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Three-Meat Stromboli

By

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.

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Rate this recipe 5/5 (1 Votes)
Three-Meat Stromboli 1 Picture

Ingredients

  • 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 part-skim
  • 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

Details

Servings 8

Preparation

Step 1

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.

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