Stromboli Bites

Stromboli Bites


"This appetizer has a lot of ingredients, but it's easy to make and is a meat lover's dream come true! Italian meats and spices are baked together inside a loaf of bread, then cut into bit-sized pieces."

Ingredients 12 h {{adjustedServings}} servings 222 cals

Serving size has been adjusted!

Original recipe yields 10 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 222 kcal
  • 11%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 4.8g
  • 2%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 45 mg
  • 15%
  • Sodium:
  • 692 mg
  • 28%

Based on a 2,000 calorie diet

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  • Prep

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  1. Allow frozen bread dough to thaw approximately 8 hours, or overnight, in the refrigerator. Place dough in a large, lightly greased bowl. Place bowl in a warm location, and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Place Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a large baking sheet.
  4. Roll dough into an approximately 10x14 inch rectangle on the baking sheet. Spread with yellow mustard and prepared Dijon-style mustard. Line center with cooked Italian sausage, ham, pepperoni sausage, salami, provolone cheese and American cheese. Sprinkle with oregano and basil.
  5. Fold edges of dough over the fillings and pinch together. Tuck and pinch ends. Sprinkle with cornmeal, and flip so the seam side is down.
  6. Bake in the preheated oven 45 minutes, or until a deep golden brown. Cool 10 minutes before cutting into bite-sized slices.
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Reviews 15

  1. 19 Ratings


I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground sausage in this, it makes it way to greasy. For easy clean-up of the flour I wet the counter with a damp cloth and lay 2 pieces of saran wrap onto it. Add a small amount of flour on plastic and roll dough. Then just pull up the plastic with no flour mess on the counter! For a quicker baking time I cook at a higher temperature, 375 for 15-18 minutes. Served with Pizza Sauce I as a dipping sauce. This is a regular Friday night "pizza" at our house (even my kids can make it)! It cost less than a pizza chain's pizza!


We thought this was quite good, and a nice change of pace. I might not use both salami and pepperoni; it seemed a little salty. Next time, I might try a little sliced pepperocini peppers or mushrooms or onions to make it a little less meaty. My husband really liked this!


Excellent recipe, the only change I made was that I used the refrigerated Pillsbury Pizza dough and it came out just fine. I also tried some sauce on the side.