Italian Stromboli
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6
Ingredients
- 1 pop-can pizza crust tube of Pillsbury
- 8 slices ham deli
- 10 slices salami Genoa
- 12 slices pepperoni
- 8 slices provolone cheese or mozzarella. (You could definitely use shredded cheese as well)
- 3 tablespoons butter
- 3 garlic cloves minced
- 2 teaspoons parsley chopped
- 3 tablespoons Parmesan cheese
Instructions
- Melt the butter in the microwave and mix in the minced garlic, parsley and Parmesan cheese. Set aside.
- Line a baking sheet with parchment paper.
- Stretch the pizza crust out to almost the size of your baking sheet.
- Layer the meats. I started with the ham, then the salami followed by the pepperoni. Layer the cheese last.
- Roll the Stromboli longways and be sure to seal the seam well.
- Seal the ends well. Pinch them and mold the excess dough to the underside of the Stromboli.
- Score the top a few times with a serrated knife (to allow the steam to escape while baking).
- Top the Stromboli with garlic butter mixture.
- Bake the Stromboli at 400° F.
Nutrition - See Recipe Post for Nutrition Disclaimer
Calories: 323.5kcal | Carbohydrates: 1.5g | Protein: 19.8g | Fat: 26.2g | Saturated Fat: 13.1g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 9.7g | Trans Fat: 0.3g | Cholesterol: 73.1mg | Sodium: 1115.7mg | Potassium: 219.6mg | Fiber: 0.04g | Sugar: 0.2g | Vitamin A: 420.3IU | Vitamin C: 0.5mg | Calcium: 231mg | Iron: 0.8mg