STROMBOLI
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
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, UTICA-STYLE
My mother's sauce-less deli meat stromboli with mild peppers. Pack 1/4 stromboli for a meal or slice and heat in oven or microwave for an appetizer.
Provided by Vincef329
Categories Italian Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Spray a jelly roll pan with cooking spray.
- Cut pizza dough in half and roll each half into an 1/8-inch-thick rectangle. Arrange ham in 1 layer on each rectangle, leaving a 1-inch border. Layer salami, pepperoni, mozzarella cheese, white Cheddar cheese, and bell pepper rings, in that order, over the ham.
- Roll dough around the toppings, starting with the long side. Stop halfway to tuck in ends; continue rolling. Place each stromboli on the prepared jelly roll pan.
- Whisk egg yolks and water together in a bowl; brush over stromboli. Cut diagonal slashes 3 inches apart in the top of each stromboli.
- Preheat oven to 350 degrees F (175 degrees C). Allow stromboli to proof in a warm place while the oven heats up.
- Bake stromboli until golden brown, 20 to 30 minutes. Cool on a rack before slicing.
Nutrition Facts : Calories 778.7 calories, Carbohydrate 49.2 g, Cholesterol 173.2 mg, Fat 44.8 g, Fiber 1.4 g, Protein 41.5 g, SaturatedFat 18.4 g, Sodium 2411 mg, Sugar 5.7 g
STROMBOLI
Categories Cheese Bake Super Bowl Kid-Friendly Quick & Easy Back to School Lunch Parmesan Meat Winter Poker/Game Night Party Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
- Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
BEST STROMBOLI
I originally made this recipe for a Superbowl party and have made it many times since for my husbands lunches. Great recipe and can be done with a wide variety of variations...Enjoy! Keep in mind the addition of too many fresh vegetables can make the bread soggy!
Provided by Mandy likes to cook
Categories Lunch/Snacks
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 19
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!
STROMBOLI
Feeding teenagers is what this recipe is perfect for! It freezes well, so it's handy to quickly reheat in the microwave.-Erma Yoder, Millersburg, Indiana
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 16 servings, 1 slice per serving.
Number Of Ingredients 14
Steps:
- In a large bowl, dissolve yeast in water. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough. , Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, in a large skillet, cook beef over medium heat until not longer pink; drain and set aside., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x12-in. rectangle. Spread mustard lengthwise down half of each rectangle; layer with American cheese, salami, beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano. , Bake at 400° for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-in. slices.
Nutrition Facts : Calories 455 calories, Fat 26g fat (12g saturated fat), Cholesterol 82mg cholesterol, Sodium 1033mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 29g protein.
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