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Easy Stromboli

4.98 Mitt(s) 58 Rating(s)58 votes, average: 4.98 out of 558 votes, average: 4.98 out of 558 votes, average: 4.98 out of 558 votes, average: 4.98 out of 558 votes, average: 4.98 out of 5

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Level: Easy

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Description

Stromboli is like a pizza that is rolled up jelly-roll style and then baked to perfection. This recipe is so quick and easy to make. You and your family are going to love it.

Ingredients

  • 1 can Pillsbury Country Italian Bread Dough (13.2 Oz)
  • 6 slices Genoa Salami (can Add More)
  • 2 pinches Kosher Salt (plus More For The Top)
  • A Good Sprinkling Of Garlic Powder
  • A Few Pinches Of Dried Oregano, Crushed Between Your Fingers (plus More For The Top)
  • A Couple Pinches Of Red Pepper Flakes
  • A Liberal Sprinkling Of Freshly Grated Parmesan (plus More For The Top)
  • 6 pieces Provolone Cheese (can Add More), Broken In Half To Facilitate Rolling
  • Several Slices Of Pepperoni
  • Pizza Sauce For Dipping

Preparation

Preheat oven to 350F. Place a piece of parchment paper on a rimmed sheet pan.

Unroll the bread dough and place on a lightly floured surface. Unrolling this kind of dough can be challenging sometimes, so have patience. When unrolled, the dough should form a rectangle. Lay the dough so that the long edge is closest to you. Make sure the dough is not overstretched in some spots, or the filling will burst out in those areas.

Place 6 to 8 slices of Genoa Salami on the dough, leaving a 1/2″ border around the edges. Sprinkle on a little kosher salt, some garlic powder, oregano, and red pepper flakes. Add the parmesan and provolone cheeses. It’s easier to roll the dough when you break the provolone in half (or even smaller) when adding it to the top of the dough. Finally, add as much (or as little) pepperoni as you want on the top of the provolone, making sure to leave a 1/2″ border around the rectangle of dough.

Starting from the edge closest to you, roll the dough like a jelly-roll (or cinnamon-roll style). As you roll the dough, make sure to keep all of the ingredients tucked inside and pinch the ends as you roll to keep the filling from slipping out as you roll. Carefully pinch the seam shut (and the ends) and place on the sheet pan seam-side down.

Lightly sprinkle the top of the dough with kosher salt, dried oregano, and grated parmesan.

Bake for 25 minutes or until the crust is a deep brown. Let rest for 5 minutes before cutting into 1″ slices. Serve with some warm pizza sauce for dipping.

24 Comments

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Tina on 3.7.2019

The Pillsbury Country Italian Bread dough has been discontinued. Any suggestions for substitution?

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rosie90 on 11.14.2011

I did user another commenter’s hint and brushed the top with a mixture of egg and water(beaten together) and then sprinkled oregano and parmesan cheese on top and this egg wash prevented the toppings from falling off. Worked out very well.

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bboss on 8.9.2011

Made this last week for husband and I. It was easy and quick. I’m a bit of a snob about the Pilsbury in a can doughs. They taste processed. Also, I went a little crazy on the sea salt.

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The Dinner Page on 8.8.2011

Great recipe, it was so easy and a big hit at my house!!!

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Courtney McConnell on 3.28.2011

This is the best recipe for stromboli! I always have Italian dough on hand because this is such a crowd pleaser. I just love it!

58 Reviews

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annieo on 1.5.2014

One of our staples. We add/subtract fillings as we have them – always a favorite at our house!

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rosie90 on 11.11.2011

This was very good, but I thought it was quite salty. My family liked it.

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Lolly on 11.8.2011

My husband and I made this over the weekend and it was AMAZING! I could not get over how tasty it came out! I cannot wait to make it again!

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mandolinera on 11.1.2011

This was such an easy fix! Simple and fast and SO YUMMY! I could not believe how delicious this was – will be making this often!

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forthelove959 on 10.29.2011

Quick and easy, and delicious! Perfect for nights when I’m short on time!

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