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Spiral Stromboli

"I frequently fix this speedy sandwich on days we return from our cabin and it's suppertime when we get home," writes Jean Gruenert, Burlington, Wisconsin. The stuffed loaf takes advantage of refrigerated dough, so it's easy to assemble for a meal, appetizer or late-night snack.
  • Total Time
    Prep: 10 min. Bake: 25 min.
  • Makes
    4 servings

Ingredients

  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 1/4 pound each thinly sliced deli salami and ham
  • 1/4 cup chopped roasted red peppers or 1 jar (2 ounces) pimientos, drained
  • 1 tablespoon butter, melted
  • 2 tablespoons shredded Parmesan cheese

Directions

  • Unroll the dough and pat into a 14x12-in. rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
  • Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife.
Nutrition Facts
1 slice: 509 calories, 26g fat (14g saturated fat), 87mg cholesterol, 1795mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 29g protein.
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Reviews

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Average Rating:
  • jmkasprak
    Feb 23, 2016

    I couldn't find the french bread so I used a tube of pizza crust. We found this to be quick, easy and delicious. I would recommend patting the roasted red peppers dry or REALLY draining them well. Feel free to use a mix of ham and salami. Taking time to brush the crust with melted butter made it very pretty.

  • justmbeth
    May 18, 2014

    Family loved it. Easy to assemble.

  • cheezhed68
    May 15, 2013

    No comment left

  • Msmail
    Apr 30, 2013

    No comment left

  • sabrina_m_haynes
    Mar 27, 2012

    good taste. I have cooked this twice and both times the bread in the middle is still dough

  • aug2295
    Mar 17, 2012

    Delicious. The french bread unrolled ok for me, used the Pillsbury one. I left out the pimientos as well and spread some pesto over the top.

  • UpToMe123
    Mar 14, 2012

    Made just like the recipe - and it was excellent. There are soooo many things you could do to make this recipe your own, or just whatever you are in the mood for. Its a keeper!

  • SHOK
    Mar 2, 2012

    My mother and I have made a recipe almost identical to this for years minus the pimientos (or olives, as some have substituted). Don't think we'd care for that part anyway! But yes, I had the same problem over and over with the French bread not wanting to unroll right. So I started using crescent roll dough instead--pinching the seams. Now you can buy the seamless roll of crescent roll dough which also works very well. However, I often double it because it is rather thin and I sometimes have trouble with the fillings poking through! But it is very yummy with crescent dough and any kinds of fillings!

  • big_chief82
    Oct 31, 2011

    No comment left

  • mtorres3
    Oct 26, 2011

    My kids loved this! It is a very versatile recipe. Next time I might try adding garlic powder and even pizza sauce. Thanks for the recipe!