Spiral Stromboli Recipe
- 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
- 1. 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.
- 2. 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. Yield: 4 servings.
1 slice: 509 calories, 26g fat (14g saturated fat), 87mg cholesterol, 1795mg sodium, 37g carbohydrate (5g sugars, 1g fiber), 29g protein.
Reviews for Spiral Stromboli
"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."
"Family loved it. easy to assemble."
"good taste. I have cooked this twice and both times the bread in the middle is still dough"
"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."
"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!"
"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!"
"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!"
"Very easty to assemble and it tasted great!!"
"This was very good and simple to make. The only problem I had was that the French loaf dough was simply not enough to spread out. After growing frustrated with that, I substituted refrigerated pizza dough instead. That worked splendidly! The next time I make it, I think I will sprinkle the top with garlic salt as well. It was very good and simple. I will definitely make it again!"
"It was very good but couldn't taste the pimentos, do maybe olives the next time. Didn't get the dough rolled out enough for a 14x12 rectangle but it was still delicious!"
"This was DELICIOUS!! My husband, 3 yo daughter, and Mother In Law gobbled it up!! We dipped in ramekins of ranch dressing and had the candy bar salad (suggested pairing from AUG-Sept 2011 mag) and fresh vegetables to dip in the ranch as well! Yummy! Thanks for the great recipes!"
"My family loved this. I substituted sliced black and green olives for the pimento. It was really easy and delicious. I got 12 slices."
"My family LOVES this. I have made this with different types of meat such as pepperoni, turkey, etc. It's always a favorite."
"I've used every kind of cheese and lunch meat in this. It's always excellent. I also serve it with pizza sauce poured over it and on the side."