Italian Stromboli Recipes

QUICK AND EASY STROMBOLI

Steps:

• Preheat oven to 400 degrees. Roll the dough out and stretch it out on a piece of parchment paper. Spread the pizza sauce leaving about 2 inches from the edge. Top with Italian salami, then the cheese, and end with pepperoni.
• Roll up the dough up like a cinnamon roll and pinch the edges to seal and fold where the seam is. Lay the stromboli seam side down. Brush with the egg and cut small slats in the top. Top with 1/4 cup cheese, Italian seasoning and sprinkle with fresh parsley.
• Bake for 15-20 minutes or until golden brown on top. Serve with warm pizza sauce.

ITALIAN MEAT STROMBOLI

Steps:

• Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.

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:

• In bowl of stand mixer whisk together water, sugar and yeast . Add in flour and salt and with dough hook mix on medium speed just until dough comes together.
• Transfer to a lightly greased bowl, cover and let rise for 1 hour.
• Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle.
• Spread your pizza sauce over dough until about 1" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese.
• Roll up cinnamon roll style and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley.
• Bake in oven for 20-25 minutes until golden. Serve hot with extra pizza sauce if desired.

ITALIAN STROMBOLI

Steps:

• Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.

THE ULTIMATE STROMBOLI

Steps:

• 1. Mix grated onion & minced garlic in bowl. Set aside.
• 2. Set out all meats, separately, in columns.
• 3. Set out the provolone and the cheddar, separately, in columns.
• 4. Mix & drain peppers slightly (a tiny amount of juice will give flavor).
• 5. Once all ingredients are set out, knead the two pizza doughs together.
• 6. Very lightly flour a surface where you can roll out the dough with a rolling pin. Roll from the middle outwards until the dough is the size of your baking sheet. Mine was 12x16, more or less. It doesn't have to be perfect!
• 7. Lay the capicola down the left (long side) of the dough, slightly overlapping, from top to bottom, starting 1 inch in from edge of the dough.
• 8. Sprinkle with a little of the onion mixture, and a little of the pepper mix.
• 9. Next layer the Mozzarella in a narrow column from top to bottom, slightly to the right of the capicola you just did. Sprinkle with the red pepper flakes and a little italian seasoning.
• 10. Next layer the mortadela, a little onion & then a little pepper mixture, again, a little to the right of the mozzarella.
• 11. Keep adding columns of the ingredients from left to right, pecorino romano, sopresata, onion, peppers, cheddar, italian seasoning, boiled ham, onion, peppers, parmesan, italian seasoning, genoa salami, onion, pepper mix, provolone, italian seasoning.
• 12. You should be about 3/4 of the way across the dough by now. Don't go all the way across the dough because it will move over as you roll it later.
• 13. Now you roll it up slowly starting on the long side (where you starting the layering with the capicola.) You will notice that the ingredients are moving over slightly. No problem. Pinch ends and tuck under the roll.
• 14. When you finish rolling, sprinkle sesame seeds lightly over the entire roll, top, bottom and sides. Sprinkle fennel seeds on top only.
• 15. Cover a baking sheet with aluminum foil. Spray with non-stick spray and then place the roll on the foil.
• 16. Bake at 400 degrees until browned ( about 35-40 minutes). You just want to be sure that the dough is baked. Meats are already cooked. Cool about 10 minutes before slicing and serving.

AUTHENTIC ITALIAN STROMBOLI

Steps:

• 1. Roll out each dough ball to approximately 15" x 12".
• 2. Dividing the meat and cheese ingredients in half, layer in the exact order listed.
• 3. Roll up jellyroll style, starting with the long side, and place seam side down on a greased jellyroll pan. Make sure the ends are sealed, by pinching closed.
• 4. Bake in a 375 degree oven for approximately 25 to 30 minutes, until golden brown.
• 5. While the strombolis are baking, melt 1 stick of butter. Add 1 tablespoon of minced garlic and 2 tsp of parsley.
• 6. Brush the loaves with the garlic mixture as soon as the loaves come out of the oven. Let stand for at least 10 minutes before slicing.