Reviewed: Oct. 15, 2011

I want to make a whole bunch of these for a big luncheon, if I freeze them is it before or after cooking HELP

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2 users found this review helpful

Reviewer:

Pam

Cooking Level: Intermediate

Home Town: Loughborough, Leicestershire, England, U.K.

Living In: Junction City, Oregon, USA

Reviewed: Apr. 28, 2011

This was really good. My husband loved it! I used a pizza seasoning blend instead of the garlic powder, and added a drained 4 ounce can of mushrooms. We couldn't get bread dough in our area, so I made my own in the bread machine. I cut back just a teensy bit on the cheese also. It was a good use of the leftover Easter ham, and I am sure I will make this again! Getting the dough to the right size was a little bit difficult, but with patience, it eventually got there.

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Reviewer:

magicpam

Cooking Level: Intermediate

Home Town: Willard, New York, USA

Living In: Romulus, New York, USA

Reviewed: Mar. 30, 2011

Way too much cheese. And, not much flavor.

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3 users found this review helpful

Reviewer:

marketingmad

Reviewed: Jan. 22, 2011

This was wonderful! We used N.Y. style frozen pizza dough, just defrosted for a day first. My husband worked in a pizza shop in Philly as a teen, and he was impressed. We can't wait to experiment with different fillings..and maybe try it as a calzone.

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3 users found this review helpful

Reviewer:

bck1000

Reviewed: Jan. 3, 2011

Very good! I made a whole wheat pizza dough, and used chopped ham and the cheeses I had on hand (cheddar and mozzarella). I cut back a little on the ingredients and I'm glad I did because they wouldn't have all fit on the 18 by 12 rectangle I had rolled out. I added some seasonings and it really boosted the flavor. 1 tsp each: garlic salt, oregano, basil, and 1/2 tsp each: cayenne and onion powder. I served the slices of stromboli with a simple marinara sauce and I will definitely be making this again. This recipe really lends itself to any variety of fillings. I really like sneaking the veggies in there. I used a chopper and you couldn't even tell broccoli was in there. Thanks for the recipe!

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13 users found this review helpful

Reviewer:

Sarah

Cooking Level: Expert

Reviewed: Nov. 18, 2010

Wow! That was so yummy and easy to make! You cannot mess this recipe up :)

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7 users found this review helpful

Reviewer:

jasbudcrystal

Cooking Level: Intermediate

Reviewed: Oct. 24, 2010

This was so easy and all my boys loved it; which says alot! I left out the broccoli and garlic powder and it tasted just like a home made hot pocket. I let the bread dough rise by mistake, but when I rolled it out and baked it, I don't think it made a difference - still was good. In my opinion, using the three kinds of cheese was important; it was packed with flavor! The only down side, is that it is gone in minutes! Making more than one is a must!

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Reviewer:

jazzymom

Cooking Level: Intermediate

Living In: Santa Rosa, California, USA

Reviewed: Sep. 15, 2010

I was skeptical because there was so little seasoning in this. I used homemade french bread dough and reduced the amount of cheese, using about a cup total, of cheddar and Monterrey jack (it was what I had). The entire family loved it and even my picky 6 yo had seconds. An easy recipe to adapt, lots of possibilities.

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Reviewer:

Wynter

Cooking Level: Intermediate

Home Town: Bothell, Washington, USA

Living In: Anacortes, Washington, USA

Reviewed: Jun. 11, 2010

Great recipe I use it with many different ingredient. Truly my favorite recipe on the site.

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3 users found this review helpful

Reviewer:

gtghip

Reviewed: May 17, 2010

Great versatile recipe! The possiblities for different doughs (different pizza dough recipes, bread recipes, etc.) as well as fillings are endless. I used ingredients that I had on hand which included sliced ham and mozzarella cheese. For the dough I used Pizza Crust I from the site (with the addition of Italian seasonings to the dough). I brushed the top with an egg wash as somebody suggested (used an egg, beaten, with some milk added) and sprinkled garlic powder and a touch of parmesan cheese on top. I was afraid it wouldn't cook with all the layers as it was rolled up like a jelly roll but it came out pretty well. I'll be making this often - thanks for a great recipe!

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6 users found this review helpful