STROMBOLI
Zesty, cheesy and perfect for pizza night this Italian Meat Stromboli recipe is an easy and delicious addition to your weeknight routine!
Provided by Allison Miller
Categories Main Dish
Time 1h40m
Number Of Ingredients 11
Steps:
- In bowl of stand mixer whisk together water, sugar and yeast . Add in flour and salt and with dough hook mix on medium speed just until dough comes together.
- Transfer to a lightly greased bowl, cover and let rise for 1 hour.
- Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle.
- Spread your pizza sauce over dough until about 1" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese.
- Roll up cinnamon roll style and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley.
- Bake in oven for 20-25 minutes until golden. Serve hot with extra pizza sauce if desired.
Nutrition Facts : Calories 419 kcal, Carbohydrate 53 g, Protein 23 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 904 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
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.
ITALIAN MEAT STROMBOLI
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
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.
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.
MEAT LOVER'S STROMBOLI
Provided by Aaron McCargo Jr.
Time 50m
Yield 16 appetizer portions
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
- On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
- Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
- Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.
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