Reviewed: Nov. 28, 2009

Very good for winter play days. You can easily prepare them, go out and enjoy the day, and when you come in, ta-da, you have a warm meal ready to eat!

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LSBUI

Cooking Level: Expert

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Reviewed: Oct. 31, 2009

i ususally have pizza sauce on the side for dipping. Usually use hot cappacola, salami, ham and sometimes prusciutto. I have also used corned beef and swiss cheese with sauerkraut. i like to dry out the sauerkraut in in a skillet for a few minutes before stuffing as well. I have served that with a brown mustard/ horseradish sauce! I like to braid the top of mine to hint a little what"s inside!

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connorsmom

Cooking Level: Intermediate

Home Town: Hartville, Ohio, USA

Living In: North Canton, Ohio, USA

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Reviewed: Sep. 30, 2009

This recipe is very similar to one I already use. It is very good but I like to serve my stomboli with spaghetti sauce on the side for dipping. I also roll out the bread dough into a rectangle, slice the edges into strips and put the filling down the center of the dough. I then take the strips and braid them over the top of the filling to make a braided loaf.

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Janice Smith

Cooking Level: Intermediate

Home Town: Trufant, Michigan, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Sep. 10, 2009

My hubby & I loved this! It will be a regular at our gatherings from now on. I think I may try adding slices of tomato the next time I make it. You just can't go wrong with this at a party. Thanks for the recipe Jude.

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One Time Grammy

Cooking Level: Intermediate

Home Town: Ashland, Ohio, USA

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Reviewed: May 18, 2009

Very good, easily changed

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Gail

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Reviewed: May 16, 2009

This was pretty good. The only complaint I have was it was a little greasy and I think that was because of the pepperoni. Other than that this will be one that I do again...probably try something in place of the pepperoni.

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LOVETOCOOK

Cooking Level: Intermediate

Home Town: Trenton, Texas, USA

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Reviewed: May 9, 2009

For bst results, be sure to let it rest for 5-10 minutes before slicing!

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LHELMLY

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Reviewed: Apr. 14, 2009

Delicious! I was looking for a simple, yummy recipe to take up to a friend and her family after she had surgery and thought stromboli fit the bill. Considering I'd never made it before, I thought it would be a good idea to make it for my family first. Well, when I told my husband what I was making, he was less than excited and told me that he didn't like stromboli. Suprise! He LOVED it! I made one with just ham at one end for my very picky one year old, which he also loved. Hopefully my friend's family will like this as much as mine did!

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GriffsMom

Cooking Level: Beginning

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Reviewed: Apr. 12, 2009

I made this for a family get together. It was the first time I'd ever used the oven in my apartment (been here 7 mths) and it turned out great. Everyone loved it and I don't think anyone realized what little work it took for me to make it. Only downside would be the cost of making it the first time, I had to buy everything (ingredients, measuring spoons, baking pans, etc.) but most of you probably have all that. Also, I forgot at least one ingredient in each of the four loaves and all tasted fine, so this is indeed a very flexible recipe. :)

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Adam

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Reviewed: Mar. 22, 2009

Delicious and fun to let everyone build their own. I used refrigerated pizza dough and it was awesome. Can also add pizza or marinara sauce before baking, or dip the stromboli in the sauce when done. You can really do so much with this recipe.

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Lorrie

Cooking Level: Expert

Home Town: West Monroe, Louisiana, USA

Living In: Houston, Texas, USA

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Reviewed: Mar. 12, 2009

Very easy and tasty!

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BJM

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Reviewed: Feb. 23, 2009

I've made this several times, and haven't had any trouble making it... or getting rid of it! People are always so amazed that I (the new bride who's still learning her way around the kitchen!) made it ... it looks difficult, but it is really a cinch to make.

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Laura Smith

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Reviewed: Feb. 14, 2009

I made this for the superbowl and it was a hit. I made 5 different kinds. I made the original exactly as suggested in the reciped. WAS AWESOME! I also made it with pizza sauce and mild pepper rings. One I made with chicken, broccoli, mushroom and cheddar cheese.

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cinderylapitt2

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Reviewed: Feb. 3, 2009

YUM! I made these for a Super Bowl party. I also added sauteed green peppers & onions in 2. I made an extra 1 for my son w/no meat but extra cheese & he dipped it in pizza sauce & loved it! Really good & versatile!

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lisa

Cooking Level: Intermediate

Home Town: Holland, Michigan, USA

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Reviewed: Feb. 1, 2009

I made my own pizza dough for this, but like the fillings. For those who like marinara sauce with it, but don't want it to be gooey, try serving it as a dipping sauce with the baked stromboli.

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Suzanne

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Reviewed: Jan. 27, 2009

Yummy!! I added marinara sauce to the dough and then baked. It had sections that were still doughy, I think I didn't roll the dough thin enough or roll correctly. I will definitely be making this one often! We didn't have enough and I thought we would have leftovers!

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TiffanyD

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Reviewed: Jan. 19, 2009

This is a great recipe and I make it often. I add a little crushed tomato sauce on the dough before adding the meat and cheese. This recipe never disappoints!

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Wayne

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2008

This is so much easier than it should be for how delicious it turns out. I followed every direction, switched out a few meats for our particular favorites and voila delicious. I ended up using pizza dough from the freezer section which I was really nervous about but it rolls out to the perfect size and is so simple to then just roll around all your ingredients this stromboli will be a stable at our house from now on.

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jsracer

Cooking Level: Expert

Home Town: Charlotte, Michigan, USA

Living In: Las Vegas, Nevada, USA

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Reviewed: Oct. 17, 2008

I'm tried other stromboli recipes using canned dough and there is no comparision vs using this recipe. We also prefer that it has no tomato sauce in it like other recipes. Would be great for a large gathering. I mix and match the meats and have tried sausage and other cheeses too. Very versatile and easy to follow and comes out great. The more I make it I am more experienced in making hte jelly roll tighter which I think leads to a better stromboli. I use spices from my garden and that gives it an extra oomph and more visual appeal I think.

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kcj

Cooking Level: Intermediate

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Reviewed: Sep. 13, 2008

I have made this recipe twice now. There hasn't been any leftovers yet. It's a great big hit with everyone even the younger ones. You can add pizza sauce, or even change the meat if you want. Great recipe!!!!

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