Three Meat And Cheese Stromboli Food

THREE-MEAT AND CHEESE STROMBOLI

Steps:

• Let dough rise until doubled, according to package directions., Punch down. Roll each loaf into a 15x12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper., Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk., Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.

3 MEAT STROMBOLI

Steps:

• To make the dough, start by measuring 1 cup of warm water and put in sugar and the package of yeast. Wait 10 min until top is frothy.
• While waiting for the yeast, place flour and salt in processor w/ a dough blade or stand mixer.
• When yeast is ready, dump in water/yeast/sugar and knead until it makes a dough ball. Slowly add olive oil and mix for 1 min longer. Transfer to a large bowl and cover with saran wrap. Let rest for 45min to 1 hours Dough will double in size.
• Creating Stromboli, this will make two loafs, so make sure to divide dough in half.
• Roll out the dough into a 12" X 15" square. (do your best.don't have to be perfect).
• Slice up 1/2 head of garlic and arrange and press in the dough. (Remember to reserve half for the other one).
• Sprinkle any herbs that you are using over the dough.
• Arrange half of the salami, ham, pepperoni, and provolone cheese evenly over the dough.
• Sprinkle mozzarella cheese.
• Roll up each rectangle jelly-roll style, sealing the seams and the ends.
• Place seam side down on 2 greased baking sheets.
• Brush with egg yolk and sprinkle on Parmesan cheese. Yo ucan also sprinkle pepper and salt over the top.
• Bake at 375 degrees for 30-35 min or until light golden brown. Let stand 5 min before slicing.

THREE MEAT STROMBOLI

Steps:

• Let dough rise until doubled, according to package directions.
• Punch down.
• Roll each loaf into a 15-in. x 12-in. rectangle.
• Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle.
• Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
• Roll up each rectangle jelly-roll style, beginning with a long side.
• Seal seams and ends. Place seam side down on two greased baking sheets.
• Brush with egg yolk.
• Bake at 375 degrees F for 25-30 minutes or until golden brown.
• Let stand for 5 minutes before slicing. Serve warm.
• Refrigerate leftovers.

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.

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.

MEAT 'N' CHEESE STROMBOLI

Steps:

• In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside. , On two greased baking sheets, roll each loaf of dough into a 15x12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with the Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal. , Brush with egg and sprinkle with poppy seeds. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.

THREE-MEAT STROMBOLI

Steps:

• Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
• Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk.
• Bake at 375 degrees F for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.