Garbage Stromboli And Dough Recipes

SIMPLE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

EASY STROMBOLI

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.

GARBAGE STROMBOLI AND DOUGH

Steps:

• 1. Prepare the dough my fluffing together the yeast and flower with a fork. Mix well.
• 2. Slowly introduce the warm water, careful not to make soupy.
• 3. Knead for about 7-10 minutes until the dough becomes elastic-y in texture.
• 4. Put kneaded dough into a little greased bowl and let stand for 30 minutes.
• 5. Set oven to 300* and begin to knead the dough a couple more turns. Roll out the dough and form it into a rectangle.
• 6. Lay down your cheese and then the rest of your toppings. Take your garlic powder and put a nice dusting over your toppings.
• 7. Now, to roll the Stromboli, make sure it's tight but don't thin out the dough as you go otherwise it will tear while baking. You want to get as many rolls into it as you can, you want the layers. I find it better to tuck in the ends on the left and right as you're rolling. Hopefully the picture is helpful.
• 8. Seal the Stromboli edges together by pinching them shut. Place it on parchment paper with the seam facing down, and onto your baking pan. Cook for 30 minutes.
• 9. When the 30 minutes are over, take the melted butter and the other wash ingredients and mix them. Pull out the Stromboli and spoon the mixture on. Shut off your oven and put the Stromboli in for another 10 minutes. (Sometimes I leave mine there until I'm ready to eat it.)
• 10. Take out and enjoy with a side of marinara.