44 Reviews of Spicy Meat and Cheese Stromboli

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!

From: Raygan

On Mar 2, 2008

The best part about this recipe is the mix of spices that cover the dough. I usually don't cut up my pizza dough leaving it to make 1 big piece of stromboli. Also, I like to vary the stuffing. Spinach, cheese and mushroom is a very good alternate filling.

From: princesskim

On Jan 2, 2008

This stromboli was so easy to make and tasted better than anything you can order out!!! We sliced them and served as part of our New Year's Eve spread...everyone raved about them!!! This is a keeper for sure!!!

From: happynana

On May 29, 2008

Delish! We enjoyed this treat for lunch today. Since no oven temp was given I baked ours at 375 degrees for 25 minutes. I made as directed except that I combined the spices and parmesan cheese with the olive oil and brushed on each dough piece. And, I put about 1 tablespoon of sauce on the dough before the meat. Very nice. Thanks KelBel!

From: BlueSapphire

On Feb 11, 2008

From: Smilyn

On Jul 7, 2007

These were great and easy... the best combination. Throw in the fact that hubby just loved them and this is a keeper! Thanks so much for posting this. We are going to be making these more often! BTW I use left over tomato pasta sauce to dips these guys in. Thanks again!!

From: Chef likestocook

On Jul 4, 2007

My husband and I loved this. I couldn't find hot Italian ham (just used deli ham) and didn't use the red pepper flakes as I didn't have any. We dipped them in spaghetti sauce. They were delicious.

From: Cooks4_6

On May 10, 2007

Most excellent — delicious, fast and really easy! Great diverse possibilities to make everyone in the family happy. I had less than an hour to get these made, eaten and my daughter to ballet and son to T-ball. Kids ate them made without the spicy sprinkle, and with just cheese and sandwich pepperoni. I used shredded mozzarella (had on hand) Soppressata, Salami and Sandwich Pepperoni on the adult sandwiches. I also accidently mixed the spices with the olive oil, so I brushed it on. Worked wonderfully. These would be yummy with fresh mozzarella and pepperoncinis as well. We served marinara on the side for dipping. Definitely will be making these again!

From: KLBoyle

On May 9, 2007

These are great and so easy! Next time though I will add a ton more cheese but other than that they were perfect. Thanks for sharing this great recipe!