If you’re on the hunt for a crowd-pleasing, incredibly tasty meal that feels like a warm, cheesy hug, the Savory Salami and Pepperoni Stromboli Recipe is your new best friend in the kitchen. This rolled Italian classic is brimming with layers of spicy pepperoni, rich salami, melty mozzarella, and provolone cheeses, all wrapped inside a golden, garlicky crust that’s crisp on the outside and soft on the inside. Perfect for sharing, yet so satisfying you’ll find yourself wanting seconds!
Ingredients You’ll Need
Getting the right balance in your stromboli is all about simple but essential ingredients that each bring their own magic. From the yeasty dough that becomes wonderfully airy, to the bold flavors of the salami and pepperoni, every element contributes to creating that perfect taste, texture, and inviting color.
- 2 ¼ teaspoons instant yeast: This quick-acting yeast ensures a fluffy and tender dough rise.
- ¾ cup warm water (105-115° F): The ideal temperature awakens the yeast without killing it.
- 2 teaspoons sugar: Just enough to feed the yeast and add a subtle hint of sweetness in the crust.
- 2 cups all-purpose or bread flour: The base of your dough, providing structure and chewiness.
- 1 teaspoon salt: Enhances the flavor of the dough and balances the savory fillings.
- ¼ teaspoon garlic powder: Adds a gentle garlicky note baked right into the crust.
- 2 tablespoons olive oil: Keeps the dough soft and adds richness; plus a bit more for the bowl and crust.
- 1 tablespoon butter (melted): Brushed on top for a glossy finish and added moisture.
- 3 cloves garlic (minced): Infuses the filling with aromatic depth.
- 3 tablespoons pizza sauce: A tangy spread that ties all the meats and cheese together.
- 8 slices salami: Bold and savory, it brings a spicy kick inside the stromboli.
- 8 slices provolone: Mild and creamy, melding beautifully with mozzarella.
- 8 slices large deli pepperoni: Classic and zesty, a star ingredient for that authentic Italian flavor.
- 1 ¼ cups shredded mozzarella cheese: The gooey, melty heart of the stromboli.
- 1 egg (whisked with 1 tablespoon of water): Creates a golden, shiny crust when brushed on before baking.
- 2 tablespoons grated Parmesan: Adds a salty, nutty boost on top of the crust.
- 1 tablespoon dried parsley (optional): For a fresh pop of color and subtle herbaceous note.
How to Make Savory Salami and Pepperoni Stromboli Recipe
Step 1: Prepare the Yeast Dough
Start by activating your instant yeast in the warm water mixed with sugar. Within minutes, you’ll see it start to foam – that’s yeast waking up and ready to make your dough rise beautifully. In a large bowl, combine the flour, salt, and garlic powder then add the olive oil and yeast mixture. Stir and knead until you get a smooth, elastic dough. If it’s sticky, sprinkle a little more flour. Cover the dough bowl with a clean towel and let it rest in a warm place for about an hour until it doubles in size – this step builds that perfect fluffy texture.
Step 2: Prepare the Filling
While the dough is rising, mix your melted butter with the minced garlic in a small bowl. This garlicky butter will coat the dough for extra flavor and moisture later. Get out your salami, provolone, pepperoni, mozzarella cheese, and pizza sauce so they’re ready and waiting. Having everything prepped here makes assembly a breeze.
Step 3: Roll Out the Dough
Once your dough has doubled, punch it down gently and roll it out on a floured surface into a large rectangle – about 12 by 16 inches. The dough should be thin enough to roll tightly but thick enough to hold all that amazing filling without breaking.
Step 4: Assemble Your Stromboli
Spread the pizza sauce evenly across the dough, leaving a small border around the edges to seal. Next, layer your salami, provolone, and pepperoni slices in an even layer. Sprinkle the mozzarella cheese generously over the meats. Now, carefully roll the dough lengthwise into a tight cylinder, pinching the edges and ends to seal in all those delicious ingredients.
Step 5: Final Touches and Baking
Place your stromboli seam-side down on a parchment-lined baking sheet. Brush the top with the garlic butter, then paint with the egg wash for that irresistible golden crust. Sprinkle Parmesan and optional dried parsley on top. Bake in a preheated 375°F oven for about 25 minutes until the crust is crisp and golden brown. When it comes out, let it rest for 5-10 minutes before slicing to keep all the cheesy filling intact.
How to Serve Savory Salami and Pepperoni Stromboli Recipe
Garnishes
Sprinkle a little fresh parsley or basil on top to brighten the rich flavors and add visual appeal. A drizzle of extra virgin olive oil or a sprinkle of red pepper flakes can also bring a lively punch to each slice.
Side Dishes
This stromboli pairs wonderfully with a crisp green salad tossed in a lemon vinaigrette to cut through the richness or a bowl of hearty tomato soup for an extra cozy meal experience. Roasted veggies or simple garlic bread rounds out the spread beautifully as well.
Creative Ways to Present
Try slicing the stromboli into pinwheel shapes for a fun appetizer at parties, or wrap individual portions for packed lunches that taste like a treat. Serving with a small ramekin of warmed pizza sauce for dipping brings everyone back for more bites!
