Potato 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.

HOLIDAY STROMBOLI

Steps:

• Preheat oven to 400°. On a lightly floured surface, unroll pizza crust dough and pat into a 13x10-in. rectangle. Spread mashed potatoes to within 1/2 in. of edges. Layer with turkey, stuffing and cranberry sauce; sprinkle with salt and pepper., Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Brush with butter. Bake 20-25 minutes or until golden brown.

PEANUT BUTTER AND JELLY STROMBOLI

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick.
• Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula.
• Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula.
• Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top.
• Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.

BEST STROMBOLI

Steps:

• Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
• Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
• Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
• Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating. Can be served with pizza sauce or different sauces for dipping!

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!

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.

POTATO STROMBOLI

Steps:

• Boil potatoes with skin on, for 15 minutes, or until fork goes through easily (but potato is not mushy). Let potatoes cool for a few minutes, peel skin, then cut potatoes in small chunks.
• Heat olive oil in large pan, add garlic and onions. Stir for 5 minutes, then add potatoes, seasoning with salt and pepper. Let potatoes brown a bit (5 minutes or so), then add eggs. Stir eggs in quickly and remove pan from heat once eggs are cooked. Let cool for a few minutes.
• Punch down pizza dough. Roll out to 8" x 12" or so.
• Spoon potato mixture on dough, spreading to within 1" on each side. Roll up dough from 12" side, jelly-roll fashion, tucking in sides. Pinch dough together to hold in ingredients. Place seam side down on parchment paper on baking pan, and bake at 375 degrees for 20 minutes.
• Cut into one inch pieces.

STROMBOLI SQUARES

Steps:

• Heat oven to 375°F. Spray 8-inch square (2-quart) glass baking dish with cooking spray.
• In 10-inch nonstick skillet, cook sausage over medium heat, stirring occasionally, until no longer pink; set aside.
• In medium bowl, stir Bisquick mix, milk and 1 egg with whisk or fork until blended. Spread half of the batter in baking dish. Top with cooked sausage, pepperoni, cheese and roasted pepper strips. Pour remaining batter over mixture in baking dish; spread to cover. In small bowl, beat remaining egg and water. Carefully brush over batter; sprinkle with poppy seed.
• Bake 25 to 30 minutes or until golden brown. Let stand 5 minutes before serving. Top each serving with marinara sauce.

CORNED BEEF STROMBOLI RECIPE BY TASTY

Steps:

• Roll out pizza dough into large square, then squeeze spicy mustard along the length of one side and use a pastry brush to 'paint' the mustard ~2-3 inches down the dough.
• Lay down Swiss atop mustard, followed by some sauerkraut, corned beef and American cheese. Repeat multiple times until you've used all the toppings - keep as compact as possible.
• Slowly roll forward, tucking in fillings as you go. Each time, add a thin stripe of spicy mustard, then repeat.
• Transfer to a tinfoil sprayed baking sheet and cut little slits in the top of my stromboli
• Take your egg and scramble and use a pastry brush to coat the entire stromboli. Sprinkle top with caraway seeds.
• Bake at 350°F for 20-25 minutes or until top is golden. Let sit to slightly cool for 10-15 minutes.
• Slice and serve with a side of Russian dressing for dipping (if desired).