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Stromboli Pie

  • Intermediate
  • 6 servings
  • 20 min
Baking Success Or Baking Mess


1-3/4 cups all-purpose flour
2 (4-1/2 tsp.) envelopes Fleischmann's® Quick Rise Yeast
2 teaspoons sugar
1/2 teaspoon salt
3/4 cup very warm water (120° to 130°F)
2 tablespoons Mazola® Right Blend Oil
1 tablespoon Mazola® Right Blend Oil
3/4 cup sliced onion
1/2 bell pepper, cored and cut into strips
1/4 cup chopped green olives
2 ounces thinly sliced hard salami
2 ounces sliced pepperoni
1 cup (4 ounces) shredded mozzarella cheese
2 tablespoons Mazola® Right Blend Oil
Few grinds black whole grinder pepper


Mix all dough ingredients in bowl. Remove half the dough. With greased hands, pat into thin layer to cover bottom of greased 9-1/2-inch deep dish pie plate. Heat oil in skillet; add onion and pepper. Cook 3 to 4 minutes until just tender; stir in olives.

Top dough with onion/pepper/olive mixture, gently pushing topping into batter with the back of a spoon. Layer with salami and pepperoni; sprinkle with shredded cheese. With greased hands press remaining dough into a 9-inch circle. Place on top of cheese and press down around edges. Brush with olive oil and grind black pepper over the top.

Bake by placing in a cold oven; set temperature to 350°F. Bake for 30 minutes or until done.

To make ahead and freeze: After assembling the Stromboli Pie, cover and let rise for 20 minutes. Place in freezer for up to one month. Remove from freezer 24 hours before serving and thaw in the refrigerator. Bake by placing in cold oven; set temperature to 350°F. Bake for 40 to 45 minutes or until done.

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