Mortadella Stromboli Food

STROMBOLI

Steps:

• In bowl of stand mixer whisk together water, sugar and yeast . Add in flour and salt and with dough hook mix on medium speed just until dough comes together.
• Transfer to a lightly greased bowl, cover and let rise for 1 hour.
• Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle.
• Spread your pizza sauce over dough until about 1" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese.
• Roll up cinnamon roll style and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley.
• Bake in oven for 20-25 minutes until golden. Serve hot with extra pizza sauce if desired.

STROMBOLI

Steps:

• Preheat the oven 475 degrees, with a pie stone or baking sheet inside.
• On a lightly floured surface, roll the dough into a 10 by 14-inch rectangle. Sprinkle with pepperoni, Sauteed mushrooms, sauteed onions, red peppers, leaving a 1-inch border on all side. Mix the cheese and the herbs together in a small bowl and sprinkle over toppings.
• Roll the stromboli into a log. Seal the dough by pinching the edges and seam.
• Sprinkle some cornmeal on a pizza paddle and place the stromboli, seam-side down on the paddle. Brush the stromboli with 1 to 2 tablespoons olive oil. Carefully place it on the preheated baking sheet or pizza stone. Turn down oven temperature to 400 degrees and bake for 35 to 40 minutes. Remove from the oven and let rest 5 to 10 minutes before slicing.

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.

SPECIALTY STROMBOLI

Steps:

• For the dough: Coat dough ball in flour/cornmeal mixture and hand-toss to 12 inches.
• For the fillings: Preheat the oven to 575 degrees F.
• Add 2 to 3 rows of pepperoni lengthwise, just above halfway to edge of dough. Evenly spread 5-cheese blend over pepperoni. Add spicy Italian sausage, green peppers, mushrooms and red onions evenly over top of cheese. Pull top quarter of empty dough over top of fillings and press down to connect the dough. Grab bottom half of empty dough and pull over fillings, then roll the remaining dough under to form an elongated pizza pocket.
• Bake until crust is golden brown and cheese is fully melted in middle, about 13 minutes. Remove from oven and top with garlic oil. Serve with side of marinara for dipping.

STROMBOLI

Steps:

• Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.
• Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.
• Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.

MORTADELLA, CAPPICOLLA, AND SALAMI STROMBOLI

Steps:

• Open tube of pizza dough, and place on a foil lined cookie sheet that has been lined with aluminum foil, and sprayed with non stick spray.
• Pat and stretch dough to 16x13.
• Layer in this order, leaving a little space on the outside edge,and using just one half of the dough:mortadells, green pepper, cappicolla, mozarella, and salami.
• Fold the empty half over the filled half. Seal all around the outside.
• Make 4 slits on the top.
• Mix together the olive oil, garlic powder, parsley and asaigo. Brush all over the top.
• Bake in a pre heated 425 degree oven for 13 to 17 minute, or until golden.
• Serve with marinara or pizza sauce.