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Three-Meat and Cheese Stromboli Recipe

Three-Meat and Cheese Stromboli Recipe photo by Taste of Home

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This hearty spicy appetizer is a real crowd-pleaser. No one believes me when I tell them it's a simple recipe. I never have any leftovers. -Jude Mulvey East Schodack, New York

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Three-Meat and Cheese Stromboli Recipe

Prep: 20 min. + rising Bake: 25 min.

Yield: 32 Servings

20 25 45

Ingredients

4 loaves (1 pound each) frozen bread dough, thawed
1/2 pound thinly sliced deli salami
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provolone cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano or Parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon pepper
1 egg yolk, lightly beaten

Directions

Let dough rise until doubled, according to package directions.
Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each).

Nutritional Facts 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein.

Originally published as Three-Meat Stromboli in Taste of Home June/July 2004, p39

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Three-Meat and Cheese Stromboli

Three-Meat and Cheese Stromboli

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Reviewed on May. 04, 2013 by belldandy34

Hubby's personal taste didn't like the pastrami so I'll leave that out next time, but for the first time, def a winner.

Reviewed on Apr. 16, 2012 by bjornycook

Every year for my husbands canoe run the guys request this. I slice it up and wrap in foil so they just rehead or eat it cold.

Reviewed on Dec. 19, 2011 by jnb1011

Definite crowd pleaser, I make this often, be sure to bring red sauce for dipping.

Reviewed on Aug. 08, 2011 by jnb1011

I make this recipe often - real crowd pleaser too. I always serve red sauce with it.

Reviewed on May. 16, 2011 by maupinsgirl

My first roll I made was really good, but sloppy looking. By the fourth one it looked AND tasted great. Does anyone know if these freeze well?

Reviewed on Mar. 25, 2011 by wildviolet

I have never made anything like this before, by the 3rd roll I had finally gotten the hang of rolling it. Remember all your ingredients before you roll. My family wished I had pizza sauce to dip it in. Next time I make this I'm going to add mushrooms and black olives, and have pizza sauce available.

Reviewed on Aug. 15, 2010 by armene2

The WHOLE family LOVES this recipe. I even get requests from my siblings to make it for their families. And it is so easy to make.

Reviewed on Dec. 21, 2009 by sburk2112

Everyone in my family love when I make this !!

Reviewed on Jul. 26, 2008 by nancymcsews

4 points