Stromboli Recipe
Stromboli Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
Feeding teenagers is what this recipe is perfect for! It freezes well, so it's handy to quickly reheat in the microwave.—Erma Yoder, Millersburg, Indiana
Recommended: 19 Stromboli Recipes
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.
MAKES:
16 servings
TOTAL TIME:
Prep: 30 min. + rising Bake: 25 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 4 to 5 cups all-purpose flour
  • FILLING:
  • 1-1/2 pounds ground beef
  • 3 tablespoons prepared mustard
  • 12 slices process American cheese
  • 12 slices hard salami
  • 1/2 pound thinly sliced deli ham
  • 4 cups (16 ounces) shredded mozzarella cheese
  • Canola oil
  • Oregano to taste

Directions

In a large bowl, dissolve yeast in water. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, in a large skillet, cook beef over medium heat until not longer pink; drain and set aside.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 12-in. rectangle. Spread mustard lengthwise down half of each rectangle; layer with American cheese, salami, beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
Bake at 400° for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-in. slices. Yield: 16 servings, 1 slice per serving.
Originally published as Stromboli in Country Ground Beef 1993, p14

Nutritional Facts

1 slice: 455 calories, 26g fat (12g saturated fat), 82mg cholesterol, 1033mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 29g protein.

  • 1 package (1/4 ounce) active dry yeast
  • 1-1/3 cups warm water (110° to 115°)
  • 1/4 cup canola oil
  • 1/2 teaspoon salt
  • 4 to 5 cups all-purpose flour
  • FILLING:
  • 1-1/2 pounds ground beef
  • 3 tablespoons prepared mustard
  • 12 slices process American cheese
  • 12 slices hard salami
  • 1/2 pound thinly sliced deli ham
  • 4 cups (16 ounces) shredded mozzarella cheese
  • Canola oil
  • Oregano to taste
  1. In a large bowl, dissolve yeast in water. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, in a large skillet, cook beef over medium heat until not longer pink; drain and set aside.
  3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 12-in. rectangle. Spread mustard lengthwise down half of each rectangle; layer with American cheese, salami, beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
  4. Bake at 400° for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-in. slices. Yield: 16 servings, 1 slice per serving.
Originally published as Stromboli in Country Ground Beef 1993, p14

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MY REVIEW
lisawyman User ID: 6613568 202122
Reviewed Dec. 25, 2013

"easy & Delicious! Also used the same dough recipe for a chicken bacon ranch stromboli. Just spread on ranch dressing, add shredded roasted chicken, cooked bacon, and mozz. Yum!"

MY REVIEW
campagnes User ID: 2877148 18613
Reviewed Mar. 21, 2011

"Absolutely love this recipe! To save time, I usually buy a wad of pizza dough from either our grocery store's bakery or from a local pizzeria. I usually brown the ground beef with some green pepper and onion."

MY REVIEW
Meal Mom User ID: 5825023 20534
Reviewed Feb. 22, 2011

"I have made this recipe many times and it is always a winner. I have substituted pepperoni for the salami and usually season the ground beef before adding it. Doubles and triples easily"

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