Super Size Stromboli Sandwich Recipes

STROMBOLI SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 15 minutes, stirring occasionally. , Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread on cut side of each top bread half. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. , Replace each top bread half; wrap each sandwich loaf in foil. Bake at 350° until cheese is melted, 25-30 minutes.

SIMPLE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

PATRICK'S BIG WIN STROMBOLI SANDWICH

Steps:

• Heat oven to 400 degrees. Coat baking sheet with nonstick cooking spray.
• Place frozen bread dough on greased baking sheet and allow to thaw covered with a cloth for 1 to 2 hours.
• In a medium skillet, cook sausage and onion over medium heat until brown and drain fat.
• Roll thawed bread dough on a lightly floured surface to make a flat rectangular crust 10 inches by 13 inches.
• Spoon sausage and onion mixture evenly over prepared dough leaving 1/2 inch to 1 inch of room along the outer edges.
• Scatter pepperoni over the sausage. Sprinkle all the seasonings over the toppings, along with both kinds of cheese.
• Wet all of the edges of the dough with water and then starting at one of the short ends, carefully begin rolling the rectangle of dough toward the other end (like a dessert cake roll) pinching the sides to seal. Seal and flatten the ends of the sandwich, folding them under and turning sandwich over so all seams are now on the bottom.
• Brush the entire sandwich with the beaten egg and bake at 350 degrees for 30 minutes. Allow to cool for 10 minutes to allow cheese and ingredients to set up before cutting and serving.