Stromboli Recipe -
Stromboli Recipe
  • READY IN 45 mins


Recipe by  

"A pizza in half, much better than calzones. Had them all over in the Italian areas in Philadelphia growing up. Serve with spaghetti sauce or Ranch dressing."

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Original recipe makes 4 large stromboli Change Servings
  • PREP

    15 mins
  • COOK

    30 mins

    45 mins


  1. Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces.
  2. On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape.
  3. Bake in preheated oven for 20 to 30 minutes, or until golden brown.
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Reviews More Reviews

Most Helpful Positive Review
Apr 20, 2009

I used Pillsbury refrigerated pizza dough, and didn't need to punch it down & let it rise, etc. Just rolled it out, added sauce & toppings, sealed, and baked. Easy! Instead of pizza sauce, I used garlic & onion cream cheese (I heated it in the microwave for about 20 seconds to make it creamy enough to spread), and it was delicious. I also sauteed the onion & mushrooms and let them cool for a few minutes before layering them in. I sprinkled the top of each stromboli with garlic salt and grated Parmesan before baking, which made it more like a flavored pizza crust. Awesome recipe, and very versatile; thanks!

Most Helpful Critical Review
May 14, 2003

This was okay, my dough was too thick. I will try this again will thinner dough.

Jan 20, 2007

The kids flipped over this! Once assembled, I brushed the top of the dough with evoo and sprinkled with garlic and onion powders and Italian seasonings. Pillsbury pizza dough works incredibly well with this. Thank you Heather!

Jan 29, 2007

Yum! This was so easy & really good. Nice change from pizza. I made a couple changes based on what I had on hand & personal preferences. I reduced in half for our smaller family & made one big stromboli rather than smaller ones. I only put half the sauce inside & saved the other half for dipping. I used salami, pepperoni & Italian sausage because that is what I had. And I slightly sauteed the veggies with a little olive oil & Italian seasoning. That is the great thing about this recipe is there are so many ways to change it up. The possibilites are endless. Thanks for a great recipe! Definately added to our rotation.

Jun 28, 2003

This was really tasty and very easy. We had way more than two people could eat, so we ate cold stromboli for days-it was great!

Sep 03, 2003

very good. My crust got a little thick so next time I will roll it out a little bigger.

Jan 04, 2008

I make a version of this stromboli once a month instead of getting pizza for the kids. I use frozen bread dough instead of the pizza dough (sure their about the same). My kids don't like mushrooms so we skip them. Instead I put in roasted red peppers for the veggie. My family LOVES stromboli! It's very easy to make and have taught my kids how to make this.

Dec 22, 2003

Great recipe! I made it for an appetizer at a holiday get together and there was nothing left! Everyone loved it! I got the dough at a local pizza store so it was all ready to go. I just left out the mushrooms because my husbands doesn't like them.


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  • Calories
  • 659 kcal
  • 33%
  • Carbohydrates
  • 70.3 g
  • 23%
  • Cholesterol
  • 57 mg
  • 19%
  • Fat
  • 28.6 g
  • 44%
  • Fiber
  • 4.7 g
  • 19%
  • Protein
  • 27.6 g
  • 55%
  • Sodium
  • 2143 mg
  • 86%

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

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