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Game Time Stromboli Recipe

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Make this hearty Stromboli a game-time appetizer or serve as a light dinner with a green salad. — Jane McMillan, Dania Beach, Florida

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Game Time Stromboli Recipe

Prep: 30 min. Bake: 20 min.

Yield: 12 Servings

30 20 50

Ingredients

2 tubes (13.8 ounces each) refrigerated pizza crust
8 ounces thinly sliced part-skim mozzarella cheese
8 ounces thinly sliced mortadella
8 ounces thinly sliced capocollo or prosciutto
8 ounces thinly sliced hard salami
1 large green pepper, thinly sliced
2 tablespoons shredded Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
Marinara sauce, warmed

Directions

On a greased baking sheet, unroll one pizza crust and pat into a 16-in. x 13-in. rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2-in. border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients.
Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake at 425° for 16-20 minutes or until golden brown. Serve with marinara sauce. Yield: 2 stromboli (6 servings each).

Nutritional Facts 1 slice equals 304 calories, 15 g fat (6 g saturated fat), 44 mg cholesterol, 1,123 mg sodium, 25 g carbohydrate, 1 g fiber, 17 g protein.

Originally published as Game Time Stromboli in Taste of Home February/March 2013

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Game Time Stromboli

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Reviewed on May. 04, 2013 by celestie4

The idea is good, but we did not like the combination of meats suggested in the recipe. I used homemade pizza dough, and it worked very well. I will make this again, but I will use chicken or pepperoni next time.

Reviewed on Feb. 12, 2013 by sbaaco@aol.com

This stromboli was so salty that we could not finish a portion. The salad we had with it helped some but not enough to kill the salt. Will not finish the leftovers.

Reviewed on Jan. 29, 2013 by Felix1332

This was d

So good, better than any restaurant. I added mushrooms and onion which gave it so much more flavor. My husband looooved it!

Reviewed on Jan. 23, 2013 by sswimmomm

Too salty; too salty; too salty--I made this substituting my home made garlic herb pizza dough for the packaged crust- other than that everything as written. We found it terribly salty. Would have enjoyed more peppers or even onions too as a replacement for 1 or 2 of the cold cuts.- definitely NOT finishing the leftovers- sending them to work with my husband maybe someone there will consume the remainder.