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Stromboli Ladder Loaf

 Stromboli Ladder Loaf
In Greensboro, North Carolina, Chrystie Wear whips up homemade bread in her bread maker for this tasty filled pizza. “For variation, add veggies to the filling or make it a Rueben with salad dressing, corned beef, sauerkraut and Swiss cheese,” recommends Chrystie.
12 ServingsPrep: 25 min. + rising Bake: 20 min. + standing


  • 1-1/2 cups water (70° to 80°)
  • 2 tablespoons canola oil
  • 1 teaspoon lemon juice
  • 2 tablespoons nonfat dry milk powder
  • 2 tablespoons sugar
  • 1 teaspoon salt
  • 4 cups bread flour
  • 3 teaspoons active dry yeast
  • 3/4 cup pizza sauce
  • 1 package (3-1/2 ounces) sliced pepperoni
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 egg white
  • 1 tablespoon water


  • In bread machine pan, place the first eight ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1-2 tablespoons of water or flour if needed).
  • When cycle is completed, turn dough onto a lightly floured surface.
  • Roll into a 15-in. x 12-in. rectangle. Place on a greased baking
  • sheet.
  • Spread pizza sauce in a 3-in.-wide strip lengthwise down the center
  • of dough to within 2 in. of ends. Arrange pepperoni over sauce;

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Stromboli Ladder Loaf (continued)

Directions (continued)

  • sprinkle with cheeses. On each long side, cut 1-in.-wide strips
  • about 2-1/2 in. into center. Starting at one end, fold alternating
  • strips at an angle across filling. Pinch ends to seal.
  • Beat egg white and water; brush over dough. Bake at 425° for
  • 20-25 minutes or until golden brown. Let stand for 10 minutes before
  • cutting. Yield: 1 loaf (2 pounds).
Nutritional Facts: 1 slice (prepared with turkey pepperoni and part-skim mozzarella) equals 259 calories, 7 g fat (3 g saturated fat), 24 mg cholesterol, 554 mg sodium, 34 g carbohydrate, 1 g fiber, 15 g protein. Diabetic Exchanges: 2 starch, 1-1/2 lean meat, 1 fat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.