Salami and Pesto Stromboli
Stromboli is like a pizza sandwich or a rolled calzone, they are super delicious and the filling options are endless. My favorite is ricotta, pesto, and salami to make a Christmas hued dinner the whole family will love. The outside isn’t super cute but packed inside is a flavor bomb. This is perfect for the holidays because it is fun, feeds a bunch of people, doesn’t take a ton of work, and little hands can help.
I want to give options for all the ways you and yours can enjoy it too!
Vegan - omit the salami or replace with Italian plant-based sausage crumbles and vegan cheeses. Use a little plant-based milk with a splash of maple syrup for the egg wash.
Gluten free - use a GF pizza dough
Dairy free - use plant-based ricotta, mozzarella, and pesto.'
Low carb - use all the fillings and top over cauliflower pizza crust as a pizza
I love to serve it with a salad on the side and it would even be great as a heavy appetizer.
Salami and Pesto Stromboli
1 full pizza dough recipe (homemade or store-bought)
1 cup ricotta
1/2 - 3/4 cup pesto (homemade or store-bought)
8 oz salami
1 egg + 2 Tablespoons water
6 oz shredded mozzarella
salt and pepper
sprinkle of parmesan
- Preheat the oven with a baking sheet inside at 500
- Roll out the rested pizza dough into a large, thin, rectangle.
- Spread the ricotta on the dough, leaving a 1” border. Sprinkle with salt and pepper then spread the pesto over the top. Lastly, overlap the salami to cover all of the pesto and ricotta in a tiling pattern.
- Whisk the egg and water to create an egg wash, brush on the 1” border of the dough. Sprinkle the shredded mozzarella evenly over the salami.
- Roll slowly, tucking in the ends. Brush the top of the roll with egg wash and remove the hot baking sheet from the oven. Place seam-side down of the roll on the baking sheet, shake some parmesan on the top and make at least 3 slashes on the top.
- Bake for 15-20 minutes or until browned and cooked through. Let rest for 5 minutes before slicing
These colors remind me of Christmas or the Italian flag. I made my homemade pizza dough and it was so so good but store-bought is pretty tasty too.
Time to bust out the rolling pin!
Once it is all rolled out to a large and thin rectangle, it’s topping time
Spread the ricotta out, I like using an offset spatula.
Season that ricotta with salt and pepper because it is very bland on it’s own.
Spread on that pesto now, the back of a spoon is perfect.
Overlap those salami slices
All laid out and lookin’ purdy.
Brush on the egg wash, this will be the glue that holds it all together and it is easier to brush on before the cheese is on there.
Scatter that cheese around like confetti and it’s ready to roll up.
This is how you roll it up.
Egg wash and some grated parmesan all over and its ready for the oven.
Get it on the super hot baking sheet and make some slices on top, this allows it to vent and not explode. That’s it!
