Enjoy dinner with this tasty cheesy stromboli made with Original Bisquick® mix, pepperoni, bell peppers and pork served with marinara sauce. Perfect if you love Italian cuisine.
Stromboli Squares
- Prep Time 20 min
- Total 55 min
- Servings 9
- Ingredients 10
Ingredients
- 3/4 lb bulk Italian pork sausage
- 2 cups Original Bisquick™ mix
- 1 cup milk
- 2 eggs
- 1/4 lb thinly sliced pepperoni (about 56 slices)
- 1 cup shredded mozzarella cheese (4 oz)
- 1 jar (7 oz) roasted red bell peppers, drained, cut into strips
- 1 teaspoon water
- 1 teaspoon poppy seed
- Marinara sauce, if desired
Instructions
-
Step1Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
-
Step2In 10-inch nonstick skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; set aside.
-
Step3In medium bowl, stir Bisquick mix, milk and 1 egg with whisk or fork until blended. Spread half of the batter in baking dish. Top with cooked sausage, pepperoni, cheese and roasted pepper strips. Pour remaining batter over mixture in baking dish; spread to cover. In small bowl, beat remaining egg and water. Carefully brush over batter; sprinkle with poppy seed.
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Step4Bake 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Top each serving with marinara sauce.
Nutrition
340
Calories
21g
Total Fat
16g
Protein
22g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 340
- Calories from Fat
- 190
- Total Fat
- 21g
- 32%
- Saturated Fat
- 8g
- 39%
- Trans Fat
- 1 1/2g
- Cholesterol
- 85mg
- 28%
- Sodium
- 960mg
- 40%
- Potassium
- 250mg
- 7%
- Total Carbohydrate
- 22g
- 7%
- Dietary Fiber
- 1g
- 4%
- Sugars
- 4g
- Protein
- 16g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 30%
- 30%
- Calcium
- 15%
- 15%
- Iron
- 10%
- 10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;Carbohydrate Choice
1 1/2Tips from the Betty Crocker Kitchens
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