Meat & Cheese Stromboli Recipe with pizza dough, salami, ham, provolone, mozzarella, roasted peppers, capers, and Parmesan.
There’s this funny thing that happens when you’re hungry and rummaging around your kitchen—suddenly the most random ingredients start whispering ideas at you. At least, that’s how this Meat & Cheese Stromboli Recipe appeared in my life. I was looking at salami in the fridge, wondering if I’d bought it for a reason or just because I panic-shop the deli section sometimes. You ever do that?
Somehow it reminded me of busy weekends, when there’s this low hum of activity—kids running through a hallway, music from the next room, someone laughing too loudly at their own joke. Stromboli feels like it belongs in those moments. Casual but a little bit flashy. Like, Look at me—I brought cheese.
Rolling the dough out always makes me laugh because mine never turns into a perfect rectangle. More like an outline of a lopsided country somewhere in Europe. Whatever. You tuck in salami shingles, provolone slices, mozzarella snow, maybe a few peppers for color—suddenly it starts to look intentional. I remember the first time the cheese bubbled through the slits of the stromboli like it was peeking out to say, “Hey, you did alright.”
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Eating it felt familiar and surprising at the same time. Warm. A little messy. Like a sandwich went on vacation to Naples and came back cultured. I’m not sure why, but it made me stop for a second—one of those quiet moments before everyone digs in—and just appreciate how simple food can somehow spark a tiny bit of joy.
Sometimes that’s all a recipe needs to be.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Meat & Cheese Stromboli Recipe?
For starters—it’s loud in flavor but chill in prep. There’s this satisfying balance of salty meat, creamy cheese, and warm dough that doesn’t demand perfection. If you hesitate when building it—add more cheese. That’s usually the right call.
The Peppadews or roasted peppers are like these little flashes of personality, and the capers… honestly, they give surprise-zing moments that keep things interesting. Not everyone loves capers. I get it. But here? They have a purpose.
And unlike some recipes that ask you to knead dough for seventeen emotional minutes or monitor a sauce like a newborn, this one just… comes together. A roll. A bake. Not too much thinking. You slice it and suddenly it looks fancy. Like a bakery item with significantly less pressure and no one judging your dough shape.
There’s a generosity to it, too—it feeds a bunch of people. Or just you over multiple days. I won’t judge.
Ingredient Notes:
Let’s Talk Ingredients
Nothing here is precious. It’s all stuff that plays well with others—no drama.
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Pizza dough – Store-bought or homemade depending on your day.
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Genoa salami – A salty foundation.
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Capicola ham – A little heat, a little personality.
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Provolone & mozzarella – The dependable duo, smooth and melty.
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Peppadews / roasted red peppers – Bright pops that keep things from being too heavy.
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Capers – Tiny, salty curveballs.
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Egg + Parmesan – The finishing touches; think of them as the jewelry of the stromboli world.
Honestly, it’s hard to mess up the combo.
How To Make Meat & Cheese Stromboli?
Before We Start
You don’t need perfect technique. Just enthusiasm and a little room on the counter.
Step 1. Preheat the oven
Lower rack. 400°F. Easy. Helps give that bottom crust a little confidence.
Step 2. Roll out the dough
Parchment. Flour. Try for a 14×11 rectangle; accept whatever shape appears. It’s okay.
Step 3. Layer the filling
Start with salami, fully covering the dough. Then provolone, ham, mozzarella. Peppers and capers float in last, like unexpected guests at a dinner party.
Step 4. Roll
Want To Save This Recipe?
Egg wash the border. Use the parchment to help role it into a long log. Tuck the ends under like you’re putting a kid to bed.
Step 5. Transfer + top
Onto a baking sheet. Brush with more egg. Parmesan shower. Slits on top—pretty and practical.
Step 6. Bake
15 minutes at 400°F. Then 25 minutes at 375°F. Cheese will peek through like it’s gossiping.
Step 7. Cool + slice
10 minutes of patience. Slice along slits. Serve warm—or carry slices around like a snack. No shade.
Storage Options:
If you actually have leftovers (doubtful), store slices in the fridge up to three days. Reheat in the oven so it gets crisp again. Air fryer works too. Freezing is possible—wrap tightly and reheat later. The microwave is fine in emergencies, although you lose a bit of that crisp edge. Life is compromise.
Variations and Substitutions:
You can drift from the classic Meat & Cheese Stromboli Recipe without losing the spirit:
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Try pepperoni, turkey, or prosciutto.
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Swap in cheddar, fontina, or pepper jack.
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Throw in spinach or mushrooms if you’re feeling botanical.
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A swipe of pesto or marinara before rolling = whole new vibe.
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Red pepper flakes if your heart says “spicy.”
There are no rules. Only suggestions from the universe.
What to Serve with Meat & Cheese Stromboli?
Stromboli plays well with:
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Marinara sauce
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Simple green salad
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Roasted vegetables
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Antipasto boards
Or just… your hands. I’ve been there.
Frequently Asked Questions:
Can I make it ahead?
Yep—assemble and chill, then bake later.
Why is cheese leaking?
Because it wants attention. And maybe your seams need extra pinching.
Anything else you’d add to yours? I kind of love hearing the weird combinations people come up with.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Meat & Cheese Stromboli Recipe
Ingredients
- 1 pound prepared pizza dough homemade or store-bought
- All-purpose flour for sprinkling
- 16 thin-cut slices Genoa salami about 1/3 pound
- 8 thick-cut slices capicola ham about 1/3 pound
- 16 slices provolone cheese about 1/4 pound
- 1 1/2 cups shredded mozzarella
- 1 cup Peppadews or roasted red peppers drained
- 1 tablespoon drained capers
- 1 large egg lightly beaten
- 2 tablespoons grated Parmesan
Instructions
Preheat the oven
- Place an oven rack in the lower third of the oven. Preheat to 400°F (204°C).
Prepare the dough
- Place a 16-inch sheet of parchment paper on the work surface and dust lightly with flour.
- Roll the pizza dough into a rectangle approximately 14 × 11 inches.
Add the filling
- Arrange the salami on the dough, leaving a 1/2-inch border on all sides and overlapping slices to ensure full coverage.
- Layer the provolone over the salami, followed by the ham and mozzarella.
- Top with Peppadews or roasted red peppers and sprinkle with capers.
Roll and seal
- Brush the dough edges with beaten egg.
- Using the parchment to assist, roll the dough lengthwise into a log so the seam rests on the bottom.
- Pinch the ends to seal and tuck them gently under the roll.
Transfer and prepare for baking
- Lift the parchment sheet and transfer the stromboli to a baking sheet.
- Brush the dough surface with remaining beaten egg and sprinkle with grated Parmesan.
- Using a sharp paring knife, cut diagonal slits across the top at 1-inch intervals.
Bake
- Bake the stromboli for 15 minutes.
- Reduce the oven temperature to 375°F (190°C) and continue baking for 25 minutes, or until the exterior is golden and cheese is bubbling through the slits.
Cool and serve
- Remove from the oven and allow to cool on the pan for 10 minutes.
- Slice along the scored slits and serve warm.
- Stromboli may also be served at room temperature.
Notes
- Substitute the standard pizza dough with certified gluten-free pizza dough.
- Ensure the capers, deli meats, and cheeses are gluten-free, as some brands may contain additives processed with gluten.
- All remaining ingredients are naturally gluten-free.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
