SUPER BOWL ITALIAN STROMBOLI RECIPE
With two kinds of cheese, three kinds of meat, roasted red peppers, and banana peppers, this Super Bowl Italian Stromboli recipe packs a ton of flavor in those little pockets of pastry.
Provided by Sarah @ The Gold Lining Girl
Categories Sandwich/Snack
Time 35m
Number Of Ingredients 9
Steps:
- Open both cans of crescent rolls, and unroll the dough into 8 total rectangles, 4 from each can. Don't separate into triangles, just unroll into 4 rectangles from each can.
- On a non-stick 12-inch pizza pan (or a large cookie sheet), arrange the rectangles in a circle, such that the short ends are at the edges, and the long edges are adjacent to each other. The center circle should be about 4 inches in diameter. The dough will overlap a bit at the center of the ring, and the other edges will hang off the pan. It will basically look like a sun with rays!
- Place a slice of provolone cheese over each rectangle toward the center part of the ring, leaving about 1-inch from the center.
- Then layer slices of pepperoni, salami, and prosciutto over the cheese, followed by the red peppers and banana peppers. Top with slices of mozzarella cheese.
- Bring the outer edge of each rectangle of dough over the stack of meats and cheeses toward the center of the ring, and tuck it underneath the bottom layer of dough, pinching to secure the seams. Some of the filling will be exposed, and that's fine.
- Sprinkle the ring evenly with Italian seasoning.
- Bake at 325 degrees for about 25 minutes, or until edges are golden, and the cheeses are melted and bubbly at the exposed edges. The dough should feel baked through when lightly pressed.
- Remove from heat, and cool for 5 minutes before cutting and serving.
SUPER BOWL STROMBOLI
Guests will scramble for this warm loaf stuffed with ham, cheese and more. "It tends to disappear quickly-you might consider making two," suggests Mary Anita Ruppert of Petersborough, Ontario.
Provided by Taste of Home
Categories Lunch
Time 50m
Yield 8-10 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll into a 14x10-in. rectangle. place on a greased baking sheet. , Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper. , On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes., Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm.
Nutrition Facts : Calories 296 calories, Fat 13g fat (6g saturated fat), Cholesterol 50mg cholesterol, Sodium 1076mg sodium, Carbohydrate 27g carbohydrate (2g sugars, Fiber 1g fiber), Protein 18g protein.
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
Provided by Scott Conant
Categories main-dish
Time 3h45m
Yield 12 to 16 servings
Number Of Ingredients 27
Steps:
- For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
- Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
- Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
- Preheat the oven to 375 degrees F.
- When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
- Lightly brush a baking tray with oil. Spread out the dough on the oiled counter top with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
- Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
- When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
- Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
- Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed.
- Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light.
BROCCOLI CHEESE STROMBOLI
Provided by Ree Drummond : Food Network
Categories main-dish
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
- Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
- Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
- Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
- Bake until golden brown, about 20 minutes.
- Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.
SPIRAL STROMBOLI
"I frequently fix this speedy sandwich on days we return from our cabin and it's suppertime when we get home," writes Jean Gruenert, Burlington, Wisconsin. The stuffed loaf takes advantage of refrigerated dough, so it's easy to assemble for a meal, appetizer or late-night snack.
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 509 calories, Fat 26g fat (14g saturated fat), Cholesterol 87mg cholesterol, Sodium 1795mg sodium, Carbohydrate 37g carbohydrate (5g sugars, Fiber 1g fiber), Protein 29g protein.
More about "super bowl stromboli food"
EASY STROMBOLI - SOUTHERN BITE
From southernbite.com
4.7/5 (16)Category Main CourseCuisine American, ItalianTotal Time 35 mins
- Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment. Top with sauce, pepperoni, cooked sausage, and mozzarella cheese.
- Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Cut several diagonal slits into the crust. Bake for 15 to 20 minutes or until deep golden brown. Served warm with extra sauce for dipping.
ITALIAN STROMBOLI RECIPE - THIS DELICIOUS HOUSE
From thisdelicioushouse.com
EASY STROMBOLI RECIPE | MEAT LOVERS STROMBOLI - THE …
From thecookierookie.com
SUPER BOWL STROMBOLI | CATSKILL ANIMAL SANCTUARY
From casanctuary.org
PHILLY CHEESE STEAK STROMBOLI: RECIPE: EASY! HOW TO …
From youtube.com
STROMBOLI RECIPE: CRUNCHY OUTSIDE, OOZING CHEESE INSIDE …
From comfortablefood.com
7 ICONIC PHILLY FOODS TO DEVOUR ON SUPER BOWL SUNDAY
From parade.com
BEST STROMBOLI RECIPE - HOW TO MAKE STROMBOLI WITH …
From delish.com
Total Time 1 hr
BOOKIES, BETTING AND SUPER BOWL STROMBOLI - YOUTUBE
From youtube.com
BEST SUPER BOWL STROMBOLI RECIPES
From alicerecipes.com
SUPER BOWL STROMBOLI RECIPE: HOW TO MAKE IT - TASTE OF …
From stage.tasteofhome.com
SUPER BOWL STROMBOLI RECIPES- WIKIFOODHUB
From wikifoodhub.com
SUPER BOWL RECIPES: STROMBOLI - BUFFALOWDOWN
From buffalowdown.com
EASY STROMBOLI RECIPE - HOW TO MAKE STROMBOLI - THE …
From thepioneerwoman.com
SUPER BOWL PARTY RECIPE: STROMBOLI - STLTODAY.COM
From stltoday.com
SUPER BOWL FOOD, PART II – VEGGIE STOMBOLI – ACTUALLY TASTY
From actuallytasty.com
RECIPE: SUPER BOWL STROMBOLI | THE SEATTLE TIMES
From seattletimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love