American
Salami, Pepper and Provolone Stromboli
Pizza dough rolls around salami, provolone, mozzarella, roasted red pepper, capers, and parsley, baking into crisp spiraled slices with marinara for dipping.
8 servings · 30 minutes prep · 30 minutes cook
Ingredients
Filling
- 6 ounces thinly sliced Genoa salami
- 5 ounces sliced provolone
- 5 ounces low-moisture mozzarella, shredded
- 3/4 cup roasted red pepper strips, drained and blotted dry
- 2 tablespoons capers, rinsed, drained, and chopped
- 1/4 cup flat-leaf parsley, chopped
- 1/4 teaspoon crushed red pepper flakes
Assembly
- 1 1/2 pounds prepared pizza dough
- 1 large egg, beaten with 1 teaspoon water
- 1 ounce Pecorino Romano, finely grated
- 2 cups marinara sauce, warmed for serving
Directions
Layer the Filling
- Let the covered pizza dough relax at room temperature for 60 minutes. Heat the oven to 425°F (220°C) with a rack in the lower third. On parchment, roll the relaxed dough into a 12-by-16-inch (30-by-40 cm) rectangle.
- Layer the salami, provolone, mozzarella, roasted pepper, capers, parsley, and pepper flakes evenly, leaving a 1-inch (2.5 cm) clean border and 2 inches (5 cm) bare at the far long edge.
Roll and Seal
- Starting at the filled long edge, roll into a snug cylinder without squeezing. Pinch the long seam and ends closed, then position seam-side down diagonally on the parchment-lined pan.
- Brush with the egg wash, sprinkle with the Pecorino, and cut four 2-inch (5 cm) diagonal steam vents.
Bake and Slice
- Bake for 25 to 30 minutes, rotating after 15 minutes, until deep gold and the center registers 190°F (88°C).
- Cool on the pan for 15 minutes. Slice 1 inch (2.5 cm) thick with a serrated knife and serve the marinara on the side.
Allergen and Product Check
- Allergen note: contains wheat, milk, and egg. The dairy-free variation still contains egg; verify salami, dough, cheese alternatives, marinara, and all packaged labels.
