• Prep 5 mins
  • Total 17 mins
  • Easy
  • Serves 1

Fun delicious Italian food right in the comfort of your home!


  • Contains Wheat
  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Wheat, Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep

  • 11-ounce tube refrigerated thin crust pizza dough, divided
  • 1/2 cup pizza sauce, divided
  • 6 slices salami
  • 18 slices pepperoni
  • 1 cup shredded part-skim mozzarella cheese
  • 1/2 teaspoon Italian seasoning
  • 2 tablespoons Parmesan cheese
  • 1 large egg
  • 2 teaspoons sesame seeds (optional)
  • 1/4 cup water, for steaming
  • Nonstick cooking spray


  • Small Bowl
  • Step 1

    Place the roll of pizza dough on a piece of parchment paper or a floured cutting board, and while still rolled up, cut the tube of dough in half crosswise. Re-refrigerate half of the dough for another use.

  • Step 2

    Unroll the other half of the dough and evenly spread 1/4 cup of pizza sauce on top, leaving a 1-inch border. Layer the salami slices on top of the sauce, then layer the pepperoni. Evenly sprinkle with mozzarella, Italian seasoning, and Parmesan cheese.

  • Step 3

    Roll the dough lengthwise tightly, then place it seam-side down. Wet the ends of the roll with water and firmly press the edges of the dough ends to seal.

  • Step 4

    In a small bowl, beat the egg, then brush it over the top and sides of the stromboli. Sprinkle the sesame seeds on top, if desired.

  • Step 5

    Add 1/4 cup water to the pot. Spray the Cook & Crisp Basket with nonstick spray, then transfer the stromboli to the basket. Place the basket in the pot.

  • Step 6

    Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 375°F, and set time to 7 minutes. Press START/STOP to begin cooking (PrE will display for approx. 5 minutes as the unit steams, then the timer will start counting down).

  • Step 7

    When cooking is complete, remove the basket from the pot. Allow the stromboli to cool for 5 minutes in the basket, then transfer it to a cutting board and slice it into 4 equal pieces. Serve with the remaining 1/4 cup pizza sauce for dipping.