Game Time Stromboli Recipes

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GAME TIME STROMBOLI



Game Time Stromboli image

Make this hearty Stromboli a game-time appetizer or serve as a light dinner with a green salad. - Jane McMillan, Dania Beach, Florida

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 stromboli (6 servings each).

Number Of Ingredients 10

2 tubes (13.8 ounces each) refrigerated pizza crust
8 ounces thinly sliced part-skim mozzarella cheese
8 ounces thinly sliced mortadella
8 ounces thinly sliced capocollo or prosciutto
8 ounces thinly sliced hard salami
1 large green pepper, thinly sliced
2 tablespoons shredded Asiago cheese
1 teaspoon garlic powder
1 teaspoon dried parsley flakes
Marinara sauce, warmed

Steps:

  • Preheat oven to 425°. On a greased baking sheet, unroll one pizza crust and pat into a 16x13-in. rectangle. Layer half of the mozzarella cheese, deli meats and pepper lengthwise down center third of crust, leaving a 1/2-in. border at each end. Fold up long sides of crust over filling, pinching seam and ends to seal. Fold up ends. Cut slits in top. Repeat with remaining ingredients., Sprinkle each with half of the Asiago cheese, garlic powder and parsley. Bake 16-20 minutes or until golden brown. Serve with marinara sauce.

Nutrition Facts : Calories 304 calories, Fat 15g fat (6g saturated fat), Cholesterol 44mg cholesterol, Sodium 1123mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 17g protein.

STROMBOLI



Stromboli image

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

One 1/4-ounce packet dry-active yeast
2 teaspoons sugar
3 cups all-purpose flour, plus bench flour
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan, plus extra for the tops
6 ounces thinly sliced salami
6 ounces thinly sliced deli ham
6 ounces thinly sliced bresaola
8 thin slices mozzarella (about 6 ounces)
8 thin slices pepper jack cheese (about 6 ounces total)
1/4 cup finely sliced fresh basil leaves
Freshly ground black pepper
Marinara Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup diced yellow onion
3 medium cloves garlic, crushed
One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper

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.

SIMPLE STROMBOLI



Simple Stromboli image

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

½ pound bulk pork sausage
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten

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

STROMBOLI



Stromboli image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 1 stromboli, serves 6

Number Of Ingredients 19

/2 recipe basic pizza dough
5 ounces sliced ham
5 ounces pepperoni, sliced thinly
10-ounce box button mushrooms, sliced, roasted
2 large red peppers, sliced, roasted
1 large onion, sliced, roasted
3/4 cup shredded Mozzarella cheese
3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese
2 tablespoons minced fresh herbs (parsley, basil, chives, etc.)
Cornmeal for pizza paddle /2 recipe basic pizza dough
5 ounces sliced ham
5 ounces pepperoni, sliced thinly
10-ounce box button mushrooms, sliced, roasted
2 large red peppers, sliced, roasted
1 large onion, sliced, roasted
3/4 cup shredded Mozzarella cheese
3/4 cup shredded Provolone cheese 1/4 cup Parmesan cheese
2 tablespoons minced fresh herbs (parsley, basil, chives, etc.)
Cornmeal for pizza paddle

Steps:

  • Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.
  • Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.
  • Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.

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