Jenns Stromboli Recipes

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STROMBOLI



Stromboli image

Making this dish and this menu is a great excuse to get your kids in the kitchen and help make a fun and delicious meal they will truly enjoy.

Provided by Guy Fieri

Categories     main-dish

Time 3h10m

Yield 4 to 6 servings

Number Of Ingredients 23

One 1/4-ounce packet dry-active yeast
2 teaspoons sugar
3 cups all-purpose flour, plus bench flour
1 tablespoon extra-virgin olive oil
1 teaspoon salt
3 tablespoons unsalted butter, melted
4 cloves garlic, minced
1/2 cup grated Parmesan, plus extra for the tops
6 ounces thinly sliced salami
6 ounces thinly sliced deli ham
6 ounces thinly sliced bresaola
8 thin slices mozzarella (about 6 ounces)
8 thin slices pepper jack cheese (about 6 ounces total)
1/4 cup finely sliced fresh basil leaves
Freshly ground black pepper
Marinara Sauce, recipe follows
1 tablespoon extra-virgin olive oil
1/2 cup diced yellow onion
3 medium cloves garlic, crushed
One 28-ounce can fire-roasted diced tomatoes, such as Muir Glen
1/4 cup shredded fresh basil leaves
1 tablespoon chopped fresh oregano
Kosher salt and freshly ground black pepper

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.

JENN'S STROMBOLI



Jenn's Stromboli image

I loooove a great hot sub, and this is allll that and better with a bag of chips!!! and a nice dill pickle!

Provided by HOTTOPOT

Categories     Lunch/Snacks

Time 32m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces frozen bread dough (thawed)
1/4 lb thin sliced ham
1/4 lb sliced salami
1/2 teaspoon dried basil
1/2 teaspoon dried oregano, divided
3 ounces sliced provolone cheese
1 cup shredded mozzarella cheese
2 tablespoons garlic butter (or butter)
1 teaspoon cornmeal

Steps:

  • Place dough on lightly greased baking sheet.
  • Pat to a 15x10 inch rectangle.
  • Arrange ham slices lengthwise down the center, follow with salami.
  • Sprinkle with half of seasonings.
  • Top with cheeses.
  • Sprinkle rest of seasonings.
  • Moisten all edges of dough with water.
  • Bring long ends together at center and press securely to seal.
  • Seal ends.
  • Brush dough with butter and sprinkle with cornmeal.
  • Carefully invert, seal side down, on baking sheet.
  • Brush top with rest of butter.
  • Bake at 375° for 20-22 minutes.

VEGGIE STROMBOLI



Veggie Stromboli image

Get the recipe for Veggie Stromboli.

Provided by Paige Grandjean

Time 50m

Number Of Ingredients 13

1 tablespoon olive oil
1 pound cremini mushrooms, sliced
1 small yellow onion, chopped
1 teaspoon kosher salt
0.5 teaspoon black pepper
0.5 teaspoon chopped fresh oregano
5 ounces baby spinach, roughly chopped
3 cloves garlic, chopped
All-purpose flour, for work surface
1 pound prepared pizza dough, at room temperature
1 15.5-oz. can diced tomatoes, drained
6 ounces mozzarella cheese, shredded (about 1½ cups)
1 large egg, beaten

Steps:

  • Preheat oven to 425°F with rack in lowest position. Heat oil in a large skillet over medium-high. Add mushrooms, onion, salt, pepper, and oregano and cook, stirring, until vegetables are tender, 8 to 10 minutes. Add spinach and garlic and cook, stirring, until spinach has wilted, about 3 minutes. Transfer to a bowl and let cool slightly.
  • On a lightly floured piece of parchment, roll dough into a 10-by-15-inch rectangle. Spoon mushroom mixture length-wise down center of dough and top with tomatoes and cheese. Brush edges with egg and roll away from you into a log, pinching edges to seal. Place seam side down and transfer dough and parchment to a rimmed baking sheet. Brush with egg and cut 4 slits along the top. Bake on lowest rack until golden brown, 15 to 18 minutes. Let cool 15 minutes before slicing.

Nutrition Facts : Calories 492 kcal, Carbohydrate 63 g, Protein 23 g, SaturatedFat 8 g, Sodium 1434 mg, Sugar 9 g, Fat 20 g, UnsaturatedFat 0 g

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