QUICK AND EASY STROMBOLI
This Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!
Provided by Alyssa Rivers
Categories Dinner Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.
- Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.
- Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.
Nutrition Facts : Calories 346 kcal, Carbohydrate 33 g, Protein 17 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 1236 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving
FAST AND EASY STROMBOLI
Make and share this Fast and Easy Stromboli recipe from Food.com.
Provided by jenpalombi
Categories European
Time 35m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 375 and spray a cookie sheet with nonstick spray.
- On a lightly floured surface, press pizza dough into a 9x12 rectangle.
- Top with mozzarella, leaving a 1/2 to 1 inch border.
- Top with proscuitto, pepperoni and diced roasted red peppers.
- Roll up jelly-roll style, seal the edges and place seam-side down on the baking sheet.
- Bake at 375 for about 25 minutes or until golden.
- Serve with a side of warm marinara sauce for dipping.
Nutrition Facts : Calories 147.9, Fat 8.5, SaturatedFat 4.6, Cholesterol 50.4, Sodium 629.6, Carbohydrate 1.9, Sugar 0.4, Protein 15.8
SIMPLE STROMBOLI
This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!
Provided by Judy Cowan
Categories Main Dish Recipes Pork Ham
Time 40m
Yield 3
Number Of Ingredients 8
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
- Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
- Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.
Nutrition Facts : Calories 1064.8 calories, Carbohydrate 77.8 g, Cholesterol 161.9 mg, Fat 54.6 g, Fiber 6.5 g, Protein 59 g, SaturatedFat 22 g, Sodium 3633.1 mg, Sugar 6.8 g
EASY STROMBOLI
Stromboli is a longtime family dinner favorite. Now, it's even easier to make thanks to Pillsbury™ pizza dough and five more simple ingredients! Quick, simple and packed with flavor, this homemade stromboli using pizza dough is a seriously delicious take on the cousin to pizza. With 15 minutes of prep time and 35 minutes total to make, our Easy Stromboli recipe will save you a whole lot of time spent in the kitchen and give you back a few more minutes to sit down and enjoy the meal with the fam.
Provided by Pillsbury Kitchens
Categories Entree
Time 35m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside.
- Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle.
- Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place cooked ground beef lengthwise down center, forming 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, bell pepper and Italian seasoning. Fold long sides of dough over filling; press edges to seal.
- Bake for 15 to 20 minutes or until crust is golden brown.
Nutrition Facts : Calories 290, Carbohydrate 33 g, Cholesterol 35 mg, Fat 1/2, Fiber 0 g, Protein 17 g, SaturatedFat 4 1/2 g, ServingSize 1/6 of Recipe, Sodium 630 mg, Sugar 5 g, TransFat 0 g
STROMBOLI RECIPE
This easy Stromboli recipe starts with refrigerated pizza dough and is loaded with all the classic pizza toppings! Salami, pepperoni, ham, and lots of cheese are the key ingredients in this easy stromboli recipe!
Provided by Ashley Fehr
Categories Dinner Lunch Main Course Pizza
Time 45m
Number Of Ingredients 10
Steps:
- Preheat oven to 350°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 perfect).
- 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 ½ 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 the egg wash.
- Bake for 20-25 minutes, until golden brown and slightly puffed. Let rest for 5-10 minutes before slicing.
Nutrition Facts : Calories 203 kcal, Carbohydrate 17 g, Protein 8 g, Fat 11 g, SaturatedFat 3 g, Cholesterol 33 mg, Sodium 553 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
STROMBOLI
The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.
Provided by Jessica
Categories Main Dish Recipes Savory Pie Recipes Beef Pie Recipes
Time 50m
Yield 4
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a skillet over medium heat, brown the ground beef until no pink shows; drain. Mix in the ham, bell pepper, onions, pizza sauce and mushrooms.
- Lay pizza dough flat on cookie sheet. Distribute pepperoni slices over dough. Place a heaping pile of the sauce mixture on one side of dough (some may be left over). Sprinkle with mozzarella cheese. Fold dough over and pinch ends and sides together. Poke holes in the top and brush melted butter on it.
