Meat And Cheese Stromboli Recipes

Steps:

• Let dough rise until doubled, according to package directions., Punch down. Roll each loaf into a 15x12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper., Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk., Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.

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.

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.

Steps:

• Preheat oven to 325 degrees.
• Stretch pizza dough out on a large cookie sheet lined with nonstick aluminum foil, approximately 10" x 13".
• Layer the ham on the dough, followed by the cheese, onion and oregano.
• With the long side closest to you, roll away from you and then seal the edge and ends.
• Slice vent holes on top, taking care to only cut through the dough.
• Bake in oven for approximately 45 minute.

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.

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.

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.