Marsha Gardner


I made Stromboli for our tailgate this weekend. There are all combinations that you can make. I have posted my most favorite combo that is always a hit when I take them to the game. There weren't any left last night, so that is a very good sign.


★★★★★ 1 vote

4 loaves, 8 slices each
30 Min


  • 4-1 lb
    loaf frozen bread dough, i make my own
  • 1/2 lb
    pepperoni, sliced
  • 1/2 lb
    ham, sliced
  • 1/2 lb
    hard salami, sliced
  • 1/2 lb
    provolone cheese
  • 1/2 lb
    mozzarella cheese, freshly grated
  • 1/2 c
    romano cheese, grated
  • 1 Tbsp
    garlic powder with parsley
  • 1 Tbsp
    oregano, dried
  • 1 Tbsp
    parsley flakes
  • 1 tsp
    freshly ground black pepper
  • 1 large
    egg yolk, lightly beaten

How to Make Stromboli


  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.
  2. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.

    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.
  3. Brush with egg yolk.

    Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.
    Pizza sauce, pepperoncini, green or black olives, thinly sliced Vidalia onion, red or green bell pepper slices, minced garlic or Italian sausage removed from casings, crumbled and cooked.
  5. When I prepare stromboli at home for a gang I lay out all the fillings and let each couple choose the fillings they want. Then we make a mark on the top of each stromboli so everyone knows whose is whose.

Printable Recipe Card

About Stromboli

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