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Turkey Club Stromboli

Turkey Club Stromboli. A fantastic use for leftover turkey in a hearty hot pocket of a sandwich, that’s practically a meal in itself.

Turkey Club Stromboli close up shot of filling.

Turkey Club Stromboli

Perhaps we were all a little extra hungry at supper last night but holy-moly did we ever tuck-in to these delicious simple baked Turkey Club Stromboli sandwiches.

We are big turkey fans at our house and it often makes a roast dinner that we enjoy as often as every couple of weeks. That means  leftover turkey ideas are always welcome and this was a terrific one.

Turkey Club Stromboli wide shot of entire stromboli cut in half

Turkey Club Stromboli

I’ve included my dough recipe here but you could easily use store bought pizza or bread dough for a quick weekday meal. 

I’ll confess that I have picked up fresh touton dough from my neighbourhood supermarket on the way home from work in order to make Stromboli from different leftover ingredients for dinner.

If you liked this Turkey Club Stromboli recipe and would like other great leftover turkey or chicken recipes, be sure to check out this Leftover Turkey Recipes Collection for over 20 differently delicious ideas!

Leftover turkey recipes photo collage featured image

22 Fantastic Leftover Turkey Recipes

Like this Turkey Club Stromboli recipe?

You’ll find hundreds of other great ideas in our Quick & Easy Dinners Category and even more in our Chicken Recipes Category.

To keep up with the latest home style cooking & baking ideas from Rock Recipes plus daily recipe suggestions from decadent desserts to quick delicious weekday meals, be sure to follow Rock Recipes Facebook Page and follow us on Instagram.

Turkey Club Stromboli image with title text for Pinterest.

Turkey Club Stromboli.
Prep Time
30 mins
Cook Time
20 mins
Resting time
50 mins
Total Time
50 mins
Turkey Club Stromboli. A fantastic use for leftover turkey in a hearty hot pocket of a sandwich, that's practically a meal in itself.
Course: Dinner
Cuisine: Italian Inspired
Keyword: turkey
Servings: 6 to 8 servings
Author: Barry C. Parsons
Stromboli Dough:
  • 3-4 cups all purpose flour
  • 1 packet instant yeast
  • ½ cup extra virgin olive oil
  • 1 ¼ cups lukewarm water
  • 1 ½ tsp sea salt
Stromboli Filling
  • Sliced leftover turkey about 1 ½ to 2 pounds
  • Crisp cooked bacon about ½ pound pre cooked weight
  • ½ cup chopped oil packed, sundried tomatoes
  • Freshly grated Parmesan cheese
To prepare the dough
  1. Mix dry ingredients together except for one cup of the flour.
  2. Add the warm water and mix very well with a wooden spoon for about 5 minutes.
  3. Add the remaining flour a little at a time until dough forms.
  4. Remove to a floured breadboard or your counter top and knead for an additional 5 minutes.
  5. Allow dough to rest for ½ hour, covered in a warm place.
  6. Knead again for 5 minutes and split dough into 2 portions and allow to rest for 20 minutes before rolling your dough into the desired size; for Stromboli, roll into about a 12 inch square.
To assemble the stromboli
  1. I bake my stromboli on a pizza stone but alternatively, you could bake the stromboli on a parchment lined cookie sheet at 375 degrees F.
  2. Preheat a pizza stone in a 450 degree F oven for ½ hour.
  3. Add the filling to the Stromboli, layering the filling ingredients down the centre line of the dough.
  4. Olives make tasty additions if you like. Dijon mustard or garlic oil brushed on the dough is also very good. You can also brush a little milk or an egg wash over the Stromboli and sprinkle with freshly grated parmesan cheese and/or fresh chopped herbs.
  5. Bring the edges of the dough to the centre of the Stromboli, covering the filling.
  6. Pinch the dough edges and ends together to seal. Gently roll the entire Stromboli onto a cornmeal covered wooden pizza peel so that the seam is on the bottom.
  7. Cut 3 one inch slits, evenly spaced, in the top of the Stromboli dough for venting. Shake the peel to make sure the Stromboli moves freely on the cornmeal.
  8. Slide the Stromboli onto the hot stone, shaking it slightly in a back and forth motion as you slowly retract the wooden peel.
  9. Bake for 15-20 minutes until the top is evenly golden brown. Remove from the oven and allow to rest for 5-10 minutes before cutting into individual servings.
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Thursday 10th of May 2012

Hummmm.....une vrai délice, bravo

Karen (Back Road Journal)

Thursday 10th of May 2012

The photo of your stromboli is terrific and sounds like it would be delicious.

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