Stromboli Ring

"Stromboli you can slice!"
photo by photo by
photo by photo by
photo by photo by
photo by Dawn C. photo by Dawn C.
photo by Dawn C. photo by Dawn C.
Ready In:
1hr 10mins




  • Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.
  • On a lightly floured surface unroll both tubes of pizza dough. Lay each dough short side next to each other and pinch the seams together.
  • Leaving a 1 inch border, spread the pizza sauce into a thin layer. Next sprinkle 2 cups of cheese over the sauce. Place a layer of sliced ham along the dough followed by the mortadella and salami. Season with salt and pepper. Sprinkle with crushed red pepper flakes and torn basil leaves.
  • Carefully begin to fold over the dough starting from the side that is closest to you. Be sure to tuck and roll the dough as you go until you have formed a log. Pinch up the seams and place the roll into the prepared bundt pan. Using a paring knife make a couple of slits on top of the dough.
  • Place in the oven for 45-50 minutes. Invert on to a sheet tray and sprinkle with remaining cheese. Bake in oven until cheese has melted, about 5 minutes.
  • Allow to cool for 10 minutes before inverting on to a plate. Slice and serve with marinara sauce.

Questions & Replies

  1. Can i use ground beef
  2. Can you make this vegitarian
  3. What is mortadella?
  4. Describe this dish


  1. I wish it would let me give this more than five stars! I made this today, I used whole wheat pizza dough, not the rolls, because that's what I had. It was AMAZING. It tasted even better than I thought it would and it was easy to cut and serve, it didn't fall apart at all. Huge hit with my family. It's definitely going in the rotation. ?
    • Review photo by Dawn C.
  2. Josie M, Mortadella is an Italian bologna. You can see bits of fat in it and some have pistachios in it. You can find it at any Italian deli. Some supermarkets carry it too.


  1. For the mortadella, I usually substitute bologna then sprinkle chopped pistachios on top, lightly pressing them in so they kind of "stick" to the bologna. This usually adds a better flavor than mortadella and is cheaper, and easier to find.


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