Stromboli Bites Recipe -
Stromboli Bites Recipe
  • READY IN 12 hr

Stromboli Bites

Recipe by  

"This appetizer has a lot of ingredients, but it's easy to make and is a meat lover's dream come true! Italian meats and spices are baked together inside a loaf of bread, then cut into bit-sized pieces."

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Original recipe makes 10 servings Change Servings
  • PREP

    15 mins
  • COOK

    45 mins

    12 hrs


  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
  4. Roll dough into an approximately 10x14 inch rectangle on the baking sheet. Spread with yellow mustard and prepared Dijon-style mustard. Line center with cooked Italian sausage, ham, pepperoni sausage, salami, provolone cheese and American cheese. Sprinkle with oregano and basil.
  5. Fold edges of dough over the fillings and pinch together. Tuck and pinch ends. Sprinkle with cornmeal, and flip so the seam side is down.
  6. Bake in the preheated oven 45 minutes, or until a deep golden brown. Cool 10 minutes before cutting into bite-sized slices.
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Reviews More Reviews

Most Helpful Positive Review
Jun 06, 2008

I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground sausage in this, it makes it way to greasy. For easy clean-up of the flour I wet the counter with a damp cloth and lay 2 pieces of saran wrap onto it. Add a small amount of flour on plastic and roll dough. Then just pull up the plastic with no flour mess on the counter! For a quicker baking time I cook at a higher temperature, 375 for 15-18 minutes. Served with Pizza Sauce I as a dipping sauce. This is a regular Friday night "pizza" at our house (even my kids can make it)! It cost less than a pizza chain's pizza!

Most Helpful Critical Review
Oct 19, 2007

The bread dough on this made it more crust than anything. The taste was pretty good, just not a big mustard fan and it was kind of strong for me.


19 Ratings

Jan 02, 2004

We thought this was quite good, and a nice change of pace. I might not use both salami and pepperoni; it seemed a little salty. Next time, I might try a little sliced pepperocini peppers or mushrooms or onions to make it a little less meaty. My husband really liked this!

Sep 09, 2008

Excellent recipe, the only change I made was that I used the refrigerated Pillsbury Pizza dough and it came out just fine. I also tried some sauce on the side.

Dec 25, 2007

Very Yummy. I made a few changes. I made home made bread dough instead of store bought frozen bread dough. I used ham, italian sausage, mozz cheese, and american cheese. (My husbands a fussy eater.) Next time I will add the pepperoni, provolone cheese, and will fry onions with the sausage. The flavor from dusting with cornmeal is the perfect finish! Do NOT skip the corn meal! Thanks for sharing the recipe!

Dec 15, 2009

Very Yummy. I made a few changes. I made home made pizza dough instead of store bought frozen bread dough. I used ham, italian sausage, mozz cheese, and american cheese. The kids ask for this all the time! YUM!

Nov 14, 2003

Excellent! A big hit and have used it a few times.

May 10, 2011

Everyone cleaned their plates (even my five year old picky eater). I heated some Ragu chunky veg sauce for dipping and they LOVED it, me too!!!!


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  • Calories
  • 222 kcal
  • 11%
  • Carbohydrates
  • 4.8 g
  • 2%
  • Cholesterol
  • 45 mg
  • 15%
  • Fat
  • 17 g
  • 26%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 12 g
  • 24%
  • Sodium
  • 692 mg
  • 28%

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

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