Stromboli Utica Style 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.

STROMBOLI, UTICA-STYLE



Stromboli, Utica-Style image

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

cooking spray
28 ounces pizza dough
½ pound smoked ham, thinly sliced
½ pound Genoa salami, thinly sliced
½ pound pepperoni, thinly sliced
½ pound shredded mozzarella cheese
½ pound white Cheddar cheese, sliced
½ cup sliced bell pepper rings
2 egg yolks
1 tablespoon water

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



Stromboli image

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

1 lb pizza dough, thawed if frozen
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
3 oz thinly sliced salami (about 12 slices)
4 oz thinly sliced provolone (about 12 slices)
2/3 cup jarred roasted bell peppers, rinsed and chopped
1 large egg, lightly beaten

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



Best Stromboli image

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

1 1/4 cups warm water (105 - 115 F)
1 tablespoon yeast
1 teaspoon sugar
2 tablespoons olive oil
2 teaspoons salt
between 3 1/2 - 4 cups flour
about 1/2 pound thinly sliced meats such as ham, salami, turkey, pepperoni, etc. (Cajun turkey is a favorite of mine)
about 1/4 pound sliced cheese (I like Swiss or Pepperjack)
1/4 cup grated hard cheese like romano cheese or 1/4 cup parmesan cheese
italian seasoning (I don't measure, just give it a good sprinkling)
garlic powder
onion powder
thinly sliced tomatoes
thinly sliced onion
thinly sliced bell peppers or roasted sweet peppers
or green olives
roasted garlic
1 egg, beaten
2 teaspoons sesame seeds (optional) or 2 teaspoons poppy seeds (optional)

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



Stromboli image

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

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
1/4 cup canola oil
1/2 teaspoon salt
4 to 5 cups all-purpose flour
FILLING:
1-1/2 pounds ground beef
3 tablespoons prepared mustard
12 slices process American cheese
12 slices hard salami
1/2 pound thinly sliced deli ham
4 cups shredded mozzarella cheese
Canola oil
Oregano to taste

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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