Cheesy Braided Stromboli Ring with Garlic Butter

This braided stromboli ring is the kind of dish that turns an ordinary dinner into an occasion. Layers of spicy Genoa salami, salty capicola, and molten provolone are wrapped in a tender pizza dough, braided into a golden wreath, and finished with roasted garlic butter and a shower of Parmesan.

Every slice pulls apart with dramatic cheese pulls and a crisp, buttery crust. Serve it with warm marinara for dipping, and watch it disappear.

A stromboli ring is a festive, shareable twist on the classic Italian-American stuffed bread. Instead of a log, the dough is cut into strips and braided around the fillings, creating a beautiful spiral that bakes up crisp on the outside and gooey on the inside.

The combination of cured meats and provolone is a timeless one, and the garlic-parsley butter adds a savory finish that makes the crust irresistible. This recipe is straightforward enough for a weeknight but impressive enough for a party.

Ingredients

Why this recipe works

The braiding technique does more than make the ring look stunning. Cutting the dough into strips and twisting them over the filling creates multiple layers of dough and cheese, so every bite has a balance of crisp crust, rich meat, and melted cheese.

The open gaps between the twists also allow steam to escape, which keeps the bread from becoming soggy and helps the cheese brown and blister in the oven.

Using a high oven temperature of 400°F (200°C) ensures the crust puffs quickly and turns deep golden while the cheese melts to a stretchy, molten state. The roasted garlic butter, brushed on while the ring is still hot, seeps into the crust and adds a savory, aromatic layer that complements the salty meats. The final sprinkle of Parmesan melts slightly, adding a nutty, salty finish.

Notes and substitutions

The quality of the cured meats matters here. Genoa salami is soft, fatty, and mildly spiced, while capicola adds a deeper, more robust flavor. If either is unavailable, soppressata or pepperoni make good substitutes for the salami, and prosciutto or ham can stand in for the capicola. Provolone is the classic choice for its excellent melting properties, but mozzarella or fontina will also work well.

Pizza dough is the base for this recipe. Store-bought dough is convenient and reliable, but homemade dough can be used if preferred. The dough should be at room temperature before shaping, as cold dough is harder to stretch and braid.

If the dough resists stretching, let it rest for a few minutes to relax the gluten. The ring can be assembled ahead and refrigerated, but allow extra baking time if baking straight from the fridge.

• Genoa salami: soppressata or pepperoni
• capicola: prosciutto or ham
• provolone: mozzarella or fontina
• pizza dough: store-bought bread dough or homemade dough

Equipment

• baking sheet
• parchment paper
• pastry brush
• sharp knife
• cutting board