GROUND BEEF AND PEPPERONI STROMBOLI
I've made this delicious Stromboli many times. It is perfect when friends and family get together on game day and always satisfies big appetites. -Shelley Banzhaf, Maywood, Nebraska
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 Stromboli (8 servings each).
Number Of Ingredients 13
Steps:
- Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle. , In a small bowl, combine eggs, oil and seasonings. Brush over each dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on each dough to within 1/2 in. of edges. Roll up each, jelly-roll style, beginning with a long side. Tuck ends underneath; seal edges well. , Place each, seam side down, on a greased baking sheet. Brush with egg mixture. Bake until lightly browned, 30-35 minutes, brushing with egg mixture midway through baking. Let stand 5-10 minutes before cutting.
Nutrition Facts : Calories 268 calories, Fat 17g fat (6g saturated fat), Cholesterol 64mg cholesterol, Sodium 467mg sodium, Carbohydrate 16g carbohydrate (2g sugars, Fiber 1g fiber), Protein 14g protein.
STUFFED ITALIAN BEEF STROMBOLI
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 6h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
- On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
- Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
- Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
- Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
- Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
- Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
- Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.
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.
GROUND BEEF-PEPPERONI STROMBOLI
This is almost like a calzone...meat, cheese and a delicious blend of spices baked in a store-bought frozen and thawed bread dough, which makes this very simple to prepare, this is worth making, it is truly delicious! Prep time includes rising time.
Provided by Kittencalrecipezazz
Categories Meat
Time 2h
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Place each loaf of thawed bread dough in a greased glass bowl (turning once to grease top).
- Cover, and let rise in a warm place for approx 45 minutes, or until doubled; punch down dough.
- Roll each loaf into a 15x12-inch rectangle.
- In a small bowl, mix or whisk together the eggs, oil, garlic, salt, pepper, mustard and oregano; brush evenly over EACH dough to within 1/2-inch of edges (this mixture may be doubled if desired).
- Set the remaining egg mixture aside.
- Arrange beef, onion, cheeses and pepperoni on the dough, within 1/2-inch of the edges.
- Roll up the doughs into jelly-roll style, beginning with the long end first; seal the edges very well.
- Place seam-side down on a greased baking/cookie sheet or sheets.
- Brush with remaining egg mixture.
- Bake in a 375 degree oven, for 30-35 minutes, or until lightly golden.
- Let stand 5-10 minutes before cutting-- DELICIOUS!
- ***NOTE:The egg/spice mix may be doubled if desired.
Nutrition Facts : Calories 576.1, Fat 47.3, SaturatedFat 18.4, Cholesterol 193.2, Sodium 758.5, Carbohydrate 3.4, Fiber 0.5, Sugar 1.3, Protein 33.1
PEPPERONI STROMBOLI
Bread dough is stuffed pepperoni and mozzarella cheese, and topped with a decorative braid.
Provided by Arrenia Grubb
Categories World Cuisine Recipes European Italian
Time 45m
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Punch dough down. On a lightly floured surface, roll each loaf into 20x8 inch rectangle. Place one rectangle on a greased baking sheet. Spread spaghetti sauce in an 18x4 inch strip down the center. Sprinkle with oregano, pepperoni and mozzarella cheese. Fold long sides of dough up toward filling; set aside. Cut the remaining rectangle into three strips. Loosely braid strips; pinch ends to seal. Place bread on top of the cheese; pinch braid to dough to seal. Sprinkle with Parmesan cheese.
- Bake in preheated oven for 30 minutes, or until golden brown.
Nutrition Facts : Calories 490.5 calories, Carbohydrate 57.6 g, Cholesterol 36.8 mg, Fat 16.8 g, Fiber 5 g, Protein 23.3 g, SaturatedFat 5.8 g, Sodium 1169.6 mg, Sugar 6.3 g
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
HAMBURGER STROMBOLI
From Connie Griffin at the Hope Lodge here at Mayo. She's every inch the lady and I thank her. These can be made ahead and frozen. Can you get any easier than that.
Provided by Dienia B.
Categories Lunch/Snacks
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef with onion and green pepper.
- Add the next 6 ingredients; simmer for 20 minutes.
- Slice bread and spread butter on top half of bread.
- Spread meat mixture on bottom half of bread and top with cheese.
- Wrap with foil and bake at 350 degrees Fahrenheit for 15 minutes.
CHEESY PEPPERONI STROMBOLI RECIPE BY TASTY
Here's what you need: pizza dough, pepperoni, salami, mozzarella cheese, shredded mozzarella cheese, pizza sauce, red pepper, red pepper flakes, dried oregano, butter, garlic, fresh parsley, pepper, salt
Provided by Pierce Abernathy
Categories Snacks
Time 20m
Yield 6 servings
Number Of Ingredients 14
Steps:
- Remove dough from package and roll out on lightly floured surface to desired size.
- Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
- Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
- Roll up the stromboli slowly.
- Combine melted butter, garlic, parsley, salt, and pepper.
- Brush the butter mixture onto the stromboli, evenly coating each side.
- Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
- Enjoy!
Nutrition Facts : Calories 556 calories, Carbohydrate 50 grams, Fat 27 grams, Fiber 2 grams, Protein 27 grams, Sugar 6 grams
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