Meat and Veggie Stromboli Recipe - Allrecipes.com
Meat and Veggie Stromboli Recipe
  • READY IN ABOUT hrs

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
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  • PREP

    20 mins
  • COOK

    35 mins
  • READY IN

    1 hr 25 mins

Directions

  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
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.

 
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.

 

25 Ratings

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.

 
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!

 
Sep 18, 2013

I didn't have frozen dough so I used two packages of refrigerated crescent rolls. I did not add the green pepper or mushrooms and added capicola. Yummy! The egg, seasoning mixture is the key to this recipe. I will definitely be making this again. Easy peasy and would be great for a party!

 
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 11, 2013

Recipe Group selection 3/4/13. I used homemade bread dough since I had it in the freezer. I don't care for pepperoni so I used hard salami and deli ham in place of Virginia. Everything else remained the same. Plans had to be shuffled and dinner postponed. Rather than serve it cold, I cut it into portions and used my Panini maker. We will have this many more times.

 

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Nutrition

  • 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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