MEAT LOVER'S PIZZA CRESCENT RING
Cheesy and triple-meat-filled, this crescent ring is like a stromboli only flaky, thanks to the crescent dough. Perfect for a large gathering--slice, dip and eat.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F. Cook the sausage, stirring and breaking up into pieces, in a medium skillet over medium-high heat until browned in some spots and cooked through, 6 to 7 minutes. Transfer to a medium bowl and stir in the pizza sauce. Let cool slightly, about 15 minutes.
- Coat the back of a baking sheet with cooking spray. Unroll both cans of crescent dough and separate unto 16 triangles. Put a 5-inch ramekin in the center of the prepared baking sheet. Arrange the triangles in a ring around the ramekin so the short sides of the dough are touching the ramekin, overlapping slightly, and the pointed ends are facing outward (it should look like a giant sun).
- Spoon the sausage mixture over the short ends of the triangles closest to the ramekin. Cover the sausage with the ham slices. Top the ham with the pepperoni and then cover pepperoni with cheese slices. Remove the ramekin. Take hold of the pointed end of one of the triangles and fold it up and over the filling, tucking the tip under the bottom edge of dough to secure (the dough will not cover the filling completely). Repeat with the remaining triangles (there will be some gaps where you can see the mixture).
- Bake until the dough is golden brown and the cheese is melted, about 25 minutes. Brush the dough with the butter and sprinkle with the Italian seasoning. Let cool for 15 minutes. Use a spatula to slide the ring off the baking sheet onto a platter. Serve with more pizza sauce.
ITALIAN STROMBOLI
My mother gave me this recipe to try and everyone loves it. It is so simple and quick to make.-Beth Bruhn, Willmar, Minnesota
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 341 calories, Fat 18g fat (10g saturated fat), Cholesterol 59mg cholesterol, Sodium 1169mg sodium, Carbohydrate 25g carbohydrate (3g sugars, Fiber 1g fiber), Protein 20g protein.
MAN VS. MEAT STROMBOLI
Get ready to feed a crowd with this meaty stromboli. With ground beef, salami, coppa ham, pepperoni, and plenty of mozzarella and provolone cheese, this calzone-like sandwich is sure to satisfy.
Provided by marriedtoacook
Categories Main Dish Recipes Pork Ham
Time 2h55m
Yield 32
Number Of Ingredients 16
Steps:
- Place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. Punch down dough and roll each loaf into a 12x15-inch rectangle.
- Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
- Heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
- Sprinkle mozzarella cheese evenly over bread dough. Spread about half the tomato sauce over the mozzarella cheese.
- Layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. Sprinkle Cheddar cheese and Romano cheese over tomato sauce.
- Roll each portion into a log, beginning with the long side. Press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. Brush with egg yolk.
- Bake in preheated oven until golden brown, 25 to 30 minutes. Let stand 5 minutes before slicing. Serve warm.
Nutrition Facts : Calories 348.9 calories, Carbohydrate 28.8 g, Cholesterol 50.8 mg, Fat 16.7 g, Fiber 2.5 g, Protein 18.7 g, SaturatedFat 6.9 g, Sodium 1002.3 mg, Sugar 2.8 g
ITALIAN MEAT STROMBOLI
As a mother of two, it seems the only time I have in my day for creativity is in the kitchen. I received a similar recipe from a co-worker but decided to add veggies and spices to give it my own spin. -Denise Tutton, Ridgway, PA
Provided by Taste of Home
Categories Appetizers Lunch
Time 50m
Yield 10 servings.
Number Of Ingredients 12
Steps:
- Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.
Nutrition Facts : Calories 335 calories, Fat 16g fat (8g saturated fat), Cholesterol 46mg cholesterol, Sodium 871mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 3g fiber), Protein 19g protein.
~ MEAT LOVERS ITALIAN STROMBOLI ~
This Stromboli was a big hit with my family. They loved the combo of meats and sauciness. Add whatever veggies you like. Mushrooms would be great in this as well. It's sloppy, but so good. Enjoy!
Provided by Cassie *
Categories Other Main Dishes
Time 35m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 400 degree F. In a medium skillet, add about a tablespoon oil and over medium heat, crumble sausage and add the salt and pepper. Brown together until sausage is no longer pink and vegetables are tender. Drain. Add the oregano.
- 2. Now, stir in the sauce and simmer for a minute or two. Cool while preparing crust.
- 3. Spray a large sheet pan, with nonstick cooking spray. Spread out the pizza dough. ( try not to tear dough like I did)...lol Down the center of the dough ( lengthwise), place the salami in two rows. On top of that spread out the pepperoni.
- 4. Now, spread the meat sauce evenly over the salami and pepperoni. Add the cheese and sprinkle with parsley.
- 5. If need be, stretch dough over the top so it overlaps. Fold in and pinch the ends, flip over so seam is on the bottom.
- 6. Brush top with olive oil and sprinkle with Parmesan cheese and basil. Place in oven and bake for 20 - 25 minuted or until golden brown.
