Alfredo Stromboli Recipes

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ALFREDO VEGGIE STROMBOLI



Alfredo Veggie Stromboli image

Your entire dinner is wrapped up in dough and baked to perfection. I loaded it with veggies for a meatless meal and used a seasoned cream cheese instead of sauce.

Provided by Tara Teaspoon

Categories     Main Course

Time 1h10m

Number Of Ingredients 9

1 tbsp olive oil
8 oz sliced mushrooms
1 cup artichoke hearts (canned or frozen - thawed)
6 sun-dried tomatoes (finely chopped)
7 oz mozzarella (1¾ cups low-sodium shredded mozzarella)
1 pkg pkg frozen pizza dough (2-lb loaf, thawed)
Flour for work surface
½ cup Philadelphia Cream Cheese (5 oz)
2 tsp Italian seasoning

Steps:

  • Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook until golden, 6 to 8 mi; remove from heat. Pat artichoke hearts dry with paper towels and coarsely chop. Combine mushrooms, artichokes, sun-dried tomatoes and shredded cheese; set aside.
  • Heat oven to 400°F with rack in the upper third. Working with half the dough at a time, roll into an 8-by-12-inch rectangle on a lightly floured surface. Mix together the cream cheese and Italian seasoning. Spread half the cream cheese mixture on dough, leaving a 1-inch border. Sprinkle with half the mushroom mixture.
  • Fold dough over filling and pinch to seal the seam and ends. Place on a parchment-lined baking sheet, seam side down. Repeat with remaining dough and ingredients. Cut a few deep vents in the top of each roll and bake for 30 min; tent loosely with foil, then bake until cooked through, 10 min more.

Nutrition Facts : Calories 500 kcal, Fat 17.5 g, ServingSize 1 serving

CHICKEN ALFREDO STROMBOLI



Chicken Alfredo Stromboli image

I combined my favorite fettuccine Alfredo recipe with the chicken Alfredo pizza from a restaurant and came up with this filling, open-faced sandwich. -Tracy Haven, Henryville, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 2 servings.

Number Of Ingredients 11

1 mini French bread baguette (5 ounces), halved lengthwise
6 ounces boneless skinless chicken breast, cubed
1 teaspoon olive oil
4 teaspoons butter, softened, divided
1/3 cup canned mushroom stems and pieces, drained
1/4 teaspoon salt
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 cup sour cream
1/4 cup grated Parmesan cheese
1/2 cup shredded part-skim mozzarella cheese

Steps:

  • Place bread, cut side up, on an ungreased baking sheet. Broil 4-6 in. from the heat for 2-3 minutes or until lightly toasted; set aside., In a small skillet, saute chicken in oil and 1 teaspoon butter until no longer pink. Add the mushrooms, salt, garlic powder and pepper; heat through., In a small bowl, combine the sour cream, Parmesan cheese and remaining butter; spread over bread halves. Top with chicken mixture and sprinkle with mozzarella cheese. Broil for 1-2 minutes or until cheese is melted.

Nutrition Facts : Calories 613 calories, Fat 26g fat (12g saturated fat), Cholesterol 95mg cholesterol, Sodium 1249mg sodium, Carbohydrate 58g carbohydrate (3g sugars, Fiber 5g fiber), Protein 38g protein.

BROCCOLI CHEESE STROMBOLI



Broccoli Cheese Stromboli image

Provided by Ree Drummond : Food Network

Categories     main-dish

Time 1h5m

Yield 6 to 8 servings

Number Of Ingredients 14

2 tablespoons olive oil
2 tablespoons salted butter
1/2 large yellow onion, sliced thin
2 cloves garlic, minced
1 head broccoli, cut into small florets
Kosher salt and freshly ground black pepper
All-purpose flour, for rolling out the dough
One 1-pound loaf frozen bread dough, thawed
2 tablespoons sun-dried tomato pesto
1 cup shredded Cheddar
8 slices mozzarella
8 fresh basil leaves, plus more for garnish
1/2 cup grated Parmesan
One 24-ounce jar marinara, warmed

Steps:

  • Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
  • Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
  • Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
  • Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
  • Bake until golden brown, about 20 minutes.
  • Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

STROMBOLI



Stromboli image

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

One 1/4-ounce packet dry-active yeast
2 teaspoons sugar
3 cups all-purpose flour, plus bench flour
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan, plus extra for the tops
6 ounces thinly sliced salami
6 ounces thinly sliced deli ham
6 ounces thinly sliced bresaola
8 thin slices mozzarella (about 6 ounces)
8 thin slices pepper jack cheese (about 6 ounces total)
1/4 cup finely sliced fresh basil leaves
Freshly ground black pepper
Marinara Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup diced yellow onion
3 medium cloves garlic, crushed
One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper

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.

CHICKEN CORDON BLEU STROMBOLI



Chicken Cordon Bleu Stromboli image

If chicken cordon bleu and stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 6

1 tube (13.8 ounces) refrigerated pizza crust
4 thin slices deli ham
1-1/2 cups shredded cooked chicken
6 slices Swiss cheese
1 tablespoon butter, melted
Roasted garlic Alfredo sauce, optional

Steps:

  • Preheat oven to 400°. Unroll pizza dough onto a baking sheet. Layer with ham, chicken and cheese to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Brush with melted butter. , Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. If desired, serve with Alfredo sauce for dipping.

Nutrition Facts : Calories 298 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 580mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

STROMBOLI



Stromboli image

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

1 (10 ounce) package pizza crust dough
½ pound lean ground beef
1 cup cooked ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
¼ cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese

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

SIMPLE STROMBOLI



Simple Stromboli image

This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!

Provided by Judy Cowan

Categories     Main Dish Recipes     Pork     Ham

Time 40m

Yield 3

Number Of Ingredients 8

½ pound bulk pork sausage
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten

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.

Nutrition Facts : Calories 1064.8 calories, Carbohydrate 77.8 g, Cholesterol 161.9 mg, Fat 54.6 g, Fiber 6.5 g, Protein 59 g, SaturatedFat 22 g, Sodium 3633.1 mg, Sugar 6.8 g

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