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Easy Stromboli Recipe

My family prefers this stromboli instead of ordinary pizza. Experiment with different filling ingredients to suit your family's tastes.
TOTAL TIME: Prep: 20 min. + standing Bake: 30 min. YIELD:14 servings


  • 1 tablespoon active dry yeast
  • 1 cup warm water (110° to 115°)
  • 3 tablespoons vegetable oil
  • 1/2 teaspoon salt
  • 2-3/4 to 3-1/4 cups all-purpose flour
  • 1 cup pizza sauce
  • 1 pound bulk pork sausage, cooked and drained
  • 1 can (4 ounces) mushroom stems and pieces, drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 1 cup (4 ounces) shredded part-skim mozzarella cheese


  • 1. In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
  • 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle.
  • 3. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
  • 4. Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers. Yield: 1 loaf.

Nutritional Facts

1 serving (1 slice) equals 248 calories, 14 g fat (5 g saturated fat), 22 mg cholesterol, 490 mg sodium, 21 g carbohydrate, 1 g fiber, 9 g protein.

Reviews for Easy Stromboli

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Reviewed May. 2, 2011

"Delicious. My family loved it. Will make again."

Reviewed Feb. 23, 2011

"This recipe was great! I was only making this for me and my brother so i halved the recipe and stuffed the stromboli with different things. I rolled out the dough and put a little mustard,cheese, cut up hot dogs, a little salami, and more cheese. He loved it! Using this super easy dough recipe, you can stuff it with anything you want! Definitely something I would make in the future. I wanna try the filling part of this recipe too soon."

Reviewed Jun. 11, 2010


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