Stromboli with Soppressata, Rapini, and Provolone

July 6, 2016 (Last Updated: July 1, 2020)
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a closeup of a sliced stromboli stuffed with soppressata, rapini, and provolone cheese

Pizza dough is incredibly versatile. It can be used for so much more than just pizza. I personally love the flavor and texture of Jim Lahey’s No-Knead Pizza Dough, although it’s a bit wetter and stickier to work with than some other pizza doughs.

a wide view of a baked stromboli with cheese bubbling out of the slits on top

While pizza in and of itself is great for a gathering, I also love using its dough to make other creations such as calzones or stromboli. Calzones are typically half-moon shaped and have one large pocket stuffed with fillings, while stromboli is more like a pizza roll and shares its name with a very active volcano off the coast of Italy.

assembling a stromboli with soppressata, rapini, and provolone cheese

One thing in particular that I love about stromboli is that although it is great hot out of the oven, it’s often served at room temperature, which makes it perfect for a party!

a closeup of a sliced stromboli on a wooden cutting board

Rather than using the tired combination of pepperoni and mozzarella, I decided to try a different spin on the filling. A hand-crushed garicky San Marzano tomato sauce is the base, which is then topped with grated Parmigiano-Reggiano (or in my case Pecorino Romano). Then it’s topped with thin slices of soppressata, a type of dry salami, and Provolone cheese. The stromboli is finished off with roasted rapini, also known as broccoli rabe.

overhead view of a sliced stromboli with a bread knife on a wooden cutting board

I love the saltiness of the soppressata with the slight bitterness of the rapini, all wrapped up with sharp provolone in chewy and crusty pizza dough. It’s way more refined than your pepperoni and mozzarella variation, and even adds some veggies into the mix.

a closeup of a slice of stromboli with broccoli rabe and cheese peeking through

A couple notes about the recipe. First of all, you’re going to end up with a lot of extra tomato sauce. Yes, the recipe does instruct you to heat it up and serve on the side for dipping, but it’s still a lot more than you’d realistically need for this purpose. I used some of my extra sauce to make homemade frozen pizza with the rest of the pizza dough I had made, and then froze whatever wasn’t used for dipping (we didn’t dip directly into it, but spooned it from the bowl onto our plates) to make this same exact stromboli again for an upcoming occasion (*cough* Olympic party *cough*).

A close up of slices of soppressata, rapini, and provolone stromboli on a wooden board

Also, my bunch of rapini was pretty substantial, and although I roasted all of it, I did not actually use it all in my stromboli filling. I used what seemed like a reasonable amount, and then saved the rest to eat as a side dish for another meal. Just use your judgement. If it looks like too much filling to actually roll it up without bursting, just scale back a tad on your rapini.

overhead view of several slices of stromboli on a wooden board

I mentioned earlier that the No-Knead Pizza Dough I typically use is on the wetter/stickier side, and although it yielded a fantastic result for my stromboli, I found that the dough was still pretty sticky after generously flouring and re-flouring the board, and it caused my stromboli to slightly tear in some places as I was rolling it up (even while using my dough scraper to lift it from the board as I went). In the future, I would be sure to flour the board even more generously, or just add a bit extra flour (or use less water) in the dough just to make it easier to work with for the purposes of rolling.

slices of stromboli arranged on a white oval platter

All in all, this stromboli is a huge success! It’s easy to make, and puts a more sophisticated spin on this party favorite. It can easily be enjoyed at room temperature, or gently reheated before slicing if you’d like to make it ahead of time.

a closeup of slice of stromboli showcasing the filling of soppressata, broccoli rabe, and provolone cheese
a closeup of a sliced stromboli stuffed with soppressata, rapini, and provolone cheese

Stromboli with Soppressata, Rapini, and Provolone

A creative and elevated recipe for stromboli featuring salty soppressata, bitter rapini, and gooey provolone cheese.
Prep Time 30 mins
Cook Time 40 mins
Total Time 1 hr 10 mins
Course Appetizer, Main Course, Snack
Cuisine Italian
Servings 6 to 8 servings (about 12 slices)
Calories 248 kcal


  • 1 bunch rapini trimmed and cut into 2-inch pieces
  • 4 tablespoons extra-virgin olive oil
  • Fine sea salt
  • 1 (28-ounce/794-gram) can whole peeled tomatoes, preferably San Marzano
  • 2 large garlic cloves minced
  • 2 teaspoons chopped fresh oregano or 1 teaspoon dried
  • 1 pound (455 grams) pizza dough homemade or store-bought, at room temperature
  • 1/4 cup (30 grams) freshly grated Parmigiano-Reggiano cheese
  • 4 ounces (115 grams) thinly sliced soppressata
  • 4 ounces (115 grams) thinly sliced provolone cheese
  • 1 large egg lightly beaten


  • Preheat the oven to 450 degrees F.
  • Toss the rapini with 2 tablespoons of the olive oil and a big pinch of salt in a large bowl. Spread it out on two large rimmed baking sheets and roast until the stalks are tender and the leaves are slightly charred, 8 to 10 minutes, rotating the pans in the oven halfway through.
  • Squish the tomatoes with your hands into a chunky sauce in a saucepan. Stir in the garlic, oregano, remaining 2 tablespoons olive oil, and 1 teaspoon salt. Set aside.
  • Line a clean, large rimmed baking sheet with parchment paper. Roll out the dough on a lightly floured work surface into a 16-by-12-inch rectangle with the long edges parallel to the edge of the countertop. If it is too elastic to roll out the whole way in one shot, cover it with a kitchen towel and let rest for 10 minutes, then continue rolling.
  • Spread 1/2 cup of the sauce over the surface of the dough, leaving a 1-inch border. Sprinkle it with the Parmigiano-Reggiano. Arrange the soppressata in an even layer over the sauce, and then layer the provolone over the soppressata. Strew the rapini over that (you may not use it all). Brush the bare edges of the dough lightly with some of the beaten egg. Beginning at the long edge closest to you, carefully roll up the dough snugly into a cylinder (like a jelly roll). Press the seam together and tuck in the ends to completely encase the filling.
  • Place the stromboli, seam-side down, on the prepared baking sheet. Brush the top and sides lightly with the egg. Cut five diagonal slits about 2-inches apart in the top of the dough for steam vents. Bake until the crust is a deep golden brown, 25 to 30 minutes. Let the stromboli cool for at least 10 minutes before slicing.
  • Meanwhile, bring the remaining sauce to a simmer over medium heat. Transfer the stromboli to a cutting board and cut it crosswise into thick slices. Serve directly from the cutting board or on a long platter, with the remaining sauce on the side for dipping.

Notes & Nutrition

From Beer Bites
Servings 12.0 * calories 248 * Total Fat 12 g * Saturated Fat 4 g * Monounsaturated Fat 2 g * Polyunsaturated Fat 2 g * Trans Fat 0 g * Cholesterol 20 mg * Sodium 529 mg * Potassium 59 mg * Total Carbohydrate 21 g * Dietary Fiber 1 g * Sugars 2 g * Protein 12 g
*All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more.*

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