Italian Papadia Copycat with Salami, Pepperoni, and Garlic Sauce

Why You’ll Love This Recipe

• All the flavors of a pizzeria Italian sub tucked into a crisp, foldable pizza crust.
• Fast weeknight win: one pan, no oven required.
• Ultra-gooey mozzarella with zesty pepperoni, salami, and tangy banana peppers.
• Creamy garlic sauce inside and for dipping, just like your favorite takeout, made at home.

Grocery List

• Produce: Lemon (for sauce), optional fresh parsley or basil for garnish
• Dairy: Whole-milk mozzarella, unsalted butter, sour cream
• Pantry: Refrigerated or fresh pizza dough, mayonnaise, garlic powder, Italian seasoning, kosher salt, sugar, olive oil
• Deli: Sliced pepperoni, thinly sliced Genoa salami
• Pickled: Banana pepper rings

Full Ingredients

Creamy Garlic Sauce (makes about 1/3 cup)

• 1/4 cup mayonnaise
• 2 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp sour cream
• 1 tsp garlic powder
• 1 tsp fresh lemon juice
• 1/4 tsp kosher salt
• 1/8 tsp granulated sugar

Assembly & Cooking

• 1 lb pizza dough (store-bought or homemade), divided into two 8-oz portions
• 1 cup shredded whole-milk mozzarella (4 oz), divided
• 2 oz sliced pepperoni (about 24–28 slices), divided
• 2 oz thinly sliced Genoa salami (8–10 slices), divided
• 1/2 cup banana pepper rings, drained and patted dry, divided
• 2 tsp Italian seasoning, divided
• 2 tsp olive oil, for the skillet or griddle

Optional Garlic-Butter Finish

• 1 tbsp unsalted butter, melted
• 1/4 tsp garlic powder
• Pinch of dried parsley or oregano (optional)

Step-by-Step Instructions

Step 1: Make the creamy garlic sauce

In a small bowl, whisk together mayonnaise, melted butter, sour cream, garlic powder, lemon juice, kosher salt, and sugar until smooth and velvety. Taste and adjust salt or lemon to your liking. Set aside; the sauce will thicken slightly as it rests.

Step 2: Prepare the dough

Divide the pizza dough into two equal 8-oz balls. Lightly flour your work surface and let the dough sit at room temperature for 10–15 minutes to relax the gluten, which makes rolling easier.

Step 3: Preheat your cooking surface

Heat a cast-iron skillet or flat griddle over medium heat (about 350–375°F if using an electric griddle) for 5 minutes. Even heat is key to melting the cheese without scorching the crust. Have a lid or large sheet pan ready to cover the skillet during cooking.

Step 4: Roll the dough

Roll each dough ball into a 9-inch oval about 1/8-inch thick. Lightly dust with flour as needed to prevent sticking. Keep the edges slightly thicker than the center so they seal well when folded.

Step 5: Layer the fillings

On one half of each oval, spread 1.5 tbsp creamy garlic sauce, leaving a 1/2-inch border. Top each with 1/2 cup mozzarella, 1 oz salami, 1 oz pepperoni, and 1/4 cup banana pepper rings. Sprinkle 1 tsp Italian seasoning over each. Do not overfill; even layers help the papadia cook evenly.

Step 6: Fold, seal, and griddle

Fold the bare half of dough over the filling to form a half-moon. Press and crimp the edges firmly to seal. Brush or wipe the hot skillet with 1 tsp olive oil. Place the papadia seam-side down. Cover and cook 3–4 minutes until the bottom is golden. Carefully flip, cover again, and cook another 3–4 minutes until the second side is deep golden and the cheese is melted and bubbly. Adjust heat as needed to prevent scorching.

Step 7: Finish and serve

Mix the melted butter with garlic powder (and parsley, if using). Brush the hot papadias generously. Let rest 2 minutes for the cheese to set slightly, then slice each into halves or thirds. Serve with the remaining creamy garlic sauce for dipping.

Pro Tips

• Use low-moisture whole-milk mozzarella for the best pull and less greasy runoff.
• Pat banana peppers dry so excess brine doesn’t sog the crust.
• Covering the pan traps steam to melt the cheese quickly while the crust crisps.
• Seal the edges well; any gaps will leak cheese onto the pan.
• For extra-crispy pepperoni, tuck a few slices near the outer edge so their fat crisps the seam.

Variations

• Three-Cheese Italian: Swap half the mozzarella for provolone and add 2 tbsp grated Parmesan inside.
• Spicy Calabrian: Add 2 tsp chopped Calabrian chili paste with the sauce and finish with red pepper flakes.
• Veggie Deluxe: Skip the meats; add thinly sliced red onion and mushrooms (lightly sautéed) with the peppers.

Storage & Make-Ahead

The creamy garlic sauce keeps 5 days refrigerated in a sealed container. Assembled, uncooked papadias can be wrapped and refrigerated up to 8 hours; cook straight from the fridge over slightly lower heat to avoid burning. Cooked leftovers keep 2 days in the refrigerator. Reheat in a skillet over medium heat or in an air fryer at 350°F for 5–6 minutes until hot and crisp. For longer storage, wrap cooked papadias tightly and freeze up to 2 months; reheat at 375°F for 10–12 minutes.

Nutrition (per serving)

Approximate per papadia: 790 calories; 36 g protein; 52 g fat; 46 g carbohydrates; 2 g fiber; 1,900–2,200 mg sodium. Values will vary based on dough thickness and brand of meats/cheese.