- 7. Remove from oven and let rest for 10 minutes before cutting. Serve with sauce or without. Enjoy! It's quite tasty.
3 MEAT STROMBOLI
This recipe is a taste of home spin off with a couple of things changed to give it more flavor. We found this final recipe worked the best and tastes delicious! Don't worry if your meat or cheese doesn't cover everything. You will be rolling this up so it will be fine. Also, create you combination of herbs. I used a seasoned mix from Penzey's and used that and it was wonderful!
Provided by Everything Sweet
Categories Meat
Time 1h25m
Yield 2 Loafs, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- To make the dough, start by measuring 1 cup of warm water and put in sugar and the package of yeast. Wait 10 min until top is frothy.
- While waiting for the yeast, place flour and salt in processor w/ a dough blade or stand mixer.
- When yeast is ready, dump in water/yeast/sugar and knead until it makes a dough ball. Slowly add olive oil and mix for 1 min longer. Transfer to a large bowl and cover with saran wrap. Let rest for 45min to 1 hours Dough will double in size.
- Creating Stromboli, this will make two loafs, so make sure to divide dough in half.
- Roll out the dough into a 12" X 15" square. (do your best.don't have to be perfect).
- Slice up 1/2 head of garlic and arrange and press in the dough. (Remember to reserve half for the other one).
- Sprinkle any herbs that you are using over the dough.
- Arrange half of the salami, ham, pepperoni, and provolone cheese evenly over the dough.
- Sprinkle mozzarella cheese.
- Roll up each rectangle jelly-roll style, sealing the seams and the ends.
- Place seam side down on 2 greased baking sheets.
- Brush with egg yolk and sprinkle on Parmesan cheese. Yo ucan also sprinkle pepper and salt over the top.
- Bake at 375 degrees for 30-35 min or until light golden brown. Let stand 5 min before slicing.
MEAT LOVERS STROMBOLI
I created this recipe for my sweet husband. His favorite thing to order from a local pizzeria is their family sized stromboli. This is our version. This recipe makes two large strombolis and could feasibly serve four people, or one hungry husband for two days. You could make the pizza dough, but I buy it pre-made for convencience sake.
Provided by ltlmishu
Categories Pork
Time 45m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Pre-heat oven to 350 degrees.
- Sprinkle a little flour on your work surface.
- Roll pizza dough into a 10x14 inch rectangle. Be careful not to roll too thin.
- Cover the rectangle with layers of the toppings - pepperoni, sausage, cheese blend, parmesan cheese, italian herb seasoning to taste, pizza seasoning to taste, garlic powder to taste, red pepper flakes to taste. Be sure to leave a 1 inch border around all the sides.
- Starting at the end closest to you, roll the stromboli into a log (my husband says the pizza place does it like a jelly roll).
- Seal the dough by pinching firmly with fingertips on sides and ends.
- Cover baking sheet with foil, brushed lightly with olive oil.
- Place stromboli on prepared baking sheet. Make sure seam of stromboli is on the bottom.
- Use a pastry brush to apply olive oil to top of strombolis.
- Place on center rack of oven and bake for 20 minutes.
- Carefully remove from oven and let rest for 5 to 10 minutes.
- Slice with serrated knife.
Nutrition Facts : Calories 969.3, Fat 80.2, SaturatedFat 33.4, Cholesterol 228.9, Sodium 2452.5, Carbohydrate 2.6, Sugar 1.1, Protein 56.4
MEAT LOVERS PIZZA BREAD
Meat Lovers Pizza Bread is brimming with seasoned saucy ground beef, spicy pepperoni and three cheeses. A hearty appetizer, our Pizza Bread is a crowd-pleasing easy recipe to make. A perfect pizza recipe for game day, entertaining and the holidays!
Provided by Gwynn Galvin
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 11
Steps:
- Preheat oven to 400F.
- In large non-stick skillet cook ground beef, 1/2 tsp. oregano, garlic powder and kosher salt until browned, stirring frequently. Drain any excess drippings.
- Cool slightly and stir in 1/3 cup pizza sauce.
- Unroll pizza dough on baking sheet with shallow sides.
- Spread 1/2 cup pizza sauce down center of dough. Top with sliced provolone, pepperoni, ground beef and mozzarella cheese.
- Cut dough in 1-inch intervals in towards filling, down along both sides of dough.
- Bring dough up and over filling.
- Brush dough with melted butter and sprinkle with Parmesan cheese and remaining 1/8 tsp. oregano.
- Bake 20-25 minutes or until dough is golden and baked through.
- Heat remaining pizza sauce and serve as a dipping sauce with the pizza bread.
Nutrition Facts : Calories 134 kcal, Carbohydrate 4 g, Protein 10 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 34 mg, Sodium 577 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
MEAT LOVER'S STROMBOLI
Provided by Aaron McCargo Jr.
Time 50m
Yield 16 appetizer portions
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
- On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
- Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
- Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.
