Salami, Smoked Mozzarella, and Basil Stromboli

Smoked mozzarella, salami, and fresh basil give this rolled, filled bread a leg up on ho-hum pizzeria versions.

Salami, Smoked Mozzarella, and Basil Stromboli

Chef Scott Conant's gooey, smokey stromboli is best hot out of the oven, but It also makes great leftovers. Wrap individual slices in foil for an easy, cheesey lunch.Dan Q. Dao

This doughy, smoked cheese stromboli recipe was adapted from chef Scott Conant’s restaurant Fusco in New York City, which was named after his Italian grandmother. Try not to panic if small holes develop when stretching out the dough. Since the stromboli has multiple layers, you’ll have a chance to cover up any holes while rolling.