Reviewed: May 22, 2006

It was okay. Not a fan of Pillsbury pizza dough though. Too sweet. If I make this again I will simmer the ingredients for 20-30 minutes before assembling. The flavors did not mix until the next day. I did have plenty of leftover sauce that I will try again with. Thanks anyway.

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Chef Boyar Ha Ha

Cooking Level: Intermediate

Home Town: Gainesville, Georgia, USA

Living In: Bedford, Texas, USA

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Reviewed: May 21, 2006

very good as is.

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Don M

Cooking Level: Intermediate

Home Town: Campbell, California, USA

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Reviewed: May 19, 2006

very good but for some reason my crust was too hard on the outside. I made it pretty thick but maybe too much flour.

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veronica

Cooking Level: Beginning

Living In: Columbus, Ohio, USA

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Reviewed: May 8, 2006

This was a great hit! My husband loved it! I only used half a package of pepperoni and I upped the ground beef to 1 lb. That gave me enough left over to have it again another night. Thanks for the great recipe!

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Kris M.

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Reviewed: May 6, 2006

I made this for supper tonight and it was a big hit. It looks more like a giant calzone to me rather than stromboli but it was good. I used a little more than a lb. of italian sausage and left out the ham and ground beef. I had a larger pizza crust and it still did not need a whole pk of pepperoni. I did not use the green pepper and added italian seasoning and garlic to the meat mixture. Watch it while its cooking. At 20 mins mine was ALMOST too brown, 30 mins would have burned it. We had it with a big mixed green salad!

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KATHY

Cooking Level: Expert

Home Town: Halifax, Virginia, USA

Living In: Lynchburg, Virginia, USA

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Reviewed: May 6, 2006

Very tasty filling but did make a few changes to the ingredient amounts. I used 2 pizza dough packages, 1 pound of ground beef (sweet italian sausage would be a good alternative), half of a red onion (they are usually pretty large) and 2 cups of mozzarella. I spread the entire first package of dough on the largest cookie sheet I owned. I simmered all the filling ingredients for a few extra minutes so the green pepper wouldn't be so crunchy. I spread the entire package of pepperoni on the dough (leaving a 1 inch border)...spooned the entire ground beef concoction over the pepperoni...used every bit of cheese to cover....then placed the other package of dough over the entire mixture and pinched the edges together all the way around. I brushed melted butter over the stromboli and then made 4 slits over the top. This makes 8 HEARTY servings. I also suggest on using more sauce...just so you have something to dunk your stromboli in. All in all, Jessica did an excellent job with taste.

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Elkdag

Cooking Level: Expert

Home Town: Fenton, Michigan, USA

Living In: Clyde, North Carolina, USA

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Reviewed: May 6, 2006

I made this last night. It was quick and easy. There was definitely leftover sauce, which I froze. I substituted jalepeno for bell pepper and used sausage instead of beef. I also used the Betty Crocker dough mix because there was no pre-made dough at the sore. It was so easy to make and turned out fantastic!

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Shea Starr

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Reviewed: May 5, 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.

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Lucinda

Cooking Level: Intermediate

Living In: Normal, Illinois, USA

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Reviewed: May 4, 2006

This recipe is wonderful, but I too had left over sauce. I put it in the freezer for next time I want a quick meal with little to no preparation. Thanks for a great recipe!!

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JimRiverLady

Cooking Level: Intermediate

Home Town: Scotland, South Dakota, USA

Living In: Mission Hill, South Dakota, USA

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Reviewed: Mar. 12, 2006

I thought it was ok but the family loved it. Maybe it was the choice of pizza crust I used so I will try another one next time. I will use chunk pepperoni and canadian bacon next time to spice it up a bit.

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Cassie

Cooking Level: Expert

Home Town: Hugo, Oklahoma, USA

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Reviewed: Sep. 22, 2005

I left out the green peppers bc we just dont like them & I only cooked it for 20 minutes - it was plenty brown in that time. It was very good! Next time, Ill leave out the ham - Will definatly made again!

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Sep. 20, 2005

Really good! My husband makes this for me once in a while. He uses to packages of pizza dough - the first time he didn't and he had so much of the filling left over

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BABYFROGGY

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Reviewed: Aug. 5, 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!

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nostatic

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Reviewed: Dec. 26, 2004

This was really yummy and fun to make. We bought a large ball of pizza dough from the bakery section of the grocery store, so we had plenty of room for all the sauce and extra cheese. We added pepperoni, black olives and ground sausage. I'm definitely going to make this again, but next time with ground beef instead of sausage (it was a bit too rich). Thanks for the great recipe!!

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Jennifer

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Reviewed: Dec. 7, 2004

Delicious and easy to make. I bought a 13.8 oz pizza crust and used all the mixture. When I browned the ground beef, I threw everything else in there for around 7 minutes to soften up the vegetables and let the flavors blend together. This recipe only calls for half the pepperoni they suggest.

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RECIPERAVEN

Cooking Level: Intermediate

Home Town: Rome, New York, USA

Living In: Cleveland, Ohio, USA

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Reviewed: Jul. 23, 2004

This was very good! It is great because you can adjust the toppings to your own taste!

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amyhunter

Cooking Level: Intermediate

Home Town: Dallas, Texas, USA

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Reviewed: Jan. 28, 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!

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JenniferJarvis

Cooking Level: Expert

Home Town: Hatboro, Pennsylvania, USA

Living In: Roanoke, Virginia, USA

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Reviewed: Nov. 19, 2003

This was amazing! My first home-made Stromboli was a total success! I followed the recipe execpt that I did sautee the onion and bell pepper (as my husband and I don't like them raw tasting)but that was the only change. I think I may have added a little too much sauce, as it split a little in the middle, and I was worried that it might get a little soggy, but it was still perfect! thanks for a great recipe!

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Noelle

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Reviewed: Aug. 20, 2003

Husband loves Stromboli but other recipes we have tried (made with cressant roll dough instead of pizza dough) came out very soggy, this is the closest we have come without making it from scratch the hard way.

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LORA81

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Reviewed: Jun. 10, 2003

This has become a weekly meal for our family. I use the bread machine dough recipe included in these reviews. However, I use 2 tsp instead of 2 Tbsp of yeast. This is a very easy and quick meal that kids love.

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