Muffin tins can be used for more than just breakfast! These Muffin Tin Stromboli are packed with Italian meats and cheeses, and they’re the perfect football appetizer!
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We got to the train tracks and pulled off on the side of the road. (It’s not that busy of a road, and we’re able to get decently close to the tracks.) I got Robbie out of his car seat, and we sat in the back of my car waiting. And waiting. And waiting. Unfortunately, that 8:45am train never came. I don’t know if I got my times wrong, or maybe the train doesn’t come every weekend? I felt terrible as I had built this up for the lil guy. I’d told him all about how the crossing lights would flash and then gate would come down and then we’d see the train engine. But instead all we saw was a goose and 2 squirrels.
We got back in the car and headed off to do our regular weekend grocery store run. I’ll try again next weekend with the train, though. I’ve loved trains ever since I was about Robbie’s age, and I know he’d love seeing that freight train rumble past.
As we came back into the house from the grocery store, Robbie told Laura that we didn’t see a train. But he quickly followed that up with a conversation about the goose and 2 squirrels…so maybe our trip wasn’t completely in vain!
Laura was helping me put away the groceries, and she came across the bag with all of the sliced meats and Provolone cheese. I believe her exact words were: “I don’t know what you’re making, but I know I’m going to love it.” We love Italian meats and cheeses around here, so it’s no surprise that these Muffin Tin Stromboli were a big hit! It’s basically pizza dough stuffed with delicious meats and cheeses, and it’s baked up in little miniature versions. These Muffin Tin Stromboli are a fun menu idea for the weekend, or they would also be excellent for nibbling on while watching football!
Muffin Tin Stromboli
I’ve made traditional stromboli a number of times, and it’s definitely one of our favorites. With the Super Bowl coming up (and then March Madness after that), I decided to transform that stromboli into a smaller version. Growing up, the muffin tin was always reserved for muffins and muffins only. But I’ve come to realize that muffin tins have much more potential! Don’t get me wrong. A good blueberry muffin is nothing to shake a stick at. In fact, I’ll polish off several of ’em! But muffin tins are an excellent option when it comes time for appetizer-sized foods. (These Muffin Tin Garlic Knots are another favorite around our house.) Enjoy, friends!
Did you make these Muffin Tin Stromboli at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog)!
Looking for more tasty pizza-inspired recipes? Check these out:
Muffin Tin Stromboli
- Preheat oven to 375°F.
- Spray muffin tin with nonstick spray; set aside.
- Lightly dust countertop with flour. Roll dough into a 10”x12” rectangle.
- With a long side of the dough facing you, spread the pizza sauce (if using) evenly across pieces of dough, leaving 1” border on both of the longer sides. Next, spread 1 cup of mozzarella evenly across dough. Sprinkle Italian seasonings on top of cheese.
- Overlapping slightly, layer the ham, salami, pepperoni and provolone lengthwise down the dough. Sprinkle Parmesan cheese evenly on top.
- Starting with a long edge, roll the dough into a tight cylinder; pinch edges of dough to seal. Using a sharp knife, slice the dough into 12 equal pieces. Place one piece in each of the prepared muffin cups.
- Bake for 15 minutes. Remove pan from oven and sprinkle remaining ½ cup of mozzarella cheese on top of stromboli. Continue baking for 13-15 more minutes, or until Stromboli are golden brown.
- Let cool for 5 minutes before removing from pan and serving. (Tip: The meats and cheeses will release a lot of oil, so just gently blot the tops of the Stromboli while they’re hot to soak up the excess oil.)