Roast Beef Bean Stromboli Recipes

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.

MAKEOVER PHILLY STEAK AND CHEESE STROMBOLI

Steps:

• In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside., On a baking sheet coated with cooking spray, roll dough into a 15x10-in. rectangle. Layer half of the sliced cheese, all of roast beef and vegetable mixture lengthwise over half of dough to within 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck ends under., Combine egg white and water; brush over dough. Cut slits in top. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting.

HAM AND BROCCOLI SHORTCUT STROMBOLI

Steps:

• Preheat oven to 400°F Unroll dough onto greased baking sheet. Set aside.
• Mix soup, broccoli and ham. Spread soup mixture down center of dough. Top with cheese. Fold long sides of dough over filling and pinch to seal. Pinch short sides to seal.
• Bake 20 minutes or until golden brown. Slice and serve.
• CAMPBELL'S ROAST BEEF AND BEAN SHORTCUT STROMBOLI: Substitute 1 can Campbell's Cream of mushroom soup, 1 cup cut green beans and 2 cups cubed cooked roast beef for Cream of Celery Soup, broccoli and ham.
• CAMPBELL'S CHICKEN AND VEGETABLES SHORTCUT STROMBOLI: Substitute 1 can Campbell's condensed cream of chicken soup, 1 cup mixed vegetables and 2 cups cubed cooked chicken or turkey for Cream of Celery Soup, broccoli and ham.

MEAT LOVER'S STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Spray 2 baking sheets with nonstick spray.
• On a lightly floured surface, roll out both halves of the dough to large rectangles, about 9 by 13 inches. Sprinkle each with the sweet peppers, garlic, and Italian seasoning, leaving a 1-inch border. Evenly distribute the ham, sopressata, salami, pepperoni, and mozzarella over each of the dough rectangles.
• Using a pastry brush, paint the border of 1 long edge on each piece of dough with the egg wash. Starting at the opposite long end without the egg wash, roll up each dough like a jellyroll. Repeat with the other dough. Place on the prepared baking sheets and brush the tops with olive oil. Sprinkle with smoked salt, if desired. Place a few slits in the top of the dough for venting. Bake until nearly completely golden brown and starting to crisp, about 25 minutes.
• Remove from the oven and let cool for about 10 minutes. Slice thickly and serve with the warmed marinara.

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.

PHILLY CHEESESTEAK STROMBOLI

Steps:

• Melt 2 tablespoons butter in large skillet and add sliced onions, salt and pepper. Saute for about 5 mins, just as they start to turn translucent.
• Add green pepper and saute for another 4-5 minutes.
• Add mushrooms and continue to saute for another 3-4 minutes then take off heat and set aside.
• Lay Pizza Crust out on Countertop and roll out so its about 1/4 inch thick all the way around and square in shape.
• Layer cheese on pizza crust leaving about 2 inches from each side.
• Layer roast beef leaving same amount of space on each side.
• Layer onions, peppers, and mushrooms onto roast beef, again leaving 2 inches on each side.
• Starting at the edge closest to you, start to roll the dough tightly until all the toppings are enclosed in the middle, and seal the seam along the bottom and on the ends by pinching the dough together.
• Brush the top of the dough with the melted butter, and cut a few slits in the top of the dough to let moisture escape.
• Put loaf on baking pan and bake at 350 degrees for about 35 minutes, or until golden brown on top.
• Let stand about 10 minutes before cutting to keep the cheese from running out all over the place.
• Enjoy!