When You’re in a Pinch… Stromboli to the Rescue!

On those days when I come home to a house full of hungry people and no plan for dinner my favorite go-to recipe is Stromboli! There are so many ways to adapt this recipe to Individual tastes and it is a sure fire way to have dinner on the table in a flash.

Sprial Stromboli


4 ServingsPrep: 10 min. Bake: 25 min.


  • 1 tube (11 ounces) refrigerated crusty French loaf
  • 3/4 cup shredded part-skim mozzarella cheese
  • 3/4 cup shredded cheddar cheese
  • 1/4 pound each thinly sliced deli salami and ham
  • 1/4 cup chopped roasted red peppers or 1 jar (2 ounces) pimientos, drained
  • 1 tablespoon butter, melted
  • 2 tablespoons shredded Parmesan cheese


  • Unroll the dough and pat into a 14-in. x 12-in. rectangle. Sprinkle
  • with mozzarella and cheddar cheese to within 1/2 in. of edges; top
  • with meat and red peppers. Roll up jelly-roll style, starting with a
  • short side; seal seam and tuck ends under.
  • Place seam side down on a greased baking sheet. Brush with butter;
  • sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or
  • until golden brown. Slice with a serrated knife. Yield: 4 servings.
Nutritional Facts: 1 serving (1 slice) equals 509 calories, 26 g fat (14 g saturated fat), 87 mg cholesterol, 1,795 mg sodium, 37 g carbohydrate, 1 g fiber, 29 g protein.

Use your favorite lunch meats and cheeses to make individual Stromboli’s, crescent rolls or refrigerated pizza crust work well and make for a portable meal on those busy evenings. Add some carrots sticks and celery and dinner is done.

For a special after dinner treat “cowboy up” to these crunchy favorites.

Wyoming Cowboy Cookies


36 ServingsPrep: 25 min. Bake: 15 min.


  • 1 cup flaked coconut
  • 3/4 cup chopped pecans
  • 1 cup butter, softened
  • 1-1/2 cups packed brown sugar
  • 1/2 cup sugar
  • 2 eggs
  • 1-1/2 teaspoons vanilla extract
  • 2 cups King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups old-fashioned oats
  • 2 cups (12 ounces) chocolate chips


  • Place coconut and pecans on a 15-in. x 10-in. x 1-in. baking pan.
  • Bake at 350° for 6 to 8 minutes or until toasted, stirring every
  • 2 minutes. Set aside to cool.
  • In a large bowl, cream butter and sugars until light and fluffy. Add
  • eggs and vanilla; beat well. Combine the flour, baking soda and salt
  • Add to creamed mixture; beat well. Stir in the oats, chocolate chips
  • and toasted coconut and pecans.
  • Drop by rounded teaspoonfuls onto greased baking sheets. Bake at
  • 350° for about 12 minutes or until browned. Remove to wire racks
  • to cool.
  • Yield: 6 dozen.

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