Stromboli(Stuffed Bread)

This stromboli layers hard salami, capicola, provolone, and mozzarella inside rolled-out bread dough with a thin spread of Dijon mustard that cuts right through the richness of the cured meats and melted cheese.

The layering order matters. Salami goes down first, then provolone, then capicola, then the mustard and seasonings, with mozzarella on top. That structure keeps the shredded mozzarella from falling out when you fold and also creates distinct flavor layers in every bite instead of a muddled mess.

Pinch the seams tight and brush with water before sealing. Stromboli that pops open in the oven loses its cheese to the baking sheet. Fold the long sides over first, then seal the short ends so nothing leaks.

Chef Tips

• Roll the dough thin and even. Thick spots stay doughy in the center while thin spots burn. Aim for about ¼ inch thickness across the whole sheet.
• Don’t overload the filling. It’s tempting to pile it high, but too much filling prevents the dough from sealing and cooking through.
• Let it rest 5 minutes after baking before slicing. This lets the cheese set slightly so it doesn’t pour out when you cut.
• Use a sharp serrated knife to slice without crushing the roll.

Variations

• Pepperoni and sausage: Swap the capicola for cooked Italian sausage and add pepperoni for a pizza-style stromboli.
• Veggie version: Replace the meats with roasted red peppers, sauteed mushrooms, and spinach. Keep all three cheeses.