Easy spicy salami stromboli

By Christine Cushing
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  • 1 pound store-bought pizza dough
  • 2 cups tomato sauce
  • 5 ounces Italian genoa salami, thinly sliced
  • 12 thin slices smoked provolone cheese
  • 150 grams mozzarella cheese, grated or slices of buffalo milk mozzarella
  • ¼ cup pickled hot peppers or sweet roasted peppers
  • Grated parmesan cheese to taste
  • 1 egg to secure the dough
  • Flour for dusting


  1. Preheat oven to 375 F.
  2. On lightly a floured surface, stretch dough out into a rectangle about ¼ “ thick, using  rolling pin to get the dough even. Transfer to sheet of parchment paper on a baking sheet.
  3. Let dough rest while preparing toppings.  
  4. Spoon 2 tablespoons sauce over dough, leaving a 1“ border. Arrange slices of provolone cheese over sauce. Top with salami, peppers, grated mozzarella. Brush the border with beaten egg.  With the long side horizontal in front of you, roll the dough into the centre like a letter. Fold the top over to cover and pinch dough together to secure. Pinch the sides to secure filling.  
  5. Flip the seam over so it’s on the bottom. Brush top with beaten egg, sprinkle with parmesan cheese and make a few slits in top for steam to escape.
  6. Bake at 375 F for approximately 22-28 minutes, until deep golden and bubbling .
  7. Slice and serve with remaining tomato sauce, warmed up. 

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