Five Cheese Salami Stromboli Recipes

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.

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!

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.

SIMPLE STROMBOLI

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.

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.

SAUSAGE AND CHEESE STROMBOLI

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Transfer to a bowl. Stir in the cheeses, eggs, parsley, salt and hot pepper sauce; cool. , Prepare hot roll mix according to package directions. Roll dough into a 17x14-in. rectangle. Spoon filling over dough to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Seal seams and tuck ends under. Place seam side down on a greased baking sheet. Bake at 400° for 20-25 minutes or until golden brown. Brush with butter. Let stand for 10 minutes before slicing. Serve with picante sauce.

CHEESY SPINACH AND SALAMI STROMBOLI

Steps:

• place the milk into a bowl and stir in the yeast and 1 tsp sugar let stand for 5 minutes.
• stir in the butter, egg, flour, sugar and salt.
• knead the dough for about 15 minutes. the dough will be soft and sticky.
• form the dough into a ball, cover the bowl with plastic wrap, and let rise in a warm, draft-free spot until doubled, about 1 hour.
• ALTERNATIVELY. if you have a bread machine, make the dough set on the dough setting. follow the same directions as above for adding ingredients.
• when the dough is almost ready --
• in a frypan, saute the garlic in the oil until fragrant. add the spinach until just wilted. put aside.
• punch the dough down and tip out onto a well floured board.
• roll out to a rectangle about 1/4 inch thick.
• sprinkle 200 grams of the pizza cheese over the dough then top that with the spinach.
• crumble the feta cheese over the top of the spinach. next place the salami over the feta. finish with another 200 grams pizza cheese.
• starting on a longer side, roll the topped dough up like a swiss roll.
• gently lift and place the roll on a baking tray lined with baking paper.
• once on the tray, bring the two ends of the roll together to form a circle. pinch the two ends together.
• using a sharp knife, make slits in the top of the circle, all around. don't cut all the way through.
• cover with a teatowel and let rise for another 3/4 hour.
• heat the oven to 180°C.
• brush an egg wash all over the stromboli. (beat 1 egg with 1 tablespoon water).
• sprinkle with the rest of the pizza cheese.
• cook for 30 - 35 minutes, or until it's golden and cooked through.
• cool for a few minutes before slicing.

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.