Man Vs Meat Stromboli Recipes

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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.

MEAT LOVER'S STROMBOLI



Meat Lover's Stromboli image

Provided by Aaron McCargo Jr.

Time 50m

Yield 16 appetizer portions

Number Of Ingredients 15

Canola oil nonstick spray
Flour, for dusting
1 pizza dough, divided in half
1 cup sweet marinated peppers, chopped (recommended: Peppadew)
2 tablespoons minced garlic
1 tablespoon Italian seasoning
1/4 pound sliced ham
1/4 pound sliced hot sopressata
1/4 pound sliced salami
1/4 pound thinly sliced pepperoni
4 cups grated mozzarella
1 egg, lightly beaten
Olive oil, for brushing
Smoked salt (optional)
2 cups good quality marinara sauce, warmed

Steps:

  • Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
  • On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
  • Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
  • Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.

MAN VS. MEAT STROMBOLI



Man vs. Meat Stromboli image

Get ready to feed a crowd with this meaty stromboli. With ground beef, salami, coppa ham, pepperoni, and plenty of mozzarella and provolone cheese, this calzone-like sandwich is sure to satisfy.

Provided by marriedtoacook

Categories     Ham Recipes

Time 2h55m

Yield 32

Number Of Ingredients 16

4 (1 pound) loaves frozen bread dough, thawed
½ pound ground beef
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
2 cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce (such as Goya®)
½ pound thinly sliced provolone cheese
½ pound thinly sliced salami
½ pound thinly sliced pepperoni
½ pound thinly sliced coppa ham
2 cups shredded sharp Cheddar cheese
½ cup grated Romano cheese
1 egg yolk, beaten

Steps:

  • Place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. Punch down dough and roll each loaf into a 12x15-inch rectangle.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  • Heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Sprinkle mozzarella cheese evenly over bread dough. Spread about half the tomato sauce over the mozzarella cheese.
  • Layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. Sprinkle Cheddar cheese and Romano cheese over tomato sauce.
  • Roll each portion into a log, beginning with the long side. Press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. Brush with egg yolk.
  • Bake in preheated oven until golden brown, 25 to 30 minutes. Let stand 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.8 g, Cholesterol 50.8 mg, Fat 16.7 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 1002.3 mg, Sugar 2.8 g

MAN VS. MEAT STROMBOLI



Man vs. Meat Stromboli image

Get ready to feed a crowd with this meaty stromboli. With ground beef, salami, coppa ham, pepperoni, and plenty of mozzarella and provolone cheese, this calzone-like sandwich is sure to satisfy.

Provided by marriedtoacook

Categories     Ham Recipes

Time 2h55m

Yield 32

Number Of Ingredients 16

4 (1 pound) loaves frozen bread dough, thawed
½ pound ground beef
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon ground black pepper
2 cups shredded mozzarella cheese
1 (8 ounce) can tomato sauce (such as Goya®)
½ pound thinly sliced provolone cheese
½ pound thinly sliced salami
½ pound thinly sliced pepperoni
½ pound thinly sliced coppa ham
2 cups shredded sharp Cheddar cheese
½ cup grated Romano cheese
1 egg yolk, beaten

Steps:

  • Place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. Punch down dough and roll each loaf into a 12x15-inch rectangle.
  • Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
  • Heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  • Sprinkle mozzarella cheese evenly over bread dough. Spread about half the tomato sauce over the mozzarella cheese.
  • Layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. Sprinkle Cheddar cheese and Romano cheese over tomato sauce.
  • Roll each portion into a log, beginning with the long side. Press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. Brush with egg yolk.
  • Bake in preheated oven until golden brown, 25 to 30 minutes. Let stand 5 minutes before slicing. Serve warm.

Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.8 g, Cholesterol 50.8 mg, Fat 16.7 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 1002.3 mg, Sugar 2.8 g

ITALIAN MEAT STROMBOLI



Italian Meat Stromboli image

As a mother of two, it seems the only time I have in my day for creativity is in the kitchen. I received a similar recipe from a co-worker but decided to add veggies and spices to give it my own spin. -Denise Tutton, Ridgway, PA

Provided by Taste of Home

Categories     Appetizers     Lunch

Time 50m

Yield 10 servings.

