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Easy Stromboli

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Recipe by Kraft

Prep Time

15
min.

Total Time

33
min.

Servings

6 servings

Fill refrigerated pizza crust with ham, turkey, cheese and peppers for this Easy Stromboli recipe. Serve this Easy Stromboli with a mixed green salad.

What You Need

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1 can (13.8 oz.) refrigerated pizza crust
1/4 cup KRAFT Grated Parmesan Cheese
6 KRAFT Slim Cut Mozzarella Cheese Slices
1/4 cup chopped red peppers
15 slices each OSCAR MAYER Deli Fresh Oven Roasted Turkey Breast and OSCAR MAYER Shaved Smoked Ham

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Make It

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Heat oven to 425°F.
Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan. Layer remaining ingredients lengthwise down center of dough.
Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent.
Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.

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Special Equipment Needed

TBA

Kitchen Tips
Nutrition

Serving Suggestion

Serve this easy-to-make stromboli with a mixed green salad and fruit cup for dessert.

Special Extra

Add 1/4 cup each chopped onions and tomatoes to the filling, then sprinkle with 1/4 tsp. dried basil leaves before covering with dough.

Substitute

Prepare using green peppers.

Servings

6 servings

Healthy Living

Good source of calcium
Generally Nutritious

Nutrition Bonus

Since the pizza crust is fortified for a good source of iron, and the Parmesan and mozzarella team up to provide calcium, you can feel good about serving this delicious stromboli.

Nutritional Information

Serving Size 6 servings
AMOUNT PER SERVING
Calories	250

Total fat	7g
Saturated fat	3g
Cholesterol	30mg
Sodium	980mg
Carbohydrate	33g
Dietary fiber	1g
Sugars	5g
Protein	17g
% Daily Value
Vitamin A	6 %DV
Vitamin C	15 %DV
Calcium	6 %DV
Iron	10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by karamelky from What I love about this recipe is that the posibilities are endless. What I love about this recipe is that the posibilities are endless. You can use whatever filling you would like and it turns out perfect. I used sliced deli ham, turkey and pepporonis and black olives. I also addes some pizza sauce to the filling and it turned out wonderful. My fiance was very impressed when he came home from work and found this delicious treat along with a nice green salad to round out the meal. He couldn't wait for seconds. I will be making this again with a different filling the next time.

Date published: 2006-06-07

Rated 3 out of 5 by hkahaialii from i made this recipe lastnight for my family. i made this recipe lastnight for my family. instead of the red peppers i tried it with the tomatoes & onions instead...unfortunately the onions didn't cook very much and so the onion flavor was too strong for me. if i made it again i would probably use the peppers and cook the onions first. other than that, it was great! oh yeah, the dough didn't cook all the way through at the bottom of the stromboli either - any suggestions to fix that?

Date published: 2008-01-31

Rated 5 out of 5 by hrhdimples from I made this for lunch today for my husband and I. I made this for lunch today for my husband and I. He is rather picky and he gave it a thumbs-up! I modified it slightly. I did not add peppers but did add the tomatoes and onions. I also added some oregano, basil, and garlic powder inside. On the outside, I coated it with a little butter and added some additional dried oregano. Gives it a nice golden look. I will keep this in my menu cycle.

Date published: 2008-01-20

Rated 5 out of 5 by IceSkatr5 from This recipe looked too good to be true, but it really was easy! This recipe looked too good to be true, but it really was easy! It tasted great. Next time I will definitely add the optional onion, tomato, and basil leaves. I'm not a big fan on tomato sauce so this was perfect for me. I did have a little trouble, though, with the pizza dough. I couldn't quite make it stretch out and stay in one place. I'll have to work on that.

Date published: 2006-04-25

Rated 5 out of 5 by BecLynn from I followed the general directions for this recipe, but I changed the ingredients a little. I followed the general directions for this recipe, but I changed the ingredients a little. I used sliced ham, cheddar cheese, pepperoni slices, parmesan, and mozzarella cheese. It was so scrumptious!! I have already made it several times that way. One day I will try it with healthier ingredients, like veggies and lowfat cheese. Thanks, Kraft!!

Date published: 2006-05-19

Rated 5 out of 5 by Sarah68112 from We love this recipe! We love this recipe! We eat enough sandwiches so instead of lunch meat, I made it with hamburger, black olives, shredded cheese, mushrooms, and jalepenos. After folding the crust, I spray the top with spray margarine and then sprinkle parmasan cheese on top. I use 1lb of hamburger which makes a huge stromboli, but the leftovers are awesome!

Date published: 2007-06-07

Rated 5 out of 5 by Anelamea from Loved it! Loved it! I added pepperoni and some frozen stirfry peppers (red and green pepper strips and also white onion) that come in the small frozen bags. You can even personalize it for everyone by only adding what they like to their section of the stromboli, then I just cut different symbols over each section to remember which was which.

Date published: 2006-06-09

Rated 4 out of 5 by Fbrandye from I along with many other people I'm sure have tried this and loved it aside from the soggy crust. I along with many other people I'm sure have tried this and loved it aside from the soggy crust. Well to fix that I used frozen bread dough, thaw it, let it rise then press it out to the shape you want. Not only do you not have the soggy bread but you have a wonderful, crunch on the outside and soft on the inside.

Date published: 2009-06-01