If you’re craving something irresistibly delicious to serve at your next family dinner or casual get-together, this Savory Salami and Pepperoni Stromboli Recipe is an absolute game-changer. Imagine layers of spicy pepperoni, rich salami, gooey mozzarella, and creamy provolone all wrapped in a golden, garlicky crust that’s perfectly tender yet crisp. It’s the kind of dish that fills your kitchen with mouthwatering aromas and invites everyone to dive in for seconds. Whether you’re a pizza lover or just looking for an exciting twist on classic Italian flavors, this stromboli is pure comfort food magic that’s surprisingly straightforward to make at home.
Ingredients You’ll Need
One of the best things about this Savory Salami and Pepperoni Stromboli Recipe is that the ingredients are simple, but each one plays a vital role in delivering an explosion of flavor and texture. From the aromatic garlic in the dough to the melty, flavorful cheeses, every element combines to bring out the best in this hearty meal.
- Instant yeast (2 ¼ teaspoons): Helps the dough rise beautifully for that soft, pillowy texture you crave.
- Warm water (¾ cup): Activates the yeast and ensures a tender dough.
- Sugar (2 teaspoons): Just enough to give the yeast a little energy boost while adding subtle sweetness.
- All-purpose or bread flour (2 cups plus up to 1/3 cup): Provides structure; bread flour can give a chewier bite, while all-purpose results in a softer crust.
- Salt (1 teaspoon): Enhances flavor and balances the dough’s sweetness.
- Garlic powder (¼ teaspoon): Adds a mild, savory depth to the crust.
- Olive oil (2 tablespoons plus more): Keeps the dough moist and gives the crust a delightful golden finish.
- Butter (1 tablespoon, melted): Used for brushing, it creates a rich, glossy crust.
- Garlic cloves (3, minced): Fresh garlic elevates the flavor profile, adding aromatic warmth.
- Pizza sauce (3 tablespoons plus more for serving): Brings that tangy, herbaceous base to every bite.
- Salami slices (8): Adds a savory, slightly spiced punch that complements the pepperoni.
- Provolone slices (8): Melts smoothly and gives a creamy, mild contrast.
- Large deli pepperoni slices (8): Brings classic pizza spice and a satisfying chew.
- Shredded mozzarella cheese (1 ¼ cups): The gooey hero that binds the filling together.
- Egg (1, whisked with 1 tablespoon water): Creates a beautiful, shiny crust when brushed on before baking.
- Grated Parmesan (2 tablespoons): Sprinkled on top for extra savory sharpness.
- Dried parsley (1 tablespoon, optional): Adds a pop of color and fresh herbal finish.
How to Make Savory Salami and Pepperoni Stromboli Recipe
Step 1: Prepare the Dough
Start by activating your instant yeast in the warm water combined with sugar. Stir gently and wait about 5 minutes until it becomes foamy – this means your yeast is alive and working its magic. Next, mix the flour, salt, and garlic powder in a large bowl. Create a well in the center and pour in the yeast mixture and olive oil. Stir until the ingredients come together, then knead the dough on a floured surface for about 8-10 minutes until it’s smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel, and let it rise in a warm spot for around an hour or until doubled in size. This slow fermentation is what will give you that perfectly airy yet chewy stromboli crust you dream about.
Step 2: Prepare the Garlic Butter and Filling
While your dough rises, mix the melted butter with the minced garlic. This garlic butter will be brushed on the crust later to infuse amazing flavor and add richness. Now, gather your savory filling: the salami, provolone, pepperoni, shredded mozzarella, and pizza sauce. Layering these ingredients in just the right order ensures every bite is bursting with flavor and gooey cheese pull.
Step 3: Roll Out and Assemble
Once 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 in size. Spread the pizza sauce evenly over the dough, leaving a 1-inch border around the edges. Layer the slices of salami, provolone, and pepperoni evenly on top, then sprinkle the shredded mozzarella. Carefully roll the dough starting from the long edge, sealing the edges by pinching them together to lock in all that flavor. This careful assembly is key to ensuring the stromboli holds its shape and bakes evenly.
Step 4: Prepare for Baking
Place your rolled stromboli seam-side down on a parchment-lined baking sheet. Brush the entire crust with the garlic butter and then with the egg wash to help it develop a shiny, golden brown finish. Sprinkle grated Parmesan and dried parsley over the top for a final flourish before it goes into the oven. These small touches elevate the dish and make it look stunning on your dinner table.
Step 5: Bake to Perfection
Bake your stromboli at 375°F (190°C) for about 25 minutes or until it’s golden brown and the cheese inside is bubbling. Once out of the oven, let it cool for 5-10 minutes before slicing. This resting step is crucial for letting the cheese set slightly so you can cut clean slices without everything spilling out. Then, slice and prepare for the best part: eating!
How to Serve Savory Salami and Pepperoni Stromboli Recipe
Garnishes
Fresh herbs like basil or parsley sprinkled on top add a beautiful vibrant color and brighten the rich flavors. A dusting of extra grated Parmesan offers a salty kick for cheese lovers, while a drizzle of olive oil can add sheen and a fruity note. Don’t forget a little extra pizza sauce on the side for dipping – it’s pure comfort in every bite.
Side Dishes
This stromboli pairs wonderfully with a crisp green salad dressed lightly with lemon vinaigrette to balance all that meaty richness. Roasted vegetables or a bowl of warm marinara also make great companions. If you want a heartier meal, garlic bread or a simple Caesar salad are winners too, completing the Italian feast in effortless style.