Number Of Ingredients 12

1 loaf (1 pound) frozen bread dough, thawed
1 can (8 ounces) pizza sauce
1/4 teaspoon garlic powder, divided
1/4 teaspoon dried oregano, divided
8 ounces brick cheese, sliced
1 cup shredded part-skim mozzarella cheese
1/2 cup chopped green pepper
1/4 cup chopped onion
1 cup sliced fresh mushrooms
1/2 cup shredded Parmesan cheese
1 package (3 ounces) sliced pepperoni
5 ounces sliced deli ham

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.

Nutrition Facts : Calories 335 calories, Fat 16g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.

MEAT LOVERS STROMBOLI



Meat Lovers Stromboli image

I created this recipe for my sweet husband. His favorite thing to order from a local pizzeria is their family sized stromboli. This is our version. This recipe makes two large strombolis and could feasibly serve four people, or one hungry husband for two days. You could make the pizza dough, but I buy it pre-made for convencience sake.

Provided by ltlmishu

Categories     Pork

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

2 (13 7/8 ounce) cans refrigerated pizza crusts
8 ounces of sliced pepperoni, divided
16 ounces bulk hot sausage, cooked and drained (recommend Jimmy Dean)
3 1/2 cups mozzarella cheese, and provolone shredded cheese mix divided
1/2 cup parmesan cheese, divided
garlic powder
red pepper flakes
Italian herb seasoning, blend
pizza seasoning (optional)
olive oil, for brushing

Steps:

  • Pre-heat oven to 350 degrees.
  • Sprinkle a little flour on your work surface.
  • Roll pizza dough into a 10x14 inch rectangle. Be careful not to roll too thin.
  • Cover the rectangle with layers of the toppings - pepperoni, sausage, cheese blend, parmesan cheese, italian herb seasoning to taste, pizza seasoning to taste, garlic powder to taste, red pepper flakes to taste. Be sure to leave a 1 inch border around all the sides.
  • Starting at the end closest to you, roll the stromboli into a log (my husband says the pizza place does it like a jelly roll).
  • Seal the dough by pinching firmly with fingertips on sides and ends.
  • Cover baking sheet with foil, brushed lightly with olive oil.
  • Place stromboli on prepared baking sheet. Make sure seam of stromboli is on the bottom.
  • Use a pastry brush to apply olive oil to top of strombolis.
  • Place on center rack of oven and bake for 20 minutes.
  • Carefully remove from oven and let rest for 5 to 10 minutes.
  • Slice with serrated knife.

Nutrition Facts : Calories 969.3, Fat 80.2, SaturatedFat 33.4, Cholesterol 228.9, Sodium 2452.5, Carbohydrate 2.6, Sugar 1.1, Protein 56.4

THREE MEAT STROMBOLI



Three Meat Stromboli image

Make and share this Three Meat Stromboli recipe from Food.com.

Provided by JLBurnell

Categories     < 60 Mins

Time 45m

Yield 32 serving(s)

Number Of Ingredients 12

4 loaves frozen bread dough, thawed (1 lb)
1/2 lb thinly sliced salami
1/2 lb thinly sliced deli ham
1/2 lb thinly sliced pepperoni
1/2 lb thinly sliced provolone cheese
2 cups shredded mozzarella cheese
1/2 cup grated romano cheese or 1/2 cup parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon pepper
1 egg yolk, beaten

Steps:

  • Let dough rise until doubled, according to package directions.
  • Punch down.
  • Roll each loaf into a 15-in. x 12-in. rectangle.
  • Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle.
  • Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
  • Roll up each rectangle jelly-roll style, beginning with a long side.
  • Seal seams and ends. Place seam side down on two greased baking sheets.
  • Brush with egg yolk.
  • Bake at 375 degrees F for 25-30 minutes or until golden brown.
  • Let stand for 5 minutes before slicing. Serve warm.
  • Refrigerate leftovers.

Nutrition Facts : Calories 118.8, Fat 9.2, SaturatedFat 4.4, Cholesterol 33.4, Sodium 411.8, Carbohydrate 1.1, Fiber 0.2, Sugar 0.2, Protein 7.6

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