Salami Bread or Stromboli

READY IN: 55mins
Recipe by DeSouter

I don't know if this is made in Italy, but I can tell you it is a big seller in any Italian deli in NYC. This simple-as-you-can-get treat is amazing for tailgaiting, picnics, or just hanging around the house with friends. As the saying goes, "TRY IT, YOU'LL LIKE IT" Use the best Italian ingredients you can get, trying to stay away from pre-packaged goods, if possible. The pizza dough I recommend is found, uncooked, in plastic bags in the frozen case, near the dairy items or you can buy it in a bakery or pizzeria. Make two loaves, because this stuff goes like hotcakes!!!

Top Review by steve in FL

I made this as part of an appetizer spread for Christmas Eve, and will definitely be making these again. I made a 'tester' last week and found that if you slice 3 slits on the top of the rolled stromboli before baking, the cheese does not ooze, because the steam inside is allowed to escape, how cool is that. I also painted it with an eggwash to give it a good shine and golden brown color, and sprinkled with poppy seeds because I had them. . I wish I had taken a pic, but there will be more stromboli in our future, so I'll try to remember next time. These are delicious - and thanks for posting it!

Ingredients Nutrition


  1. Preheat oven to 425 degrees.
  2. Cover a cookie sheet with aluminum foil.
  3. Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
  4. Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
  5. Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
  6. Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
  7. It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
  8. Bake for 35-45 minutes or until a deep golden brown.
  9. There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
  10. Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.

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