- Cook in a preheated oven for 30 minutes or until golden brown. Slice into individual sections to serve.
Nutrition Facts : Calories 907 calories, Carbohydrate 50.2 g, Cholesterol 160.5 mg, Fat 57.3 g, Fiber 4 g, Protein 44.8 g, SaturatedFat 23.8 g, Sodium 2784.5 mg, Sugar 10 g
STROMBOLI
Categories Cheese Bake Super Bowl Kid-Friendly Quick & Easy Back to School Lunch Parmesan Meat Winter Poker/Game Night Party Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free Small Plates
Yield Makes 4 main-course servings
Number Of Ingredients 6
Steps:
- Preheat oven to 400°F.
- Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
- Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.
EASY STROMBOLI
My family prefers this stromboli instead of ordinary pizza. Experiment with different filling ingredients to suit your family's tastes.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 1 loaf.
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.
Nutrition Facts : Calories 248 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 490mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.
BROCCOLI, TOMATO, AND MOZZARELLA STROMBOLI
Recreating your favorites from the local pizza parlor is easy, and usually much healthier.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 45m
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees. Line a large rimmed baking sheet with foil. Divide dough into 4 pieces. On a lightly floured work surface, stretch out each piece, first to a 3-by-4 inch oval, then to a 6-by-8-inch oval (let dough rest briefly if too elastic to work with).
- Place broccoli in a strainer, and press to remove excess liquid. Transfer to a double layer of paper towels, and pat dry.
- Dividing evenly, scatter broccoli over dough, leaving a 1/2-inch border. Sprinkle with garlic, and season with salt and pepper. Dividing evenly, top with mozzarella, salami, and 1/2 cup marinara.
- Starting at a shorter end, roll up each stromboli, and place, seam side down, on baking sheet. Using the tip of a paring knife, cut two slits in the top of each. Brush with oil. Bake until golden, 25 to 30 minutes. Serve stromboli with 1/2 cup marinara for dipping.
Nutrition Facts : Calories 512 g, Fat 21 g, Protein 25 g
EASY STROMBOLI RECIPE
This easy Stromboli recipe is a 30 minute meal that the family will go crazy for! Just a few simple ingredients, prep ahead and freezer friendly!
Provided by Ashley Fehr
Categories Main Course
Time 30m
Number Of Ingredients 10
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.
Nutrition Facts : Calories 176 kcal, Carbohydrate 16 g, Protein 9 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 35 mg, Sodium 615 mg, Sugar 2 g, ServingSize 1 serving
CLASSIC STROMBOLI RECIPE (EASY DINNER OR QUICK APPETIZER!)
Stromboli is basically pizza that's been rolled up like a cinnamon roll. The classic ingredients include mozzarella, ham, and salami. I threw in some pepperoni and pepper jack cheese just for fun. It's so good dipped in marinara! Perfect quick dinner (that kids love) or appetizer for football-watching.
Provided by Karen
Categories Appetizer Main Course
Time 35m
Number Of Ingredients 16
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.
Nutrition Facts : ServingSize 1 g, Calories 1144 kcal, Fat 57 g, SaturatedFat 25 g, Cholesterol 195 mg, Sodium 3804 mg, Carbohydrate 96 g, Fiber 3 g, Sugar 13 g, Protein 61 g, TransFat 1 g, UnsaturatedFat 25 g
EASY STROMBOLI
Make and share this Easy Stromboli recipe from Food.com.
Provided by PalatablePastime
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Unroll the dough and place on an ungreased cookie sheet.
- Press with your fingertips into a 12x8-inch rectangle.
- Spread the sauce on the dough, leaving a 2-inch margin legthwise, and a 1/2-inch margin on the sides.
- Place toppings in center third, fold sides over to meet in the middle and pinch to form a seal.
- Bake in the preheated 400F oven for 15-20 minutes or until golden brown.
- Slice and serve.
