Reviewed: Oct. 18, 2009

Very kid friendly without being a 'kid' dish. Even my pickiest eater asked for more.

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Reviewed: Aug. 24, 2009

LOVED IT! I made it for our lunch group and everyone loved it. I just used our homemade pizza dough and it turned out great!

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Sarah H.

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Reviewed: Aug. 13, 2009

Yum! I used 6 Tbsp. pre-packaged bacon pieces and 2 cups of swiss cheese. It was great! It would be good with marinara or some sort of dipping sauce on the side. Very kid-friendly and could be easily substitute ingredients to your liking.

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HARTMR

Cooking Level: Intermediate

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Reviewed: Jun. 28, 2009

Delicious, easy, versatile... 'nuff said!! Was gobbled up by my family!

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GreenEyes

Cooking Level: Intermediate

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Reviewed: May 3, 2009

Tasty, simple recipe...easy to have the ingredients on hand for a last minute meal. I made a Turkey Club version: deli turkey, bacon, provolone (halved bacon and cheese for health reasons - still plenty of flavor). Baked 30 min at 375. I upped the temp because I've accidentally served similar recipes with an under-done center, which was not tasty at all. The french loaf bread is easiest to handle when it's still very cold from the fridge...just find the length-wise seam and unroll.

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Caroline

Cooking Level: Intermediate

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Reviewed: Mar. 10, 2009

This was very tasty. I loved the bacon especially. I used freeze dried chives and sliced swiss. My husband thought it was okay but he isn't a fan of ham as he put it, I liked this quite a bit more than he did. I think with different fillings he'd have been more impressed. Do be aware though that I had a really difficult time of it trying to roll the bread dough out but I kept working it and finally got it, however it was paper thin at that point, so maybe my baking sheet is really large? Great recipe and I can change this up to any fillings we prefer, so many possibilities! Thanks for the wonderful idea.

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~TxCin~ILove2Ck

Cooking Level: Intermediate

Home Town: Tulsa, Oklahoma, USA

Living In: Corpus Christi, Texas, USA

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Reviewed: Feb. 3, 2009

This has become one of our favorite dinners, so quick, easy and delicious! I made one with roast beef, pepper jack and sauteed onions, mushrooms and green peppers which was very good too.

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VWill1968

Cooking Level: Intermediate

Living In: Laguna Hills, California, USA

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Reviewed: Jan. 10, 2009

This is a great concept, and can easily be tailored to most any taste! I used black forest ham, lacy swiss cheese, and hickory smoked bacon... turned out great! I made it for my father this weekend, since my mother was out of town and he's not much of a cook. He loved it, and asked me to make it again soon! Thanks so much for the recipe! Sidenote: I ended up having to stretch the French loaf dough out into a thick rope, then cut the rope in half and stretch each piece out (with a rolling pin AND my hands!) to get a nicely sized almost-retctangle. I then pieced them together. Not the prettiest stromboli ever, I'm sure, but it was tasty!

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AZJ22

Cooking Level: Intermediate

Home Town: Tucson, Arizona, USA

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Reviewed: Dec. 22, 2008

We used turkey instead of the ham and omitted the green onions. Very good!!!

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KBigler

Cooking Level: Expert

Home Town: Brady, Texas, USA

Living In: Tomball, Texas, USA

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Reviewed: Nov. 14, 2008

This was good, I added a little mustard and sauteed onions. I think we might try this with refrigerated pizza dough instead of french bread.

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LAURIE

Cooking Level: Expert

Living In: Little Rock, Arkansas, USA

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Reviewed: Mar. 5, 2008

Hubby really liked this! I thought it was good but I think I like it better with cresant rolls.

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Sam84jo

Cooking Level: Intermediate

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Reviewed: Feb. 18, 2008

What an easy and great tasting sandwich. I made Jay's Signature Pizza dough and rolled it out in a big rectangle. I layered the swiss chesse, ham, sauteed onion and garlic, and then the bacon. Did the loaf in a quick braid style and cooked until golden brown. It was so yummy we ate the whole thing in one evening!

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texascook

Cooking Level: Expert

Living In: Denton, Texas, USA

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Reviewed: Jan. 23, 2008

I've been making this for football Sundays and its awesome!!! I do use fresh pizza dough from out local market. I plan on making a heart shaped one to take to my husband work for valentines day lunch.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Jan. 17, 2008

The first time I made it, per instructions, it came out delicious! The second time my daughter experimented with Cheddar Cheese and Ham, Cheddar Cheese and Pepperoni, and they were too greasy, although very tasty. I then made a Chicken Cordon Bleu version, with sliced strips of chicken, ham, and sliced swiss cheese. I then made a simple fondue style sauce to dip the sandwich into. Perfect! This recipe is a great base.

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JR

Cooking Level: Expert

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Reviewed: Jan. 2, 2008

I made this with Ham and Mozza. It was pretty good. I made mine short and fat and it was too bready so, next time it will be probably really good.

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EGAUSVIK

Cooking Level: Beginning

Living In: Edmonton, Alberta, Canada

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Reviewed: Dec. 15, 2007

Excellent flavor combinations. Good with potato cheese soup.

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Lynne Garrison

Cooking Level: Intermediate

Home Town: Nashua, New Hampshire, USA

Living In: Ridgecrest, California, USA

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Reviewed: Nov. 16, 2007

What a versatile recipe. I used refrigerated pizza dough instead of the french bread and it turned out great. Experiment with what you know you like--ham & swiss with ranch dressing makes a terrific breakfast bread for an easy brunch dish. The kids and my husband liked this.

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NANHOL

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Oct. 6, 2007

I've made this simple stromboli for many years now, and everybody loves it whenever I make it. Try making a rueben stromboli with corned beef, well drained sauerkraut, Swiss cheesse, and a little thousand island dressing. You can add more thousand island dressing after the sandwich is done by dipping it before eating. If you add too much to the sandwich, the French bread will get too soggy. The same happens if you don't drain the kraut well. Yummy! Enjoy!

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Lisa K

Cooking Level: Intermediate

Living In: Appleton, Wisconsin, USA

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Reviewed: Sep. 20, 2007

This was so good and so easy! Thanks for the recipe! I did have to flip the roll after 20 minutes, as the bottom was done and not the top. I then baked for another 5.

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Barbara K

Cooking Level: Intermediate

Home Town: South Bend, Indiana, USA

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Reviewed: Jul. 22, 2007

very good a simple meal it was great. I had one problem I could not find refrigator, french bread so I used pizza crust instead it turned out just fine. a keeper

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