Potato Stromboli Food

BEST STROMBOLI

Steps:

• Combine 1/4 warm water, yeast and sugar in a large bowl and stir to dissolve. Let stand until foamy, about 5 minutes. Stir in remaining warm water olive oil and salt. Gradually add 1 1/2 - 2 cups flour, mixing until smooth. Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl. Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed. Shape into a ball, place in a greased bowl and cover with a clean kitchen towel. Let dough rise until doubled, about 1 hour.
• Preheat oven to 375°F and grease a large baking sheet (if you have a pizza or bread stone in your oven you can forego the baking sheet and bake the stromboli directly on the stone).
• Punch dough down and cut in half. On a lightly floured surface, roll each dough half into a rectangle about 10" x 8". Arrange fillings over dough as shown in, finishing with a sprinkling of Parmesan, Italian seasoning, garlic powder and onion powder. Roll the dough much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under.
• Cut long diagonal slashes, about 1/2 inch deep, along the top of the loaf every 3 inches or so. Brush top of loaf with beaten egg, avoiding the area in the slashes. Sprinkle with poppy or sesame seeds if desired. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating. Can be served with pizza sauce or different sauces for dipping!

EASY STROMBOLI RECIPE

Steps:

• Heat oven to 350 degrees F and line a baking sheet with parchment paper.
• Roll pizza dough out on a lightly floured surface into a roughly 12" x 16" rectangle (it doesn't have to be exact!).
• Spread marinara sauce over pizza dough, but leave one inch all the way around and 2-3" at the long side furthest from you.
• Top with 1 cup of the shredded cheese, then ham, salami and pepperoni. Finish with remaining 1/2 cup cheese.
• Roll up as tightly as possible, doing your best not to push out the toppings as you do so. Stop just before you reach the end.
• Whisk together egg, water, Italian seasoning and garlic powder. Brush over pizza dough where the edges will meet, then pinch together.
• Place on prepared baking sheet with the seal down and brush with egg wash.
• Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.

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.

ITALIAN STROMBOLI

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.

POTATO STROMBOLI

Steps:

• Boil potatoes with skin on, for 15 minutes, or until fork goes through easily (but potato is not mushy). Let potatoes cool for a few minutes, peel skin, then cut potatoes in small chunks.
• Heat olive oil in large pan, add garlic and onions. Stir for 5 minutes, then add potatoes, seasoning with salt and pepper. Let potatoes brown a bit (5 minutes or so), then add eggs. Stir eggs in quickly and remove pan from heat once eggs are cooked. Let cool for a few minutes.
• Punch down pizza dough. Roll out to 8" x 12" or so.
• Spoon potato mixture on dough, spreading to within 1" on each side. Roll up dough from 12" side, jelly-roll fashion, tucking in sides. Pinch dough together to hold in ingredients. Place seam side down on parchment paper on baking pan, and bake at 375 degrees for 20 minutes.
• Cut into one inch pieces.

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.

HOLIDAY STROMBOLI

Steps:

• Preheat oven to 400°. On a lightly floured surface, unroll pizza crust dough and pat into a 13x10-in. rectangle. Spread mashed potatoes to within 1/2 in. of edges. Layer with turkey, stuffing and cranberry sauce; sprinkle with salt and pepper., Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place on a greased baking sheet, seam side down. Brush with butter. Bake 20-25 minutes or until golden brown.

JENN'S STROMBOLI

Steps:

• Place dough on lightly greased baking sheet.
• Pat to a 15x10 inch rectangle.
• Arrange ham slices lengthwise down the center, follow with salami.
• Sprinkle with half of seasonings.
• Top with cheeses.
• Sprinkle rest of seasonings.
• Moisten all edges of dough with water.
• Bring long ends together at center and press securely to seal.
• Seal ends.
• Brush dough with butter and sprinkle with cornmeal.
• Carefully invert, seal side down, on baking sheet.
• Brush top with rest of butter.
• Bake at 375° for 20-22 minutes.