Stromboli Bites

Stromboli Bites

15
MKM 0

"This appetizer has a lot of ingredients, but it's easy to make and is a meat lover's dream come true! Italian meats and spices are baked together inside a loaf of bread, then cut into bit-sized pieces."
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Ingredients

12 h servings 222 cals
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Original recipe yields 10 servings

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Nutrition

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
  4. Roll dough into an approximately 10x14 inch rectangle on the baking sheet. Spread with yellow mustard and prepared Dijon-style mustard. Line center with cooked Italian sausage, ham, pepperoni sausage, salami, provolone cheese and American cheese. Sprinkle with oregano and basil.
  5. Fold edges of dough over the fillings and pinch together. Tuck and pinch ends. Sprinkle with cornmeal, and flip so the seam side is down.
  6. Bake in the preheated oven 45 minutes, or until a deep golden brown. Cool 10 minutes before cutting into bite-sized slices.

Reviews

15
  1. 19 Ratings

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Most helpful positive review

I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground ...

Most helpful critical review

The bread dough on this made it more crust than anything. The taste was pretty good, just not a big mustard fan and it was kind of strong for me.

I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground ...

We thought this was quite good, and a nice change of pace. I might not use both salami and pepperoni; it seemed a little salty. Next time, I might try a little sliced pepperocini peppers or mus...

Excellent recipe, the only change I made was that I used the refrigerated Pillsbury Pizza dough and it came out just fine. I also tried some sauce on the side.

Very Yummy. I made a few changes. I made home made bread dough instead of store bought frozen bread dough. I used ham, italian sausage, mozz cheese, and american cheese. (My husbands a fuss...

Very Yummy. I made a few changes. I made home made pizza dough instead of store bought frozen bread dough. I used ham, italian sausage, mozz cheese, and american cheese. The kids ask for this al...

Excellent! A big hit and have used it a few times.

Everyone cleaned their plates (even my five year old picky eater). I heated some Ragu chunky veg sauce for dipping and they LOVED it, me too!!!!

this was so good. it was a huge hit at my party, everyone loved it, it was so qucik and easy to make. I really like the mustard in it, it gives it that little something extra. will certainly be ...

This is a great recipe, but it is far better if you substitute Italian sausage (cooked) for the pepperoni and use Mozzarella instead of American (or use all Mozzerella cheese). The American che...