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Stromboli Crust Mix

Total Time

Prep: 15 min. Bake: 35 min. + standing


8 servings

"I use this mix for stromboli crust and I get as creative as I want with the filling ingredients," says Valorie Hinkle of Quakertown, Pennsylvania.


  • 6-3/4 cups all-purpose flour
  • 1-1/4 cups nonfat dry milk powder
  • 2 tablespoons plus 1-1/2 teaspoons baking powder
  • 2-1/2 teaspoons salt
  • 1/2 cup plus 1 to 3 tablespoons water
  • 5 slices hard salami
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup finely chopped fully cooked ham
  • 2 medium tomatoes, chopped
  • 1 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1/2 cup shredded part-skim mozzarella cheese
  • 1 tablespoon butter, melted
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper


  1. In a large bowl, combine the first four ingredients. Store in an airtight container for up to 6 months. Yield: 4 batches (about 8 cups).
  2. To prepare stromboli: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2 cups crust mix and enough water to form a stiff dough. On a floured surface, roll dough into a 15x10x1-in. baking pan.
  3. Place salami lengthwise on half of the dough to within 1/2-in. of edge. Layer with cheddar cheese, ham, tomatoes, green pepper, onion and mozzarella cheese. Fold plain side of dough over filling; seal edges well. Brush with butter; sprinkle with oregano, salt and pepper.
  4. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10 minutes; cut with a serrated knife.

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