Pepperoni & Pepper Stromboli – $10 or Less Meal

This pepperoni and pepper stromboli is so easy to make and delicious. You can easily substitute different cheeses if you prefer or if red bell peppers are pricey, just use a green bell pepper. I made this for a fantasy football draft my husband had at the house and the guys loved it. You can serve this as an entrée for a quick weeknight meal, which will easily feed four, or as an appetizer for any get-together you might be having.

You don’t want to fill this up too full or it will be difficult to roll. And if the dough tears a bit as you roll, just pinch it back together before baking.

To get a stromboli to cook evenly (the sides tend to cook faster than the center,) use this simple trick…Shape the filled dough around a greased, oven-safe glass or metal cookie cutter on your pan. The metal or glass conducts heat to the inner ring which will help ensure that everything cooks evenly.

PEPPERONI & PEPPER STROMBOLI –

Prep Time: 20 minutes         Cook Time: 25 minutes         Serves: 4 for approx. $9.50 (or 8 to 10 as appetizer)

Ingredients:

1 tablespoon canola oil

1 onion, thinly sliced

1/2 green bell pepper, thinly sliced

1/2 red bell pepper, thinly sliced

2 8-oz. packages crescent rolls (I buy the store brand or whatever’s on sale)

1 8-oz. bag shredded mozzarella cheese

3 ounces sliced pepperoni (I use half a package of Hormel sliced pepperoni)

4 ounces sliced provolone

2 teaspoons Italian seasoning

Directions:

Heat oven to 350 degrees.

In large skillet, heat canola oil over medium-high heat. Add onion and peppers and cook about 5 minutes or until tender, stirring occasionally.

On lightly floured surface, press or roll dough into 9″ by 13″ rectangle; sprinkle evenly with mozzarella. Top with pepperoni, cooked vegetables, then provolone cheese.

Starting with long side of dough, roll up jelly-roll style; pinch long edge to seal. Place log on lined baking sheet; shape into ring, pinching together ends to seal. Sprinkle with Italian seasoning. Bake 25 minutes or until done. Let cool slightly before cutting.