Reubenstromboli 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.

REUBEN STROMBOLI

Steps:

• Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
• Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It's very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.
• Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. If you want even more authentic reuben flavor, lightly spray the top of the dough with nonstick cooking spray and sprinkle it with caraway seeds.
• Bake for 15 to 20 minutes or until deep golden brown. Serve warm with extra dressing for dipping.

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.

REUBEN STROMBOLI

Steps:

• 1. Preheat oven 400 degrees Line a large baking sheet with foil or use a slip mat. In skillet heat oil over med. heat. Add onion and 1 1/2 tsp. of caraway seeds. Cook until onion softens. Remove from heat and stir in sauerkraut.
• 2. On lightly floured surface roll out pizza dough into a rectangle. Transfer to pan. Spoon sauerkraut mixture down center length of dough in 4 inch wide strip with 1 1 and 1/2 inch border on each short side.
• 3. Top sauerkraut with corned beef and cheese. spoon dressing over top. Fold short sides over filling. Cut eight 1 inch wide strips crosswise in dough of each side of filling.Crisscross strips over top. Brush the top with egg mixture. Sprinkle the other 1/2 tsp. caraway seeds on top Bake until golden about 30 to 35 min.

REUBEN STROMBOLI

Steps:

• in a large mixing bowl, combine 2 1/4 cups flour, yeast, sugar, butter, and salt. Stir in warm water. Mix until a soft dough forms. Add remaining flour if needed.
• Turn onto a lightly floured surface. Knead until smooth, about 4 minutes.
• On a greased baking sheet, roll dough into a 14x10 rectangle.
• Spread dressing down middle third of dough. Top with layers of corned beef, cheese, and sauerkraut.
• Make cuts from filling to edges of dough, 1 inch apart on both side of filling. Alternating sides, fold strips at an angle across the filling.
• Cover and let risein a warm place for 15 minutes.
• Brush with egg white and sprinkle with caraway seeds.
• Bake at 400 F for 25 minutes, or until lightly browned. Let stand 10 minutes then slice into serving pieces.

CLASSIC STROMBOLI RECIPE (EASY DINNER OR QUICK APPETIZER!)

Steps:

• Preheat your oven to 375 degrees F.
• Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it.
• Brush the top of the dough with melted butter.
• Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar.
• Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.
• Top with 12 slices of ham.
• Layer slices of Pepper jack cheese on top of the ham.
• Layer salami on top of the Pepper jack.
• Add another 1/2 cup mozzarella.
• Layer on the pepperoni.
• Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
• In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.
• Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.
• Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.
• Transfer the stromboli to a baking sheet or pizza stone.
• Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
• Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.
• Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown.
• Let sit for a few minutes so you don't burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices.
• Sprinkle with fresh parsley and dip in warm marinara sauce to serve.

REUBEN STROMBOLI

Steps:

• Preheat oven to 400°. On a lightly floured surface, unfold puff pastry. Roll into a 14x11-in. rectangle. Spread 1/3 cup dressing to within 1/2 in. of edges. Sprinkle with relish. Layer with corned beef, pastrami, mustard, cheese and sauerkraut. Roll up jelly-roll style, starting with a long side. Place on a parchment-lined baking sheet, seam side down; tuck ends under and press to seal. , Brush with egg white and sprinkle with caraway seeds; cut small slits in top. Bake until golden brown and pastry is cooked through, 40-45 minutes. Let stand 10 minutes before slicing. Serve with remaining dressing.