Meat and Veggie Stromboli

Meat and Veggie Stromboli

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"I got this recipe from a friend of a friend. It is so easy to make and can be customized to your liking by adding any of your favorite meats and/or veggies."
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1 h 25 m servings 649 cals
Serving size has been adjusted!

Original recipe yields 4 servings



  • Calories:
  • 649 kcal
  • 32%
  • Fat:
  • 30.3 g
  • 47%
  • Carbs:
  • 59.3g
  • 19%
  • Protein:
  • 31.6 g
  • 63%
  • Cholesterol:
  • 152 mg
  • 51%
  • Sodium:
  • 1523 mg
  • 61%

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.


  • Prep

  • Cook

  • Ready In

  1. Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  3. Spread dough into a large rectangle on the prepared baking sheet.
  4. Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
  5. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
  6. Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
  7. Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.


  1. 27 Ratings

Most helpful positive review

What a fun and delicious meal to make. I used pizza dough instead of bread dough since I had my own in the freezer, and fresh herbs in the Parmesan sauce. The Parmesan sauce shines through in ev...

Most helpful critical review

I had problems first with the frozen bread dough, I couldn't get it stretched out. Tried with pizza dough and it got too thin in places and too thick in others. The parmesan sauce was too thic...

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What a fun and delicious meal to make. I used pizza dough instead of bread dough since I had my own in the freezer, and fresh herbs in the Parmesan sauce. The Parmesan sauce shines through in ev...

I made this for recipe group on 3/04/13. If you've never made (or eaten) a stromboli, this is lacking in instruction. It doesn't give any clues as to how big the rectangle should be, how thick/t...

Made this for Recipe Group. This was a hit tonight! I used homemade Pizza Dough and omitted the egg and mushrooms. I served with pizza sauce on the side for dipping which everyone in our home...

I didn't have frozen dough so I used two packages of refrigerated crescent rolls. I did not add the green pepper or mushrooms and added capicola. Yummy! The egg, seasoning mixture is the key t...

Made for Recipe Group. Never met a stromboli I didn't like! The sauce/dressing for this is good! I used the tubed pizza dough, rolled it out on parchment on a sheet pan, braided the top instead ...

This is a great and easy recipe. I used pizza dough (for a medium pizza) instead of the frozen bread dough. This a perfect recipe for those who can not or do not enjoy pizza sauce.

Fabulous. Rave reviews. Great to make for a party buffet since it can be hot or cool. I made the meat and cheese version and I made a vegetarian version with more veggies. This will be my go-to...

Nice recipe. Made it as per the recipe and it came out great. With the exception of adding bruschetta bread topping, I drained it well so it wouldn't make the sandwich soggy.

We used the grocery store's fresh pizza dough. It was fantastic!

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