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Three-Meat Stromboli Recipe

Three-Meat Stromboli Recipe photo by Taste of Home

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I made this hearty bread for a golf outing my husband attended and received many compliments. Several men asked for the recipe, and they've told me they make it often. It makes a good appetizer or sandwich for lunch. —Lorelei Hull, Luling, Louisiana

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Three-Meat Stromboli Recipe

Prep: 20 min. Bake: 35 min.

Yield: 24-32 Servings

20 35 55

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
2 tablespoons Dijon mustard
1/2 cup grated Parmesan cheese, divided
1/4 pound pastrami, finely chopped
1/4 pound pepperoni, finely chopped
1/4 pound hard salami, finely chopped
1 cup (4 ounces) shredded Swiss cheese
1 egg, beaten

Directions

Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.
Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with remaining Parmesan cheese. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.
Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).

Nutritional Facts 1 slice equals 135 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 377 mg sodium, 15 g carbohydrate, 1 g fiber, 7 g protein.

Originally published as Three-Meat Stromboli in Country Extra January 1999, p49

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Three-Meat Stromboli

Three-Meat Stromboli

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Reviewed on Sep. 04, 2012 by completechaos

I made this for my daughters volleyball team and it was a hit. Worried at first about the pastrami but it was delicious. An alternative that i used in one roll was zesty italian dressing.

Reviewed on Jul. 19, 2012 by CWOCN

I have made this several times as written and with different meats and/or cheeses. It is always a big hit!

Reviewed on Dec. 30, 2011 by SF718

I've been making this for years and always have compliments. Usually use a little more of the filling and don't always use the pastrami. It is great to make ahead, cover in plastic wrap and bake when you need (make earlier in the day, never tried letting it sit overnight).

Reviewed on Dec. 31, 2009 by cricchini

Wonderful recipe. I used more than the 1/4 cup of all meats as we like more on our sandwiches. I used my bread machine to make the dough and it was so good!

Reviewed on Dec. 18, 2009 by tkarinas

It's a simple, easy meal to prepare and my family really likes it. We are keeping this recipe and making it many more times.