Three-Meat Stromboli

JUDE MULVEY • East Schodack, New York 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.

Three-Meat Stromboli

Photo by flour_arrangements


  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 4

    loaves (1 pound each) frozen bread

  • dough, thawed

  • ½

    pound thinly sliced deli salami

  • ½

    pound thinly sliced deli ham

  • ½

    pound thinly sliced pepperoni

  • ½

    pound thinly sliced provolone cheese

  • 2

    cups (8 ounces) shredded part-skim

  • mozzarella cheese

  • ½

    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

Directions

1. Let dough rise until doubled, according to package directions. 2. 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. 3. 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. 4. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.


Nutrition

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