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.
EASY STROMBOLI RECIPE
This easy Stromboli recipe is a 30 minute meal that the family will go crazy for! Just a few simple ingredients, prep ahead and freezer friendly!
Provided by Ashley Fehr
Categories Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Heat oven to 350 degrees F and line a baking sheet with parchment paper.
- Roll pizza dough out on a lightly floured surface into a roughly 12" x 16" rectangle (it doesn't have to be exact!).
- Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3" at the long side furthest from you.
- Top with 1 cup of the shredded cheese, then ham, salami and pepperoni. Finish with remaining 1/2 cup cheese.
- Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.
- Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.
- Place on prepared baking sheet with the seal down and brush with egg wash.
- Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.
Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 615 mg, Sugar 2 g, ServingSize 1 serving
STROMBOLI
Steps:
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
- Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.
- In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions, bell peppers, and jalapenos and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
- Punch down the dough and divide half. On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of the cooled sausage mixture across the dough leaving a 1-inch border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of 1 long edge with egg wash. Starting at the opposite long end without egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let the dough rise, 20 to 30 minutes.
- Brush the top of each stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
- Remove from the oven and let stand 10 minutes. Slice thickly and serve.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as directed.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as directed.
STROMBOLI
The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
- Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
- Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.
Nutrition Facts : Calories 907 calories, Carbohydrate 50.2 g, Cholesterol 160.5 mg, Fat 57.3 g, Fiber 4 g, Protein 44.8 g, SaturatedFat 23.8 g, Sodium 2784.5 mg, Sugar 10 g
SIMPLE STROMBOLI
This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!
Provided by Judy Cowan
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 3
Number Of Ingredients 8
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.
Nutrition Facts : Calories 1064.8 calories, Carbohydrate 77.8 g, Cholesterol 161.9 mg, Fat 54.6 g, Fiber 6.5 g, Protein 59 g, SaturatedFat 22 g, Sodium 3633.1 mg, Sugar 6.8 g
ITALIAN COLD CUT STROMBOLI
This stromboli uses frozen bread dough making it a quick dish to throw together on a busy night or weekend.
Provided by Chef Buggsy Mate
Categories Pork
Time 1h
Yield 2 strombolis, 8-10 serving(s)
Number Of Ingredients 11
Steps:
- In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely.
- On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles.
- Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture.
- Lay basil leaves down the center of each loaf.
- Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges.
- Roll up jelly-roll style, starting with a long edge.
- Pinch seams to seal, and tuck ends under.
- Brush with remaining pesto and sprinkle with parmesan cheese.
- Bake at 350 degrees for 30-35 minutes or until golden brown.
- Cool 5 minutes before slicing.
Nutrition Facts : Calories 269.9, Fat 19, SaturatedFat 8, Cholesterol 68, Sodium 1219.9, Carbohydrate 3.4, Fiber 0.3, Sugar 0.9, Protein 20.6
More about "garbage stromboli and dough food"
STROMBOLI (FOOD) - WIKIPEDIA
From en.wikipedia.org
GARBAGE BREAD AKA DIRTY BREAD AKA STROMBOLI | HOME …
From homeawaycafe.com
BEST PEPPERONI GARBAGE BREAD | MRFOOD.COM
From mrfood.com
RECIPE: EASY BREAKFAST STROMBOLI | KITCHN
From thekitchn.com
STROMBOLI WITH PILLSBURY PIZZA DOUGH RECIPES - STEVEHACKS
From stevehacks.com
EASY STROMBOLI RECIPE - HOW TO MAKE STROMBOLI -STROMBOLI …
From eatingonadime.com
ULTIMATE DELUXE STROMBOLI - THE CHUNKY CHEF
From thechunkychef.com
EASY STROMBOLI RECIPE - HOW TO MAKE STROMBOLI
From thepioneerwoman.com
HOW TO MAKE HOMEMADE STROMBOLI - SALLY'S BAKING …
From sallysbakingaddiction.com
LOW CARB STROMBOLI - KETO CHICKEN STROMBOLI - JOY FILLED EATS
From joyfilledeats.com
HOW TO MAKE GARBAGE BREAD | THE PERFECT GAME DAY FOOD!
From cookiesandcups.com
BEST STROMBOLI RECIPE - HOW TO MAKE STROMBOLI WITH PIZZA DOUGH …
From delish.com
GARBAGE STROMBOLI AND DOUGH | RECIPE | RECIPES, FOOD, COOKING …
From pinterest.com
HOW TO MAKE STROMBOLI | KITCHN
From thekitchn.com
EASY BREAKFAST STROMBOLI - SOUTHERN BITE
From southernbite.com
GARBAGE BREAD RECIPE - SAVOR THE FLAVOUR
From savortheflavour.com
ITALIAN STROMBOLI RECIPE: ROLLED PIZZA | SANPELLEGRINO
From sanpellegrino.com
ITALIAN STROMBOLI (5 INGREDIENTS!) - COOKING FOR KEEPS
From cookingforkeeps.com
VEGGIE STROMBOLI WITH MUSHROOM, SPINACH AND MOZZARELLA
From skinnytaste.com
15 RECIPES YOU CAN MAKE WITH A BOTTLE OF ITALIAN DRESSING
From justapinch.com
STROMBOLI - SIP AND FEAST
From sipandfeast.com
18 OF OUR BEST STROMBOLI RECIPES - TASTE OF HOME
From tasteofhome.com
GARBAGE STROMBOLI AND DOUGH PHOTO | RECIPES, FOOD, COOKING …
From pinterest.com
EASY AND DELICIOUS STROMBOLI RECIPE - PILLSBURY.COM
From pillsbury.com
CLASSIC STROMBOLI WITH HOMEMADE DOUGH - SEASONS AND SUPPERS
From seasonsandsuppers.ca
VEGETABLE STROMBOLI WITH BROCCOLI AND CHEESE - SIP BITE GO
From sipbitego.com
FOLDING OVER THE DOUGH TO MAKE A STROMBOLI RECIPE - YOUTUBE
From youtube.com
STROMBOLI WITH PILLSBURY PIZZA CRUST RECIPES ALL YOU NEED …
From stevehacks.com
HOMEMADE STROMBOLI - JO COOKS
From jocooks.com
MR. FOOD: SPINACH AND CHEESE STROMBOLI | MR. FOOD
From koamnewsnow.com
FAMILY STROMBOLI | FOODLAND ONTARIO
From ontario.ca
CLASSIC STROMBOLIS - THE WASHINGTON POST
From washingtonpost.com
BEST MEXICAN STROMBOLI RECIPE - PARADE: ENTERTAINMENT, RECIPES, …
From parade.com
OTHER SNACK RECIPES PAGE 17 | JUST A PINCH RECIPES
From justapinch.com
PILLSBURY EASY STROMBOLI RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
WHAT IS THE DIFFERENCE BETWEEN STROMBOLI AND GARBAGE BREAD?
From recipesfaqs.com
WHAT MEATS GO IN A STROMBOLI? - TEST FOOD KITCHEN
From testfoodkitchen.com
IS PIZZA DOUGH THE SAME AS STROMBOLI DOUGH? - TEST FOOD KITCHEN
From testfoodkitchen.com
STROMBOLI {EASY & FUN!} - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
STROMBOLI RECIPE - COOKIST.COM
From cookist.com
BUFFALO CHICKEN GARBAGE BREAD - 4 SONS 'R' US
From 4sonrus.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love