Spiral Stromboli Recipe

Spiral Stromboli Recipe photo by Taste of Home

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"I frequently fix this speedy sandwich on days we return from our cabin and it's suppertime when we get home," writes Jean Gruenert, Burlington, Wisconsin. The stuffed loaf takes advantage of refrigerated dough, so it's easy to assemble for a meal, appetizer or late-night snack.

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Spiral Stromboli Recipe

Prep: 10 min. Bake: 25 min.

Yield: 4 Servings

10 25 35

Ingredients

1 tube (11 ounces) refrigerated crusty French loaf
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded cheddar cheese
1/4 pound each thinly sliced deli salami and ham
1/4 cup chopped roasted red peppers or 1 jar (2 ounces) pimientos, drained
1 tablespoon butter, melted
2 tablespoons shredded Parmesan cheese

Directions

Unroll the dough and pat into a 14-in. x 12-in. rectangle. Sprinkle with mozzarella and cheddar cheese to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife. Yield: 4 servings.

Nutritional Facts 1 serving (1 slice) equals 509 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 1,795 mg sodium, 37 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Spiral Stromboli in Quick Cooking July/August 2002, p42

Cheese Tip

Select sharp cheddar when using packaged shredded cheese for recipes that you'd like to have a bolder flavor. If you will be shredding cheese at home from bulk cheddar, you can choose from mild, medium, sharp and extra sharp.

When buying bulk cheese, 4 ounces equals 1 cup shredded.

Store cheese in an airtight containers, plastic bags or plastic wrap in the refrigerator (about 4 months for soft cheeses and 6 months or hard cheeses).

Cheese can be frozen for longer storage time. Because the freezing process changes the cheese's texture slightly, it is best to use it in cooking or baking.

When cooking with natural unprocessed cheese, melt at low temperatures to keep the cheese from turning tough and stringy.

When adding cheese to a soup or sauce, stir in the cheese at the end of cooking to avoid over-heating. Shredding the cheese allows it to melt faster with a minimum of heating.