Stromboli Recipe -
Stromboli Recipe
15 Photos
See how to make meaty, cheesy pizza wraps. See more
  • READY IN 50 mins


Recipe by  

"The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti."

+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Preheat oven to 400 degrees F (200 degrees C).
  2. In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
  3. Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
  4. Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.
Kitchen-Friendly View

Reviews More Reviews

Most Helpful Positive Review
Jan 04, 2010

I've been making this for years. I've read a lot of reviews where people complained the dough was soggy. The key is to put in a layer of cheese, then your toppings, a spoonful of sauce, then more cheese. The cheese melts and makes a barrier for the sauce. Also, be careful not to get the sauce near the edges or the dough won't seal!

Most Helpful Critical Review
Dec 22, 2011

too greasy, will make again but try and cut back some of the grease

Aug 05, 2005

This turned out very well. However, I would note that (at least in my oven at 400) 30 minutes is too long. 20 minutes did it for ours. I didn't like the crust but, of course, that is to be blamed on the brand of crust I chose (a generic store brand - you live and you learn) and not the recipe itself. While eating it, I thought that instead of brushing the stomboli with butter, perhaps garlic butter might have given the crust more flavor. Regardless, this is a great recipe. The possibilities are endless and limited only by your imagination - adding whatever fillings you like. It was a top notch recipe for a family favorite! Enjoy!

Apr 23, 2003

I decided to make my own dough, using my bread maker. It was really easy. To make the dough, use: 3/4 c. lukewarm water, 1 tbl. oil, 2 1/4 c. whole wheat flour, 1/2 tsp. sugar, 1/2 tsp. salt, and 2 tblsp. yeast. Use the dough cycle and voila! I also added 1/2 tsp. each of fresh oregano, basil, and rosemary to the dough to add a little extra kick. Thanks for a wonderful recipe! This is definitely a keeper!!

May 05, 2006

Excellent recipe. You can use crescent dinner rolls....2 cans of 8....for the crust. The filling is really versatile...can change it. Great taste.

Jan 29, 2004

I made stromboli from scratch only one other time and never did it again because it was too much trouble for a weeknight meal. I love this recipie because it's so easy to do, and tastes great. I made mine even easier to do by just lining the dough with pepperoni, green pepper, onions and topping it off with sauce and cheese. The family loved it! The veggies were fork tender but still had a little crispness to it. Thanks Jessica for a great new recipie!

Jul 23, 2003

GREAT NEW RECIPE!! I used 1 lb of mild Italian sausage, a 1/2 cup more pizza sauce and some cheddar cheese in addition to the moz. I had alot of extra meat/sauce mix and I'm pretty sure that if I would have had the pizza dough available, I could have made two. I might try that next time...because we all agree this should be made again. Thanks so much Jessica! It's a neat spin-off from your typical pizza!

Oct 28, 2006

This recipe was delicious, quick and a simple way of getting veggies into your kids (& hubby for that matter! :)). Instead of making one giant stromboli, I split the pizza dough into 4 pieces and made smaller versions. I used 6 oz of fresh mushrooms but the same proportions of everything else and found that I had at least a cup of leftover filling that I used w/ pasta the next day. Also I found that 1/4 c butter is a LOT. I used 2 tbs and that was plenty to saturate & glaze the strombolis. THey were just as yummy reheated in the oven the next day!


Rate This Recipe

Glad you liked it! Your friends will, too:


  • Calories
  • 907 kcal
  • 45%
  • Carbohydrates
  • 50.2 g
  • 16%
  • Cholesterol
  • 161 mg
  • 54%
  • Fat
  • 57.3 g
  • 88%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 44.8 g
  • 90%
  • Sodium
  • 2785 mg
  • 111%

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

See More
Subscribe Today!

In Season

Mealtime Money-Savers
Mealtime Money-Savers

Browse through over 500 recipes for delicious, budget-friendly meals.

Can What You Can't
Can What You Can't

The old saying goes, "Eat what you can, and can what you can't!" We have the know-how.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!

Related Videos


See how to make meaty, cheesy pizza wraps.

Stromboli Grinder

See how to make a crispy, grilled salami and pepperoni grinder.

Mini Meatloaves

Individual loaves of yummy beef, cheese, and oats are baked with a tangy glaze.

Related Menus

Sorry, there are no related menus here yet.

Recently Viewed Recipes

Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States