Stromboli Bread Recipes

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
• Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
• Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.

Steps:

• Select settings for your bread machine for dough.
• Add liquid ingredients to pan.
• Add dry ingredients, except yeast, to pan.
• Tap pan to settle dry ingredients, pushing some of the mixture into corners.
• Make a well in center of dry ingredients; add yeast.
• Lock pan into bread maker.
• Program for dough.
• Program timer if used.
• Start bread maker.
• When done, unlock pan from bread maker.
• Place dough onto floured surface.
• Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
• Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
• Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
• be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
• roll to make a 14 inch loaf making sure to not wrap tightly.
• Place diagonal slices across top about every 2 inches to vent.
• Bake at 350°F for 30-40 minutes.
• Place on oven broiler pan greased (no foil) so any oil from pepperoni can run to bottom pan not soaking into crust.

Steps:

• Remove the pizza dough from the refrigerator and allow to come to room temperature, 2 to 3 hours.
• Preheat the oven to 375 degrees F. Spray a Bundt pan with nonstick cooking spray.
• Add the olive oil to a medium saute pan over medium-high heat and cook the sausage until brown, 12 to 15 minutes. Transfer to a medium bowl with a slotted spoon and allow to cool slightly.
• Roll out the dough on a lightly floured surface into a long oval about 10 inches wide by 18 inches long. Spread 1/2 cup pesto in the middle of the dough, leaving about a 2-inch dough border.
• Add the mortadella, pepperoni, salami and mozzarella to the cooked sausage and toss to combine.
• Scoop the sausage mixture on top of the pesto. Fold both sides of the dough lengthwise around the filling to create a seam along the center of the log. Crimp the seam to seal. Place in the greased Bundt pan seam-side up. Poke holes along the top to release the steam. Bake until golden brown on top, about 25 minutes.
• Let rest for 5 minutes. Place a cutting board on top of the Bundt pan and flip the wreath out carefully, then remove the pan.
• Form a sun-dried tomato bow by cutting one sun-dried tomato in half lengthwise. Arrange the remaining 2 sun-dried tomatoes end-to-end, then wrap one of the halves around its center and secure with a toothpick to make the bow. Cut the remaining half lengthwise into 2 pieces and arrange them hanging down from behind the back of the bow, securing with a toothpick.
• Serve the wreath with the remaining pesto in a bowl in the center. Garnish with the sun-dried tomato bow and gaze at the glory of the sausage wreath!

Steps:

• Preheat oven to 425 degrees.
• Cover a cookie sheet with aluminum foil.
• Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
• Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
• Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
• Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
• It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
• Bake for 35-45 minutes or until a deep golden brown.
• There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
• Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.