Spiral Stromboli Recipe
Spiral Stromboli Recipe photo by Taste of Home

Spiral Stromboli Recipe

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"I frequently fix this speedy sandwich on days we return from our cabin and it's suppertime when we get home," writes Jean Gruenert, Burlington, Wisconsin. The stuffed loaf takes advantage of refrigerated dough, so it's easy to assemble for a meal, appetizer or late-night snack.
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 10 min. Bake: 25 min.
MAKES: 4 servings


  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 1/4 pound each thinly sliced deli salami and ham
  • 1/4 cup chopped roasted red peppers or 1 jar (2 ounces) pimientos, drained
  • 1 tablespoon butter, melted
  • 2 tablespoons shredded Parmesan cheese

Nutritional Facts

1 slice: 509 calories, 26g fat (14g saturated fat), 87mg cholesterol, 1795mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 29g protein


  1. Unroll the dough and pat into a 14x12-in. rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
  2. Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife. Yield: 4 servings.
Originally published as Spiral Stromboli in Quick Cooking July/August 2002, p42

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Reviewed Feb. 23, 2016

"I couldn't find the french bread so I used a tube of pizza crust. We found this to be quick, easy and delicious. I would recommend patting the roasted red peppers dry or REALLY draining them well. Feel free to use a mix of ham and salami. Taking time to brush the crust with melted butter made it very pretty."

Reviewed May. 18, 2014

"Family loved it. Easy to assemble."

Reviewed Mar. 27, 2012

"good taste. I have cooked this twice and both times the bread in the middle is still dough"

Reviewed Mar. 17, 2012

"Delicious. The french bread unrolled ok for me, used the Pillsbury one. I left out the pimientos as well and spread some pesto over the top."

Reviewed Mar. 14, 2012

"Made just like the recipe - and it was excellent. There are soooo many things you could do to make this recipe your own, or just whatever you are in the mood for. Its a keeper!"

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