Stromboli Sandwich Recipe
- 2 loaves (1 pound each) frozen bread dough, thawed
- 1/4 pound sliced ham
- 1/4 pound sliced pepperoni
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 1 jar (14 ounces) pizza sauce, divided
- 1/4 pound sliced mozzarella cheese
- 1/4 pound sliced bologna
- 1/4 pound sliced hard salami
- 1/4 pound slice Swiss cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon pepper
- 2 tablespoons butter, melted
- 1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-in. x 12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with slice stromboli. Yield: 8-10 servings.
1 piece: 388 calories, 23g fat (10g saturated fat), 60mg cholesterol, 1175mg sodium, 28g carbohydrate (5g sugars, 2g fiber), 19g protein.
Reviews for Stromboli Sandwich
"has ne1 figured out as to how to make this with less sodium? I used french bread - and split it lengthwise - added the Italian dressing and then layered on the other ingredients... no1 missed the red sauce! been asked to make it again! i was so thrilled - this time I will b buying low sodium meats and cheeses!"
"Loved the Stromboli. I may think about adding banana peppers next time."
"Sounds easy & yummy. Hope my rating comes true! Could you use a little italian dressing inside and the red sauce on the side for dipping?"
"Not to go all Italian on some of folks, but when you remove the sauce and place it on the side, it becomes a Calzone instead of a Stromboli. Either way, still delicious.I made my own dough and I changed it up by putting mortadella vs bologna, provolone vs Swiss cheese and prosciutto vs ham. And used fresh herbs. Totally delicious. I'd like to try capicola vs ham next time."
"I didn't add sauce when making Stromboli. We would rather have it ( sauce)on the side. My husband & sons loved this. I would definitely make this again."
"Been making this for 35 years with only a few variations. I use the bread loaves individually which makes it easier to roll up and transfer to the cookie sheet. I do not add the sauce to the inside but put it on the side for dipping. I actually use a marinara or spaghetti sauce instead. This is a great recipe either way"
"I made this for Super Bowl Sunday 2013 .Everyone really liked it. I live in the Country and couldn't find the frozen bread. So I made my own pizza dough in the bread machine. I worked fine that way too. Everyone loved it. I ended up making two since I had made to much dough. So we had leftovers and it was even better the 2nd day. I will make this again."
"during football Sundays we always have a "snack day" and this has become one of our favorites..from time to time we very the ingrediients..but so good! Make when my kids/grandkid come to visit/ they love it"
"This was very good! I never think to make myself a sandwich but I am really glad I saw this and tried it. I will tell you, I took the lazy route and used already made grinder rolls and heated them up in the oven to melt the cheese. Again, thank you!"
"I made this the day before the Super Bowl as a snack..we ate the whole thing! I bought double the items needed so I could make a second one..and I am glad I did. Rolled it out on my Silpat-makes this job a dream. Thanks for the tip on making it on the sheet so you don't have to transfer it. That is key. You can take this recipe and run wild. Placing the sauce inside makes it too wet for us, so I serve sauce on the side. I have been sautéing the onions & peppers with the herbs & spices the day before putting it together, tastes really nice and takes the water out of the vegetables. I have never used frozen bread dough before making this recipe and now I am glad I did. It was easy & fun. I can see making a few of these to give away at holiday time. Another keeper recipe! Edit: I have since made this Stromboli with only one bread dough and roll it out to a full sheet, 2 loaves makes it huge. For a Xmas party I served ham & Swiss and also a Reuben style with mustard on the side. Both big hits. easy to make ahead, transport & reheat. Have had several requests to make for parties, events & holidays."
"This is absolutely delicious. Rather than frozen bread dough, I always use Pillsbury Hot Roll mix. I'm making it for Super Bowl Sunday."
"This is excellent! I rolled it out on the bake pan and filled it - would be too hard to put on pan after filling! I waited about 10 minutes before I cut it so the cheese would set up a bit. Great. Tastes like pizza!"
"Many years ago this was first published in Taste of Home and it has been a tradition to have around Christmas time - Christmas Eve if we are home or New Year's Day. This year we are enjoying it on the weekend of Valentine's Day and my teenage son's baptism. We have often doubled the recipe and fed a crowd or doubled the recipe and enjoyed leftovers for lunch the next day. A few days ago I got the same stained copy of the recipe but misplaced that treasure piece of paper afterward. I did my search on Tast of Home and the exact same recipe popped up. Yes, many stromboli recipes do come up but this is the family tradition and my family knows that when I say I'm making stromboli this is what they are getting. Thanks for all your recipes and beautiful pictures through these years.From an original subscriber,Val from Chesterfield, VA"