Stromboli Sandwich Recipe

by

This recipe has been rolling around Facebook for weeks and I have been wanting to try it, so I showed it to Mark and he agreed with me…we must make this!  They call it a sandwich but it really isn’t.  It’s more of a calzone.  This is seriously better than any calzone that I have ever purchased in a restaurant.  It’s awesome! I have to apologize for the unclear picture, we were in too big of a hurry to eat it to check to see if the picture was a good one.  I will replace it next time.  Enjoy the recipe, it’s awesome!

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Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/4 pound sliced ham
  • 1/4 pound sliced pepperoni
  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 1 jar (14 ounces) pizza sauce, divided
  • 1/4 pound sliced mozzarella cheese
  • 1/4 pound sliced bologna
  • 1/4 pound sliced hard salami
  • 1/4 pound slice Swiss cheese
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 tablespoons butter, melted

Directions

  • 1. Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15-in. x 12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 375° for 30-35 minutes or until golden brown. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced Stromboli. Yield: 8-10 servings.

Notes:
You could modify the ingredients to whatever you choose, but personally, I thought it was perfect the way it was with the exception of no mushrooms.  I will put those in next time.
It states to cook it for 30-35 minutes, but I cooked it for 25 and the onions and peppers were still a little crisp.

 

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