Reubenstromboli Recipes

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.

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.

THE REAL REUBEN

Steps:

• Place bread on baking sheet or broiling pan. Layer corned beef, sauerkraut and cheese on top of bread slices.
• Broil on high heat for 3 to 4 minutes, until cheese has melted. Serve hot with Thousand Island dressing.

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.

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.

ENDLESS SUMMER STROMBOLI

Steps:

• Dissolve salt, sugar, and yeast in the warm water and allow the yeast to proof. ("Proofing" the yeast is testing it for viability. It will develop foam which looks like the head of a beer. If it doesn't proof, the yeast is dead and should be discarded.) Proofing takes about 15 minutes.
• Place flour in a food processor fitted with a dough blade, and through the feed tube with the food processor running, slowly pour the proofed yeast mixture, until the dough comes together and is a cohesive mass. Transfer the dough to a floured board, and knead for about 5 minutes. Place in a bowl, cover with a clean dish towel and allow dough to rise, so that it roughly doubles in volume. (This will take about 30 minutes to an hour). The dough has risen enough if you make an indentation with your finger and it does not spring back.) Punch the dough down and allow it to rise again. (Allowing the dough to rise a second time gives it a finer texture.) Note: It will not rise as much the second time.
• While the dough is rising, prepare the pizza topping. Heat 1 tablespoon of the oil over medium high heat in a large sauce pan and saute garlic and onions. Add parsley, salt, tomatoes, and basil. Cook for about 20 minutes to allow flavors to integrate. Mix with an immersion blender, then set aside briefly.
• Preheat oven to 450 degrees F. Divide the dough in half and stretch out 2 (14-inch) circles. Transfer them to pizza stones sprinkled with cornmeal. Top with the tomato sauce as you would a pizza topping. Lay an even amount of mozzarella cheese slices on each. Roll up and seal ends. Bake for 15 to 20 minutes, or until the dough is nicely browned.

EMERIL'S STROMBOLI

Steps:

• Preheat oven to 375. Grease a large baking sheet and set aside.
• Emeril used his own pizza dough, but I just bought one at the store.
• Removed sausage from casing and crumble in a large skillet. Cook sausage over med-high until browned.
• Remove with slotted spoon and drain well on paper towels.
• Discard all but 1 tbsp of fat from the pan. Add onions, bell peppers and jalapenos. Cook until very soft. Add garlic and Italian seasonings and cook for about another minute. Remove from heat and cool.
• Divide dough in half. On a lightly floured surface, roll out half of the dough to a large rectangle. Spread half of the cooled sausage mix across the dough leaving an inch border. Layer with half ham, pepperoni, olives, provolone and mozzarella.
• Beat egg with 1 tbps of water to make an egg wash. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up into a cylinder, pinching the edges to seal.
• Place on the prepared baking sheet and repeat with the other dough. Let dough rise for about 20 minutes.
• Brush top of stromboli with egg wash Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesean cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
• Remove from oven and let stand 10 minutes. Slice thickly and serve.
• Like I said before, you could probably use different toppings like mushrooms, salami or omit some. Just add what you like!