Abby Thompson of Madison Heights, Virginia uses refrigerated pizza dough to speed up preparation of this bacon-filled breakfast stromboli. "Our kids love cheesy slices with salsa and sour cream," she reports.
- 1 tube (10 ounces) refrigerated pizza dough
- 3/4 cup shredded cheddar cheese
- 3/4 cup shredded part-skim mozzarella cheese
- 5 bacon strips, cooked and crumbled
- 1 jar (12 ounces) salsa
- Sour cream, optional
- On an ungreased baking sheet, roll the dough into a 12-in. circle. One one half of dough, sprinkle cheeses and bacon to within 1/2 in. of edges. Fold dough over filling; pinch edges to seal.
- Bake at 425° for 9-11 minutes or until golden brown. Serve with salsa and sour cream if desired. Yield: 4 servings.
Originally published as Bacon Cheese Stromboli in Quick Cooking September/October 2001, p12
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