Cheesy Spinach And Salami Stromboli Recipes

Steps:

• Remove dough from package and roll out on lightly floured surface to desired size.
• Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
• Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
• Roll up the stromboli slowly.
• Combine melted butter, garlic, parsley, salt, and pepper.
• Brush the butter mixture onto the stromboli, evenly coating each side.
• Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
• Enjoy!

Steps:

• 1. place pizza dough on a floured surface and cover with dish towel until thawed and rises.
• 2. Place oil in sauté pan and lightly cook garlic. Add spinach and sauté with garlic and oil. Add salt and pepper. Salt will get water out of spinach. Remove when most juice is cooked out and let cool.
• 3. Preheat Oven to 400. In large bowl mix together ricotta cheese, Parmesan cheese and mozzarella cheese. Then add spinach mixture. Mix well.
• 4. Roll out pizza dough on a floured surface. Make a rectangle as best you can. Put filling near end and slowly roll tucking in sides. Place in a greased pan or foil for easy clean up.
• 5. After rolling the Stromboli, brush with olive oil. Add any seasoning you would like. You can also add sesame seeds. I sprinkled garlic powder, oregano and some Parmesan cheese. Make slits with knife to allow steam to escape during cooking.
• 6. Finally, place in 400 degree oven for about 30 minutes until brown. Let cool then slice and serve with warm marinara sauce. Bon appetite!

Steps:

• place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.
• stir in the butter, egg, flour, sugar and salt.
• knead the dough for about 15 minutes. the dough will be soft and sticky.
• form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
• ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients.
• when the dough is almost ready --
• in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted. put aside.
• punch the dough down and tip out onto a well floured board.
• roll out to a rectangle about 1/4 inch thick.
• sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.
• crumble the feta cheese over the top of the spinach. next place the salami over the feta. finish with another 200 grams pizza cheese.
• starting on a longer side, roll the topped dough up like a swiss roll.
• gently lift and place the roll on a baking tray lined with baking paper.
• once on the tray, bring the two ends of the roll together to form a circle. pinch the two ends together.
• using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
• cover with a teatowel and let rise for another 3/4 hour.
• heat the oven to 180°C.
• brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water).
• sprinkle with the rest of the pizza cheese.
• cook for 30 - 35 minutes, or until it's golden and cooked through.
• cool for a few minutes before slicing.

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.

Steps:

• In a large bowl, combine all ingredients. Pour into a greased 3-qt. slow cooker. Cover and cook on high for 1 hour. Reduce heat to low; cook 4-5 hours longer or until a knife inserted in the center comes out clean.

Steps:

• In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined. , Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. , Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside. , Punch dough down; divide in half. Roll 1 portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down 1 side of rectangle to within 1 in. of edges. , Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes. , Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.