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Spiral Stromboli Recipe

Spiral Stromboli Recipe

"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. YIELD: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


  • 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.

Nutritional Facts

1 serving (1 slice) equals 509 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 1,795 mg sodium, 37 g carbohydrate, 1 g fiber, 29 g protein.

Reviews for Spiral Stromboli

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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!"

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!"

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!"

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."

Reviewed Aug. 20, 2011

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

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!"

Reviewed Jul. 30, 2011

"It was very good but couldn't taste the pimentos, do maybe olives the next time. Didn't get the dough rolled out enough for a 14x12 rectangle but it was still delicious!"

Reviewed Jul. 21, 2011

"This was DELICIOUS!! My husband, 3 yo daughter, and Mother In Law gobbled it up!! We dipped in ramekins of ranch dressing and had the candy bar salad (suggested pairing from AUG-Sept 2011 mag) and fresh vegetables to dip in the ranch as well! Yummy! Thanks for the great recipes!"

Reviewed Dec. 27, 2010

"My family loved this. I substituted sliced black and green olives for the pimento. It was really easy and delicious. I got 12 slices."

Reviewed Dec. 15, 2010

"I've made this recipe dozens of times and it's always a hit. Like others said, it works well with many kinds of meat and cheese and it really is quite quick and easy to prepare."

Reviewed Oct. 14, 2010

"My family LOVES this. I have made this with different types of meat such as pepperoni, turkey, etc. It's always a favorite."

Reviewed Feb. 25, 2009

"I had prepared something similar but using han olives and raisings this is refred as Christmas Bread and is a South American treat for Xrms morning."

Reviewed Dec. 25, 2008

"I've used every kind of cheese and lunch meat in this. It's always excellent. I also serve it with pizza sauce poured over it and on the side."

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