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.
BEST STROMBOLI
I originally made this recipe for a Superbowl party and have made it many times since for my husbands lunches. Great recipe and can be done with a wide variety of variations...Enjoy! Keep in mind the addition of too many fresh vegetables can make the bread soggy!
Provided by Mandy likes to cook
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
Steps:
- Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
- Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
- Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
- Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating. Can be served with pizza sauce or different sauces for dipping!
STROMBOLI
Categories Cheese Bake Super Bowl Kid-Friendly Quick & Easy Back to School Lunch Parmesan Meat Winter Poker/Game Night Party Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
- Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
STROMBOLI
The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
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.
Nutrition Facts : Calories 907 calories, Carbohydrate 50.2 g, Cholesterol 160.5 mg, Fat 57.3 g, Fiber 4 g, Protein 44.8 g, SaturatedFat 23.8 g, Sodium 2784.5 mg, Sugar 10 g
ULTIMATE STROMBOLI
My husband and I love stromboli! After ordering one to share from a nearby pizza place, we realized that needed to come up with our own special recipe. This recipe is so worth every ounce of effort. It is amazing! I hope you love it as much as we do.
Provided by Jennifer R.
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1. Place pizza stone in oven and heat to 400 degrees.
- 2. Brown onion in a bit of olive oil.
- 3. Remove onion from pan and brown sausage. Once sausage is cooked browned, remove and place on paper towels to remove grease.
- 4. Place a small hand full of cornmeal on the counter so the pizza dough does not stick to the flour. Place pizza dough on counter and reshape to a size of about 14-16 inches in diameter.
- 5. On the left half begin stacking ingredients in the following order - salami, ham, browned italian sausage, onioin, sprinkle with red pepper, top with provolone, then mozzarella.
- 6. Fold the right side of the dough over the left side and pinch the sides together well.
- 7. Lightly beat egg yoke and "paint" the top of the stromboli with a pastry brush.
- 8. Sprinkle with italian seasoning and shredded parmesan cheese.
- 9. Once the oven is preheated, remove the pizza stone from the oven very carefully. Sprinkle another small handful of corn meal on the pizza stone to prevent the stromboli from sticking.
- 9. Carefully lift the stromboli off of the counter and place on the pizza stone. My husband and I usually do this together with multiple spatulas.
- 10. Bake for 17 - 20 minutes carefully watching for the top to lightly brown.
- 11. Remove from oven and let sit on the counter for about 5 minutes.
Nutrition Facts : Calories 979.3, Fat 72.3, SaturatedFat 32.9, Cholesterol 205.8, Sodium 3563.5, Carbohydrate 12.3, Fiber 0.8, Sugar 3.5, Protein 67.3
THE ULTIMATE STROMBOLI
This is the best stromboli recipe I have ever used. It is my brother's recipe and once you try it, you'll see what I mean - your guests and family will rave! You will need to find an Italian deli to get the ingredients. Try it as written the first time and then later you can make changes if you want to make a simpler version. I use 2 pizza dough balls, but I couldn't get the site to accept that wording, so it says one. Knead the two together by hand for a couple of minutes & you should have the right amount of dough. My directions make it sound complicated, but basically, you just roll out the dough, layer everything in columns, roll it up and bake it.
Provided by Pesto lover
Categories Lunch/Snacks
Time 1h10m
Yield 10-12 serving(s)
Number Of Ingredients 19
Steps:
- 1. Mix grated onion & minced garlic in bowl. Set aside.
- 2. Set out all meats, separately, in columns.
- 3. Set out the provolone and the cheddar, separately, in columns.
- 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
- 5. Once all ingredients are set out, knead the two pizza doughs together.
- 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
- 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
- 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
- 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
- 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
- 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
- 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
- 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
- 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
- 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
- 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.
STROMBOLI
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 1 stromboli, serves 6
Number Of Ingredients 19
Steps:
- Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.
- Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.
- Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.
ULTIMATE ITALIAN STROMBOLI
Make and share this Ultimate Italian Stromboli recipe from Food.com.
Provided by silversparkles111
Categories Breads
Time 3h20m
Yield 6 Stromboli
Number Of Ingredients 21
Steps:
- Dough:.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- To make the Stromboli:.
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
Nutrition Facts : Calories 926.7, Fat 51.7, SaturatedFat 23.5, Cholesterol 166.4, Sodium 2700.9, Carbohydrate 58.6, Fiber 3.4, Sugar 4.1, Protein 54.6
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- Preheat oven to 500 degrees. Line large rimmed cookie sheet with parchment or spray lightly with non-stick cooking spray.
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