Stromboli recipe. This was a really good dough recipe for stromboli, but there is no way that it could possibly incorporate a full three cups of flour. I used 2 1/2 and the consistency was perfect. (I am not a flour spooner; I scoop, but I stir my flour first so it's aerated and not overly packed.) I used pepperoni, provolone, mozz, and banana peppers in this recipe. It rose, rolled, and baked up beautifully. Will repeat for sure.