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Pepper Artichoke Stromboli Recipe
Pepper Artichoke Stromboli Recipe photo by Taste of Home

Pepper Artichoke Stromboli Recipe

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"This is a snap to make, thanks to store-bought pizza dough...and the kids love it," writes Andrea Jones of McKinney, Texas. TIP: "You can use just about any pizza topping as filling to suit different tastes," Andrea writes.
TOTAL TIME: Prep: 15 min. Bake: 15 min. + standing
MAKES:4-6 servings
TOTAL TIME: Prep: 15 min. Bake: 15 min. + standing
MAKES: 4-6 servings

Ingredients

  • 1 tube (13.8 ounces) refrigerated pizza crust
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1/2 cup water-packed artichoke hearts, rinsed, drained and chopped
  • 1 jar (7 ounces) roasted sweet red peppers, drained
  • 2 slices turkey salami, cut in half
  • 1 egg white, lightly beaten

Directions

  1. Unroll pizza dough onto a lightly floured surface; roll into a 12-in. x 8-in. rectangle. Layer the cheese, artichokes, red peppers and salami lengthwise down the center. Fold one long side of dough over filling. Fold other long side over the top; pinch seams and ends to seal.
  2. Place seam side down on a greased foil-lined baking sheet. Brush with egg white. Bake at 400° for 15-20 minutes or until browned. Let stand for 10 minutes before slicing. Yield: 4-6 servings.
Originally published as Pepper Artichoke Stromboli in Quick Cooking July/August 2005, p17

Reviews for Pepper Artichoke Stromboli

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
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MY REVIEW
Reviewed Jun. 1, 2013

"I made this using a whole wheat refrigerated crust and regular salami (what I could find), and my husband and sons all said "Delicious!". They are a pretty picky crowd, so I was excited they liked this as much as I did. And it was easy to put together! I also made a dipping sauce by mixing 8 oz. tomato sauce and 6 oz. tomato paste with 1 tsp sauteed minced garlic, 2 tsp basil, 1 1/2 tsp oregano, and a pinch of sugar (stir over low heat while stromboli bakes). Really delightful. Thanks for the recipe!"

MY REVIEW
Reviewed Mar. 19, 2011

"Very good and easy"

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