Spiral Stromboli Recipe
Spiral Stromboli Recipe photo by Taste of Home
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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.
Featured In: 19 Stromboli Recipes
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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jmkasprak User ID: 2880256 244344
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."

justmbeth User ID: 1196484 102605
Reviewed May. 18, 2014

"Family loved it. Easy to assemble."

sabrina_m_haynes User ID: 5048958 62946
Reviewed Mar. 27, 2012

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

aug2295 User ID: 4631582 57571
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."

UpToMe123 User ID: 6133762 62938
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!"

SHOK User ID: 5616182 205014
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!"

mtorres3 User ID: 1346747 111198
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!"

hbaldwin82308 User ID: 5767100 35493
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."

danid User ID: 5870512 86975
Reviewed Aug. 20, 2011

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

newcountrywife User ID: 6001500 86974
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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