Mortadella, Cappicolla, and Salami Stromboli

Jane Whittaker


I came up with this for an appetizer for a super bowl party. It would be great for a teen party, and is good cold or hot.

You could use this for a lunch, or a light supper too.

For a variation, use pepperoni instead of salami, add some pizza sauce between the mozarella and pepperoni layer.

★★★★★ 3 votes
15 Min
15 Min


13.8 oz
pizza crust in a tube ( you know who makes them:)
4 oz
mortadella, sliced thin
6 slice
green pepper, sliced very thinly( 2 oz)
4 oz
cappicolla, slced thin
4 oz
mozzarella, sliced thin
4 oz
hard salami, sliced thin
1 c
marinara sauce for dipping
2 Tbsp
olive oil
1/2 tsp
garlic powder
1 Tbsp
grated asaigo or parmesean cheese, your choice
1/2 tsp
dried parsley

How to Make Mortadella, Cappicolla, and Salami Stromboli


  • 1Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
  • 2Pat and stretch dough to 16x13.
  • 3Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
  • 4Fold the empty half over the filled half. Seal all around the outside.
  • 5Make 4 slits on the top.
  • 6Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
  • 7Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
  • 8Serve with marinara or pizza sauce.

Printable Recipe Card

About Mortadella, Cappicolla, and Salami Stromboli

Course/Dish: Meat Appetizers
Other Tag: Quick & Easy