Authentic Italian Stromboli Recipes

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ITALIAN STROMBOLI



Italian Stromboli image

My mother gave me this recipe to try and everyone loves it. It is so simple and quick to make.-Beth Bruhn, Willmar, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 6 servings.

Number Of Ingredients 8

1 tube (11 ounces) refrigerated crusty French loaf
3/4 cup shredded part-skim mozzarella cheese
3/4 cup shredded cheddar cheese
1/4 pound thinly sliced hard salami
1/4 pound thinly sliced deli ham
1 jar (2 ounces) diced pimientos, drained
1 tablespoon butter, melted
3 tablespoons shredded Parmesan cheese

Steps:

  • Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 341 calories, Fat 18g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1169mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.

STROMBOLI



Stromboli image

Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 23

One 1/4-ounce packet dry-active yeast
2 teaspoons sugar
3 cups all-purpose flour, plus bench flour
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan, plus extra for the tops
6 ounces thinly sliced salami
6 ounces thinly sliced deli ham
6 ounces thinly sliced bresaola
8 thin slices mozzarella (about 6 ounces)
8 thin slices pepper jack cheese (about 6 ounces total)
1/4 cup finely sliced fresh basil leaves
Freshly ground black pepper
Marinara Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup diced yellow onion
3 medium cloves garlic, crushed
One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper

Steps:

  • For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
  • Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
  • For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
  • Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
  • Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
  • Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
  • Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

ITALIAN MEAT STROMBOLI



Italian Meat Stromboli image

As a mother of two, it seems the only time I have in my day for creativity is in the kitchen. I received a similar recipe from a co-worker but decided to add veggies and spices to give it my own spin. -Denise Tutton, Ridgway, PA

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1 loaf (1 pound) frozen bread dough, thawed
1 can (8 ounces) pizza sauce
1/4 teaspoon garlic powder, divided
1/4 teaspoon dried oregano, divided
8 ounces brick cheese, sliced
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped green pepper
1/4 cup chopped onion
1 cup sliced fresh mushrooms
1/2 cup shredded Parmesan cheese
1 package (3 ounces) sliced pepperoni
5 ounces sliced deli ham

Steps:

  • Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.

Nutrition Facts : Calories 335 calories, Fat 16g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

AUTHENTIC ITALIAN STROMBOLI



Authentic Italian Stromboli image

The beautiful thing about stromboli, is you can layer in whatever ingredients you like. I was taught this particular version by a man from Naples, Italy. Sometimes, I'll use mortadella, soppressta or pancetta for the meats. I usually buy my pizza dough from a local pizzeria, the 14" ball size, but feel free to make your favorite...

Provided by Mary Beam

Categories     Other Appetizers

Time 1h

Number Of Ingredients 7

2 14 inch dough balls
1/4 lb thinly sliced genoa salami
1/4 lb thinly sliced proscuitto
1/4 lb thinly sliced pepperoni
1/4 lb thinly sliced provolone
1 c shredded whole milk mozzerella
1/4 c freshly grated parmesan

Steps:

  • 1. Roll out each dough ball to approximately 15" x 12".
  • 2. Dividing the meat and cheese ingredients in half, layer in the exact order listed.
  • 3. Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan. Make sure the ends are sealed, by pinching closed.
  • 4. Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
  • 5. While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
  • 6. Brush the loaves with the garlic mixture as soon as the loaves come out of the oven. Let stand for at least 10 minutes before slicing.

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