Back to Three-Meat and Cheese Stromboli

Print Options


Card Sizes

Three-Meat and Cheese Stromboli Recipe

Three-Meat and Cheese Stromboli Recipe

This hearty spicy appetizer is a real crowd-pleaser. No one believes me when I tell them it's a simple recipe. I never have any leftovers. -Jude Mulvey East Schodack, New York
TOTAL TIME: Prep: 20 min. + rising Bake: 25 min. YIELD:32 servings


  • 4 loaves (1 pound each) frozen bread dough, thawed
  • 1/2 pound thinly sliced deli salami
  • 1/2 pound thinly sliced deli ham
  • 1/2 pound thinly sliced pepperoni
  • 1/2 pound thinly sliced provolone cheese
  • 2 cups (8 ounces) shredded mozzarella cheese
  • 1/2 cup grated Romano or Parmesan cheese
  • 1 tablespoon garlic powder
  • 1 tablespoon dried oregano
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon pepper
  • 1 egg yolk, beaten


  • 1. Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  • 2. Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
  • 3. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each), 32 servings, 1 slice per serving.

Nutritional Facts

1 slice: 164 calories, 10g fat (5g saturated fat), 34mg cholesterol, 569mg sodium, 8g carbohydrate (1g sugars, 1g fiber), 10g protein.

Reviews for Three-Meat and Cheese Stromboli

Sort By :

Average Rating
Reviewed Jan. 23, 2016

"We love stromboli but have never made it myself. I used frozen pizza dough and only used 2. I got genoa salami by mistake but it didn't seem to make a difference. I also used some marinara sauce inside. Next time I would omit the parmesan cheese. I also would add some seasoning to the outside of the dough before cooking. We all enjoyed this but would make some changes next time."

Reviewed Jan. 29, 2015

"Awesome, after loving Stromboli for years I finally made it myself. It is easy and tastes great. Forgot to add all the spices but the pepperoni spiced it up . I'll be a pro this Super Bowl party. Hmm-mm my 5 star rating is not coming up"

Reviewed Apr. 24, 2014

"Always loved this recipe as a kid, and tried it out on my new husband, another success!!!"

Reviewed Mar. 2, 2014

"This is so yummy! It reheats pretty well. I've made ahead and taken it on a float trip and eaten cold also. I believe the calorie estimate here is way under what I figured for it."

Reviewed Feb. 10, 2014

"This was easy and delicious! Even the kids loved them."

Karyn Kinney
Reviewed Jul. 24, 2013

"Five stars isn't enough - I've been making this since I discovered in my 2004 TOH magazine, yes, that's right 2004, and it's my family's all-time favorite meal, especially my husband. I slice it narrow for our kids to make it easier to eat, and cool it off quick, cuz they can't wait to bite into it once it comes from the oven!!"

Reviewed May. 27, 2013

"This recipe has become a tradition at our house, after starting out as a joke. Our son and his friends were talking about when they were in high school, and nobody skipped when lunch was stromboli. I found this recipe and now every year serve it to a crowd for our June Dairy Days party. Last year we made 16 loaves, and this year we need more. The best part is having a kitchen full of former wrestlers, football players and dancers rolling out the dough, talking and laughing."

Reviewed May. 4, 2013

"Hubby's personal taste didn't like the pastrami so I'll leave that out next time, but for the first time, def a winner."

Reviewed Apr. 16, 2012

"Every year for my husbands canoe run the guys request this. I slice it up and wrap in foil so they just rehead or eat it cold."

Reviewed Dec. 19, 2011

"Definite crowd pleaser, I make this often, be sure to bring red sauce for dipping."

Loading Image