Pioneer Woman Stromboli Food

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.

STROMBOLI RECIPE PIONEER WOMAN

Steps:

• Preheat oven to 400 degrees F.
• Put a piece of parchment paper on a clean surface. Wrap the dough in parchment paper and roll it out into a rectangle about 10-inches by 15-inches.
• Combine the melted butter and garlic in a small bowl. Spread the garlic butter evenly over the dough, leaving a 1-inch border.
• Layout the provolone cheese, pepperoni, shredded mozzarella, and pepperoni, leaving a 1-inch border. Add the Italian seasoning.
• Roll the dough tightly into a log, pinching the sides as you roll, as if you were making cinnamon rolls. Seal the edges and fold along the seam. Lie the stromboli seam side down.
• Place the parchment paper with the Stromboli on a large baking sheet. Brush the top of the Stromboli with egg wash and sprinkle with Parmesan cheese. Cut 4 slits in the top with a sharp knife.
• Cook for 25 minutes until golden brown. Remove from the oven and let cool for 10 minutes on the baking sheet. Place on a large cutting board.
• Garnish with fresh parsley, if desired. Slice into thick slices and serve with pizza sauce or marinara sauce.

MEAT LOVERS STROMBOLI

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.

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.