Five Cheese Salami Stromboli Recipe 45

FIVE CHEESE SALAMI STROMBOLI

Steps:

• Heat oven to 400ºF.
• Divide dough into 4 pieces. Roll out each piece into 7x5-inch rectangle on lightly floured surface.
• Spread 2 Tbsp. sauce onto each dough rectangle, leaving 1-inch border around all sides. Top evenly with half the cheese, salami and remaining cheese. Roll up each rectangle, starting at one short end. Pinch edges and ends together to completely enclose filling.
• Place, seam-sides down, on baking sheet covered with parchment or sprayed with cooking spray. Beat egg and water; brush onto dough.
• Bake 25 to 30 min. or until golden brown.

STROMBOLI

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.

CHEESY PEPPERONI STROMBOLI RECIPE BY TASTY

Steps:

• Remove dough from package and roll out on lightly floured surface to desired size.
• Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
• Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
• Roll up the stromboli slowly.
• Combine melted butter, garlic, parsley, salt, and pepper.
• Brush the butter mixture onto the stromboli, evenly coating each side.
• Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
• Enjoy!

STROMBOLI WITH SALAMI, CAPOCOLLO AND PROVOLONE

Steps:

• For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
• Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
• Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
• For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
• Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
• Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn't over cook!).
• Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.

FIVE CHEESE SALAMI STROMBOLI RECIPE - (4/5)

Steps:

• HEAT oven to 400ºF. DIVIDE dough into 4 pieces. Roll out each piece into 7x5-inch rectangle on lightly floured surface. SPREAD 2 Tbsp. sauce onto each dough rectangle, leaving 1-inch border around all sides. Top evenly with half the cheese, salami and remaining cheese. Roll up each rectangle, starting at one short end. Pinch edges and ends together to completely enclose filling. PLACE, seam-sides down, on baking sheet covered with parchment or sprayed with cooking spray. Beat egg and water; brush onto dough. BAKE 25 to 30 min. or until golden brown.

SALAMI BREAD OR STROMBOLI

Steps:

• Preheat oven to 425 degrees.
• Cover a cookie sheet with aluminum foil.
• Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
• Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
• Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
• Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
• It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
• Bake for 35-45 minutes or until a deep golden brown.
• There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
• Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.