Pinky Gs Specialty Stromboli Recipes

SPECIALTY STROMBOLI

Specialty Stromboli image

Provided by Food Network

Time 30m

Yield 1 to 2 servings

Number Of Ingredients 10

Ingredients

We suggest you go to your favorite pizzeria or grocery store and grab a small dough ball approximately 11 ounces in weight
All-purpose flour and cornmeal, for dusting
5 ounces pepperoni
5 ounces shredded 5-cheese blend (whole milk and skim milk mozzarella, Parmesan, Romano, provolone)
8 ounces cooked and crumbled spicy Italian sausage
4 ounces chopped green peppers
4 ounces chopped mushrooms
4 ounces chopped red onions
Garlic oil, for topping
We suggest you go to your favorite pizzeria or grocery store and grab a small jar of your favorite marinara to use for dipping your stromboli

Steps:

For the dough: Coat dough ball in flour/cornmeal mixture and hand-toss to 12 inches.
For the fillings: Preheat the oven to 575 degrees F.
Add 2 to 3 rows of pepperoni lengthwise, just above halfway to edge of dough. Evenly spread 5-cheese blend over pepperoni. Add spicy Italian sausage, green peppers, mushrooms and red onions evenly over top of cheese. Pull top quarter of empty dough over top of fillings and press down to connect the dough. Grab bottom half of empty dough and pull over fillings, then roll the remaining dough under to form an elongated pizza pocket.
Bake until crust is golden brown and cheese is fully melted in middle, about 13 minutes. Remove from oven and top with garlic oil. Serve with side of marinara for dipping.

STROMBOLI

Stromboli image

Enjoy a pizza, calzone and focaccia all rolled into one with this stromboli stuffed with salami and mozzarella. It can be made ahead and frozen

Provided by Barney Desmazery

Time 1h10m

Number Of Ingredients 6

Ingredients

400g strong white flour plus extra for dusting
5g fast-action dried yeast
1 tbsp olive oil, plus extra for brushing
20 slices Milano salami (about 100g)
150g grated mozzarella
handful of basil leaves

Steps:

Tip the flour into a large bowl, then stir in the yeast and 1 tsp salt. Pour in 250ml warm water and the olive oil, and bring together with a wooden spoon to make a soft dough. Tip onto a surface and knead for 10 mins until smooth. Put the dough back in the bowl, cover with a tea towel and set aside for 40 mins or until doubled in size.
Roll the dough out on a lightly floured surface to a rectangle roughly 35 x 20cm. Layer over the salami (leaving a bit of a border), then scatter over the mozzarella and finally the basil leaves. Tuck the shorter edges in and roll the whole thing up like a swiss roll. Will keep frozen, tightly wrapped in foil, for up to one month. Can either be defrosted and baked, or baked from frozen (see step 3).
Leave the loaf to rest for 20 mins on a baking tray. Meanwhile, heat the oven to 200C/180C/gas 6. Brush all over with olive oil and sprinkle with sea salt. Bake for 40 mins until puffed up and golden. If cooking from frozen, bake for 1 hr. Leave to cool for 10 mins before slicing and serving with salad.

Nutrition Facts : Calories 570 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 1 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 2.4 milligram of sodium

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