FIVE CHEESE SALAMI STROMBOLI
What's better than pizza? Cheese and salami rolled into a stromboli. An Italian-inspired option that deserves to be eaten with two hands.
Provided by My Food and Family
Categories Lunch
Time 45m
Yield Makes 4 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 400ºF.
- Divide dough into 4 pieces. Roll out each piece into 7x5-inch rectangle on lightly floured surface.
- Spread 2 Tbsp. sauce onto each dough rectangle, leaving 1-inch border around all sides. Top evenly with half the cheese, salami and remaining cheese. Roll up each rectangle, starting at one short end. Pinch edges and ends together to completely enclose filling.
- Place, seam-sides down, on baking sheet covered with parchment or sprayed with cooking spray. Beat egg and water; brush onto dough.
- Bake 25 to 30 min. or until golden brown.
Nutrition Facts : Calories 500, Fat 18 g, SaturatedFat 8 g, TransFat 0 g, Cholesterol 85 mg, Sodium 1260 mg, Carbohydrate 62 g, Fiber 1 g, Sugar 2 g, Protein 22 g
STROMBOLI WITH SALAMI, CAPOCOLLO AND PROVOLONE
Something like those served in open air restaurants in Italy. Adapted from The Best of American Test Kitchen 2008.
Provided by gailanng
Categories Meat
Time 2h45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Dough: Pulse the flour, yeast and salt in a food processor (use dough blade if possible), to combine. While the food processor continues running, add the oil and water through the feed tube and process until the dough is formed into a ball form, about 30 to 40 seconds. Let the dough rest in the bowl for 2 minutes then process for 30 seconds longer.
- Turn the dough into lightly floured surface and knead by hand to form a smooth, round ball, about 5 minutes, adding additional flour as needed to prevent the dough from sticking. Transfer to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled in size, 1 to 1-1/2 hours.
- Adjust an oven rack to the lower-middle position and heat the oven to 400 degrees. Gently deflate the dough with your fist and turn it out onto a unfloured work surface. Gently reshape the dough into a ball and cover with a plastic wrap lightly sprayed with vegetable oil spray. Let the dough rest 15 minutes, but no more than 30 minutes.
- For the Stromboli: Turn the dough out onto a lightly floured piece of parchment paper. Press and roll the dough into a 12 by 10-inch rectangle with the long side facing you. Layer the meat and provolone over the dough, leaving a 1-inch border at all of the edges. Top with the peppers and Parmesan.
- Brush the edges of the dough with some of the egg wash. Starting from a long side, roll the dough tightly into a long cylinder, using the parchment paper to lift and roll the dough. Pinch the seam and ends to seal and roll the stromboli back into the center of the parchment paper, seam side down. Transfer the stromboli on the parchment paper to a baking sheet.
- Brush the dough all over with the remaining egg wash and sprinkle with the sesame seeds. Cover loosely with lightly greased aluminum foil and bake for 20 minutes. Remove the foil and continue to bake until the crust is golden, about 25 minutes, rotating the baking sheet halfway through baking. (Keep an eye on the baking time to make sure it doesn't over cook!).
- Transfer the stromboli to a wire rack and let cool for 5 minutes. Transfer to a cutting board, slice into 2-inch-wide pieces and serve warm.
Nutrition Facts : Calories 525.5, Fat 25.3, SaturatedFat 10.9, Cholesterol 50.8, Sodium 1443, Carbohydrate 50.6, Fiber 2.2, Sugar 0.9, Protein 22.8
ARTICHOKE-SALAMI STROMBOLI
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Put an inverted baking sheet on the lowest oven rack and preheat to 400 degrees F. Divide the pizza dough in half. Press and stretch 1 piece into an 8-by-10-inch rectangle on an oiled surface using oiled hands; brush with 2 teaspoons olive oil.
- Layer 1 cup spinach, half each of the artichokes, salami and provolone and 1/2 tablespoon parmesan on the dough, leaving a 1-inch border on the short sides and a 2-inch border on the long sides. Fold in the short sides, then the long sides, stretching to cover the filling; pinch at the seam. Repeat to make a second stromboli.
- Arrange the stromboli seam-side down, 2 to 3 inches apart, on a piece of parchment; slide onto another inverted baking sheet. Cut a few slits into the tops and brush each with 2 teaspoons olive oil; sprinkle with the remaining 1 tablespoon parmesan. Slide the stromboli (on the parchment) onto the hot baking sheet. Bake until the crust is golden brown, about 25 minutes. Cool slightly.
- Toast the walnuts in a dry skillet over medium heat, 5 minutes; cool. Toss the celery, the remaining 4 cups spinach and 2 tablespoons olive oil, the lemon juice and walnuts in a large bowl; season with salt and pepper. Cut each stromboli in half and serve with the salad.
Nutrition Facts : Calories 680 calorie, Fat 38 grams, SaturatedFat 11 grams, Cholesterol 40 milligrams, Sodium 1490 milligrams, Carbohydrate 63 grams, Fiber 4 grams, Protein 26 grams
STROMBOLI
Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen
Provided by Barney Desmazery
Time 1h10m
Number Of Ingredients 6
Steps:
- Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
- Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
- Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.
Nutrition Facts : Calories 570 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
SALAMI BREAD OR STROMBOLI
I don't know if this is made in Italy, but I can tell you it is a big seller in any Italian deli in NYC. This simple-as-you-can-get treat is amazing for tailgaiting, picnics, or just hanging around the house with friends. As the saying goes, "TRY IT, YOU'LL LIKE IT" Use the best Italian ingredients you can get, trying to stay away from pre-packaged goods, if possible. The pizza dough I recommend is found, uncooked, in plastic bags in the frozen case, near the dairy items or you can buy it in a bakery or pizzeria. Make two loaves, because this stuff goes like hotcakes!!!
Provided by DeSouter
Categories Lunch/Snacks
Time 55m
Yield 10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees.
- Cover a cookie sheet with aluminum foil.
- Combine 2 packages of dough and spread the dough out over the entire cookie sheet (this may require some assistance).
- Put out two sheets of waxed paper and lay out half of the meats and cheeses over each of the sheets.
- Turn one waxed paper sheet out onto the stretched out dough, leaving about 1" of dough on the edge.
- Start to roll the dough (into a log) and after one"roll" lay out the rest of the meats/cheese and continue to roll.
- It is best to roll this like a big burrito, folding the sides in before finishing the rolling process.
- Bake for 35-45 minutes or until a deep golden brown.
- There is a chance that some of the melted cheese will bubble out of the loaf- no big deal.
- Let the loaf cool for about 15 minutes before cutting into it, unless you want a tidal wave of cheese coming at you.
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