Mozzarella Ham Stromboli Food

HAM AND SWISS STROMBOLI

Steps:

• Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet., With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.

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.

CLASSIC STROMBOLI RECIPE (EASY DINNER OR QUICK APPETIZER!)

Steps:

• Preheat your oven to 375 degrees F.
• Lightly flour a work surface or a square of parchment paper. Roll your pizza dough into a rectangle about 12 by 14 inches. I prefer to roll out my pizza dough on parchment paper, because you can just put the paper straight into the oven without trying to transfer it.
• Brush the top of the dough with melted butter.
• Sprinkle garlic over the top. You can either use fresh garlic or the kind in the jar.
• Sprinkle the top with 1/2 cup mozzarella cheese. Leave a 1-2 inch border around 1 long edge and the two short ends.
• Top with 12 slices of ham.
• Layer slices of Pepper jack cheese on top of the ham.
• Layer salami on top of the Pepper jack.
• Add another 1/2 cup mozzarella.
• Layer on the pepperoni.
• Sprinkle the last 1/2 cup mozzarella on top, then sprinkle with parsley.
• In a small bowl, beat the egg with a fork. Add 1 tablespoon water. Use a brush to coat the 3 exposed edges of your stromboli (short, short, and 1 long edge) with egg wash.
• Carefully roll up the long edge of your stromboli, starting with the one edge that didn't get the egg wash. Roll it tightly so that it stays together.
• Seal the seam with wet fingertips, then roll over the stromboli so that the seam is facing down. Seal the ends with wet fingers, folding the dough underneath if there is extra.
• Transfer the stromboli to a baking sheet or pizza stone.
• Brush with melted butter or the extra egg wash. Whatever is most handy. I actually used a little of both.
• Sprinkle the stromboli with Parmesan cheese, then sprinkle with black pepper. Use a sharp serrated knife to make shallow diagonal cuts on top of the stromboli.
• Bake at 375 for 25-30 minutes, until the top is brown. If you are nervous that it's not done, lift an edge with a spatula and make sure the bottom is brown.
• Let sit for a few minutes so you don't burn your fingers off. Use a sharp serrated knife to chop into 8-10 slices.
• Sprinkle with fresh parsley and dip in warm marinara sauce to serve.

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.

STROMBOLI

Steps:

• Wrap the bread dough in plastic wrap and thaw overnight in the fridge.
• Preheat the oven to 375°.
• Place the dough on lightly greased baking sheet.
• Pat the dough to a 10x15-inch rectangle.
• Arrange the mozzarella cheese lengthwise down center; layer with pepperoni, then provolone; ham is last.
• Moisten the edges of dough with water.
• Bring each long side of dough to center; press edges together securely-to seal ends.
• Brush loaf with melted butter and sprinkle top with parmesan cheese.
• Bake for 20 minutes or until lightly browned.
• Cool on wire rack.
• Cut with serrated knife into 12 pieces.
• Serve with your favorite pizza sauce-warmed.

STROMBOLI

Steps:

• Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
• Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
• Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

HAM AND SWISS STROMBOLI

Steps:

• Unroll dough on a lightly greased baking sheet. Place ham on dough, don't go all the way to the edge, leave about a 1/4 to 1/2 inch; spread Ranch Dressing over the ham; sprinkle evenly with onions, bacon and cheese. Roll up jelly-roll style, start with the long side. Pinch edges to seal and tuck the ends under. Place the seam side down on the baking sheet.
• Cut several slits on top of the loaf (about 1/4 in deep). Bake at 350°F for 26-30 minutes until golden brown. Cool a bit before slicing.

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.