Meat and Veggie Stromboli Recipe -
Meat and Veggie Stromboli Recipe

Meat and Veggie Stromboli

Recipe by  

"I got this recipe from a friend of a friend. It is so easy to make and can be customized to your liking by adding any of your favorite meats and/or veggies."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    35 mins

    1 hr 25 mins


  1. Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. Spread dough into a large rectangle on the prepared baking sheet.
  4. Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
  5. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
  6. Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
  7. Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Feb 21, 2013

What a fun and delicious meal to make. I used pizza dough instead of bread dough since I had my own in the freezer, and fresh herbs in the Parmesan sauce. The Parmesan sauce shines through in every bite of this Stromboli, a nice change from the regular tomato sauce. I did also top the deli meat and provolone cheese with some shredded mozzarella cheese since we love cheese. Mine was perfectly golden brown in 25 minutes. I enjoyed it just as it, but the son and husband enjoyed dipping theirs in pizza sauce. Very versatile on what deli meats and cheese you use, but don't omit the great Parmesan sauce because it takes this Stromboli over the top. Thanks cris for a great recipe. A keeper in this household.

Most Helpful Critical Review
Jan 11, 2014

I had problems first with the frozen bread dough, I couldn't get it stretched out. Tried with pizza dough and it got too thin in places and too thick in others. The parmesan sauce was too thick to spread well or else there wasn't enough of it - I had to make more. Maybe I tried to go too big? Will try again with some adjustments.


23 Ratings

Mar 05, 2013

I made this for recipe group on 3/04/13. If you've never made (or eaten) a stromboli, this is lacking in instruction. It doesn't give any clues as to how big the rectangle should be, how thick/thin the dough should be, or how to roll it up. I have never eaten or made a stromboli so perhaps others take it for granted. Regardless, I got help and got it made. I used homemade pizza dough and pizza size pepperoni instead of sandwich size (about 18 slices). I rolled it up jellyroll style, sealed the end seams like I do a loaf of bread and it ended up being 15" by about 4". The only change I made was to eliminate the eggs due to allergy. I coated the inside with olive oil and sprinkled on the seasoning and parmesan. I also sprayed the top with olive oil and that worked to keep on the toppings. It baked in about 25 min in a convection oven. We liked these so I'm not knocking the recipe rating but I would have passed this by due to lack of instructions if it hadn't been a recipe group pick.

Mar 07, 2013

Made this for Recipe Group. This was a hit tonight! I used homemade Pizza Dough and omitted the egg and mushrooms. I served with pizza sauce on the side for dipping which everyone in our home preferred over eating with no sauce. Flavor and presentation was great! Thanks for sharing this keeper, cris!

Mar 22, 2013

Made for Recipe Group. Never met a stromboli I didn't like! The sauce/dressing for this is good! I used the tubed pizza dough, rolled it out on parchment on a sheet pan, braided the top instead of rolling the dough. I 'sauteed' the onions in the microwave with a splash of olive oil and some garlic powder, added them to some already roasted peppers and left out the mushrooms. Fantastic combination, thanks for the recipe!

Mar 14, 2013

This is a great and easy recipe. I used pizza dough (for a medium pizza) instead of the frozen bread dough. This a perfect recipe for those who can not or do not enjoy pizza sauce.

Mar 07, 2013

Recipe Group Selection: 02, March 2013 ~ Oh yeah, this was a winner in our house! My guys LOVED this sandwich! It was a lot easier to make than I thought it was going to be. I wasn’t sure how thin to roll this out, so I just kept rolling until I thought it looked about right. I used all the ingredients listed with the exception of the mushrooms (we’re not fans). My pepperoni was the small size, so I just put in what I thought looked like a nice amount. I did not have any problems rolling this up and it baked up perfectly in 35 minutes. I did let it rest, with a piece of foil laid loosely on top for about 5-7 minutes before I cut it to give the cheese a little time to set up. I served this with ‘Quick Italian Pasta’ and ‘Brookville Hotel Sweet and Sour Coleslaw’ both AR recipes. Family thought I was a “superstar” with this meal. Thanks cris for sharing your recipe! :o)

Mar 05, 2013

Made this for Recipe Group selection. I changed the recipe ingredients by using olive oil and adding a small can of mushrooms as I didn't have fresh. I also used about 1/2 cup of green pepper and sweet onion. I also used a blend of part-skim Provolone, Romano, Asiago, Mozzarella and Parmesan cheeses for the filling. The amount of spices remained the same. Overall, it was well received by the family. Thanks for sharing your friend of a friend's recipe cris!


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  • Calories
  • 649 kcal
  • 32%
  • Carbohydrates
  • 59.3 g
  • 19%
  • Cholesterol
  • 152 mg
  • 51%
  • Fat
  • 30.3 g
  • 47%
  • Fiber
  • 5.7 g
  • 23%
  • Protein
  • 31.6 g
  • 63%
  • Sodium
  • 1523 mg
  • 61%

* Percent Daily Values are based on a 2,000 calorie diet.

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