STROMBOLI
Steps:
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as directed.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as directed.
ULTIMATE ITALIAN STROMBOLI
Make and share this Ultimate Italian Stromboli recipe from Food.com.
Provided by silversparkles111
Categories Breads
Time 3h20m
Yield 6 Stromboli
Number Of Ingredients 21
Steps:
- Dough:.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- To make the Stromboli:.
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Nutrition Facts : Calories 926.7, Fat 51.7, SaturatedFat 23.5, Cholesterol 166.4, Sodium 2700.9, Carbohydrate 58.6, Fiber 3.4, Sugar 4.1, Protein 54.6
EMERIL'S STROMBOLI
I saw Emeril make this on TV and it looked yummy....of course, it was but almost anything he makes looks yummy...I'm posting it so that I don't lose the recipe....You could use just about any toppings that you want!!
Provided by babygirl65
Categories Lunch/Snacks
Time 1h
Yield 2 each, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375. Grease a large baking sheet and set aside.
- Emeril used his own pizza dough, but I just bought one at the store.
- Removed sausage from casing and crumble in a large skillet. Cook sausage over med-high until browned.
- Remove with slotted spoon and drain well on paper towels.
- Discard all but 1 tbsp of fat from the pan. Add onions, bell peppers and jalapenos. Cook until very soft. Add garlic and Italian seasonings and cook for about another minute. Remove from heat and cool.
- Divide dough in half. On a lightly floured surface, roll out half of the dough to a large rectangle. Spread half of the cooled sausage mix across the dough leaving an inch border. Layer with half ham, pepperoni, olives, provolone and mozzarella.
- Beat egg with 1 tbps of water to make an egg wash. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up into a cylinder, pinching the edges to seal.
- Place on the prepared baking sheet and repeat with the other dough. Let dough rise for about 20 minutes.
- Brush top of stromboli with egg wash Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesean cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from oven and let stand 10 minutes. Slice thickly and serve.
- Like I said before, you could probably use different toppings like mushrooms, salami or omit some. Just add what you like!
Nutrition Facts : Calories 986.6, Fat 70.5, SaturatedFat 34.6, Cholesterol 259.5, Sodium 3523.6, Carbohydrate 16, Fiber 2.4, Sugar 5, Protein 70.8
STROMBOLI
Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen
Provided by Barney Desmazery
Time 1h10m
Number Of Ingredients 6
Steps:
- Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
- Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
- Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.
Nutrition Facts : Calories 570 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
EMERIL'S ANYTIME EGGNOG
Spread good cheer with glasses of Emeril's Anytime Eggnog-a new Christmas classic.
Provided by Martha Stewart
Categories Food & Cooking Drink Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Place a large bowl in a larger bowl of ice water and set aside. In a medium bowl, whisk together egg yolks and 1 cup sugar until pale yellow and thick, about 2 minutes.
- In a medium saucepan, bring milk, vanilla bean, and 1/8 teaspoon salt to a bare simmer. Remove from heat. Whisking constantly, slowly pour 2 cups hot milk mixture into yolks. Whisking, slowly pour yolk mixture into saucepan. Cook over medium, stirring constantly with a wooden spoon, until mixture is thick enough to coat the back of spoon, about 3 minutes.
- Pour mixture through a fine-mesh sieve into bowl in ice bath. Let cool, stirring occasionally, about 20 minutes. Cover and refrigerate eggnog base until chilled, about 1 hour.
- Whisk brandy and cream into chilled eggnog base. In another large bowl, using an electric mixer, beat egg whites until soft peaks form. Gradually add 3/4 cup sugar and beat on high until stiff peaks form. Gently fold whites into eggnog base until blended. Serve eggnog sprinkled with nutmeg, if desired.
Nutrition Facts : Calories 531 g, Fat 28 g, Protein 13 g
ITALIAN STROMBOLI
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
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
Categories Cheese Bake Super Bowl Kid-Friendly Quick & Easy Back to School Lunch Parmesan Meat Winter Poker/Game Night Party Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
- Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
THE ULTIMATE STROMBOLI
This is the best stromboli recipe I have ever used. It is my brother's recipe and once you try it, you'll see what I mean - your guests and family will rave! You will need to find an Italian deli to get the ingredients. Try it as written the first time and then later you can make changes if you want to make a simpler version. I use 2 pizza dough balls, but I couldn't get the site to accept that wording, so it says one. Knead the two together by hand for a couple of minutes & you should have the right amount of dough. My directions make it sound complicated, but basically, you just roll out the dough, layer everything in columns, roll it up and bake it.
Provided by Pesto lover
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- 1. Mix grated onion & minced garlic in bowl. Set aside.
- 2. Set out all meats, separately, in columns.
- 3. Set out the provolone and the cheddar, separately, in columns.
- 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
- 5. Once all ingredients are set out, knead the two pizza doughs together.
- 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
- 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
- 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
- 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
- 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
- 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
- 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
- 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
- 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
- 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
- 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.
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