Reviewed: Jun. 17, 2007

Another favorite. I must be doing it wrong because I always have left-over filling. No problems here though. That just means I get to make it again the next day. :)

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Lonnie

Cooking Level: Expert

Home Town: Salinas, California, USA

Living In: Dallas, Texas, USA

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Reviewed: Mar. 24, 2007

As posted, this was only OK. 30 minutes is way too long to bake - I'll try 15-20 next time. I also added other toppings and more cheese. A good place to start, though!

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Krissy V

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Reviewed: Feb. 27, 2007

Very good.. the second time I made with thawed frozen bread dough and thought it was even better!!

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WRKNMOM

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Reviewed: Jan. 8, 2007

This was a great fast meal. I did change a few things, no bell pepper, fresh mushrooms, white onion, and added a can of diced green chiles. 1/4 c. of butter was WAY to much and cooked for 20 mins not 30. I will make again and try it with italian sausage. it's a keeper!

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CVOORHEES

Cooking Level: Intermediate

Home Town: Aurora, Colorado, USA

Living In: Riverton, Utah, USA

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Reviewed: Dec. 24, 2006

Good basic recipe. It's very easy to customize it to your likes and tastes.

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BRIANNA170

Cooking Level: Intermediate

Home Town: Erie, Pennsylvania, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 5, 2006

This was good. I thought it could use a little more cheese but it had great flavor.

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daizy_862004

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Reviewed: 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!

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HAILBUZZY

Cooking Level: Expert

Home Town: Taiping, Perak, Malaysia

Living In: Austin, Texas, USA

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Reviewed: Oct. 23, 2006

we used italian sausage instead of hamburger, and it turned out aWEsOME!! my kids ate it up, and no leftovers! (we made 2)

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TROUBLEINA

Cooking Level: Expert

Home Town: Dale City, Virginia, USA

Living In: Martinsburg, West Virginia, USA

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Reviewed: Sep. 25, 2006

Great recipe - this was really good! Mine turned pretty dark on top - I think next time I will reduce the cooking time a little. But the filling was great - I added oregano & garlic to mine. thanks!

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*Marcy*

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Reviewed: Sep. 15, 2006

I just used this recipe for a base to go off of. I live in a small town and the small grocery store did't have refrigerated crust so I bought a Jiffy mix and it worked just fine. I added sauce, ground beef, and the pizza toppings my husband likes, folded it over and had a great meal. My husband loves calzones (more like what my "stromboli" ended up being, and he was quite impressed!

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VeaterGal

Cooking Level: Intermediate

Home Town: Hurricane, Utah, USA

Living In: Cedar City, Utah, USA

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Reviewed: Aug. 23, 2006

Instead of making one big one I cut the dough so as to feed four and added a few extra toppings. You can play with this one a lot.

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T.E. Atwater

Cooking Level: Intermediate

Home Town: Columbia, South Carolina, USA

Living In: Shelbyville, Kentucky, USA

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Reviewed: Aug. 14, 2006

Tasty...pretty quick and easy to prepare too.

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jcella

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Tampa, Florida, USA

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Reviewed: Aug. 2, 2006

This was ok. The ground beef was rather bland, and needed some seasoning, but there was WAY too much meat/veggie mixture for one package of pizza dough. Husband thought it was ok. I doubt I'd make it again. Thanks anyway.

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Caroline C

Cooking Level: Expert

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Reviewed: Jul. 10, 2006

This was very good. My picky son even liked it. My husband wasn't a huge fan because of the bell peppers. I'll probably just skip them next time. I made a couple of changes: I skipped the ham and mushrooms, used only 1/2 of the red onion and added a chopped jalapeno and some dried basil. Other reviewers were right about 8 oz of pepperoni being too much! I ended up using about 4 oz. Also-I used a Pillsbury pizza crust that was about 13 oz. and I didn't have any of the sauce mixture left over.

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Mrs. B

Cooking Level: Intermediate

Home Town: Austin, Texas, USA

Living In: Pflugerville, Texas, USA

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Reviewed: Jun. 11, 2006

Everybody liked it. Since reviewers had said there was lots of sauce left over I got two crusts and made two... doubled most everything except the pizza sauce and had a perfect amount. 30 minutes is definitely too long... ours was on the verge of being burnt.

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casey

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Reviewed: Jun. 8, 2006

it was too wet for my liking, and not what I think of when I want Stromboli. It was closer to a calzone than a stromboli

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ddinboston

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Reviewed: Jun. 7, 2006

Thanks for the yummy easy recipe! Good for a calorie splurge - whole family liked!

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jbundles

Cooking Level: Intermediate

Living In: Huntington Beach, California, USA

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Reviewed: May 31, 2006

This was great. Generally I have to ask my husband how things are, but two bites into this and he was singing praises on his own.

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Stacy C.

Cooking Level: Intermediate

Living In: Monticello, Iowa, USA

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Reviewed: May 27, 2006

Yummy, everyone asked for seconds! I made two of these using two pkgs of pizza dough. Mixed in 1 and a half jars of pizza sauce and the rest I heated and served as a dipping sauce at the table. I used 1lb beef, left out the ham, and used 2 cups cheese for each, left the other amounts alone. And, as others have pointed out....it is done at 20 minutes!! I will make this again but will look for a better tasting pizza sauce.

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WYATTDOGSTER

Cooking Level: Expert

Home Town: Annandale, Virginia, USA

Living In: Warrenton, Virginia, USA

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Reviewed: May 23, 2006

VERY good, family loved this one--tastes just like a stuffed pizza. Used refrigerated, pre-packaged pizza dough and the crust came out almost pastry like (yum!). Will definitely do this again and maybe experiment with our own preferences on toppings.

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BAYOU_ROSE

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