Salami Pesto Pizza Rolls

Salami Pesto Pizza Rolls

This pizza roll is bursting with flavors! Savory salami, tangy pizza sauce, zesty pesto, fresh and peppery basil, and gooey provolone, just to name a few. It will be hard to only eat one slice.

Course: Main, AppetizersCuisine: ItalianDifficulty: Medium
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  • 21 slices Capital Salami (Sliced, thin)

  • 1 lb Bread/Pizza Dough

  • 2 tbsp Flour

  • 1/2 cup Pesto

  • 1 1/2 cups Provolone Cheese (Grated)

  • 1/4 cup Parmesan Cheese (Grated)

  • 2/3 cup Roasted Red Peppers (Sliced)

  • 1 cup Spinach (Chopped)

  • 3 tbps Basil (Chopped)

  • 1/2 cup Red Onion (Sliced)

  • 1 Egg

  • 1 tbsp Water


  • Place oven rack in the middle and pre-heat oven to 400ºf.
  • On a medium bake sheet lined with parchment paper, add a second piece of parchment paper over top. Stretch the bread dough out, by hand, so it fits the parchment paper on the baking sheet, using the flour as needed so the dough does not stick.
  • Spread the top of the dough with the pesto, leaving a ½ inch border around 3 sides. Sprinkle the first amount of cheese onto of the pesto. 
  • Layer on the next 4 ingredients in the order given. Then sprinkle the second amount of cheese over top. 
  • In a small bowl, mix together the egg and water. Brush along the edges of the bread dough. Roll the long edge of the roll towards the other, rolling it tightly as you go so it stays together, using the parchment paper to help. The seem should be on the side of the roll.
  • Press the edges together and tuck the edges in underneath tightly. Brush the rest of the egg wash over the dough. Sprinkle with Parmesan.  
  • Bake for 20 minutes. Spin the baking sheet around in the oven and bake for another 10 minutes until the top is brown.
  • Remove from the oven and let it sit for 15 minutes. Sprinkle the chopped basil over the top if wanted. Use a sharp serrated knife to cut into 14 pieces.

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