Reviewed: Dec. 29, 2007

So easy and so good. I have already made this twice. I use Rhodes frozen bread dough.

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Reviewer:

amanda

Cooking Level: Expert

Home Town: Dover, Ohio, USA

Living In: Twinsburg, Ohio, USA

Reviewed: Sep. 6, 2007

This was great. Thanks!

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Reviewer:

Rocky

Cooking Level: Expert

Reviewed: Apr. 22, 2007

Totally excellent idea! I bought ready to bake french bread and stuffed it with turkey-pepperoni and genoa salami. Then added both cheeses. It was amazing!

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Reviewer:

Jen S.

Reviewed: Mar. 28, 2007

I thought this was a good and easy recipe for a first time stromboli attempt. I used the refridgerated pizza dough from Pillsbury - I was not too crazy about it. I will not make that mistake again though. I do suggest adding a lot more pepperoni and cheese. Otherwise, it was a great recipe worth trying and I will make it again with minor changes.

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Reviewer:

CariMel

Cooking Level: Intermediate

Home Town: College Station, Texas, USA

Living In: Houston, Texas, USA

Reviewed: Mar. 16, 2007

My daughters BF comes over everytime we have this for supper, they all love it. I don't use the spaghetti sauce in the stromboli we use pizza/spaghetti sauce for our dipping sauce. Always a crowd pleaser and not a pricey meal either!!

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Reviewer:

toletiquesbysam

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Living In: Fremont, Nebraska, USA

Reviewed: Feb. 12, 2007

Yum! I added extra sauce on top before baking, then added extra cheese 5 minutes before it was done. Delicious! Update: We've found that adding some cooked pork sausage makes this stromboli absolutely irresistible! Also, after making it dozens of times, I've found I'm completely happy without the bread braid on top, and sometimes I mix a little shredded cheddar with the mozzarella.

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Reviewer:

katyberry

Cooking Level: Intermediate

Home Town: Saint Louis, Missouri, USA

Living In: Orlando, Florida, USA

Reviewed: Sep. 5, 2006

mmmmmmm, very yummy right out of the oven! my boyfriend remarked he would've preferred about twice as much meat but still managed to devour his dinner without hesitation. i only rolled out about half of the braid dough to cut down on calories (it was a cinch to made 4 cloverleaf rolls with the remaining dough) & my stromboli still looked scrumptious! thank you arrenia!

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Reviewer:

LESLIE30

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

Reviewed: Sep. 5, 2006

We really liked this-it's like a big piza puff!

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Reviewer:

GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

Reviewed: Sep. 5, 2006

I don't know what went wrong, but I had WAY too much dough and it didn't even cook all the way through inside. Not very good at all, maybe I made an error but I don't think so, I followed the recipe exactly. Won't be making ever again but thanks for the recipe anyways! It was fun to make! Just not so much to eat. :]

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Reviewer:

Lorielle

Cooking Level: Expert

Home Town: Springfield, Massachusetts, USA

Reviewed: Jul. 12, 2006

I used Italian pizza seasoning, and a five cheese blend, as that's what I had on hand. Ok, so it didn't turn out nearly as attractive as I had been hoping, but it tasted good! Thanks, Arrenia!

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