Blue Caramelized Stromboli Recipes

BLUE CARAMELIZED STROMBOLI

Steps:

• Heat 3/4 cup vegetable oil in a large skillet over medium heat; cook and stir onions until golden brown and very tender, 20 to 30 minutes. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 5 to 10 minutes. Remove skillet from heat and cool onion mixture to room temperature.
• Combine warm water and olive oil in the bowl of a stand mixer.
• Combine bread flour, white sugar, yeast, and kosher salt in a bowl; sift into the bowl with oil and water. Attach dough hook to mixer; add parsley, rosemary, and marjoram and mix on medium speed until dough holds together and is no longer sticky, 5 to 8 minutes.
• Turn dough onto a floured work surface and knead, adding flour if needed, until dough becomes somewhat firm. Divide dough into six 10-ounce portions.
• Roll each portion of dough into a 12-inch rectangle, dusting with flour if sticky. Fill each rectangle with equal quantities onion mixture and 1/4 cup blue cheese. Roll each rectangle into an oval baguette-shape stromboli, pinching the edges to close.
• Grease 2 baking sheets with 1 tablespoon vegetable oil.
• Generously brush the bottoms of each stromboli with water and transfer to the prepared baking sheets; cover with plastic wrap. Allow stromboli to rise for 2 hours.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven until golden brown, rotating the stromboli as needed for even browning, 45 minutes to 1 hour.

CARAMELIZED ONION STROMBOLI

Steps:

• In a large pan heat oil, add onions, salt and sugar. Cook over low heat stirring often until onions caramelize. Remove onions from pan and cool.
• Preheat oven to 350 degrees. Find seam on French loaf and unroll into a rectangle. Spread onions evenly, top with peppers (if desired) and then cheese. Roll loaf back up and pinch seam closed. Place on a greased sheet pan seam side down. Bake for approximately 25-30 minutes until golden brown.

CORDON BLEU STROMBOLI

Steps:

• On a lightly floured surface, roll dough into a 10-in. x 8-in. rectangle; spread with butter. Top with ham, cheese and chicken. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Place seam side down on a greased baking sheet. Cover and let rise for 20 minutes. Bake at 350° for 25-30 minutes or until golden brown. Refrigerate leftovers.

CORDON BLEU STROMBOLI

Steps:

• On a lightly floured surface, roll dough into a 10-in X 8-in rectangle; spread with butter.
• Top with ham, cheese and chicken.
• Roll up jelly-roll style.
• Starting with a long side; pinch seam to seal and tuck ends under.
• Place seam side down on a greased baking sheet.
• Cover and let rise for 20 minute.
• Bake at 375 for 25-30 minutes or until golden brown.
• Refrigerate leftovers.

CARAMELIZED ONION AND BLUE CHEESE ORZO

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• While pasta is cooking, heat butter and oil in a large skillet over low heat. Cook onion in this mixture until golden brown, 20 to 30 minutes. Remove from pan with a spoon and drain on paper towels.
• In a large bowl, combine blue cheese, mascarpone and onion and mix well. Toss cheese mixture with spinach and pasta, season with salt and pepper and serve.