Three-Meat Stromboli Recipe
Three-Meat Stromboli Recipe photo by Taste of Home

Three-Meat Stromboli Recipe

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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.
MAKES:24-32 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 35 min.
MAKES: 24-32 servings


  • 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

Nutritional Facts

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


  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).
Originally published as Three-Meat Stromboli in Country Extra January 1999, p49

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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."

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."

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!"

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)."

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!"

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