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Spiral Stromboli Recipe
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Spiral Stromboli Recipe

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4.5 17 19
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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

Ingredients

  • 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

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

Directions

  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


Reviews for Spiral Stromboli

AVERAGE RATING
(19)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
jmkasprak
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."

MY REVIEW
justmbeth
Reviewed May. 18, 2014

"Family loved it. Easy to assemble."

MY REVIEW
sabrina_m_haynes
Reviewed Mar. 27, 2012

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

MY REVIEW
aug2295
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."

MY REVIEW
UpToMe123
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!"

MY REVIEW
SHOK
Reviewed Mar. 2, 2012

"My mother and I have made a recipe almost identical to this for years minus the pimientos (or olives, as some have substituted). Don't think we'd care for that part anyway! But yes, I had the same problem over and over with the French bread not wanting to unroll right. So I started using crescent roll dough instead--pinching the seams. Now you can buy the seamless roll of crescent roll dough which also works very well. However, I often double it because it is rather thin and I sometimes have trouble with the fillings poking through! But it is very yummy with crescent dough and any kinds of fillings!"

MY REVIEW
mtorres3
Reviewed Oct. 26, 2011

"My kids loved this! It is a very versatile recipe. Next time I might try adding garlic powder and even pizza sauce. Thanks for the recipe!"

MY REVIEW
hbaldwin82308
Reviewed Sep. 22, 2011

"Fast easy and delicious. My only problem was trying to roll out the refrigerated french bread. Either I got the wrong kind or there is an unknown trick. Mine wouldn't roll out hardly at all and was maybe 3" x 12" I made it work though and loved it."

MY REVIEW
danid
Reviewed Aug. 20, 2011

"Very easty to assemble and it tasted great!!"

MY REVIEW
newcountrywife
Reviewed Aug. 3, 2011

"This was very good and simple to make. The only problem I had was that the French loaf dough was simply not enough to spread out. After growing frustrated with that, I substituted refrigerated pizza dough instead. That worked splendidly! The next time I make it, I think I will sprinkle the top with garlic salt as well. It was very good and simple. I will definitely make it again!"

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