White Stromboli

Yields 4 servings


  • 1 ea. The Good Crust pizza dough
  • 15 oz. jar of Alfredo sauce, divided
  • 8 oz. honey ham, thin sliced
  • 8 ea. salami, thin sliced
  • 10 ea. pepperoni, thin sliced
  • 8 oz. Pineland Farms Pizza Curds
  • 2.25 oz. can of black olives, sliced
  • 1-2 tbsp. olive oil
  • 2 tbsp. Parmesan cheese, grated or shredded


  • Preheat oven to 350oF.
  • Roll out The Good Crust pizza dough and spread 1⁄2 cup of the Alfredo sauce, leaving approximately 2 inches across the length without sauce.
  • Spread Pineland Farms Pizza Curds, ham, salami, pepperoni, and black olives over the top of the sauce.
  • Begin to roll lengthwise from the end with the toppings, laying the seam down on a baking sheet. Brush with olive oil and sprinkle with Parmesan cheese.
  • Cut a few slits across the top. Bake for 20 minutes or until golden brown.
  • Heat and serve with remaining Alfredo sauce.

Recipe by Emily McQuarrie