Zeeva22 Eggplant Stromboli Recipes

STROMBOLI

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.

ZEEVA22 EGGPLANT STROMBOLI

Steps:

• Preheat oven to 425.
• Roll out the dough into about 12x10.
• Place leftover eggplant on edge of dough closest to you.
• Roll the side with the toppings into the bare dough. Bringing the side up and pinching so nothing leaks out.
• Score the top of the dough for steam to escape.
• You can do an egg wash of just brush with water.
• Bake for 25 minutes.
• Remove and let rest for 10 minutes before slicing. Enjoy!
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BUFFALO CHICKEN STROMBOLI

Steps:

• Heat oven to 425°F Lightly spray cookie sheet with cooking spray.
• Unroll dough; place on cookie sheet. Starting at center, press out dough into 14x10-inch rectangle.
• In small bowl, mix chicken and wing sauce; spread down center of rectangle to within 1 inch of edges. Sprinkle with cheese.
• Fold shorter sides of dough 1 inch over filling. Bring long sides of dough over filling, overlapping in center; pinch edge to seal.
• Bake 14 to 16 minutes or until golden brown.
• Buffalo wing sauces vary in flavor. Experiment with different brands to determine your favorite.

RUSTIC PIZZA/STROMBOLI

Steps:

• Preheat oven to 425.
• Roll out dough into a 14 inch circle.
• Spread all of the ingredients in order as posted to 2 inches of edges.
• Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic.
• Bake for 20-25 minutes. Remove from oven and brush with olive oil.
• You are welcome to have a bit of extra sauce on the side for the sauce lovers.

PEPPERONI BREAD (STROMBOLI)

Steps:

• Preheat oven to 375 degrees. Thaw bread dough according to package directions.
• Spread thawed dough on greased cookie sheet.
• Make egg wash by mixing eggs and seasonings; spread half of egg wash on dough almost to edges.
• Layer pepperoni slices 3 or 4 to a row down the center third of bread.
• Sprinkle with cheese
• Fold bread dough over filling one third over then last third over. Flip dough over so the seam is underneath.
• Cover dough with remaining egg wash.
• Bake until golden brown,about 25 minutes.

PEPPERONI STROMBOLI

Steps:

• Prepare dough as directed on package. Roll out into a rectangle.
• Mix next seven ingredients � spread on rolled out dough.
• Layer with pepperoni and mozzarella.
• Roll like a jellyroll, brush with egg white. Bake at 350 for 20-25 minutes.
• Serve slices with pizza sauce for dipping. Makes 2 rolls.

EASY STROMBOLI

Steps:

• Heat oven to 400* degrees.
• Line cookie sheet with foil and spray with cooking spray.
• Brown hamburger in medium skillet until thoroughly cooked. Drain and set aside.
• Unroll dough - starting at center, press out dough with hands or rolling pin to form an 12x8 inch rectangle.
• Spread sauce to with in 2" of the long side and 1/2" of the short side.
• Place hamburger down center in a 3" line and within 1/2' of the short side. Top with cheese and additional toppings, if using.
• Fold long sides of dough over the filling and press edges to seal.
• Bake at 400* for 15 - 20 minutes or until crust is golden brown.