Ham And Cheese Stromboli Food

HAM AND CHEESE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C). Let dough rise according to package instructions, then punch down, and divide into 4 pieces.
• On a floured surface, roll each piece of dough into a long oval shape. Spread each with sauce, then layer with ham, capacola, salami, and pepperoni. Sprinkle with garlic powder, then top with mozzarella, onion, mushrooms and bell pepper. Bring the long sides together over the center, and pinch together to seal. Turn over, so that the seam is on the bottom, and place on an ungreased baking sheet. With a sharp knife, cut 3 diagonal slices to allow the steam to escape.
• Bake in preheated oven for 20 to 30 minutes, or until golden brown.

HAM 'N' CHEESE STROMBOLI

Steps:

• On a floured surface, roll dough into an 18x12-in. rectangle. Layer with Swiss cheese, ham, cheddar cheese, Colby cheese and broccoli to within 1 in. of edges; sprinkle with garlic powder. Roll up jelly-roll style, starting with a long side; seal seams and ends., Place seam side down on a greased 15x10x1-in. baking pan. Bake, uncovered, at 400° for 20 minutes. Cover loosely with foil; bake 15-20 minutes longer. Let stand for 10 minutes before slicing. Freeze option: Freeze cooled baked stromboli in heavy-duty foil. To use, remove from foil and place on a greased baking sheet in a preheated 350° oven until heated through.

EASY HAM AND CHEESE STROMBOLI

Steps:

• Spray oil on a cookie sheet and roll out the pie crust on it. Roll and stretch the pizza crust to approximately 16" x 12".
• Spread mustard over all of the pizza crust.
• Layer ham, cheese and broccoli all along one long edge of the crust. Starting with the ham edge, roll tightly. Finish with seam side down. Make small slits diagonally across the top of crust every 2-3".
• Bake 20 minutes at 350°F.

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.

HAM AND PEPPERONI STROMBOLI

Steps:

• Preheat the oven to 375 degrees F.
• Sprinkle a clean dry work surface with flour. Roll the dough into a 10- by 14-inch rectangle, making sure not to flip the dough over, rotating by 90 degrees as needed. After rolling the dough, apply the egg whites to cover inner section (10- by 3-inch). Then add 1/4 cup mozzarella followed by both hams, another 1/4 cup cheese and then finish with the pepperoni. To finish stuffing, add the remaining cheese and drizzle with the sauce and herbs.
• Next, brush the edges with some of the egg whites. Fold the bottom and top edges over the filling, and then fold the sides over twice, 1 inch at a time, resulting in a 6- by 14-inch tube. Brush the outside of the stromboli with the remaining egg whites, place on a sheet pan lined with parchment paper and bake until firm and golden brown, 15 to 18 minutes. Remove from the oven and let rest for 5 minutes. Cut into 5 to 6 portions and serve.

HAM & TOMATO STROMBOLI

Steps:

• Make the dough, leave to rise and knock back as stated. Heat oven to 200C/fan 180C/gas 6.
• On a lightly floured surface, roll the dough out to a rough rectangle about 40 x 25cm. Spread the sauce over the dough, leaving a small border, and scatter over the ham, mozzarella and basil. Tuck the short sides in and roll up the long side like a Swiss roll. Lift onto a tray, seal-side down, and brush with the egg. Bake for 30 mins until puffed up and golden - don't worry if there are a few cracks. Leave to cool slightly, then serve sliced on a board.

HAM AND CHEESE STROMBOLI

Steps:

• Thaw pastry (30 minutes). Preheat oven 400. Mix eggs and water.
• Unfold pastry on lightly floured surface. Roll into 16x12 rectangle with short side facing you.
• Layer ham and turkey on botom half of pastry within 1 inch of edge. Sprinkle cheese. Start rolling at short side. Roll up like a jelly roll.
• Place seam side down on baking sheet. Tuck ends under to seal. Brush with egg mixtue. Bake 25 minutes. Serve warm.

AMAZING HAM & CHEESE STROMBOLI

Steps:

• Preheat oven to 325 degrees.
• Stretch pizza dough out on a large cookie sheet lined with nonstick aluminum foil, approximately 10" x 13".
• Layer the ham on the dough, followed by the cheese, onion and oregano.
• With the long side closest to you, roll away from you and then seal the edge and ends.
• Slice vent holes on top, taking care to only cut through the dough.
• Bake in oven for approximately 45 minute.

MOZZARELLA HAM STROMBOLI

Steps:

• Preheat oven to 375°. On a lightly floured surface, unroll dough. Pat dough into a 14x12-in. rectangle. Sprinkle mozzarella cheese over dough to within 1/2 in. of edges. Top with a single layer of ham. , Roll up tightly from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush top of loaf with butter; sprinkle with Parmesan cheese., Bake 20-25 minutes or until golden brown. Cool on a wire rack 5 minutes. Cut with a serrated knife.