Easy Peasy Stromboli Food

EASY STROMBOLI

Steps:

• Heat oven to 425°F.
• Unroll pizza crust on baking sheet sprayed with cooking spray. Pat out dough to 15x10-inch rectangle; sprinkle with Parmesan. Layer remaining ingredients lengthwise down center of dough.
• Fold dough in half over filling; pinch edges together tightly to seal. Cut small slits in top of dough to vent.
• Bake 15 to 18 min. or until golden brown. Cool slightly before cutting to serve.

FAST AND EASY STROMBOLI

Steps:

• Preheat oven to 375 and spray a cookie sheet with nonstick spray.
• On a lightly floured surface, press pizza dough into a 9x12 rectangle.
• Top with mozzarella, leaving a 1/2 to 1 inch border.
• Top with proscuitto, pepperoni and diced roasted red peppers.
• Roll up jelly-roll style, seal the edges and place seam-side down on the baking sheet.
• Bake at 375 for about 25 minutes or until golden.
• Serve with a side of warm marinara sauce for dipping.

EASY STROMBOLI

Steps:

• Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
• Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
• Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
• Bake for 15 to 20 minutes or until crust is golden brown.

STROMBOLI

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.

QUICK AND EASY STROMBOLI

Steps:

• Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.
• Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.
• Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

EASY STROMBOLI

Steps:

• Preheat oven to 400 degrees F.
• Unroll the dough and place on an ungreased cookie sheet.
• Press with your fingertips into a 12x8-inch rectangle.
• Spread the sauce on the dough, leaving a 2-inch margin legthwise, and a 1/2-inch margin on the sides.
• Place toppings in center third, fold sides over to meet in the middle and pinch to form a seal.
• Bake in the preheated 400F oven for 15-20 minutes or until golden brown.
• Slice and serve.

VERY EASY STROMBOLI

Steps:

• Select settings for your bread machine for dough.
• Add liquid ingredients to pan.
• Add dry ingredients, except yeast, to pan.
• Tap pan to settle dry ingredients, pushing some of the mixture into corners.
• Make a well in center of dry ingredients; add yeast.
• Lock pan into bread maker.
• Program for dough.
• Program timer if used.
• Start bread maker.
• When done, unlock pan from bread maker.
• Place dough onto floured surface.
• Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
• Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
• Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
• be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
• roll to make a 14 inch loaf making sure to not wrap tightly.
• Place diagonal slices across top about every 2 inches to vent.
• Bake at 350°F for 30-40 minutes.
• Place on oven broiler pan greased (no foil) so any oil from pepperoni can run to bottom pan not soaking into crust.

EASY STROMBOLI

Steps:

• Heat oven to 400* degrees.
• Line cookie sheet with foil and spray with cooking spray.
• Brown hamburger in medium skillet until thoroughly cooked. Drain and set aside.
• Unroll dough - starting at center, press out dough with hands or rolling pin to form an 12x8 inch rectangle.
• Spread sauce to with in 2" of the long side and 1/2" of the short side.
• Place hamburger down center in a 3" line and within 1/2' of the short side. Top with cheese and additional toppings, if using.
• Fold long sides of dough over the filling and press edges to seal.
• Bake at 400* for 15 - 20 minutes or until crust is golden brown.

EASY, COLLEGE STUDENT STROMBOLI

Steps:

• Preheat oven to 400 degrees.
• On a cookie sheet or large piece of foil roll out pizza dough.
• Arrange mozerella and pepperoni like you are making a pizza.
• Add a favorite Italian seasoning if you have one. I add some oregano and basil.
• Roll it up.
• Pinch the ends closed.
• Spray the outside of the roll with cooking spray and (optional) sprinkle with parmesean cheese and salt and pepper to taste.
• Make some knife marks in the top of the roll to keep it from bubbling out.
• Cook for 12-15 minutes, or until ends are no longer doughy.
• Heat up some pizza/marinara sauce in the microwave for dipping and you are good to go!

EASY PEASY STROMBOLI

Steps:

• 1. Preheat oven to 400.
• 2. Unroll pizza dough and spread it out a bit so it's not so thick and is a little wider but not too thin.
• 3. Spread the pizza sauce on the dough leaving 2 inches open on the one side, lengthwise.
• 4. Spread the mozzarella cheese all over and then the toppings over the cheese, spreading them in lines lengthwise from one end to the other. May have to overlap, that's fine. Then drizzle a tablespoon of the Italian dressing over the toppings.
• 5. Roll the one side with the toppings over to ending with the side that has the 2 inches with no sauce.
• 6. Lay, seam down, on a good sized baking sheet.
• 7. Brush the Italian dressing on top of the dough and cut slits diagonally in four places throughout the dough to vent.
• 8. Bake for 20 minutes keeping an eye on it so that it doesn't get to brown. Should be golden brown.
• 9. Take out and let sit for a couple of minutes. Slice into serving size pieces to your liking. Be careful as it is hot and bubbly. Enjoy with a ceasar salad.