Spicy Meat and Cheese Stromboli

From: Big LeeH

On Aug 30, 2009

Made these yesterday after having stromboli for the first time on a cruise ship last week. They were terrific. I did mix and match using many meat and vegetable combinations. Ultimately my favorite included red onion, mushrooms, green pepper and red bell pepper. I also added 1/4 cup of shredded mozzarella to each one. Truly outstanding recipe... Thanks for posting it.

From: Krista Smith

On Aug 2, 2009

This recipe has become my 'go to' stromboli recipe. It's so easy and yummy! I add a little bit of sauce to mine but otherwise I make it just as the recipe directs and we just love it. I've tried using bread dough and it does ok in a pinch but the pizza dough is much easier. I've also tried making one large stromboli and prefer the 'individual' ones since the dough in the middle never seems to be cooked in the large one. Thanks for a wonderful recipe!

From: Mark & Stacy

On Jan 29, 2008

We decided to try this twice before reviewing. The topping is fabulous and we just love it. We won't change a thing on that part. We made the insides as written the first time, but decided to go with our favorites (Italian sausage, pepperoni, salami, and provolone and mozzarella cheeses) the second time. You can change that part up however you want and it will be good. Our problems were with the crust. We used the recommended dough, and had lots of problems with it. It was so sticky and it wouldn't stretch well, and our stromboli did NOT come out looking nice. So this weekend we looked around and found a pizza dough recipe of Emeril's that he had used in a stromboli (Emeril Lagasse's Perfect Pizza Dough). We made that dough, divided it and rolled out into two 10x14 rectangles, filled each rectangle with the toppings, and rolled into 2 large logs, brushing the edges with egg wash to keep it closed and the top with egg wash. Baked at 375 for 20 minutes, then added toppings from this recipe, and baked another 5 minutes. It was excellent. Cut into slices and serve with warmed pizza sauce for dipping, if desired. This could easily be served at a party as an appetizer. If you don't have any problems with the premade dough, then go for it, because it would take less prep, but we are happy with the blending of this recipe and Emeril's that we found.

From: BabyKEsq

On Jan 18, 2007

Really good! My picky husband wants it in regular rotation and I don't mind, it's easy. I stuffed with capicola, salami, pepperoni, provolone cheese, tomatoes, bell peppers and onions and served with a side of marinara. I baked for 23 minutes at 350. Yum!