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Pit-Stop Stromboli

 Pit-Stop Stromboli
"Pit-Stop Stromboli was the main course for our race day meal," says Amber Kimmich from Powhatan, Virginia. "This hearty, all-time champ features a three-cheese filling and plenty of pepperoni slices baked into a homemade bread dough roll."
12 ServingsPrep: 20 min. + rising Bake: 30 min.


  • 3/4 cup plus 2 tablespoons water (70° to 80°)
  • 3 tablespoons olive oil
  • 2 tablespoons warm milk (70° to 80°)
  • 3 cups bread flour
  • 1 teaspoon salt
  • 1/2 teaspoon sugar
  • 1-1/2 teaspoons active dry yeast
  • 2 slices part-skim mozzarella cheese, cut into strips
  • 2 slices Colby-Monterey Jack cheese, cut into strips
  • 2 slices provolone cheese, cut into strips
  • 28 slices pepperoni


  • In bread machine pan, place the first seven ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let
  • rest for 10 minutes.
  • Arrange cheese strips and pepperoni evenly over dough to within 1/2
  • in. of edges. Roll up jelly-roll style, starting with a long side;
  • pinch seam to seal and tuck ends under. Place seam side down on a
  • greased baking sheet. Cover and let rise in a warm place for 30

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Pit-Stop Stromboli (continued)

Directions (continued)

  • minutes.
  • Bake at 400° for 30-35 minutes or until cheese is bubbly. Remove
  • to a wire rack. Cut into slices; serve warm. Yield: 12 servings.