Recipe: Salami and Mozzarella Stromboli

Feast day celebrations are soon approaching, and the stromboli is calling.

By: Angela Allison, This Delicious House 


Stromboli Dough

  • 4 cups all purpose flour plus more for rolling out the dough
  • 1 envelope instant dry yeast (2 ¼ teaspoons)
  • 2 teaspoons kosher salt
  • 1 teaspoon sugar
  • 1 ½ cups warm water (between 110° and 115°)
  • 2 tablespoons olive oil plus more for greasing the bowl

Stromboli Filling

  • 1 cup marinara sauce plus more for dipping
  • 1 cup shredded mozzarella cheese
  • 1 cup parmesan cheese plus more for sprinkling the top
  • 1 tablespoon chopped basil plus more for sprinkling the top
  • 24 slices salami (about ½ a pound)
  • 1 large egg, beaten


Stromboli Dough

  • To make the dough, combine the flour, yeast, salt, and sugar in the bowl of a stand up mixer fitted with hook attachment. Stir to just combine. With the mixer running on low, pour in the warm water and olive oil. Continue mixing the dough until all of the ingredients are incorporated and the dough forms a ball.
  • Use about a teaspoon of olive oil to grease a large bowl. Place the dough ball in the bowl and cover with a clean dish towel. Place in a warm area and let rise for an hour.
  • Once the dough has doubled in size, place it on a lightly floured surface and use a rolling pin or your hands to shape it into a 17 x 20 inch rectangle.

Stromboli Filling

  • Preheat oven to 400 degrees. Line a large baking sheet with parchment paper and set aside.
  • Spoon one cup of the marinara sauce over top of the dough, leaving about an inch border all around. Next, sprinkle on the mozzarella, one cup parmesan, and one tablespoon of diced basil. Layer on the salami.
  • Use a pastry brush to brush the edges of the stromboli. Starting at the long end, carefully roll up dough cinnamon roll style. Place the stromboli on a large baking sheet lined with parchment paper. Brush on remaining egg wash and sprinkle with parmesan and basil if desired.
  • Bake for 25 to 30 minutes, or until stromboli is light brown in color and cooked through. Let sit for five minutes before slicing with a serrated knife. Serve with marinara sauce for dipping.


This Stromboli can be made up to a day in advance. Just cover and refrigerate. When ready to bake, add about 2 – 3 minutes to the baking time. For more of Angela’s recipes, click here.

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