Braided Stromboli

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Yield: about 10 servings

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The giant party sub has become somewhat of an American icon when it comes to feeding a crowd. We've come up with a rendition in which the filling is elegantly packed away inside a simple bread dough and then baked. The result is a sandwich whose cheese center is wonderfully oozy, but which nevertheless stays in place — no lava flow!

Braided Stromboli

star rating (10) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 10 servings
Published: 12/27/2012




  • 2 garlic cloves, peeled and chopped
  • 2 tablespoons olive oil
  • 1/2 pound Provolone cheese, thinly sliced
  • 1/4 pound salami, thinly sliced
  • 1/2 cup diced roasted red peppers


  • 1 large egg beaten with 1 tablespoon cold water


1) To make the dough: Combine all the ingredients and mix and knead — by hand, mixer, or bread machine set to the dough cycle — until the dough is smooth and satiny.

2) Put the dough into a well-greased bowl and drizzle a little olive oil on it, to prevent the formation of a skin while it's rising. Cover with plastic wrap and let rise until doubled in volume, 1 to 2 hours.

3) To fill the braid: Combine the garlic and oil. Turn the dough out onto a lightly floured surface and knead to expel any air bubbles.

4) Roll the dough into an 18" x 12" rectangle. Brush an even coating of the garlic olive oil over the surface. Layer the Provolone, salami, and red peppers down the center 4" of dough.

5) To form the braid: Starting at the edge of the filling, make parallel horizontal cuts in the dough at 1" intervals down both sides, leaving a 1" border at the top and bottom. Fold the top and bottom edges over the filling.

6) Starting with the top right-hand strip of dough, fold it over the filling. Cross the top left-hand strip over the filling. Continue alternating strips to create a braided effect. Brush with the remaining garlic and olive oil mixture.

7) Gently pick the braid up and transfer it to a greased or parchment-lined baking sheet.

8) Cover the braid, and let rise until puffy, 30 to 60 minutes. Towards the end of the rising time, preheat the oven to 350°F.

9) Brush the risen braid with the glaze, then bake for 30 to 35 minutes, or until golden brown. Remove from oven and cool slightly before serving.

Yield: one 18" braided loaf, about 10 servings.


  • star rating 02/02/2015
  • Nancy from Roseville, MN
  • Made on a lark yesterday in case we didn't have enough Super Bowl snacks. Used pizza sauce, pepperoni and slices of monterey jack cheese because it was what was in the fridge. House full of skeptics and suspicious picky eaters to include a spouse who leaves the crusts as much as possible when eating any type of bread/pizza. All loved it and polished it off. Beloved standard snacks that had been specially requested were relegated to 'also ran' status. Would definitely make again and again and again. Can't wait for the weekend.
  • star rating 01/29/2015
  • Jeff from PA
  • I've been making a recipe like this for years and it's so good we just call it "the sandwich". My favorite combo is a layer of mozzarella, ham, salami, and muenster. Then my special touch is julienned sundried tomatoes and fresh basil. You can use pesto if you don't have fresh basil, but I definitely prefer basil. Sometimes I put a few dots of yellow mustard, too, but the wife definitely prefers it without.
  • star rating 01/10/2015
  • Meg from Texas
  • I was looking for a recipe to use up some extra semolina flour purchased to make the King Arthur Semolina Biscotti (also delicious) and found this one. Wow! Everyone from the kids to the adults loved this! The "bread" has such a wonderful flavor and texture, it went together so quickly, and makes a beautiful presentation. I served with some warmed pizza sauce for dipping. Now I'm going to have order some more semolina flour!
  • star rating 12/30/2014
  • Grisel Gallardo from Monroe, Washington
  • great recipe I've done it about 7 times without fail. Except that for The filing I've been using a mix of garlic with a ton of mushrooms and the provolone cheese. it has been qualified by my family as one of the best things I've ever cooked.
  • star rating 02/11/2014
  • linspiegel from KAF Community
  • So easy and so delicious! The braided presentation of the stromboli impressed my friend that she asked me where I bought it. I didn't have semolina flour and substituted with ap flour and it tasted great. Made it twice already and will definitely make again.
  • star rating 03/19/2013
  • Piebird79 from KAF Community
  • The Braided Stromboli is awesome!!! I've made it a few times over the past couple of months. It's a big hit with young and old alike. I never have salami on hand so I use pepperoni instead. I've also made one with provolone, turkey and bacon. The dough rises super fast, presumably because of the large ratio of yeast to dough. I put it in my tiny warm and humid laundry room to encourage rising. This is a wonderful recipe, I can't say enough good things about it!
  • star rating 01/26/2013
  • janetpbenson from KAF Community
  • This recipe was a real hit! The flavor was wonderful. I didn't have salami on hand, so I substituted Turkey Pepperoni. I think I would probably prefer it over the salami anyway. I plan to do this one again substituting ham and swiss and other meat and cheese combinations. I would have given the recipe five stars except for the fact that I had a great deal of difficulty transferring it to the prepared baking sheet without tearing. Next time I will use the same method used in your Braided Lemon Bread recipe - rolling out the dough and assembling it all on the parchment-lined baking sheet.
  • star rating 01/17/2013
  • Cara from Santa Maria, CA
  • Really yummy! The dough was beautiful, really soft and smooth as satin! I did have to add a bit more flour though. I also added more garlic, a few grape tomatoes cut in half, some pepperoni and mozzerlla too. It came out really good, and I will definitely be making it again.
  • star rating 01/16/2013
  • Linda from Sterling, IL
  • My whole family loved it! I used the quick dough cycle on my Zo, and I was very pleased with the results. I see lots of filling possibilities for this recipe. I will be making it often! Any tips on par-baking for easy prep later, or even freezing?
    Given the filling ingredients, I hesitate on recommending freezing the braided dough or even par-baking and freezing it. I think you could easily mix the dough, let it rise 75% of the way and then freezing that. Let it thaw the night before you want to bake the stromboli, shape the dough, fill it, let it rise at room temperature and bake that same day. If had less cheese in the filling (like a garlic herb mixture with olive oil and butter), it would be fine to freeze after braiding the dough and letting it proof until just barely risen. Then freeze it and thaw/rise/bake as described above. Let us know how it turns out! Kim@KAF

  • star rating 01/07/2013
  • Brenda from GA
  • Would give this more stars if I could. I made it and took it with a salad to my best Friend's office for lunch today. Got rave reviews. Will make this again SOON.