Hamburger Stromboli Recipes

STUFFED ITALIAN BEEF STROMBOLI

Steps:

• Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
• On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
• Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
• Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
• Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
• Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
• Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
• Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

HAMBURGER STROMBOLI

Steps:

• Brown ground beef with onion and green pepper.
• Add the next 6 ingredients; simmer for 20 minutes.
• Slice bread and spread butter on top half of bread.
• Spread meat mixture on bottom half of bread and top with cheese.
• Wrap with foil and bake at 350 degrees Fahrenheit for 15 minutes.

MAN VS. MEAT STROMBOLI

Steps:

• Place bread dough in a large, lightly oiled bowl and allow dough to rise in a warm location until doubled in size, 2 to 3 hours. Punch down dough and roll each loaf into a 12x15-inch rectangle.
• Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets.
• Heat a large skillet over medium-high heat; cook and stir ground beef, garlic powder, oregano, parsley, salt, and black pepper until beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
• Sprinkle mozzarella cheese evenly over bread dough. Spread about half the tomato sauce over the mozzarella cheese.
• Layer the seasoned ground beef, provolone cheese, salami, pepperoni, and coppa ham on top and spread remaining half of the tomato sauce over the meat. Sprinkle Cheddar cheese and Romano cheese over tomato sauce.
• Roll each portion into a log, beginning with the long side. Press and seal the seam and ends of each roll; arrange rolls seam-side down on prepared baking sheets. Brush with egg yolk.
• Bake in preheated oven until golden brown, 25 to 30 minutes. Let stand 5 minutes before slicing. Serve warm.

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.

GROUND BEEF AND PEPPERONI STROMBOLI

Steps:

• Place each loaf of bread dough in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. , Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle. , In a small bowl, combine eggs, oil and seasonings. Brush over each dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on each dough to within 1/2 in. of edges. Roll up each, jelly-roll style, beginning with a long side. Tuck ends underneath; seal edges well. , Place each, seam side down, on a greased baking sheet. Brush with egg mixture. Bake until lightly browned, 30-35 minutes, brushing with egg mixture midway through baking. Let stand 5-10 minutes before cutting.

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.

SOURDOUGH STROMBOLI

Steps:

• Filling
• Prepare this after you mix your dough or at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling and refrigerate it for several days.
• In a large frying pan, saute the onion, garlic, salt and spices first, then add the ground beef or spinach or broccoli.
• Transfer the cooked filling to a bowl, cover, and set aside or refrigerate.
• Do NOT saute the fresh basil, cheese(s), or salami, as these will be spread on the dough without pre-cooking.
• Dough
• In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a ball, adding enough flour so that hand-kneading is possible.
• Lightly oil your bowl, return the dough to the bowl and cover.
• Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough of the beef version was at room temperature for a few hours and then 48 hours in the refrigerator. The dough will be about doubled by the end of the bulk fermentation (see gallery).
• Assembly
• At the end of the bulk fermentation, begin preheating your oven to 450F with a pizza stone, baking steel, or baking sheet inside. I baked the veggie strombolis on a stone and the beef strombolis on a baking sheet to confirm both work fine.
• Scrape the dough onto your counter and divide it in two pieces weighing ~550g each. Shape the dough into two balls.
• Let the dough rest for 10-20 minutes while you prepare two pieces of lightly floured parchment paper ~12"x14", a bowl with egg wash, and bowls with your fillings.
• Take one of the dough balls, flour it on both sides, and roll/stretch it into an approx 10" x 12" rectangle that is about 1/4" to 3/8" thick. Transfer the rolled out dough to your floured parchment paper. Repeat with the second dough ball.
• Divide the fillings between the two doughs, spreading the fillings down the center of each. Leave about 1/3 of the dough empty on both sides.
• With a pair of scissors or a sharp knife, cut one-inch strips of dough, perpendicular to the line of filling, on both sides of the filling (see photo gallery).
• Fold the cut pieces of the dough inward at a 45-degree angle, making sure to alternate left and right sides. Fold the ends of the tube upward and seal the dough.
• Wash the top of the stromboli with a beaten egg and sprinkle sesame seeds if you want to.
• Cut back one side of the parchment of one of the strombolis, so you can fit both on your pizza stone without overlap of parchment and stromboli.
• Baking
• With a pizza peel or an upside down baking sheet, transfer your strombolis (still on their parchment paper) to the preheated stone/steel/sheet and cook for 18-20 minutes. Rotate the strombolis about 10 minutes in if you notice varied browning.
• Remove from oven and let cool on a rack about 15 minutes before cutting. Serving at room temperature is good also. The beef version can be more juicy so be careful of hot oil when transferring to the rack.
• Storage and Reheating
• When cool, wrap and refrigerate to prevent spoiling, particularly of the meat-containing versions.
• You can reheat the stromboli in the oven at 350'F for 15-20 minutes, depending on the size of your leftovers.