Stromboli featuring two salametti flavours and mozzarella cheese


4 servings or 12 strips


10 minutes


20 minutes

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  • 1 package dough for pizza crust
  • ½ cup (125 ml) pizza sauce
  • 16 or more slices of Fantino & Mondello thin-sliced Salametti Original
  • 8 or more slices of Fantino & ‘Mondello thin-sliced Salametti Calabrese (available at IGA and Metro)
  • 1¼ cups (310 ml) grated mozzarella cheese
  • 1 egg
  • 2 tablespoons (30 ml) fresh chopped parsley


  1. Preheat the oven to 400°F and line a cookie sheet with parchment paper.
  2. Spread the pizza dough on the prepared cookie sheet.
  3. Spread the pizza sauce evenly, leaving a 2-inch bare edge around the crust.
  4. Top with salametti and cover with 1 cup grated mozzarella cheese.
  5. Roll up the dough and pinch the ends to seal tightly.
  6. Place it seam-side down.
  7. Brush with the whisked egg and make a few incisions on top.
  8. Top with the remaining cheese and sprinkle with fresh parsley.
  9. Cook in oven for 15 to 20 minutes until the crust and cheese are golden.
  10. Cut into wide strips.
  11. Serve with hot pizza sauce.


The pizza dough is usualy in the cold section of your grocery. To have a pizza dough ready to use, let it defrost a night in the fridge, or 2 hours on the kitchen counter at room temperature.

Season the top of the crust with garlic salt for a delectable touch! 

Pair this Stromboli with a renowned Italian wine such as Montepulciano d’Abruzzo.


Original recipe by Ma fourchette in partnership with Fantino & Mondello​

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