Comments on: Easy Stromboli Recipe

By: Jeff

Jeff — Sun, 13 Sep 2026 23:00:03 +0000

Great recipe. Thank you.
Mom always did hers with capicola instead of ham (it just makes it a little better) in case anyone is looking for something slightly different.
You rock for putting out great recipes!

By: Chris

Chris — Fri, 12 Jun 2026 18:47:47 +0000

I have made this recipe several times and it always impresses everyone. I prefer to save the marinara (Raos) for dipping, but have made it with the marinara inside also because it tastes so good mingled with the melty cheese.
Thank you for the crowd pleaser!

By: Susan

Susan — Sat, 16 May 2026 17:30:42 +0000

In reply to Lauren. That sounds delicious. I'm makingit tonight!!

By: Rachel Ballard

Rachel Ballard — Tue, 01 Mar 2022 17:13:35 +0000

In reply to Katherine. I'd make 2 for sure Katherine.

By: Katherine

Katherine — Sat, 26 Feb 2022 02:26:03 +0000

Hi I’m going to make this next week for my significant others family. It says 5 servings for one Stromboli. Is that enough for seconds also or should I make 2. Thank you!

By: Rachel Ballard

Rachel Ballard — Tue, 29 Sep 2020 13:01:11 +0000

In reply to Lauren.

Thanks for your tips Lauren. I sure wasn’t claiming authenticity with my version–just tasty. –Rachel

By: Lauren

Lauren — Mon, 28 Sep 2020 23:23:39 +0000

Having been born and raised in PA and spending decades in the South Philly area, there are a few things I would change to make it more authentic: marinara should be used in the side as a dipping sauce. Spread a thin layer of dijon mustard in the dough instead before adding meats and rolling. Add a little olive oil to the outside and sprinkle with oregano. Bake one pizza stone.

By: Rachel Ballard

Rachel Ballard — Tue, 17 Dec 2019 19:00:46 +0000

In reply to Ronda. Oh thank you so much Ronda!! I'm so glad you enjoyed it. We love it too! --Rachel