Nutrition Facts : Calories 168, Fat 11, SaturatedFat 5, Cholesterol 50.7, Sodium 165.8, Carbohydrate 1.9, Fiber 0.4, Sugar 0.6, Protein 14.6
STROMBOLI
Provided by Food Network
Categories main-dish
Time 1h15m
Yield 1 stromboli, serves 6
Number Of Ingredients 19
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.
STROMBOLI
Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen
Provided by Barney Desmazery
Time 1h10m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 570 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium
STROMBOLI
This is a really fantastic recipe for a kind of filled bread, a bit like a rolled-up pizza! It can also be made with ready-made pizza or bread dough and bought tomato pizza sauce. We cooked this at Si's sister's family feast at her house near Florence.
Provided by The Hairy Bikers
Categories Light meals & snacks
Yield Serves 6
Number Of Ingredients 18
Steps:
- To make the dough, sift the flour into a large bowl and stir in the semolina and yeast. Mix the sea salt and olive oil with the water and stir into the flour. Mix with a large wooden spoon until the dough comes together and forms a soft, spongy ball.
- Transfer the dough to a lightly floured surface and knead it for five minutes until smooth. Place the dough into a bowl, cover with lightly oiled cling film and leave it for about an hour in a warm place or until it has doubled in size.
- While the dough is rising, make the tomato sauce. Heat one tablespoon of the olive oil in a nonstick frying pan and fry the onion over a low heat for five minutes until softened and lightly browned. Stir regularly and add the garlic for the last minute of the cooking time. Tip the tomatoes into the pan and add the oregano and caster sugar. Season with salt and pepper. Place over a fairly high heat and cook the sauce for 5-8 minutes until very thick, stirring constantly. Remove the pan from the heat and leave the sauce to cool.
- Roll out the dough on a lightly floured surface into a rectangle measuring about 44cm x 32cm/17in x 13in.
- Spread the tomato mixture over the dough, leaving a 2cm border around the edge. Lay the prosciutto in a single layer over the sauce. Tear the mozzarella into small pieces and dot over the prosciutto, then scatter the basil leaves on top.
- Tuck in the two short ends and roll the stromboli up firmly to enclose the filling. Place it, seal-side down, on a large baking sheet lined with baking parchment and leave to rise for 30 minutes.
- Preheat the oven to 200C/400F/Gas 6.
- Brush the remaining oil over the dough, season with a little more salt and pepper and bake the stromboli for 25-30 minutes until well risen and golden brown.
- Slice thickly and serve with some good olive oil and balsamic vinegar for dipping, and a fresh green salad.
STROMBOLI
Perfect for game day and a huge crowd-pleaser, stromboli is like a rolled-up version of pizza.
Provided by Jennifer Segal
Categories Appetizers
Time 1h
Yield 4 to 6
Number Of Ingredients 12
Steps:
- Line a 13x18-inch baking sheet with parchment paper.
- On a lightly floured work surface, stretch and/or roll the dough into a 10x12-inch rectangle, about ¼-inch thick. (Be sure not to roll the dough too thin.)
- Arrange the dough rectangle so the long side is closest to you. Brush the surface with the oil, leaving a 1-inch border around the edges. Spread the garlic evenly over the top of the oil, then sprinkle with the oregano, a pinch of red pepper flakes (if using), and the pecorino romano.
- Shingle the provolone slices evenly over the pecorino romano, followed by the ham, mozzarella, and cured meats. Brush the borders of the dough with the egg (reserve the remaining egg for brushing the top of the stromboli). Fold the bottom third of the stromboli in toward the middle. Fold the top third of stromboli down to cover first fold, creating a wide log, like a folded letter. Pinch the seam tightly to seal. Transfer the stromboli to the prepared baking sheet, seam side down. Pinch the ends tightly to seal and tuck underneath the stromboli. Loosely cover the stromboli with plastic wrap and let rise at room temperature for 1 hour. (The stromboli won't look much different after the rise; that's okay.)
- Preheat the oven to 375°F and set an oven rack in the middle position.
- Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced ½-inch-deep slits, 1½ inches long, on top of the stromboli. Bake until golden brown, puffy, and bubbling, about 35 minutes (if you have a thermometer, the center should register 200°F). Some grease or cheese may bubble out of the sides and top; that's normal. Use a paper towel to blot any excess grease on the baking sheet. Let the stromboli cool on the baking sheet for 15 to 20 minutes, then transfer to a cutting board and cut into 1-inch-thick slices. Serve warm or at room temperature, with marinara sauce on the side (if using).
- Make Ahead/Freezer-Friendly Instructions: The stromboli can be prepared, covered with plastic wrap, and refrigerated for up to 12 hours before baking. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven. To freeze the stromboli before baking, fill and roll the stromboli as directed but do not add the egg wash or cut slits. Wrap tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the refrigerator. Add the egg wash and cut slits right before baking, and allow a few extra minutes in the oven.
Nutrition Facts : Calories 418, Fat 19 g, Carbohydrate 39 g, Protein 21 g, SaturatedFat 9 g, Sugar 1 g, Fiber 2 g, Sodium 1,169 mg, Cholesterol 77 mg
STROMBOLI
Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.
Provided by Guy Fieri
Categories main-dish
Time 3h10m
Yield 4 to 6 servings
Number Of Ingredients 23
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.
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EASY STROMBOLI RECIPE - BEYOND KIMCHEE
From beyondkimchee.com
Reviews 69Servings 3Cuisine American, WesternCategory Lunch, Snack
- Roll out a pizza dough to form a thin rectangular crust, about 11"x13", and place the crust on a baking pan lined with a parchment paper.
- Layer slices of ham, salami, and pepperoni as a single row in the center of crust. Layer cheeses over meats and place basil leaves on top.
- Using a knife or a pair of scissor, cut either sides of crust next to the meat & cheese filling to make several 1" wide strips. Fold-in the each end part of the crust toward the filling. Using one strip at a time, lay each strip in criss cross pattern to cover the filling.
EASY STROMBOLI RECIPE - HOW TO MAKE STROMBOLI -STROMBOLI ...
From eatingonadime.com
5/5 (1)Total Time 30 minsCategory Main CourseCalories 494 per serving
- Place the ham all over, leaving ½ inch of an edge, place Swiss cheese on top of the ham and sprinkle with green onions and bacon.
- Roll up the bread dough jellyroll style (starting on the long sides) and seal the ends by tucking them under.
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5/5 (5)Calories 505 per servingCategory Dinner, Lunch
- Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.)
- Lightly dust a work surface and roll the dough out to a large rectangle approximately 13x9 inches.
- Layer the pepperoni on the dough leaving about 1/2 inch around the edge. Layer the provolone over the pepperoni and then top with the capicola. Sprinkle with the mozzarella and top with the salami.
ITALIAN STROMBOLI (5 INGREDIENTS!) - COOKING FOR KEEPS
From cookingforkeeps.com
5/5 (1)Total Time 8 hrs 40 minsCategory Appetizer, Main CourseCalories 309 per serving
- Place dough on a large greased baking sheet. Cover with platic wrap. Let the dough defrost in the fridge for 6-8 hours or overnight. Remove from the fridge and let the dough sit for another hour or two before assembling. You can also use prepared pizza dough if you don't plan ahead, no worries!
- Preheat the oven to 400 degrees. Lightly dust a large working surface as well as a rolling pin. Remove the dough from the baking sheet and roll out to a rectangle 8x13 inches long.
- Layer the pepperoni on top of the dough. Sprinkle with 1/3 of the cheese. Layer the capicola on top followed by the remaining cheese. Sprinkle with 1 teaspoon of the pizza seasoning. Season with a little bit of salt and pepper.
- Tightly roll up the dough, jelly-roll style. Tucks the ends over and pinch eveyrthing closed. (You can also brush the edges with egg wash to help them seal.
EASY STROMBOLI RECIPE - CLEVERLY SIMPLE
From cleverlysimple.com
Servings 3Total Time 45 minsCategory MainCalories 368 per serving
- In a small bowl, mix together 1 egg yolk (save the egg white), 2 tsp. dried oregano, 1 tsp. garlic powder, 2 Tablespoons olive oil, 2 Tablespoons grated parmesan cheese and cracked black pepper.
