Jenns Stromboli Recipes

STROMBOLI

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.

STROMBOLI

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
• Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
• Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.

JENN'S STROMBOLI

Steps:

• Place dough on lightly greased baking sheet.
• Pat to a 15x10 inch rectangle.
• Arrange ham slices lengthwise down the center, follow with salami.
• Sprinkle with half of seasonings.
• Top with cheeses.
• Sprinkle rest of seasonings.
• Moisten all edges of dough with water.
• Bring long ends together at center and press securely to seal.
• Seal ends.
• Brush dough with butter and sprinkle with cornmeal.
• Carefully invert, seal side down, on baking sheet.
• Brush top with rest of butter.
• Bake at 375° for 20-22 minutes.

ULTIMATE STROMBOLI

Steps:

• 1. Place pizza stone in oven and heat to 400 degrees.
• 2. Brown onion in a bit of olive oil.
• 3. Remove onion from pan and brown sausage. Once sausage is cooked browned, remove and place on paper towels to remove grease.
• 4. Place a small hand full of cornmeal on the counter so the pizza dough does not stick to the flour. Place pizza dough on counter and reshape to a size of about 14-16 inches in diameter.
• 5. On the left half begin stacking ingredients in the following order - salami, ham, browned italian sausage, onioin, sprinkle with red pepper, top with provolone, then mozzarella.
• 6. Fold the right side of the dough over the left side and pinch the sides together well.
• 7. Lightly beat egg yoke and "paint" the top of the stromboli with a pastry brush.
• 8. Sprinkle with italian seasoning and shredded parmesan cheese.
• 9. Once the oven is preheated, remove the pizza stone from the oven very carefully. Sprinkle another small handful of corn meal on the pizza stone to prevent the stromboli from sticking.
• 9. Carefully lift the stromboli off of the counter and place on the pizza stone. My husband and I usually do this together with multiple spatulas.
• 10. Bake for 17 - 20 minutes carefully watching for the top to lightly brown.
• 11. Remove from oven and let sit on the counter for about 5 minutes.