Salami & Cheese Rolls – Similar to stromboli, these rolls are stuffed with salami, mozzarella cheese, and basil but have even more bread to make them nice and chewy. They’re served with a spicy parmesan herb olive oil that will blow your taste buds away!

I’ve been obsessed with making bread lately. I just love the texture of freshly made bread. And that smell??? There is nothing better than a kitchen the smells like bread baking in the oven.

I made rosemary bagels a few weeks ago and then came this brioche au chocolat. Now I’m in the mood for some savory filled breads. I originally thought I wanted to make stromboli, which lead me to research some recipes. I stumbled upon this incredible video by Food Network where they showed Chef Scott Conant making a stromboli. It looked like my kind of stromboli – light on the filling, heavy on the bread. So I just had to make it.

Man oh man it was incredible. But I struggle with calling it a stromboli. All the strombolis I know are stuffed with filling and have a simple layer of dough. This recipe, on the other hand, has a couple thin layers of filling and a hearty dough all through the center that plumps up perfectly when baked. After a few other changes, I recreated this recipe and called these my Salami & Cheese Rolls.

Because these are bread-heavy rolls, I serve them with a parmesan herb olive oil that is made for dipping bread. While you may think it’s optional, it most-certainly is not! That dipping oil is the flavor that sets off these rolls so make sure to include it in your plans.

Before we get any deeper into this recipe, let’s stare at some photos, shall we?

How are these rolls made

These rolls are extremely easy to pull together. The process begins by making pizza dough. You can skip this step and buy your own but this recipe makes a good amount of dough, which appears to be a little more than your basic pizza recipe. Therefore, your loaves might end up a little smaller if using a different recipe or store-bought dough.

If making the dough from scratch, the process should be done in a stand mixer. It eliminates any kneading you’ll need to do by hand. To make the dough, simply mix all the ingredients in the stand mixer with a dough hook. Once a ball of dough forms, just knead it for 5 minutes to smooth it out. Transfer it to a greased bowl, cover it, and let it rise until doubled in size.

Once the dough is ready, it’s time to layer on the filling. The filling consists of mozzarella cheese, salami, and basil leaves. That’s it! You don’t want to stuff this dough too much or else the filling will explode out.

The filling is layered thinly and then the dough is rolled up into a loaf. The formed loaf is then drizzled with olive oil and topped with sliced cherry tomatoes and chopped fresh rosemary.

You’ll repeat the process with the second half of dough and then place both loaves on a baking sheet. They’re baked in a 375-degree oven for about 40 minutes. When they finish baking, remove from the oven and then the loaves cool for 10 minutes before slicing.

Making the dipping oil

The dipping oil is super easy to make. It takes a lot of dried herbs, but you probably have most of them in your pantry right now. You mix the dried herbs with some fresh minced garlic. Since the garlic is moist and the herbs are dry, you may need to press them together with your fingers to really mix the garlic in.

The mixture is then split amongst some shallow plates. The olive oil is drizzled over the herbs so that a pool has formed. Top each of the plates of herby oil with grated parmesan cheese.

Tips and Tricks

1. If you’re short on time, you can use store-bought pizza dough for this recipe instead of making it from scratch. Your loaves may be a little smaller, so keep that in mind.
2. Do not skip the dipping oil. The flavor in that oil is ridiculous! It really takes these rolls to a whole other level.
3. Press the rosemary and tomatoes into the dough to keep it in place while it bakes.
4. When forming the loaves, make sure that the ends of the dough are sealed tight. You don’t want to risk the filling leaking out the ends while the loaves bake.

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