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Three-Meat Stromboli

 Three-Meat Stromboli
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
24-32 ServingsPrep: 20 min. Bake: 35 min.


  • 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


  • 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.
  • 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.
  • 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 equals 135 calories, 6 g fat (2 g saturated fat), 18 mg cholesterol, 377 mg sodium,

2 of 2

Three-Meat Stromboli (continued)

Nutritional Facts: 15 g carbohydrate, 1 g fiber, 7 g protein.
Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.