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Spiral Stromboli Recipe
Spiral Stromboli Recipe photo by Taste of Home

Spiral Stromboli Recipe

Publisher Photo
"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

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.

Directions

  1. Unroll the dough and pat into a 14-in. x 12-in. rectangle. Sprinkle with mozzarella and cheddar cheese 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

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

AVERAGE RATING
   (18)
RATING DISTRIBUTION
5 Star
 (14)
4 Star
 (3)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed May. 18, 2014

"Family loved it. Easy to assemble."

MY REVIEW
Reviewed Mar. 27, 2012

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

MY REVIEW
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
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
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!"

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