Cheesy Braided Stromboli Ring with Garlic Butter Tips, FAQ & printable recipe

Tips for success

For the best cheese pull, use a high-quality provolone that melts well. Avoid pre-shredded cheese, as it often contains anti-caking agents that prevent smooth melting.

If you prefer a spicier ring, add a few slices of pepperoni or a pinch of red pepper flakes to the filling. The garlic butter can be made ahead by mixing roasted garlic with softened butter and storing it in the refrigerator for up to a week.

To make slicing easier, use a serrated knife and cut with a gentle sawing motion. This helps the crust cut cleanly without squishing the filling.

If the ring is too hot, the cheese will ooze out; letting it rest for 5 minutes after baking will give you cleaner slices. Serve the marinara in a small bowl alongside the ring so everyone can dip their slice.

Variations

• Spicy Calabrese: Add 2 tablespoons of Calabrian chili paste spread over the dough before layering the meats. Use hot soppressata instead of Genoa salami and add a handful of pickled jalapeños for extra heat.
• Veggie Supreme: Skip the meats and layer roasted red peppers, sautéed mushrooms, spinach, and a mix of provolone and mozzarella. Brush with garlic butter and bake as directed. This version is vegetarian but still satisfying.
• Breakfast Ring: Use breakfast sausage (cooked and crumbled) instead of salami and capicola, and add scrambled eggs and cheddar cheese. Bake at 375°F (190°C) for 25-30 minutes. Serve with maple syrup for dipping.
• Pesto Chicken: Spread 1/4 cup of basil pesto over the dough, then layer sliced cooked chicken breast, sun-dried tomatoes, and mozzarella. Bake as directed and brush with garlic butter. A fresh twist with bright, herby flavors.

Storage and make-ahead

Fridge

Store in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F (175°C) oven for 8-10 minutes until crisp and hot.

Freezer

Freeze the baked and cooled ring, wrapped tightly in foil, for up to 2 months. Reheat in a 350°F (175°C) oven for 15-20 minutes.

Reheat

Reheat slices on a baking sheet in a 350°F (175°C) oven for 8-10 minutes, or until heated through and the crust is crisp again.

Store leftover stromboli ring in an airtight container in the refrigerator for up to 4 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for 8-10 minutes, or until heated through. The crust will crisp up again. Avoid microwaving, as it will make the bread soggy.

The stromboli ring can be assembled up to 24 hours in advance. After braiding, cover the baking sheet tightly with plastic wrap and refrigerate.

When ready to bake, remove from the refrigerator and let it sit at room temperature for 30 minutes while the oven preheats. You may need to add 5-10 minutes to the baking time if starting from cold.

Serving ideas

Serve the stromboli ring warm, straight from the oven, with a bowl of warm marinara sauce for dipping. The ring can be placed on a large cutting board or platter, and guests can pull off slices with their hands. It pairs beautifully with a crisp green salad or roasted vegetables for a complete meal.

For a party, slice the ring into wedges and arrange them on a platter with the marinara in the center. This makes it easy for guests to serve themselves.

The ring is also delicious served at room temperature, making it a great option for picnics or packed lunches. Leftover slices can be wrapped in foil and reheated in the oven for a quick snack.

Frequently asked questions

Recipe card

Cheesy Braided Stromboli Ring with Garlic Butter

Prep 20 minCook 25 minTotal 45 minServes 8

Ingredients

• 450 g pizza dough, flattened
• 6 oz Genoa salami, thinly sliced
• 4 oz capicola, thinly sliced
• 8 oz provolone cheese, sliced
• 3 tbsp roasted garlic butter, melted
• 2 tbsp fresh parsley, chopped
• 1/4 cup grated Parmesan cheese
• 1 1/2 cups warm marinara sauce, for serving

Instructions

1. Place the flattened pizza dough on a parchment-lined baking sheet. Arrange the Genoa salami, capicola, and provolone evenly over the dough, leaving a 1-inch border around the edges. Press the fillings gently so they adhere to the dough.
2. Using a sharp knife, cut the dough into strips from the outer edge toward the center, leaving the center intact. Twist the strips over the filling to create a braided pattern, tucking the ends underneath to form a ring.
3. Bake the stromboli ring in a preheated 400°F (200°C) oven for 20–25 minutes, until the crust is deep golden brown and the cheese is bubbly and blistered in spots. The internal temperature of the meats should reach 145°F (63°C). Let it rest for 3 minutes before slicing.
4. In a small bowl, mix the melted roasted garlic butter with the chopped parsley. Brush the mixture generously over the hot stromboli ring immediately after it comes out of the oven.
5. Sprinkle the grated Parmesan over the buttered ring while it is still warm. Let the ring rest for at least 3 minutes before slicing. Serve with warm marinara sauce for dipping.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

24 g

Carbohydrates

38 g

Fat

26 g

Automatic estimate from the ingredient list, not laboratory-verified.