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Salami Stromboli
- Category: Popular |
Made with layers of salami, cheese and herbs all wrapped up in golden baked dough, it’s like a rolled-up pizza that’s perfect for sharing. Easy to make at home, this recipe serves 4 and works brilliantly for a family dinner, weekend treat or even as a centrepiece for entertaining.
SERVES
4
COOKING TIME
20 mins
DIFFICULTY
simple
Is Stromboli an easy recipe to make at home?
Yes, Stromboli is surprisingly simple and counts as one of those easy recipes that look impressive but don’t take much effort. With ready-made dough, sliced salami and cheese, you can have it prepped in minutes and baked until golden.
Can you use salami in other recipes like this?
Definitely. Salami is a versatile ingredient and works well in lots of salami recipes, from pasta dishes and sandwiches to baked rolls like Stromboli. Its bold flavour means you don’t need many extra ingredients to create something delicious.
Is Salami Stromboli good for meal prep?
Salami Stromboli can work for meal prep, especially if you make it ahead and store slices in the fridge. It keeps well for 2–3 days and can be reheated in the oven or air fryer, making it a handy grab-and-go lunch or snack.
Can you freeze Stromboli?
Yes, Stromboli freezes well. Once baked, let it cool completely, wrap it tightly in foil or cling film, and store it in the freezer for up to 2 months. Defrost overnight in the fridge, then reheat in the oven until piping hot.
What’s the difference between Stromboli and Calzone?
Both are Italian-inspired baked dishes, but they’re slightly different. Stromboli is rolled up like a log and sliced to serve, while a calzone is folded over like a giant pasty. Both can be made as easy recipes, but Stromboli is better for sharing.
Method
Step 1
In a large bowl, combine the flour, yeast, salt and water and stir together until just combined. Transfer to a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place the dough ball into a clean bowl, cover with a tea towel and allow to rise for 1–2 hours (depending on how warm the room is).
Step 2
Once the dough has doubled in size, knock the air out of it and then transfer it to a large piece of greaseproof paper (you want it to be bigger than the final rolled– out dough), dusted lightly with flour.
Step 3
Roll the dough into a large rectangle, around 30cm x 40cm. Prick all over with a fork, then spread over the passata almost to the edges., Llayer over the salami or ham, and mozzarella and sprinkle the oregano over evenly.
Step 4
Using the greaseproof paper to help you, roll the dough (starting from the long side) over tightly like a roulade to form a long, sausage.
Step 5
Preheat the oven to 200°C and transfer the stromboli to a baking tray, . Aallow to sit for 10 minutes before brushing with the olive oil.
Step 6
Cook for 18–20 minutes or until golden and risen. Remove from the oven, allow to cool slightly, then slice into thick pinwheels. Serve immediately or allow to cool and reheat until piping hot the following day.
Step 7
Tip – If you are short of time, you could use pre-made pizza dough.
Ingredients
300g strong white bread flour, plus extra for dusting
7g dried active yeast
10g fine salt
175ml warm water
50ml passata
100g salami and or lean ham
1 reduced-fat mozzarella ball, torn
1 tsp dried oregano
1 tbsp olive oil
