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Easy To Make Stromboli

recipe at a glance
Rating: 4/5 4 stars
2 reviews

ready in: 30-60 minutes
serves/makes:   6
  

recipe id: 17065

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ingredients

1 loaf frozen bread dough (in freezer section)
1 pound boiled or spicy ham (your preference)
1/2 pound Genoa salami
1/2 pound sliced pepperoni (the deli will do this)
3 pounds Mozzarella cheese
1 jar meatless Aunt Millie's pasta sauce or your own homemade

directions

If using frozen bread, let thaw, then divide in half. Use rolling pin to flatten in a rectangular shape. Add ham in rows - 1 or 2 pieces with overlap. Then add on top the salami in the same fashion; then the pepperoni. (If it seems greasy, you may want to boil it first for a few minutes to reduce the fat.) Then add grated Mozzarella cheese on top.

Finish with a touch of pasta sauce. Roll carefully lengthwise making sure you tuck the ends carefully in to avoid seepage.

Bake at 350 degrees F until crusty brown, about 1 hour. I make about 10 at a time, bake for 1/2 hour and freeze. Fresh for about 6 months.

Remove from freezer, bake 1/2 hour and it's great!

shared by

luckytrim

nutrition

1412 calories, 95 grams fat, 50 grams carbohydrates, 86 grams protein per serving.
Show full nutritional data (including Weight Watcher's Points ®, cholesterol, sodium, vitamins, and diabetic exchanges)

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Guest at CDKitchen.com



REVIEW: recipe rating
I was surprised that this took a full hour to bake, I was prepared to pull it out far earlier than that but it did take an hour. I followed the suggestion that said to use an egg wash and poke holes and was glad I did. I didn't try freezing this but I like the idea of having them in the freezer to just heat up and have on hand.



Registered Member at CDKitchen.com



Member since: June 14, 2013
REVIEW: recipe rating
I made this with bread dough, but it wasn't a heck of a lot different than a hot pocket. The next time around I used pizza dough. You can buy it ready made, but I prefer to make my own using a recipe I found at: [no urls permitted]
For stromboli, I eliminate the semolina flour because it makes the crust to hard.

One thing to note, you can use just about any ingredients you want in this recipe and simply follow the rest of the directions. My baking time was right at 1 hour. Make sure to use the egg wash and to poke a few holes in the top to let the steam escape, or it will find it's own way out, usually giving you a disaster.