Creative Ways to Present
Try serving your Savory Salami and Pepperoni Stromboli Recipe as finger food at your next party by slicing it into smaller bite-sized pieces. You can also present it alongside an antipasti platter featuring olives, pickled veggies, and cheeses for a festive spread. For a fun twist, wrap individual stromboli slices in parchment paper tied with kitchen twine — charming and perfect for gifting neighbors or potlucks.
Make Ahead and Storage
Storing Leftovers
Leftover stromboli tastes just as wonderful reheated the next day. Wrap tightly in plastic wrap or store in an airtight container in the refrigerator for up to 3 days. To maintain the crust’s crispness, reheat in the oven rather than the microwave.
Freezing
For longer storage, you can freeze the assembled but unbaked stromboli. Wrap it well in plastic wrap and foil, then freeze for up to 2 months. When ready to bake, thaw overnight in the fridge and bring to room temperature before baking as instructed. This method makes it easy to have homemade stromboli ready anytime.
Reheating
To bring leftovers back to life, preheat your oven to 350°F (175°C) and bake the stromboli slices on a baking sheet for about 10-15 minutes or until warmed through and the crust is crisp again. Avoid the microwave if you want to preserve that fresh-baked texture and flavor.
FAQs
Can I use pre-made pizza dough for this recipe?
Absolutely! Using pre-made dough can save time and still produce delicious results in this Savory Salami and Pepperoni Stromboli Recipe. Just make sure it’s thawed and at room temperature before rolling out.
What cheeses work best in a stromboli?
The classic combination used here — mozzarella, provolone, and Parmesan — balances meltiness, creaminess, and sharpness perfectly. Feel free to experiment with fontina or asiago for a unique twist.
How spicy is this stromboli?
It has a gentle kick from the pepperoni and salami, but it’s not overwhelmingly spicy. You can adjust the heat by choosing milder or spicier meats or adding red pepper flakes to the filling if you want more zip.
Can I customize the fillings?
Definitely! This Savory Salami and Pepperoni Stromboli Recipe is versatile. Add sautéed mushrooms, roasted peppers, or fresh spinach for extra veggies, or substitute meats to suit your taste.
What’s the best way to slice stromboli?
Use a sharp serrated knife and let the stromboli rest after baking to keep the slices neat and avoid cheese oozing everywhere. Slice into even pieces to share with friends and family.
Final Thoughts
There is nothing quite like the warm, cheesy, meaty comfort of this Savory Salami and Pepperoni Stromboli Recipe to lift your spirits and gather loved ones around the table. The combination of flavors, textures, and that homemade crust makes it a forever favorite that’s as satisfying to make as it is to eat. I hope you give this recipe a try and enjoy every delicious, cheesy slice as much as I do!
Print
Savory Salami and Pepperoni Stromboli Recipe
- Prep Time: 80 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 45 minutes
- Yield: 9 slices
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Description
This Stromboli recipe features a golden, crispy crust filled with layers of savory salami, provolone, pepperoni, and melted mozzarella cheese, all wrapped in a flavorful garlic-infused dough. Perfect as a hearty appetizer or main dish, it balances rich Italian flavors with a tender, chewy bread that’s baked to perfection.
Ingredients
Dough
- 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 and crust)
Filling
- 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
Topping and Finishing
- 1 egg (whisked with 1 tablespoon of water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
- 1 tablespoon butter (melted)
Instructions
- Prepare the Dough: In a mixing bowl, combine the warm water, instant yeast, and sugar. Let it sit for 5 minutes until the mixture is foamy, indicating the yeast is active. Stir in the flour, salt, garlic powder, and 2 tablespoons olive oil. Mix until a soft dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel or plastic wrap, and let it rise in a warm place for about 60 minutes or until doubled in size.
- Prepare the Filling and Shape: While the dough is rising, mince the garlic. After the dough has risen, punch it down and roll it out into a large rectangle on a floured surface approximately 12×15 inches. Spread the pizza sauce evenly over the dough, then sprinkle the minced garlic on top. Layer the salami, provolone, pepperoni, and shredded mozzarella evenly over the sauce, leaving a small border around the edges to seal.
- Roll and Seal: Carefully roll the dough tightly from one long edge to the other, forming a log. Pinch the seams and ends to seal completely to prevent the filling from leaking during baking. Transfer the stromboli to a parchment-lined baking sheet, seam side down.
- Add Egg Wash and Toppings: Brush the entire stromboli with the whisked egg and water mixture. This will give it a glossy, golden finish. Sprinkle the grated Parmesan cheese and optional dried parsley over the top for extra flavor and color.
- Second Rise: Cover the stromboli loosely with a towel and let it rise for an additional 15 minutes to develop a light texture and encourage even baking.
- Bake: Preheat your oven to 400°F (200°C). Place the stromboli in the oven and bake for 20-25 minutes until the crust is golden brown and cooked through.
- Finish and Serve: Remove the stromboli from the oven and immediately brush the crust with melted butter to add flavor and shine. Allow it to cool slightly before slicing into approximately 9 to 9 thick slices. Serve with extra pizza sauce on the side for dipping.
Notes
- Use warm water between 105°F and 115°F to activate the yeast properly — too hot can kill the yeast, and too cold will slow fermentation.
- You can substitute bread flour for all-purpose flour for a chewier texture.
- Letting the stromboli rise for a second time before baking creates a lighter, fluffier crust.
- If you prefer a spicier version, add crushed red pepper flakes inside the filling or substitute some pepperoni with spicy soppressata.
- Store leftovers in an airtight container and reheat in the oven to maintain crispiness.
