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Salami stromboli cut into slices

Salami stromboli

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus 1 hr proving
  • More effort
  • Serves 4

Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen

  • Freezable
Nutrition: Per serving


For the dough

  • 400g strong white flour plus extra for dusting
  • 5g fast-action dried yeast
  • 1 tbsp olive oil, plus extra for brushing

For the filling

  • 20 slices Milano salami (about 100g)
  • 150g grated mozzarella
  • handful of basil leaves


  • STEP 1

    Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.

  • STEP 2

    Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).

  • STEP 3

    Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

Recipe tip

If you’re a sourdough baker, the dough can be made with 100g of active starter rather than the yeast, but it will take 2-3 hrs to double in size.

Goes well with

Recipe from Good Food magazine, July 2021

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A star rating of 4 out of 5.3 ratings

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