This Salami Pesto Filled French Bread is packed with layers of savory salami, basil pesto, and melty cheese baked inside a golden, crusty loaf of homemade French bread. It’s the perfect appetizer for parties, game day, or an easy dinner when served with a big salad.
Inspired by my mom’s classic pepperoni bread, this version takes things up a notch with rich pesto and gooey cheese melted into soft, chewy bread.
Why You’ll Love This Salami Pesto Bread
- Crispy crust with soft, fluffy center
- Loaded with flavor from pesto and cheese
- Perfect for parties and football weekends
- Easy dough with pantry ingredients
- Can be made ahead
- Works for dinner, lunch, or appetizers
What Makes Stuffed French Bread So Good?
Stuffing fillings directly inside the dough keeps the inside ultra-moist while the crust bakes crisp. The salami releases savory richness, the pesto melts into the bread, and the cheese binds everything together into each irresistible slice.
Ingredients for Easy Salami Pesto Filled French Bread
(Makes one large loaf or two small loaves)
Bread Dough
- 2 cups lukewarm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 2 teaspoons salt
- 5 cups bread flour (or all-purpose)
Filling
- ½ cup basil pesto
- 1 pound sliced salami
- 1 cup shredded mozzarella
- 8 slices provolone cheese
Topping
- 1 tablespoon melted butter
- Optional: sesame seeds
How to Make Salami Pesto Filled French Bread
Step 1: Activate the Yeast
Combine water, yeast, sugar, and salt. Let sit until bubbly (about 5 minutes).
Step 2: Make the Dough
Add mixture to stand mixer with dough hook. Slowly add flour until smooth and slightly sticky.
Step 3: First Rise
Shape dough into a ball. Place in oiled bowl. Cover and let rise 1–2 hours until doubled.
Step 4: Shape
Form into a thick log and rise another 30 minutes. Roll into a rectangle.
Step 5: Fill the Easy Salami Pesto Filled French Bread
Spread pesto evenly. Layer salami and cheese.
Step 6: Roll and Seal
Roll tightly like a jelly roll. Pinch seams well.
Step 7: Top and Bake
Brush with butter, sprinkle sesame seeds if desired.
Bake at 400°F for 10 minutes, reduce to 375°F for 20 minutes until golden.
Step 8: Cool
Let rest 15–30 minutes before slicing.
Make-Ahead & Time-Saving Tips
This stuffed French bread is ideal for prepping in advance.
- Make ahead (unbaked): Assemble the loaf, wrap tightly, and refrigerate up to 12 hours before baking.
- Freeze before baking: Freeze tightly wrapped up to 1 month. Thaw overnight, then bake as directed.
- Freeze after baking: Cool completely, wrap in foil, and freeze for up to 1 month. Reheat uncovered at 350°F until warm.
Pro Tip: If baking straight from the fridge, add 5–8 minutes to the bake time.
Common Mistakes to Avoid for Easy Salami Pesto Filled French Bread
Avoid these pitfalls for perfect stuffed bread every time:
- Overloading filling → leads to leakage
- Not sealing edges tightly → cheese escapes
- Skipping second rise → dense loaf
- Underbaking → soggy center
- Slicing too soon → melted filling runs out
Variations for Stuffed French Bread
Cheese Swaps
- Parmesan
- Fontina
- Gouda
- Cheddar blend
Meat Substitutes
- Ham
- Pepperoni
- Prosciutto
Dough Shortcuts
Use refrigerated or frozen bread dough for a faster option.
What to Serve with Salami Bread
Pair with:
- Caesar salad
- Tomato soup
- Roasted veggies
- Pasta dishes
- Antipasto platter
Storage & Reheating
To Store
Wrap tightly and refrigerate up to 3 days.
To Reheat
Warm in the oven at 350°F for 10 minutes.
To Freeze
Wrap well and freeze for up to 1 month.
FAQ: Salami Pesto Filled French Bread
Can I use store-bought dough?
Yes — pizza dough or refrigerated French bread dough works well.
Does this travel well?
Yes! Let cool completely before wrapping.
Can I assemble ahead?
Yes — assemble and refrigerate up to 12 hours before baking.
Why is my bread soggy inside?
Bread may be underbaked; ensure a golden crust before removing from oven.
Can I make this vegetarian?
Yes — remove salami and add roasted vegetables
MORE APPETIZER RECIPES
Jalapeno Popper Chicken Taquitos
Mozarella Ranch Soft Pretzel Bites
Smoked Gouda Buffalo Cheese Dip
Roasted Brussels sprout Nachos
Easy Salami Pesto Filled French Bread
Ingredients
- BREAD
- 2 cups lukewarm water
- 1 package dry yeast
- 1 tbsp sugar
- 2 tsp salt
- 5 cups bread flour can also use all-purpose
- ½ cup Pesto
- 1 lb Sliced salami
- 1 cup shredded mozzarella
- 8 slices provolone cheese
- 1 tbsp melted butter
- 1 tbsp sesame seeds
Instructions
- This recipe makes one large loaf or two smaller loaves
- BREAD DOUGH (you can also use pre-made or frozen store-bought dough)
- Preheat oven to 400 degrees and grease a baking sheet
- Combine water, yeast salt, and sugar in a large bowl and whisk together until dissolved. Allow it to sit for about 5 minutes or until bubbles start to form on top.
- Add the yeast mixture to the bowl of a stand mixer with the dough hook attachment. Gradually add flour, one cup at a time, and mix until the dough comes away from the sides of the bowl and becomes smooth. The dough will be a bit sticky.
- Shape dough as best as you can into a round shape. Place bread dough in a well-oiled bowl, turning over once to coat both sides with oil
- Cover with a damp towel, and let rise until doubled (About 1-2 hours)
- Remove dough and shape into a thick log, cover and allow to rise another 30 minutes. You can also divide the dough into two pieces and make smaller loaves.
- Place dough onto a floured surface and roll into a rectangle shape.
- Spread pesto evenly across the length of the loaf, and then add alternating layers of salami and cheese.
- Starting at the long end of the dough, roll up tightly to form a log like you would with a cinnamon roll. Seal the edges together well so the cheese and pesto won’t melt outside of the dough when baking
- Brush loaves with a bit of melted butter and sprinkle sesame seeds if using
- Bake 400 degrees for 10 minutes
- After 10 minutes, turn the temperature down to 375 degrees and bake another 20 minutes or until golden brown
- Remove from the oven and allow to cool for 15-30 minutes
Cassie N.cnoyes0173Edit Profile
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