Stromboli From Carolines Kitchen 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

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.

STROMBOLI

Steps:

• Preheat oven with pizza stone in it to 450 degrees.
• If you don't have a stone a baking sheet will do.
• Sprinkle a little flour on your work surface.
• Useing a rolling pin roll dough into a 10 x 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 3 cheeses and the herbs together in a small bowl and sprinkle over the top.
• 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 and put stromboli on the paddle.
• Make sure the seam is on the bottom.
• Use a pastry brush or a mister to apply olive oil.
• Carefully place stromboli on preheated stone, turn down oven to 400 degrees and bake for 35 minutes.
• Carefully remove from oven and let rest for 5 minutes.
• Slice with a serrated knife.

STROMBOLI, FROM CAROLINE'S KITCHEN

Steps:

• 1. Remove puff pastry from box and wrapper and separate into two blocks and let thaw for about 40 minutes.
• 2. Heat oven to 400 degrees F. Beat egg and water together in a small bowl.
• 3. Place one thawed pastry sheet on lightly floured pastry board and unfold. Roll out sheet to about a 12 x 16 inch sheet.
• 4. Begin at the bottom of one of the short sides and place half of the ham slices side by side or slightly overlaping, all the way to the within about 2 inches of the other short side. Leave about a 1 inch margin along the long sides.
• 5. Next add 1/2 the salami slices on top of the ham slices in the same way as you did the ham.
• 6. Using 1/2 of each cheese, sprinkle cheese over meats.
• 7. Roll pastry up like a jelly roll, beginning at the end where you began your ham. Crimp or tuck ends under roll and place seam side down on a baking sheet. (I like to use nonstick foil)
• 8. Repeat with second sheet of pastry, then brush each one well with the egg wash.
• 9. Bake at 400 degrees F for 25 minutes or until golden brown.
• 10. Remove from baking sheet and let cool for about 10 minutes before slicing.
• 11. OPTIONS: 1. Ham and pineapple and cheese. (use a bit of pizza sauce on pastry sheet before adding ham. 2. Pepperoni and cheese with pizza sauce. 3. Ham and swiss cheese. 4. Sliced beef, or prosciutto, or sausage, or country ham or bologna, or sliced turkey. Or any combination of ingredients make delicious stromboli. Let me know what you come up with.

STROMBOLI

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.

STROMBOLI

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 LADDER LOAF

Steps:

• In bread machine pan, place the first eight ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed). When cycle is completed, turn dough onto a lightly floured surface. Roll into a 15x12-in. rectangle. Place on a greased baking sheet., Spread pizza sauce in a 3-in.-wide strip lengthwise down the center of dough to within 2 in. of ends. Arrange pepperoni over sauce; sprinkle with cheeses. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, fold alternating strips at an angle across filling. Pinch ends to seal. , Beat egg white and water; brush over dough. Bake at 425° for 20-25 minutes or until golden brown. Let stand for 10 minutes before cutting.