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Ground Beef and Pepperoni Stromboli Recipe
Ground Beef and Pepperoni Stromboli Recipe photo by Taste of Home
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Ground Beef and Pepperoni Stromboli Recipe

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4.5 14 10
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I've made this many times when friends and family come over to watch football and basketball games. This sandwich always satisfies the huge appetites we build up cheering for our teams. - Shelley Banzhaf, Maywood, Nebraska
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES:16 servings
TOTAL TIME: Prep: 25 min. + rising Bake: 30 min.
MAKES: 16 servings

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 eggs, lightly beaten
  • 1/3 cup olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon dried oregano
  • 1 pound ground beef, cooked and drained
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1 small onion, chopped

Nutritional Facts

1 each: 268 calories, 17g fat (6g saturated fat), 64mg cholesterol, 467mg sodium, 16g carbohydrate (2g sugars, 1g fiber), 14g protein .

Directions

  1. Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
  2. Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle.
  3. In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal edges well.
  4. Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake until lightly browned, 30-35 minutes. Let stand 5-10 minutes before cutting. Yield: 2 stromboli (8 servings each).
Originally published as Pepperoni Stromboli in Taste of Home Ground Beef Cookbook 1999, p112


Reviews for Ground Beef and Pepperoni Stromboli

AVERAGE RATING
(10)
RATING DISTRIBUTION
5 Star
 (8)
4 Star
 (0)
3 Star
 (2)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
holliweller User ID: 6838743 83708
Reviewed Jun. 12, 2013

"Buy fresh pizza dough from pizza parlor. We get it for $2. MUCH better than frozen bread dough.

My husband is the king of pepperoni making."

MY REVIEW
CMKakaNanna User ID: 6492159 82983
Reviewed Mar. 4, 2013

"Excellent..."

MY REVIEW
obsessedwithfood User ID: 3724663 34055
Reviewed Jan. 22, 2012

"Delicious! Variations of this recipe are endless! The only complaint I have was the bread dough was a pain in the butt to roll out to the rectangle. My husband ended up taking pity on me and did it. It was well worth the effort though because we both loved it. Perfect snack/meal while watching football!"

MY REVIEW
LibbiPeach@cox.net User ID: 4441258 83707
Reviewed Aug. 30, 2011

"Husband usually doesn't eat leftovers, but the next day when i got in the fridge, guess what was gone."

MY REVIEW
scullerymaid User ID: 813707 88741
Reviewed Aug. 18, 2011

"Everybody loved this recipe! I did make a few changes the second time I made it. I only thawed the bread dough, and did not let it rise. I thought it was easier to work with, then. Also, I only used 1 egg and half of the stated amount of olive oil, and had plenty for both loaves. Thanks!"

MY REVIEW
caryn moody User ID: 3148832 43501
Reviewed Mar. 9, 2011

"i've never made this exact recipe but have made a stromboli using the pillsbury crusty french loaf. you just unroll it, top it, roll it back up and back according to the packing. i usually make a lunchmeat version with ham, turkey, bacon, and cheese, but this looks tasty and will try this next time i make stromboli!"

MY REVIEW
SELOGY User ID: 5707243 107504
Reviewed Jan. 20, 2011

"LOVE IT!!!! SELOGY"

MY REVIEW
PhoenixRaine User ID: 4361932 43500
Reviewed Aug. 22, 2009

"I do this with italian sausage and spinach, and a warm marinara sauce for dipping."

MY REVIEW
especker User ID: 3539883 75760
Reviewed Apr. 10, 2009

"We've made this several times and each time it's been a huge success! We've also made a few variations - mexican (with taco meat), vegeterian, italian sausage, etc. Yummy!"

MY REVIEW
Phontoos User ID: 822620 82129
Reviewed Apr. 5, 2009

"This would be so good serving it with a Pizza Sauce to dunk it in. We used to purchase Strombolis at a restaurant and that is the way they served it."

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