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
MEAT & CHEESE STROMBOLI
This is the perfect item to take to a potluck. It's so quick to assemble and bake. When done, wrap it in foil to transport. Everyone who tastes it will marvel at each rich and cheesy slice!
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 loaves (8 servings each).
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside. , On two greased baking sheets, roll each loaf of dough into a 15x12-in. rectangle. Arrange salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal. , Brush with egg and sprinkle with poppy seeds. Bake 15-20 minutes or until golden brown. Cool 5 minutes before slicing.
Nutrition Facts : Calories 314 calories, Fat 14g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 901mg sodium, Carbohydrate 29g carbohydrate (3g sugars, Fiber 3g fiber), Protein 17g 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.
MEAT AND CHEESE STROMBOLI
Make and share this Meat and Cheese Stromboli recipe from Food.com.
Provided by Kim M.
Categories Lunch/Snacks
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 400°F.
- In a large skillet, saute onion and green pepper in butter until tender, set aside.
- On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle.
- Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 inches of edges.
- Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.
- Fold dough over filling; pinch edges to seal well.
- Brush with egg and sprinkle with poppy seeds.
- Bake for 15-20 minutes or until golden brown.
- Cool 5 minutes before slicing.
Nutrition Facts : Calories 386.1, Fat 28.8, SaturatedFat 14.7, Cholesterol 123.5, Sodium 1309.9, Carbohydrate 5.3, Fiber 0.9, Sugar 1.4, Protein 25.7
STROMBOLI
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
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.
MONSTER SNACK: SPICY MEAT AND CHEESE STROMBOLI
Provided by Rachael Ray : Food Network
Categories main-dish
Time 24m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Preheat oven to 400 degrees F.
- Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.
- Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.
MEAT 'N' CHEESE STROMBOLI
This tasty Italian-style sandwich can be served warm or at room temperature, and it heats up nicely in the microwave. Friends request it when I'm asked to bring something for a party or gathering. -Sue Shea, Defiance, Ohio
Provided by Taste of Home
Categories Lunch
Time 40m
Yield 2 loaves (8 servings each).
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside. , On two greased baking sheets, roll each loaf of dough into a 15x12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with the Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal. , Brush with egg and sprinkle with poppy seeds. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.
Nutrition Facts : Calories 294 calories, Fat 11g fat (4g saturated fat), Cholesterol 49mg cholesterol, Sodium 827mg sodium, Carbohydrate 32g carbohydrate (3g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
THREE-MEAT STROMBOLI
I made this hearty bread for a golf outing my husband attended and received many compliments. Several men asked for the recipe, and they've told me they make it often. It makes a good appetizer or sandwich for lunch. -Lorelei Hull, Luling, Louisiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 loaves (12-16 slices each).
Number Of Ingredients 8
Steps:
- Roll each loaf of bread dough into a 12x7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese., Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with remaining Parmesan cheese. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends. , Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm.
Nutrition Facts : Calories 135 calories, Fat 6g fat (2g saturated fat), Cholesterol 18mg cholesterol, Sodium 377mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 7g protein.
MEAT AND VEGGIE STROMBOLI
I got this recipe from a friend of a friend. It is so easy to make and can be customized to your liking by adding any of your favorite meats and/or veggies.
Provided by Christine Sickeri
Categories World Cuisine Recipes European Italian
Time 1h25m
Yield 4
Number Of Ingredients 18
Steps:
- Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
- Spread dough into a large rectangle on the prepared baking sheet.
- Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
- Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
- Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
- Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 649.3 calories, Carbohydrate 59.3 g, Cholesterol 152.1 mg, Fat 30.3 g, Fiber 5.7 g, Protein 31.6 g, SaturatedFat 10.2 g, Sodium 1523.4 mg, Sugar 5.8 g
SPICY MEAT AND CHEESE STROMBOLI
This is from 30 Minute Meals on Food Network. A simple, quick snack for the Sunday football game or movie night.
Provided by KelBel
Categories Lunch/Snacks
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 degrees.
- Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with cornmeal then roll out onto work surface. Stretch out dough, then cut the thin rectangular dough into 4 equal square pieces.
- Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami.
- Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end.
- Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough.
- Bake until evenly golden, 12 to 15 minutes then serve.
- If desired, serve with marinara Sauce.
Nutrition Facts : Calories 376, Fat 32.2, SaturatedFat 12.8, Cholesterol 62.1, Sodium 934.5, Carbohydrate 3, Fiber 0.7, Sugar 0.4, Protein 19.1
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- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
- Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
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