Sourdough Stromboli Recipes

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QUICK AND EASY STROMBOLI



Quick and Easy Stromboli image

This Stromboli gets loaded with italian salami, pepperoni, pizza sauce and cheese! This is so quick, easy and delicious you will want to make it again and again!!

Provided by Alyssa Rivers

Categories     Dinner     Main Course

Time 30m

Number Of Ingredients 8

1 tube Pillsbury thin crust refrigerated pizza dough
1/2 cup pizza sauce
12 slices italian salami
16 slices pepperoni
1 1/4 cup mozzarella cheese (divided)
1 egg (beaten)
1 teaspoon italian seasoning
2 Tablespoons fresh chopped parsley (optional)

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.

Nutrition Facts : Calories 346 kcal, Carbohydrate 33 g, Protein 17 g, Fat 16 g, SaturatedFat 7 g, Cholesterol 66 mg, Sodium 1236 mg, Fiber 1 g, Sugar 5 g, ServingSize 1 serving

STROMBOLI



Stromboli image

The stromboli that I make uses pre-made pizza dough. But bread dough can be used as well. Kids love this pizza creation and adults love the grown-up pizza creation. Also, I always have left-over mixture, which I use the following day with Spaghetti.

Provided by Jessica

Categories     Main Dish Recipes     Savory Pie Recipes     Beef Pie Recipes

Time 50m

Yield 4

Number Of Ingredients 10

1 (10 ounce) package pizza crust dough
½ pound lean ground beef
1 cup cooked ham, diced
1 green bell pepper, chopped
1 red onion, finely chopped
1 (14 ounce) jar pizza sauce
1 (4.5 ounce) can mushrooms, drained
¼ cup butter, melted
1 (8 ounce) package sliced pepperoni sausage
1 cup shredded mozzarella cheese

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.

Nutrition Facts : Calories 907 calories, Carbohydrate 50.2 g, Cholesterol 160.5 mg, Fat 57.3 g, Fiber 4 g, Protein 44.8 g, SaturatedFat 23.8 g, Sodium 2784.5 mg, Sugar 10 g

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.

SIMPLE STROMBOLI



Simple Stromboli image

This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!

Provided by Judy Cowan

Categories     Main Dish Recipes     Pork     Ham

Time 40m

Yield 3

Number Of Ingredients 8

½ pound bulk pork sausage
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
  • Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
  • Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

Nutrition Facts : Calories 1064.8 calories, Carbohydrate 77.8 g, Cholesterol 161.9 mg, Fat 54.6 g, Fiber 6.5 g, Protein 59 g, SaturatedFat 22 g, Sodium 3633.1 mg, Sugar 6.8 g

SOURDOUGH STROMBOLI



Sourdough Stromboli image

Sourdough Stromboli is an entire meal in a gorgeously woven bread. Choose from a variety of vegetarian or meat-focused fillings, and bake up two strombolis in just 18 minutes. The sourdough can ferment in the refrigerator for up to two days, or you can mix up the dough same-day and let it rise at room temperature.

Provided by Melissa Johnson

Categories     Recipes

Time 1h33m

Yield Two 12-16-inch stromboli

Number Of Ingredients 40

Dough
400g bread flour (3 cups)
200g whole grain turkey red wheat flour (~1 1/3 cups)*
400g water (1 2/3 cups)
90g sourdough starter (1/3 - 1/2 cup)
14g olive oil (1 Tbsp)
10g salt (2 tsp)*The beef stromboli dough had 200g home-milled whole grain hard white wheat berries.
CHOOSE A FILLING OR CREATE YOUR OWN
Sauteed spinach, salami, pecorino romano and mozzarella
Sauteed broccoli, cheddar
Ground beef mix, basil
Spinach Filling
1 9 oz bag of fresh spinach or 16-ounce bag of frozen spinach, defrosted and drained in a colander
3 cloves of garlic
2-3 Tbsp of olive oil
1/2 tsp salt
1/4 tsp black pepper
1/8 tsp nutmeg
1/2 - 1 cup shredded or chopped mozzarella
1/2 cup grated or shaved pecorino romano or parmesan
10-15 slices of pepperoni, salami, chorizo
Broccoli Filling
1 bag of frozen broccoli florets
1/2 medium onion diced
2-3 Tbsp of olive oil
1/2 tsp salt (skip this if you use a salty meat and cheese in the filling)
0-1 tsp red pepper flakes (based on your spicy preference)
1/2 - 1 cup shredded or chopped medium cheddar
Empanada Inspired Ground Beef Filling
1 lb ground beef (90% lean if possible)*
1/2 cup chopped onion
2 cloves of garlic minced
3 Tbsp chopped sweet pickled jalapenos OR 1/2 cup chopped bell pepper**
2 tsp ground paprika
1 tsp ground cumin
1/2-1 tsp salt (less if you use pickled jalapenos and cheese, more if you skip the cheese and/or use bell peppers)
1/4 tsp ground black pepper*If you use a higher fat content ground beef, you may want to saute it alone first and then drain off some of the fat to toss out or to use in place of some of the olive oil. **My mom's beef empanada filling, which this is inspired by, also has raisins and green olives. So delicious!
Wash and Decoration
1 beaten egg
Sesame seeds to sprinkle on top if you want

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.

EASY STROMBOLI



Easy Stromboli image

My family prefers this stromboli instead of ordinary pizza. Experiment with different filling ingredients to suit your family's tastes.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 1 loaf.

Number Of Ingredients 10

1 tablespoon active dry yeast
1 cup warm water (110° to 115°)
3 tablespoons vegetable oil
1/2 teaspoon salt
2-3/4 to 3-1/4 cups all-purpose flour
1 cup pizza sauce
1 pound bulk pork sausage, cooked and drained
1 can (4 ounces) mushroom stems and pieces, drained
1 package (3-1/2 ounces) sliced pepperoni
1 cup shredded part-skim mozzarella cheese

Steps:

  • In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 248 calories, Fat 14g fat (5g saturated fat), Cholesterol 22mg cholesterol, Sodium 490mg sodium, Carbohydrate 21g carbohydrate (2g sugars, Fiber 1g fiber), Protein 9g protein.

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2021-08-16 Sourdough Stromboli Breadtopia. 25 Delicious Easy Rhodes Rolls Recipes Pretty Providence. Farmhouse stromboli plowing through life easy stromboli recipe ham and cheese stromboli 5 ings cooking for keeps easy pepperoni stromboli recipe the ny sack stromboli eat at home easy stromboli recipe feast and farm easy stromboli recipe cleverly simple ...
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SOURDOUGH STROMBOLI SWIRLS – PREPANDPROPER RECIPES
2020-06-23 As I venture into the world of sourdough I am discovering some new wonderful recipes and Stromboli swirls is one of them! Being Italian I have always associated Stromboli with a small volcanic island off Sicily; however I have lately discovered that “stromboli” is also a rolled dough filled with Italian cheeses and deli cuts, but mostly cheese to create a gooey volcanic eruption.
From prepandproperrecipes.com


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