Meatball Stromboli Food

EVERYTHING MEATBALL STROMBOLI

Steps:

• Preheat oven to 400 degrees.
• Spread your pizza dough on a lightly floured surface and roll into a 13x9 inch rectangle.
• Down the center, spread out mozzarella cheese. Top with meatballs in pairs of two.
• Spoon marinara sauce over meatballs.
• Cut 1-inch cuts diagonally up the side of your dough. Fold up one end first, then braid the dough in so there is space allowing steam to vent.
• Using a pastry brush, brush top with beaten egg. Sprinkle everything bagel mix over the top, allowing it to stick.
• Transfer to a baking sheet with cornmeal or grits on the bottom (to prevent sticking).
• Bake for 15-17 minutes, or until top is lightly browned.
• Remove and allow to rest for 5 minutes before topping with shredded Parmesan cheese.
• Slice and serve. I like to serve mine with additional marinara sauce for dipping!
• If you've tried this recipe, come back and let us know how it was!

ITALIAN MEATBALL STROMBOLI

Steps:

• Preheat oven to 400° F with baking stone in oven. Heat butter in large skillet over medium heat and saute mushrooms for five minutes until tender and then remove from skillet and set aside.
• Using the same skillet, brown meatballs for about five minutes over medium heat while stirring with a wooden spoon. Remove from heat and set aside.
• Tear a long rectangular sheet of parchment paper and roll dough out to approximately 9 x 13 inches. Use a large tablespoon to slather about 1/2 of the marinara sauce down center of dough, about 2-3 inches in width. Place single layer of mushrooms on marinara sauce and then place meatballs (about 2 abreast) on top of mushrooms and sauce. Reserve remaining mushrooms to serve as a side to the stromboli. Place optional roasted red pepper strips over meatballs and cover with remaining marinara sauce and fresh oregano. Place slices of cheese over sauce.
• Using a sharp knife, cut 1" strips of dough on each side of stromboli contnts, To wrap the stromboli, fold the ends in first and then wrap alternate strips of dough over top (like a shoe lace) between left and right. Brush stromboli with egg wash and then place pizza peel under parchment paper and slide parchment paper with stromboli onto hot baking stone.
• Bake for 25 minutes or until golden brown. Serve with warm marinara sauce and cold beverage of your choice.

MEATBALL STROMBOLI

Steps:

• Preheat oven to 425 degrees F.
• Put a little oil on your clean hands and spread out the dough on a lightly greased flat surface into a rectangle about ¼" thick.
• Spread the sauce on top of the dough, leaving a 1/4" border around all sides, then top with the sliced meatballs and cheese.
• Gently roll from left to right, sealing the ends by pinching the dough together; then place seam side down on lightly greased baking sheet.
• Brush top the top of the loaf with oil and bake for 15-20 minutes or until brown. Let rest 5 minutes before slicing into 1" thick slices.

STROMBOLI

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.