Real Recipes From Real Home Cooks ®


(1 rating)
Recipe by
Marsha Gardner
Florala, AL

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 rating)
yield 4 loaves, 8 slices each
cook time 30 Min

Ingredients For stromboli

  • 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 lg
    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.
  • 4
    ADDITIONS and VARIATIONS: 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.