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Monster Snack: Spicy Meat and Cheese Stromboli Recipe

Monster Snack: Spicy Meat and Cheese Stromboli

Rachael Ray

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: 30-Minute Creature Feature

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (192)

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Average Rating:

Total Reviews: 192

Showing 1-10 of 192

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  • on May 14, 2012

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    It was very good. I liked the mix of meats, the coating for the bread(most of it, and the dipping sauce. Didn't like the canned pizza dough (will use Alton Brown's, the dried herbs and garlic on the outside (will omit, and the chunky/watery marinara (will puree. The directions were confusing; I just made one big rollup and sliced it. Very pretty presentation. Will do again as an appetizer or with soup.

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  • on September 25, 2011

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    The simple marinara sauce really benefits from the anchovy paste! We add parmesan and a little fontina cheese, leave out the salami...incredible.

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  • on February 24, 2011

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    Love this recipe! I've made it for a long time and am about ready to enjoy it right now! The topping really makes these...the smell coming from the oven is fantastic! And the filling is easily switched up. Tonight I'm making vegetarian with cheese, mushrooms, peppers, onions. Delicious! Thanks Rachael!

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  • on February 17, 2011

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    I made these with Italian sausage instead of pepperoni and salami and they came out great.

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  • on June 19, 2010

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    We all loved making our own stromboli...and of course eating it was the BEST! I rolled out the dough, laid out the ingredients, and then we all added our own on the dough, then I rolled them up and baked them.

    We had a fun family dinner! Thanks Rachael!

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  • on March 20, 2010

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    I doubled up this recipe and cut them in half for the Super Bowl and they were all gone. Used hard salami instead of Genoa and used more cheese. Didn't try the dipping sauce because I had some of my own marinara to use.

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  • on February 20, 2010

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    I've made this several times, never the same twice. I change my fillings everytime I make these. I followed the recipe the first time, but after that I add leftovers, shrooms, bbq pork, anything. I still like the original with the dipping sauce. Nice and spicy! This is fun, taste great, and easy. Another winner!

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  • on November 30, 2009

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    Love love love this easy recipe. I used fresh pizza dough from our grocery deli, (not a fan of the Pillsbury stuff and it turned out fabulous. I made it a step easier--I had about half of the stuff you sprinkle on top, so I dumped it in a can of pizza sauce (Dei Fratelli and popped it in the microwave instead of making the dipping sauce--mama mia, it is soooo good we all love this! We make this almost once a week, instead of going to the pizza place!

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  • on September 23, 2009

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    Thanks for the recipe. The strombolis were to die for. The marinara sauce was pretty gross! I like my own homemade recipe for that but the strombolis...definately a do-over!

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  • on September 04, 2009

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    This recipe earned a rare honor in our home..."Please make it again!" I've got two picky teens, and this stromboli recipe pleased everyone. It's so easy to tweak the heat in this recipe by controlling the meat or cheese used. We made each stromboli with just a slice of provolone, a slice of genoa salami, two thin slices of smoked ham, and two larger pepperoni slices. We served marinara on the side so it could be used as a dip, as a sauce to cover, or left off completely. So, so yummy!

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