I had to make this twice because my first attempt didn't turn out well at all. The inside dough didn't cook through fully and the outside burned. It was my first ever attempt to make a stromboli though, so it was completely my fault. I didn't roll the dough out thin enough. My second attempt turned out much better and I have to say this recipe was excellent! My husband loved it and ate almost the entire thing himself. Very good for when guests are over or pot-luck dinners at work. Will make again! Thanks!

Excellent stromboli recipe. You can change the meat/cheese combinations to cater to different moods or likings. I've tried chicken cordon blue: spread brown mustard on the dough then sliced chicken, on top of the chicken alternate ham and swiss cheese. Pizza: spread spaghetti or pizza sauce on the dough, sliced pepperoni and mozzarella cheese sliced or shredded. Enjoy making your own combinations.

This is simply delicious. A hit with our whole family. I did everything as recommended except used italian seasoning instead oregano. You could easily add more to the filling - veggies, other meats. I will definitely be trying this again and again.

This stromboli was AMAZING!! For the meat, I used all turkey products--turkey salami, deli turkey, and turkey pepperoni. I used a prepackaged Italian cheese mix for the cheese and also added some ricotta. Will keep this recipe and make again!

I made this for a birthday party and liked it - but not loved it. It looked nice on the table, and had a kind of pizza taste to it, but no wow factor for me. Would I make it again? I think so, but I think I would try ham and cheese or something for a change of pace. It was an easy enough recipe in regard to technical difficulty, but it did seem to take a little while to put together. Rolling the dough thin enough sounds like it was a problem for some; I noticed it did take a few minutes, but was managed with a little patience (don't worry if it seems like it keeps springing back - it will roll out if you keep trying). The recipe made a lot, and I noticed that if you cook two at the same time, you should make sure they aren't touching each other (because that part of the dough won't cook.) (That was a quick fix, though, with a couple of extra minutes in the oven by themselves.) Overall, I would say the pros are that it has an interesting presentation and tastes pretty good (but could be improved with something like a garlic spread over the top maybe), and the cons are that the ingredients are kind of spendy, it is somewhat time-consuming (and kind of messy) to put together. Don't get me wrong, though, I think it is worth trying.

I've been making this recipe for several years and my family loves it. In fact, we will have it on Christmas Eve this year. The only change I make is to use my own dough as it rolls out much easier than the frozen bread dough. Also, on one of the loaves I add extra crushed red pepper flakes for the ones who like it a bit spicier. Delicious!

Easy, easy, easy. This was delicious too! I made this at my hubby's request and found this recipe based on his description. This was very similar to a calzone and so good. I've never had stromboli before, so I wasn't sure what to expect. I would have liked to double the parmesan/garlic/oregano blend as it really added so much to this! I had problems rolling the bread out to the right shape as far as width, so they didn't look the prettiest, but this was still fantastic. My pkg. of frozen dough only came with 3 loaves, so I divided every thing 3 ways instead of 4. I was only cooking for 3 of us and almost cut the recipe down, but made the entire thing and so glad I did! This was a huge hit and between my hubby, son, myself, and hubby's friend (that came by at the right time) there were NO leftovers! Thanks ever so much for sharing this keeper, Jude!

It was great! I used premade pizza dough because I didn't have time to thaw any loaves,it seemed to cook too fast, it was a little crispy..but still very wonderful, I will be better prepared next time.

This was delicious! I had never had stromboli before, but my grandmother made something she called folar which is a bread stuffed with presunto and linguica and rolled up jelly-roll style. This recipe was so good! I made two huge loaves- one with hot roll mix, and one with the Amish white bread dough recipe from this site. They both split a little, but not too much oozed out, and the breads were cooked all the way through. Two loaves yielded plenty, and I can tell this a recipe I will make many more times. It's easy to make, and absolutely delicious!

AWSOME Stromboli!!!!