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Three-Meat Stromboli Recipe

Three-Meat Stromboli Recipe

I made this hearty bread for a golf outing my husband attended and received many compliments. Several men asked for the recipe, and they've told me they make it often. It makes a good appetizer or sandwich for lunch. —Lorelei Hull, Luling, Louisiana
TOTAL TIME: Prep: 20 min. Bake: 35 min. YIELD:24-32 servings

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 2 tablespoons Dijon mustard
  • 1/2 cup grated Parmesan cheese, divided
  • 1/4 pound pastrami, finely chopped
  • 1/4 pound pepperoni, finely chopped
  • 1/4 pound hard salami, finely chopped
  • 1 cup (4 ounces) shredded Swiss cheese
  • 1 egg, beaten

Directions

  • 1. Roll each loaf of bread dough into a 12-in. x 7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese.
  • 2. Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with remaining Parmesan cheese. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends.
  • 3. Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (12-16 slices each).

Nutritional Facts

1 slice: 135 calories, 6g fat (2g saturated fat), 18mg cholesterol, 377mg sodium, 15g carbohydrate (1g sugars, 1g fiber), 7g protein

Reviews for Three-Meat Stromboli

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MY REVIEW
Reviewed Jan. 25, 2015

"This is my husband's favorite. He like a little more meat and cheese, I add extra, but otherwise make exactly as instructed. I have 4 kids and it is so difficult to find a recipe that everyone in my family enjoys, but this is one of those that I know no one will complain about when they ask that dreaded "what's for dinner?" question."

MY REVIEW
Reviewed Sep. 4, 2012

"I made this for my daughters volleyball team and it was a hit. Worried at first about the pastrami but it was delicious. An alternative that i used in one roll was zesty italian dressing."

MY REVIEW
Reviewed Jul. 19, 2012

"I have made this several times as written and with different meats and/or cheeses. It is always a big hit!"

MY REVIEW
Reviewed Dec. 30, 2011

"I've been making this for years and always have compliments. Usually use a little more of the filling and don't always use the pastrami. It is great to make ahead, cover in plastic wrap and bake when you need (make earlier in the day, never tried letting it sit overnight)."

MY REVIEW
Reviewed Dec. 31, 2009

"Wonderful recipe. I used more than the 1/4 cup of all meats as we like more on our sandwiches. I used my bread machine to make the dough and it was so good!"

MY REVIEW
Reviewed Dec. 18, 2009

"It's a simple, easy meal to prepare and my family really likes it. We are keeping this recipe and making it many more times."

MY REVIEW
Reviewed Oct. 30, 2009

"Only made this once so far, but my family loved it. I would like to play around with different meats and cheeses next time."

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