STOMBOLI W/ CRESCENT ROLL DOUGH
Steps:
- Line a sheet pan with aluminum foil, spray with non stick oil and lay out the crescent roll dough. Press the seams together.
- Add the ham, pepperoncinis, pepperonis, and salami along the horizontal center line. *See video
- Bring the sides over the top to cover completely.
- Add the Italian seasoning into the melted butter and brush on top of the Stromboli. Sprinkle with parmigiana cheese.
- Bake at 350℉ for 16-24 mins or until golden brown.
Nutrition Facts :
SPICY ITALIAN CRESCENT ROLL STROMBOLI
Golden brown crescent roll dough filled with deli meat, cheese and banana peppers, topped with melted butter and oregano.
Provided by Missy Rakes
Categories Main Course
Time 27m
Number Of Ingredients 6
Steps:
- Preheat oven to 350
- Line baking tray with foil. Grease with cooking spray.
- Roll crescent dough out and press together perforated edges.
- Layer all ingredients on dough.
- Roll lengthwise and bake for 15-17 minutes or until golden brown.
- OPTIONAL: Drizzle with melted butter, then sprinkle with parmesan cheese and dried oregano.
Nutrition Facts : Calories 228 kcal, Carbohydrate 12 g, Protein 10 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 26 mg, Sodium 682 mg, Sugar 3 g, ServingSize 1 serving
CRESCENT STROMBOLI RECIPE - (4.5/5)
Provided by mcdermottpatti
Number Of Ingredients 7
Steps:
- Roll out 1 crescent roll for bottom of 13x9 pan, layer lunchmeat, top with roasted peppers. Roll out second crescent roll to top, Bake at 350 for 30 minutes, Cut into squares.
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.
PEPPERONI STROMBOLI
Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.
Provided by Arrenia Grubb
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 57.6 g, Cholesterol 36.8 mg, Fat 16.8 g, Fiber 5 g, Protein 23.3 g, SaturatedFat 5.8 g, Sodium 1169.6 mg, Sugar 6.3 g
MINI CRESCENT STROMBOLI ROLLS
These are fast, easy, and guaranteed to keep 'em coming back for more! If making as a main dish, I double this, and serve with a fresh green salad. They are also a wonderful appetizer. I made these up one day when I was anxious to get rid of a tube of crescent rolls in the fridge...had them sitting on the counter, my dad came home and wiped out the whole batch!! A definite family-pleaser! The ingredient amounts are approximate...I like mine w/o pepperoni, and they are equally as delicious!
Provided by Manda
Categories Lunch/Snacks
Time 28m
Yield 8 rolls, 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F.
- Unroll crescent roll dough on baking sheet, and separate crescent rolls along perforations, into 8 triangles.
- On large end of each triangle, layer, pepperoni, salami, and ham.
- Top with about 1/8 cup grated mozzarella.
- Sprinkle with parmesan cheese, garlic powder, and black pepper.
- Starting at large end, roll up like crescent roll, ending with pointed end down.
- Bake for 11-13 minutes, until lightly browned.
- Serve with sauce for dipping.
Nutrition Facts : Calories 583.8, Fat 26.8, SaturatedFat 10, Cholesterol 104.5, Sodium 1934.2, Carbohydrate 59.1, Fiber 3.7, Sugar 14, Protein 25.4
STROMBOLI RING
A friend shared this recipe with me many years ago. It's so incredibly good, I guarantee it will disappear at your next party! -Barrie Peagler, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 12 servings.
Number Of Ingredients 7
Steps:
- In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning., On a lightly floured surface, roll dough into an 18x6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. , Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired.
Nutrition Facts :
SIMPLE STROMBOLI
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
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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EASY STROMBOLI CRESCENT BRAID - THE SEASONED MOM
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5/5 (3)Total Time 45 minsCategory Appetizer, DinnerCalories 430 per serving
- Unroll both cans of dough so that you have 2 large rectangles. Place dough with long sides together on the baking sheet, forming a 15 x 12-inch rectangle. Press edges together to seal.
- Mix melted butter and garlic together. Brush in a 6-inch-wide strip down the center of the dough. Sprinkle with parsley.
- Arrange about half of the sliced meats in the same 6-inch-wide strip down the center of the dough. Top with about half of the Provolone and mozzarella. Repeat layers with remaining meats and cheeses.
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