Beef And Cabbage Stromboli Recipes

GROUND BEEF AND PEPPERONI STROMBOLI

Steps:

• Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle. , In a small bowl, combine eggs, oil and seasonings. Brush over each dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on each dough to within 1/2 in. of edges. Roll up each, jelly-roll style, beginning with a long side. Tuck ends underneath; seal edges well. , Place each, seam side down, on a greased baking sheet. Brush with egg mixture. Bake until lightly browned, 30-35 minutes, brushing with egg mixture midway through baking. Let stand 5-10 minutes before cutting.

GROUND BEEF AND CABBAGE

Steps:

• Combine cabbage, tomatoes with juice, onion, Italian seasoning, salt, and black pepper in a large pot over low heat. Bring cabbage mixture to a simmer and crumble ground beef into the pot. Cover and cook until cabbage is tender and ground beef is cooked through, about 45 minutes. Stir occasionally.

REUBEN STROMBOLI

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.

MEAT AND VEGGIE STROMBOLI

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.

GROUND BEEF WITH CABBAGE

Steps:

• Wash cabbage, core and cut in fine stripes.
• Dice onions and fry in hot oil until see through.
• Add ground beef and fry until cooked through.
• Season to taste.
• Add cabbage, bay leaf, carrots and some more seasoning.
• Let simmer until cabbage is cooked, remove bay leaf.
• Season again if necessary.
• Serve with crusty rolls, rye bread, rice or potatoes.

GROUND BEEF-PEPPERONI STROMBOLI

Steps:

• Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
• Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough.
• Roll each loaf into a 15x12-inch rectangle.
• In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired).
• Set the remaining egg mixture aside.
• Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
• Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
• Place seam-side down on a greased baking/cookie sheet or sheets.
• Brush with remaining egg mixture.
• Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
• Let stand 5-10 minutes before cutting-- DELICIOUS!
• ***NOTE:The egg/spice mix may be doubled if desired.

CORNED BEEF & CABBAGE STROMBOLI

Steps:

• Boil the brisket in a large pot of water, making sure to keep the pot full (this helps rid the brisket of unnecessary salt content). For a tender brisket, boil around 3 hours. (It is normal for the brisket to reduce in size over this time period). Thinly shred 1 head of cabbage. A mandolin is preferable, but you can also use a chopping knife. You'll find that one head yields a whole lotta cabbage-we needed two pans to cook it all. Here's a picture of one of the pans, after the cabbage has been simmering for about 30 minutes. Take care to use low, low heat, so that the cabbage doesn't brown, it just glistens and softens (we used about 2 tablespoons of butter for each pan, and a little salt and pepper to taste).When your brisket is tender, slice it thinly (removing any of the gristle), cutting against the grain. Place it on a rolled out Trader Joe's pizza dough. Put about 1 cup of cooked cabbage over the brisket.(Alt, we added sliced swiss cheese). Roll the dough into a stromboli. Place the stromboli on a baking sheet (we lined ours with cornmeal-flour works well, too) so that the folds are on the bottom of the sheet (this prevents the dough from opening in the oven). Cut a few openings up top too, so your stromboli doesn't explode while it is baking. Preheat oven to 400 degrees Fahrenheit, and repeat the steps above to make two more loaves. Next, whisk an egg white in a small bowl. In a separate bowl, combine the poppy seeds, garlic and sea salt. Place the loaves in oven for roughly 30 minutes.

CORNED BEEF STROMBOLI RECIPE BY TASTY

Steps:

• Roll out pizza dough into large square, then squeeze spicy mustard along the length of one side and use a pastry brush to 'paint' the mustard ~2-3 inches down the dough.
• Lay down Swiss atop mustard, followed by some sauerkraut, corned beef and American cheese. Repeat multiple times until you've used all the toppings - keep as compact as possible.
• Slowly roll forward, tucking in fillings as you go. Each time, add a thin stripe of spicy mustard, then repeat.
• Transfer to a tinfoil sprayed baking sheet and cut little slits in the top of my stromboli
• Take your egg and scramble and use a pastry brush to coat the entire stromboli. Sprinkle top with caraway seeds.
• Bake at 350°F for 20-25 minutes or until top is golden. Let sit to slightly cool for 10-15 minutes.
• Slice and serve with a side of Russian dressing for dipping (if desired).