STROMBOLI
This is a really fantastic recipe for a kind of filled bread, a bit like a rolled-up pizza! It can also be made with ready-made pizza or bread dough and bought tomato pizza sauce. We cooked this at Si's sister's family feast at her house near Florence.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 18
Steps:
- To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.
- Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.
- While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5-8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.
- Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.
- Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.
- Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25-30 minutes until well risen and golden brown.
- Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad.
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- Unroll pizza crust dough on a flat surface. Evenly spread pizza sauce over dough. Layer with pepperoni, sausage, garlic powder, and cheese. Starting with end of dough, roll up jelly roll-style and place on prepared baking sheet.
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- Prepare DeLallo Pizza Dough according to package instructions. Let rise in fridge for 45 minutes.
- When ready to begin, preheat oven to 450F. Remove dough from fridge and roll into two rectangles, about 1/2 inch thick, or a well floured surface. Transfer to two oiled baking sheets (or one large baking sheet).
- Spread 1/4 cup Pizza Sauce onto each rectangle, leaving about an inch of dough on each side left untouched.
MEAT LOVER'S STROMBOLI RECIPE | MYRECIPES
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Servings 8Total Time 45 mins
- Preheat oven to 375°F. Roll dough on lightly floured surface into 17x12 inch rectangle. Spread sauce to within 1 inch of edges; top with pepperoni, sausage and mozzarella cheese.
- Fold lengthwise in thirds, slightly overlapping edges in center. Tuck short sides of dough under loaf; pinch all edges together to seal. Place, seam-side down, on large baking sheet sprayed with cooking spray. Make small cuts in top of dough to vent. Brush with oil; sprinkle with oregano and Parmesan cheese.
- Bake 25-30 minutes or until golden brown. Cool 10 minutes before cutting into 8 slices to serve.
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- Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)
- Lightly dust a work surface and roll the dough out to a large rectangle approximately 13x9 inches.
- Layer the pepperoni on the dough leaving about 1/2 inch around the edge. Layer the provolone over the pepperoni and then top with the capicola. Sprinkle with the mozzarella and top with the salami.
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From whatchacookinggoodlooking.com
Reviews 1Category AppetizerCuisine ItalianTotal Time 40 mins
- Preheat the oven to 375. Take a big cookie sheet and grease the pan with a very little bit of olive oil. Rub it in all over with a paper towel. Unrool the dough on to the cookie sheet.
- Sprinkle a little mozzarella and Pecorino Romano right on the dough. Next make a single layer of ham on top of the cheese, leaving about a 1/4 inch border around all sides. Then sprinkle a little more of both cheeses. Then make a single, slightly overlapping layer of pepperoni on top of the ham/cheese. Top with a heavier layer of both cheeses.
- Start with one of the short sides and fold over looking to see that the dough line created is even. Continue to roll until you reach the end. Before you make your last roll you will have to pull the dough out a little from the edge to make sure that the meat and cheese are covered.
- Place the log seam side down in the center of the pan. You want to try to put the weight of the Stromboli on top of the seam so it doesn’t open. Next we have to close up the ends. Take the left and right pieces in both hands and push them towards each other like you’re wrapping a gift. Then take the bottom piece and fold toward the top, and take the top piece and place over the entire end, tucking it under the Stromboli. When you’re done, it should look like a loaf of bread.
EASY ROLLED STROMBOLI | ITALIAN FOOD FOREVER
From italianfoodforever.com
Reviews 7Category PizzaServings 6Total Time 45 mins
- Lightly flour a sheet of parchment paper, then roll out your ball of dough into a 12 x 14 inch rectangle.
- Start to layer the meat and cheese until it is used up, leaving a 1 1/2 inch border clear around the rectangle.
- Brush the edge of the dough with the egg wash, then roll up the stromboli from the long edge as firmly as possible, tucking the ends and seam at the bottom.
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- Simple Stromboli. This easy but satisfying stromboli combines traditional deli meats with Italian sausage to give you a product that showcases the best of both worlds.
- Pepperoni & Cheese Pizza Stromboli. Tasty is known for their quick, quirky, and mouth-watering videos. This is another quick and easy stromboli recipe that will help anybody who can’t quite decide between pizza or a sandwich.
- Meat Lover’s Stromboli. The classic meat lover’s pizza is a popular one across the United States, and this recipe rolls it up into a nice savory sandwich that will placate even the most demanding appetites.
- Italian Pizza Stromboli. You might know San Pellegrino for their delicious sparkling beverages, but they have quite a few fantastic recipes on their website.
- Gluten-Free Stromboli. You probably don’t think of stromboli when you picture a gluten-free diet, but thanks to this recipe, even those who can’t eat gluten can thoroughly enjoy the delicious treat!
- Whole Wheat Vegetarian Stromboli by Archana’s Kitchen. This may not be gluten-free, but the whole-wheat dough is a tasty and nutritious alternative to standard pizza dough.
- Stromboli Made from Scratch by Sally’s Baking Addiction. Many of these recipes use store-bought dough, but you can elevate any of them by making your dough from scratch.
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