Stromboli Spiral Food

SPIRAL STROMBOLI

Steps:

• Unroll the dough and pat into a 14x12-in. rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 in. of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under., Place seam side down on a greased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife.

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.

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.

PIZZA STROMBOLI

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour, seasoning and salt. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes., Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

QUICK AND EASY STROMBOLI

Steps:

• Preheat oven to 350°. Unroll pizza dough onto the bottom of a greased 15x10x1-in. baking pan. Layer with turkey, cheese and peppers. Spread with mustard; sprinkle with herbs., Roll dough into a log; pinch ends to seal. In a small bowl, combine egg and water; brush over dough. Bake until crust is lightly browned, 20-25 minutes. Slice and serve.

SPIRAL STROMBOLI

Steps:

• Unroll the dough and pat into a 14" x 12" rectangle. Sprinkle with mozzarella and cheddar cheese to within 1/2" of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
• Place seam side down on a ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375 degrees F for 25-30 minutes or until golden brown. Slice wih a serrated knife.

MONSTER SNACK: SPICY MEAT AND CHEESE STROMBOLI

Steps:

• Preheat oven to 400 degrees F.
• Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.
• Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

ROASTED VEGETABLE STROMBOLI

Steps:

• Vegetables -- Mix all vegetables with the olive oil, salt and pepper, dried oregano, red pepper flakes and roast in a 375F oven. Roast for 20 minutes. Just until the vegetables begin to brown and they are tender. Remove and let cool. Then mix in the fresh basil and parsley.
• Pizza dough -- roll out into 2 large rectangles about 18x12. I just roll mine on the counter with a little corn meal or flour on the counter so it doesn't stick.
• Make the sandwiches -- Spread the vegetables over the two pizza crusts. Make sure to leave a 1" border around all sides. Top with the Parmesan and mozzarella and roll up. You are just making a log.
• Baking -- I like to bake mine on a cookie sheet lined with parchment paper so it doesn't stick. Make sure you slice 4 slices in the top of the stromboli before cooking and to brush with olive oil to make a golden brown crust. Bake at 400F for 30 minutes until golden brown and a light crunchy crust.
• Let the stromboli rest a few minutes (5 minutes) before slicing. I cut each stromboli into 4 pieces. If you want, serve with some marinara on the side. Just enjoy!
• Make a nice soup or salad and this is a great hearty dinner.

SPIRAL STROMBOLI

Steps:

• Unroll the dough and pat into a 14-in.x12-in. rectangle. Sprinkle with mozzarella and cheddar cheeses to within 1/2 inches of edges; top with meat and red peppers. Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
• Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. Bake at 375 degrees for 25-30 minutes or until golden brown. Slice with a serrated knife.

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.

SPIRAL STROMBOLI

Steps:

• Unroll the dough and pat in to a 14x12-in rectangle.
• Sprinkle with mozzarella and cheddar cheese to within 1/2 in of edge.
• top with meat and red peppers.
• Roll up jelly roll style, starting with a short side.
• Seal seam and tuck under.
• Place seam side down on a ungreased baking sheet.
• Brush with butter and sprinkle with Parmesan cheese.
• Bake at 375 for 25-30 min or until golden brown.
• Slice with a serrated knife.

SPIRAL STROMBOLI

Steps:

• Unroll the dough and pat into a 14-in. x 12-in. rectangle.
• Sprinkle with mozzarella acheese to within 1/2 inches of edges; top with meat, red peppers, spinach, and onion.
• Roll up jelly-roll style, starting with a short side; seal seam and tuck ends under.
• Place seam side down on an ungreased baking sheet.
• Brush with butter; sprinkle with Parmesan cheese.
• Bake at 375° for 25-30 minutes or until golden brown. Slice with a serrated knife.