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Salami and Cheese Stromboli
Stromboli is an Italian-American invention said to have been created in Philadelphia in the 1950s, but the dish takes its name from an island off the coast of Sicily. Like the calzone, it’s a sort of portable pizza—fillings are enclosed in dough and baked—but more often than not, stromboli is cylindrical. A sheet of yeasted dough is topped with ingredients, then rolled up and slid into the oven. Slicing reveals tasty spirals of bread and filling. We use two melty cheeses and sliced salami, all of it layered on a bed of chopped roasted peppers, onion, capers and parsley. Serve slices with a simple spicy tomato sauce (recipe follows). The stromboli is fantastic warm, when the cheese is gooey, but also is delicious at room temperature.
Makes one
16-inch stromboli, serving 6 to 8
Tip
Don’t fill and roll the dough on the counter. The unbaked stromboli is awkward and difficult to transfer, so it’s best to work directly on the baking sheet, as indicated in the recipe. After rolling, don’t fold the edges of the stromboli under, or the ends will be too thick and bready. Instead, simply pinch the edges to seal. Finally, be sure to reposition the stromboli diagonally on the baking sheet to give it some room to expand during baking.
3½ hours
40 minutes active, plus cooling
Ingredients
-
445
grams (3¼ cups) bread flour, plus more for dusting
-
1
teaspoon white sugar
Directions
-
01In a stand mixer with the dough hook, mix the flour, sugar, salt and yeast on medium until well combined, about 15 seconds. With the mixer on low, drizzle in the oil followed by the water. Scrape the sides of the bowl. Mix on medium, occasionally scraping the sides of the bowl as well as the hook, until the mixture forms a cohesive, slightly sticky dough that clears the sides of the bowl, 4 to 6 minutes; the dough will not be completely smooth. Using a silicone spatula, scrape the sides of the bowl and gather the dough in the center. Cover with plastic wrap and let rise at room temperature until doubled, 1½ to 2 hours.
Reviews
May 14, 2026
Holy Stromboli!
This was really, really good! I have another stromboli recipe I've been using for a few years but I'm really happy I tried this alternative. The capers were a surprisingly nice addition to the innards! Kudos to you, Rose Hattabaugh!
January 2, 2025
Very good
I followed the recipe exactly, and it came out fantastic. My friend also tried it using store-bought pizza dough, and it turned out just as great.
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