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  • 1 pizza dough, plus flour for dusting
  • 1/2 pound cheese, thinly sliced (suggestions below)
  • 1/2 pound meat, thinly sliced (suggestions below)
  • 2 tablespoons sauce or blend of dried herbs (suggestions below)
  • 1 egg, beaten


Preheat oven to 400˚F.
Place parchment paper on baking pan, dust with flour and roll dough into rectangle on pan.
Layer half of the cheese over dough, leaving a 2-inch strip on one long edge without any cheese. Layer all meat over cheese. Top with sauce or herbs then remaining cheese.
Brush the plain strip with beaten egg and fold both short sides in. Starting with the loaded long side, gently lift paper to roll the dough into a log, finishing by sealing it on the egg-washed strip. Reposition onto middle of parchment paper, seam side down.
Brush the entire stromboli with egg and cut slits in top.  Sprinkle with spices, dried herbs or parmesan cheese. Bake 35-40 minutes or until dough is light golden brown. 

For Stromboli with a Reuben flair, use Swiss for the cheese,   pastrami for the meat, and Thousand Island dressing as the sauce.

For Italian Stromboli, use mozzarella as the cheese, salami as the meat and a red sauce and garlic powder for the sauce/herbs.

Veggie Stromboli: Havarti cheese plus mushrooms, spinach, sun-dried tomatoes.

Recipe from Central Market Poulsbo - Culinary Resource Center
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