Thursday, January 12, 2012

Spiral Stromboli

Spiral Stromboli Recipe

This made a quick and delicious dinner!

Spiral Stromboli
from Taste of Home's The Busy Family Cookbook

1 tube (11 oz.) refrigerated crusty French loaf (I made my own French bread dough from the recipe here)
3/4 to 1 cup shredded part-skim mozzarella cheese
3/4 to 1 cup shredded cheddar cheese
1/4 pound each thinly sliced deli salami (I used Genoa) and ham (I used Black Forest)
1/4 cup chopped roasted red peppers or 1 jar (2 oz.) pimientos, drained (I left this out because I didn't want to hear any whining at dinner)
1 T. butter, melted
2-3 T. shredded Parmesan cheese (I used grated from the green bottle)

Preheat oven to 375 degrees.

Unroll the dough and pat into a 14"x12" rectangle.  Sprinkle with cheeses to within 1/2" of edges; top with meat and red peppers.  Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.

Place seam side down on an ungreased baking sheet (I used a parchment paper).  Brush with butter; sprinkle with Parmesan cheese.  Bake at 375 degrees for 25-30 minutes or until golden brown.  Slice with a serrated knife.  Yield:  4 servings.


  1. This is what is for dinner tonight. It looks so yummy!

  2. How do you make sure the dough is done in the middle? Whenever I have made stromboli, I think it is done, but when I cut into it I find it a bit doughy in the middle.