Make Ahead and Storage
Storing Leftovers
Wrap leftover stromboli tightly in foil or plastic wrap and store it in the refrigerator for up to 3 days. Keeping it sealed preserves the flavors and moisture so it stays delicious.
Freezing
For longer storage, freeze the stromboli before baking by rolling it up and wrapping it well in plastic wrap and foil. When ready to eat, thaw overnight in the fridge and bake fresh. You can also freeze baked stromboli slices, stacking them with parchment paper for easy grab-and-go portions.
Reheating
To reheat, pop slices in a preheated 375°F oven wrapped loosely in foil for about 10-15 minutes or until warmed through. This method keeps the crust crisp without drying out the cheese and meats inside.
FAQs
Can I use regular yeast instead of instant yeast?
Yes, you can use active dry yeast instead of instant, but be sure to proof it first in warm water with sugar for 5-10 minutes until foamy before adding it to the flour mixture.
What if I don’t have provolone cheese?
You can substitute with mozzarella or even a mild cheddar for a different twist. Provolone adds a slightly smoky creaminess, but the recipe is forgiving.
Is stromboli the same as calzone?
Not quite. Stromboli is rolled like a sandwich and sliced, while calzone is folded over like a pocket. They share similar ingredients but differ in shape and presentation.
How spicy is this Savory Salami and Pepperoni Stromboli Recipe?
The pepperoni and salami provide a gentle heat, but nothing overpowering. You can adjust by choosing milder or spicier versions of the meats to suit your taste.
Can I add vegetables to the stromboli?
Absolutely! Spinach, roasted peppers, mushrooms, or olives make great additions. Just be sure to sauté vegetables that release moisture to avoid a soggy crust.
Final Thoughts
Making the Savory Salami and Pepperoni Stromboli Recipe is like crafting a delicious little masterpiece with every fold and layer. It’s a fantastic dish that brings everyone to the table, faces lit up with smiles over those first cheesy, flavorful bites. Give it a try, and I’m sure this stromboli will become a beloved staple in your rotation, just like it is in mine!
Print
Savory 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-American
Description
This classic Stromboli recipe features a homemade yeast dough filled with layers of salami, pepperoni, provolone, and mozzarella cheeses, all rolled up and baked to golden perfection. Perfect for a hearty snack or a delicious main course, this Stromboli balances savory meats, gooey cheese, and a flavorful garlic-infused crust, served warm with pizza sauce for dipping.
Ingredients
Dough 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)
Filling Ingredients
- 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 Ingredients
- 1 egg (whisked with 1 tablespoon water)
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon dried parsley (optional)
- 1 tablespoon melted butter
Instructions
- Prepare the Dough: In a large bowl, combine the instant yeast, warm water, and sugar. Let it sit for about 5 minutes until the mixture becomes foamy. Add the flour, salt, garlic powder, and olive oil. Stir to combine and knead the dough for about 8-10 minutes until smooth and elastic, adding up to an extra 1/3 cup of flour if necessary.
- First Rise: Lightly oil a bowl and place the dough inside, turning it to coat with oil. Cover with a damp cloth or plastic wrap and let it rise in a warm area for approximately 1 hour until doubled in size.
- Prepare Filling: While the dough is rising, mince the garlic and mix it with the pizza sauce. Set aside. Gather the salami, provolone, pepperoni, and shredded mozzarella cheese.
- Roll the Dough: Once risen, punch down the dough and transfer it to a floured surface. Roll it out into a large rectangle about 12×16 inches.
- Assemble Stromboli: Spread the garlic-pizza sauce mixture evenly over the rolled dough, leaving a 1-inch border around the edges. Layer the salami, provolone, pepperoni, and mozzarella evenly over the sauce.
- Roll and Seal: Carefully roll the dough from one long edge to the other to form a log. Pinch the edges and ends to seal completely.
- Second Rise: Transfer the rolled Stromboli seam-side down onto a parchment-lined baking sheet. Cover loosely and allow to rise for about 30 minutes, until slightly puffed.
- Preheat Oven and Prepare Topping: Preheat your oven to 375°F (190°C). Brush the Stromboli with olive oil, then brush the melted butter over the top. Beat the egg with water and brush it over the surface to create a glossy finish. Sprinkle grated Parmesan cheese and dried parsley over the top.
- Bake: Bake the Stromboli in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Serve: Allow to cool for 5 minutes before slicing into 9 or 10 pieces. Serve warm with extra pizza sauce for dipping.
Notes
- Ensure water is between 105-115° F to activate the yeast properly without killing it.
- If dough is too sticky, add flour gradually until manageable but avoid adding too much to keep dough tender.
- Allow dough to rise in a warm, draft-free area for best results.
- Customize filling by adding vegetables like bell peppers, onions, or mushrooms if desired.
- Leftovers can be reheated in an oven or air fryer for a crispy crust.
- Use bread flour for a chewier texture or all-purpose for softer crust.
