Recipe by cris
"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 (1 pound) loaf
frozen bread dough, thawed
grated Parmesan cheese
ground black pepper
Virginia baked ham
vegetable oil, or as needed
chopped green bell pepper
sliced fresh mushrooms
grated Parmesan cheese
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 every bite of this Stromboli, a nice change from the regular tomato sauce. I did also top the deli meat and provolone cheese with some shredded mozzarella cheese since we love cheese. Mine was perfectly golden brown in 25 minutes. I enjoyed it just as it, but the son and husband enjoyed dipping theirs in pizza sauce. Very versatile on what deli meats and cheese you use, but don't omit the great Parmesan sauce because it takes this Stromboli over the top. Thanks cris for a great recipe. A keeper in this household.
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 thick to spread well or else there wasn't enough of it - I had to make more. Maybe I tried to go too big? Will try again with some adjustments.
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/thin the dough should be, or how to roll it up. I have never eaten or made a stromboli so perhaps others take it for granted. Regardless, I got help and got it made. I used homemade pizza dough and pizza size pepperoni instead of sandwich size (about 18 slices). I rolled it up jellyroll style, sealed the end seams like I do a loaf of bread and it ended up being 15" by about 4". The only change I made was to eliminate the eggs due to allergy. I coated the inside with olive oil and sprinkled on the seasoning and parmesan. I also sprayed the top with olive oil and that worked to keep on the toppings. It baked in about 25 min in a convection oven. We liked these so I'm not knocking the recipe rating but I would have passed this by due to lack of instructions if it hadn't been a recipe group pick.
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 preferred over eating with no sauce. Flavor and presentation was great! Thanks for sharing this keeper, cris!
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 to this recipe. I will definitely be making this again. Easy peasy and would be great for a party!
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 of rolling the dough. I 'sauteed' the onions in the microwave with a splash of olive oil and some garlic powder, added them to some already roasted peppers and left out the mushrooms. Fantastic combination, thanks for the recipe!
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 recipe for any variation.
* Percent Daily Values are based on a 2,000 calorie diet.
Meat and Veggie Stromboli
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 273
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