With two kinds of cheese, three kinds of meat, roasted red peppers, and banana peppers, this Super Bowl Italian Stromboli recipe packs a ton of flavor in those little pockets of pastry. Ready in 30 minutes, start-to-finish!
Here is recipe #2 for Super Bowl snacks. In case you missed it, I posted a Homemade Soft Pretzels recipe yesterday! They are so soft and buttery, and you can make them in an hour and a half. For a yeast-based bread, that’s not shabby at all.
Then we will probably go back to Valentine’s Day programming. I’ve already posted two recipes, so make sure you check them out: these Chocolate-Covered Strawberry Thumbprints and this Red Velvet Chocolate Chunk Skillet Cookie. Be still my heart.
This Super Bowl Italian Stromboli recipe is so, so easy. One of the easiest recipes EVER. But it looks like it takes some real effort. It basically doesn’t. I love that. It’s got nice presentation, but is absurdly easy.
With Italian meats and cheeses, this super simple, quick, and easy croissant ring stromboli is a football game hit. And a pinch of Italian seasoning on top goes a long way toward adding Italian verve. It’s just a sprinkling on top, but it makes a big difference in enhancing the other flavors. With two kinds of cheese, three kinds of meat, roasted red peppers, and banana peppers, these pack a ton of flavor in those little pockets of pastry.
The aroma of this Italian Stromboli filled the whole house. Normally I’m accustomed to apple pie or banana bread or other bakery scents filling the house, but I can definitely get on board with stromboli.
Flaky and buttery crescent pastry, gooey cheese, spicy meats, and Italian seasoning all come together in a totally heavenly smell.
Like when you pick up a pizza, and it makes the whole car smell, and you can’t stop yourself from eating a slice on the way home? Similar to that.
This is PERFECT game day food. It’s ready in about 30 minutes, start-to-finish. I had it prepped in 10, and it baked for about 20. And IMO, it’s better than pizza.
When I make this, we heat up leftovers in the toaster oven for the next few days, and it rejuvenates so nicely. This is what I’m making again for the Super Bowl. I know it’s a crowd-pleaser, and it makes my Sunday football game days a breeze.
- 2 - 8 oz. cans refrigerated crescent rolls
- 8 slices provolone cheese
- ¼ lb. sliced deli pepperoni
- ¼ lb. sliced deli hard salami
- ¼ lb. thinly sliced prosciutto
- ½ c. roasted red peppers, very well drained
- ½ c. banana pepper rings, very well drained
- 8 slices mozzarella cheese
- 1 tsp. Italian seasoning
- Open both cans of crescent rolls, and unroll the dough into 8 total rectangles, 4 from each can. Don't separate into triangles, just unroll into 4 rectangles from each can.
- On a non-stick 12-inch pizza pan (or a large cookie sheet), arrange the rectangles in a circle, such that the short ends are at the edges, and the long edges are adjacent to each other. The center circle should be about 4 inches in diameter. The dough will overlap a bit at the center of the ring, and the other edges will hang off the pan. It will basically look like a sun with rays!
- Place a slice of provolone cheese over each rectangle toward the center part of the ring, leaving about 1-inch from the center.
- Then layer slices of pepperoni, salami, and prosciutto over the cheese, followed by the red peppers and banana peppers. Top with slices of mozzarella cheese.
- Bring the outer edge of each rectangle of dough over the stack of meats and cheeses toward the center of the ring, and tuck it underneath the bottom layer of dough, pinching to secure the seams. Some of the filling will be exposed, and that's fine.
- Sprinkle the ring evenly with Italian seasoning.
- Bake at 325 degrees for about 25 minutes, or until edges are golden, and the cheeses are melted and bubbly at the exposed edges. The dough should feel baked through when lightly pressed.
- Remove from heat, and cool for 5 minutes before cutting and serving.
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