Gimme The Meats Italian Stuffed Stromboli Pizza Recipes

GIMME THE MEATS: ITALIAN STUFFED STROMBOLI PIZZA

Steps:

• Preheat oven to 375F.
• Shred cheese and separate into three equal-sized portions.
• Roll pizza dough out into a rectangle onto a baking sheet lined with parchment paper.
• In a small bowl combine 1 tablespoon melted butter and two cloves of minced garlic. Brush over the top of dough.
• Sprinkle ⅓ cheese onto the dough, leaving a ½ inch ledge around the top and two sides. Layer with ham, ⅓ cheese, pepperoni, salami and remaining ⅓ cheese.
• Beat the egg in a small bowl and brush the three exposed edges of the dough.
• Starting with the long edge that does not have the egg wash, gently roll up the dough into the shape of a log. Make sure the Stromboli has the seam-side facing down and tuck the edges under to seal.
• Combine 2 tablespoons of melted butter along with the garlic powder and parmesan cheese in a small bowl. Brush the exterior of the Stromboli, covering all three exposed sides.
• Using a serrated knife, make shallow diagonal cuts along the top of the Stromboli, about every 2 inches.
• Bake for 30 minutes and allow the Stromboli to cool for at least 5 minutes before slicing. Sprinkle with fresh parsley and serve with warm marinara.

STUFFED ITALIAN BEEF STROMBOLI

Steps:

• Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
• On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
• Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
• Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
• Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
• Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
• Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
• Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

MONSTER STROMBOLI - STUFFED PIZZA STYLE

Steps:

• Coat PiIzza Stone with a dusting of corn meal.
• Roll out first pound of Bread / Pizza dough extend beyond stone 1/2 inch.
• layer in order.
• Onion Rings with a sprinkling of shredded mozzerella cheese.
• cover with Salami, Pepper Rings, add in 1/2 of sliced olives.
• Pepperoni, Provolone Cheese,
• add Sliced Portabella, infill steamed drained spinach and remaining olives.
• add a sprinkling of mozzerella
• add peppered / black forest ham.
• add remaining onion and pepper.
• infill with mozzerella cheese.
• top with Coopocollo.
• Roll next 1 pound dough and cover stitching to base dough layer.
• coat with light olive oil and ventilate with knife to allow venting of steam.
• Bake in preheated 375 degree oven for 40 to 45 min untill golden brown.
• Allow to sit for 15 minute before slicing and Enjoy.

ITALIAN MEAT STROMBOLI

Steps:

• Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.