Meatball Stromboli #BreadBakers

Meatball Stromboli takes pizza dough and  rolls it up with  good things like sliced meatballs, sauce, Parmesan and mozzarella cheese.
Meatball Stromboli

Meatball Stromboli

By  Sue Lau | Palatable Pastime

Meatball Stromboli is my recipe of the day with Bread Bakers. We post once a month, baking up bread and bread related recipes on different topics.

Meatball Stromboli

November is  all about stuffed breads,  of which there are  many. A few of our bakers are doing Italian ones this month, myself included. I decided on  making a meatball stromboli,  because I had a bag of meatballs I made and put away a couple of months ago and it’s really getting to be time to use them.

The making  of this is easy enough–I used a packaged Wewalka pizza dough since you can unroll it and it is exactly the right shape and size you need.

From there,  a good schmear of pizza sauce, some Parm, some mozzarella slices and the meatballs (sliced)  round out the bill. It bakes up in half an hour and once it cools a little bit, you can slice and serve with some extra sauce on the side.

Bread Bakers – Stuffed Breads

Bread Bakers


  • #BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our lovely bread by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient.

Meatball Stromboli

Meatball Stromboli

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Meatball Stromboli

Meatball Stromboli

Sue Lau
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Course Bread, Pizza
Cuisine Italian
Servings 5


  • Pizza stone


  • 14.1 ounces pkg refrigerated Wewalka Classic Pizza oblong pizza crust
  • 1/2 cup pizza sauce (for inside)
  • 1/4 cup grated Parmesan cheese
  • 6 ounces Mozzarella cheese slices
  • 8 ounces cooked sliced beef meatballs
  • 1 egg (lightly beaten)
  • 2 cups pizza sauce (to dip stromboli)


  • Preheat oven to 425F.
  • Unroll pizza crust onto parchment paper.
  • Spread pizza sauce, leaving about 2 inches dough dry around the perimeter.
  • Keeping the perimeter dry from all ingredients, sprinkle with Parmesan cheese then lay out the mozzarella slices.
  • Top with thin slices of cooked warm meatballs (if you use frozen ones, make sure they are warmed up).
  • Brush egg around the edges of dough.
  • Keeping the stromboli long, fold over end edges onto the topping and brush again with egg.
  • Starting on one side, roll up like a burrito, pressing seams closed.
  • Place seam underneath.
  • Brush the top with egg and sprinkle with the shredded Parmesan.
  • Bake for thirty minutes or until nicely browned and about 195F inside.
  • Cool for a few minutes before slicing.
  • Serve with extra pizza sauce as a dip if you like.


From the kitchen of
Keyword Stuffed Bread
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Meatball Stromboli

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