Stromboli

Name: Stromboli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 loaves frozen bread, thawed; 1/2 lb. cooked ham; 1/2 lb. white American cheese; 1/2 lb. pepperoni; 1/2 lb. salami; 1/2 lb. Provolone cheese; peppers, chopped; onions, chopped; mushrooms, chopped (optional); spaghetti sauce, to your own taste

Eats Now Editorial Team · 566 kcal · Pasta & Noodles

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Stromboli – a delicious recipe with bread, ham, cheese, pepperoni, salami, Provolone cheese. Easy to follow and perfect for any occasion.

Serves 4 Pasta & Noodles

Servings: persons

2 loaves frozen bread, thawed
1/2 lb. cooked ham
1/2 lb. white American cheese
1/2 lb. pepperoni
1/2 lb. salami
1/2 lb. Provolone cheese
peppers, chopped
onions, chopped
mushrooms, chopped (optional)
spaghetti sauce, to your own taste

1
Roll out dough; spread spaghetti sauce in middle of dough (not too heavy).
2
Put on onions, peppers and mushrooms.
3
Layer meats and cheeses.
4
Fold dough from one side to top, then other side over that.
5
Pinch ends shut.
6
Bake at 350u00b0 for 20 to 25 minutes. Makes 2.

566

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 loaves frozen bread, thawed, 1/2 lb. cooked ham, 1/2 lb. white American cheese, 1/2 lb. pepperoni, and more.

Yes, Stromboli falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
566 kcal
Category
Pasta & Noodles

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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