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Stromboli Crust Mix

 Stromboli Crust Mix
"I use this mix for stromboli crust and I get as creative as I want with the filling ingredients," says Valorie Hinkle of Quakertown, Pennsylvania.
32 ServingsPrep: 15 min. Bake: 35 min. + standing

Ingredients

  • 6-3/4 cups all-purpose flour
  • 1-1/4 cups nonfat dry milk powder
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 2-1/2 teaspoons salt
  • ADDITIONAL INGREDIENTS FOR STROMBOLI:
  • 1/2 cup plus 1 to 3 tablespoons water
  • 5 slices hard salami
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup finely chopped fully cooked ham
  • 2 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a large bowl, combine the first four ingredients. Store in an
  • airtight container for up to 6 months. Yield: 4 batches (about 8
  • cups).
  • To prepare stromboli: Contents of mix may settle during storage. When
  • preparing recipe, spoon mix into measuring cup. In a large bowl,
  • combine 2 cups crust mix and enough water to form a stiff dough. On

2 of 2

Stromboli Crust Mix (continued)

Directions (continued)

  • a floured surface, roll dough into a 15-in. x 10-in. x 1-in. baking
  • pan.
  • Place salami lengthwise on half of the dough to within 1/2-in. of
  • edge. Layer with cheddar cheese, ham, tomatoes, green pepper, onion
  • and mozzarella cheese. Fold plain side of dough over filling; seal
  • edges well. Brush with butter; sprinkle with oregano, salt and
  • pepper.
  • Bake at 400° for 30-35 minutes or until golden brown. Let stand
  • for 10 minutes; cut with a serrated knife. Yield: 8 servings.
Nutritional Facts: 1 serving (1 slice) equals 219 calories, 7 g fat (4 g saturated fat), 26 mg cholesterol, 694 mg sodium, 27 g carbohydrate, 2 g fiber, 11 g protein.