheese peeking through any cracks. Once out of the oven, let it rest for 5 minutes before slicing – this rests the cheese and makes every slice sturdy yet tender, ready to delight your taste buds.
How to Serve Cheesy Salami and Pepperoni Stromboli Recipe
Garnishes
Enhance your Cheesy Salami and Pepperoni Stromboli Recipe with a handful of fresh basil leaves or a sprinkle of crushed red pepper flakes for a bit of heat and color. A light drizzle of good-quality extra virgin olive oil or a side of pesto can add delightful brightness to each bite.
Side Dishes
This stromboli pairs beautifully with crisp garden salads dressed in vinaigrette, roasted vegetables, or even some tangy pickled peppers. The fresh, acidic contrasts really bring out the richness of the cheesy, meaty filling without overwhelming it.
Creative Ways to Present
Slice your stromboli into thick, juicy pieces and serve it alongside small ramekins of marinara or garlic butter dipping sauce. For a party, arrange the slices on a rustic wooden board with olives, grape tomatoes, and cheese cubes for a vibrant, sharable platter everyone will love.
Make Ahead and Storage
Storing Leftovers
After enjoying your stromboli, wrap any leftovers tightly in plastic wrap or aluminum foil and store them in the refrigerator. Properly stored, it will stay fresh for up to 3 days while maintaining delicious flavor and texture.
Freezing
If you want to save your stromboli for a future meal, slice it first, then freeze the pieces in a single layer on a baking sheet before transferring them to a sealed bag or container. This way, the slices won’t stick together, and you can defrost as many as you need with ease.
Reheating
To bring your leftover stromboli back to life, reheat slices in a preheated oven at 350°F for about 10-15 minutes or until warmed through and the crust is crisp again. You can also use a toaster oven for smaller portions to keep that delightful crunch.
FAQs
Can I use homemade pizza dough instead of instant yeast dough?
Absolutely! Homemade pizza dough can be a fantastic substitute, and it adds a personal touch to your Cheesy Salami and Pepperoni Stromboli Recipe. Just make sure to roll it out to the right thickness and keep the filling proportions the same.
What if I don’t have provolone cheese?
No worries. You can substitute provolone with mozzarella or fontina for a similar melt and mild flavor, keeping the cheesy combination just as delicious.
Can I make this recipe vegetarian?
Definitely! Just replace the salami and pepperoni with a mix of sautéed mushrooms, roasted bell peppers, and spinach for a vibrant, meat-free version of this stromboli.
How do I prevent the stromboli from becoming soggy?
Prevent sogginess by not overloading the sauce and ensuring the dough is rolled tightly. Also, letting the stromboli rest a few minutes after baking helps lock in moisture and gives you that perfect crust.
Is it okay to prepare the stromboli in advance?
Yes, you can assemble the stromboli and refrigerate it covered for a few hours before baking. This is perfect for planning ahead without compromising on freshness and flavor.
Final Thoughts
This Cheesy Salami and Pepperoni Stromboli Recipe is truly a crowd-pleaser that brings comfort and a touch of rustic elegance to any table. From its tender, garlicky crust to the melty cheese and bold cured meats within, it’s a dish that invites everyone to gather and share in its deliciousness. I can’t wait for you to try this recipe and create your own unforgettable moments around this fantastic stromboli!
Print
Cheesy Salami and Pepperoni Stromboli Recipe
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 to 10 slices
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Stromboli recipe creates a delicious Italian stuffed bread filled with layers of salami, provolone, pepperoni, and mozzarella cheese, all wrapped in a flavorful garlic-infused dough. Perfect for a hearty snack or meal, it offers a crispy golden crust with a gooey, savory filling.
Ingredients
Dough Ingredients
- 2 ¼ teaspoons instant yeast (equal to 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/crust)
Filling Ingredients
- 3 cloves garlic (minced)
- 3 tablespoons pizza sauce (plus more for serving)
- 8 slices salami
- 8 slices provolone
- 8 slices large deli pepperoni
- 1 ¼ cups shredded mozzarella cheese
Topping and Finishing Ingredients
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan
- 1 tablespoon dried parsley (optional)
- 1 tablespoon butter (melted)
Instructions
- Prepare the Dough: In a mixing bowl, combine instant yeast, warm water (105-115°F), and sugar. Let it sit for approximately 5 minutes until frothy. Then add flour, salt, garlic powder, and olive oil. Mix until a dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in an oiled bowl, cover it, and let it rise in a warm place for 60 minutes or until doubled in size.
- Preheat Oven and Prepare Filling: Preheat the oven to 400°F (200°C). Mince garlic and prepare the pizza sauce for spreading. Lay out the slices of salami, provolone, and pepperoni, and shred mozzarella cheese.
- Roll Out Dough: After the dough has doubled in size, punch it down gently and roll it out on a floured surface into a large rectangle about 12×16 inches.
- Assemble Stromboli: Brush the dough surface lightly with olive oil and spread the minced garlic evenly. Spread 3 tablespoons of pizza sauce over the dough, leaving a border around the edges. Layer salami, provolone, pepperoni, and sprinkle mozzarella cheese evenly across the filling.
- Roll and Seal: Carefully roll the dough tightly starting from one long edge to the other to form a log shape. Pinch the edges and ends to seal completely and prevent filling from leaking.
- Egg Wash and Toppings: Place the stromboli seam side down on a parchment-lined baking sheet. Brush the entire surface with the whisked egg wash. Sprinkle grated Parmesan and dried parsley on top. Brush melted butter over the crust for a golden finish.
- Bake: Bake in the preheated oven for 22-25 minutes or until the crust is golden brown and the cheese inside is melted and bubbly.
- Rest and Serve: Remove from oven and let the stromboli rest for 5 minutes before slicing into 9 to 10 pieces. Serve warm with additional pizza sauce for dipping.
Notes
- Make sure water temperature is between 105-115°F to activate the yeast without killing it.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- If the dough is sticky while kneading, add extra flour a tablespoon at a time.
- Letting the stromboli rest before slicing helps to avoid the filling spilling out.
- Use a pizza stone if available for a crisper crust.