EASY STROMBOLI - CINCYSHOPPER
From cincyshopper.com
5/5 (1)Category Main CourseCuisine ItalianCalories 246 per serving
EASY STROMBOLI RECIPE - THAT SWEET TEA LIFE
From thatsweettealife.com
Cuisine Italian-AmericanTotal Time 50 minsServings 4
- Rough chop the artichoke hearts and use kitchen shears to cut sun-dried tomatoes into halves or thirds, depending on the length of the piece.
- Divide all ingredients into approximate fourths to make assembling easier and to ensure each stromboli has the same amount of filling.
- On a lightly floured surface, use a large kitchen knife to cut the pizza dough into quarters. Roll each quarter into a ball.
HOW TO MAKE HOMEMADE STROMBOLI - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
5/5 (651)Total Time 2 hrs 30 minsCategory Dinner
- Whisk the warm water, yeast, and granulated sugar together in the bowl of your stand mixer fitted with a dough hook or paddle attachment. Cover and allow to rest for 5 minutes. *If you don’t have a stand mixer, simply use a large mixing bowl and mix the dough with a wooden spoon or rubber spatula in the next step.
- Add the olive oil, salt, and flour. Beat on low speed for 2 minutes. Turn the dough out onto a lightly floured surface. With lightly floured hands, knead the dough for 3-4 minutes (for a visual, watch me do it in the video above!). The dough can be a little too heavy for a mixer to knead it, but you can certainly use the mixer on low speed instead. After kneading, the dough should still feel a little soft. Poke it with your finger – if it slowly bounces back, your dough is ready to rise. If not, keep kneading.
- Lightly grease a large bowl with oil or nonstick spray– just use the same bowl you used for the dough. Place the dough in the bowl, turning it to coat all sides in the oil. Cover the bowl with aluminum foil, plastic wrap, or a clean kitchen towel. Allow the dough to rise at room temperature for 60-90 minutes or until double in size. If using instant yeast, this takes about 1 hour. (Tip: For the warm environment on a particularly cold day, heat your oven to 150°F (66°C). Turn the oven off, place the dough inside, and keep the door slightly ajar. This will be a warm environment for your dough to rise. After about 30 minutes, close the oven door to trap the air inside with the rising dough. When it’s doubled in size, remove from the oven.)
- Preheat oven to 400°F (204°). Line 2 large baking sheets with parchment paper or silicone baking mats.
STROMBOLI RECIPE | REAL SIMPLE
From realsimple.com
2/5 (123)Total Time 40 minsServings 4Calories 467 per serving
- Heat oven to 450° F. In a small saucepan over medium heat, combine the tomatoes and their juices, oregano, and ¼ teaspoon salt. Bring to a boil.
- Reduce heat and simmer, crushing the tomatoes with a wooden spoon until the sauce thickens, 10 to 15 minutes.
- Shape the dough into one 12- to 14-inch round and place on a baking sheet. Cover with the sauce and top with the mozzarella and spinach.
- Roll the pie into the shape of a log. Turn it so the seam is facing the pan and not visible. Bake until golden brown and crisp, 20 to 25 minutes.
FARMHOUSE STROMBOLI - PLOWING THROUGH LIFE
From plowingthroughlife.com
5/5 (3)Calories 342 per servingCategory Appetizer, Main Course
- Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray. Place the dough on the baking sheet and flatten with hands into a rectangle shape to about 2 inches from the edges of the pan.
- Spread the oil and spice mixture all over the dough using a pastry brush or the back of a spoon.
- Place the toppings of your choice down the middle (long ways) of the dough rectangle. Do not spread the toppings all over the dough as you would with a traditional round pizza as it will be more difficult to roll up jelly roll style).
- Spread a small spoonful of pizza or marinara sauce over the toppings. Too much sauce will make it difficult to roll-up.
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From justapinch.com
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