Stromboli Ring Recipes

STROMBOLI RING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning., On a lightly floured surface, roll dough into an 18x6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal., Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals. , Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes. , Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired.

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:

• 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.

STROMBOLI RING

Steps:

• Preheat oven to 375 degrees. Grease a 12 cup bundt pan with nonstick cooking spray.
• On a lightly floured surface unroll both tubes of pizza dough. Lay each dough short side next to each other and pinch the seams together.
• Leaving a 1 inch border, spread the pizza sauce into a thin layer. Next sprinkle 2 cups of cheese over the sauce. Place a layer of sliced ham along the dough followed by the mortadella and salami. Season with salt and pepper. Sprinkle with crushed red pepper flakes and torn basil leaves.
• Carefully begin to fold over the dough starting from the side that is closest to you. Be sure to tuck and roll the dough as you go until you have formed a log. Pinch up the seams and place the roll into the prepared bundt pan. Using a paring knife make a couple of slits on top of the dough.
• Place in the oven for 45-50 minutes. Invert on to a sheet tray and sprinkle with remaining cheese. Bake in oven until cheese has melted, about 5 minutes.
• Allow to cool for 10 minutes before inverting on to a plate. Slice and serve with marinara sauce.

STROMBOLI RING

Steps:

• In a large skillet, cook sausage over medium heat until no longer pink; drain.
• Stir in cheese, one egg and Italian seasoning.
• On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 inches of edges.
• Roll up jelly-roll style, starting with a long side; pinch seam to seal.
• Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.
• Beat remaining egg; brush over dough.
• Sprinkle with Parmesan cheese.
• Cover and let rise in a warm place until doubled, about 30 minutes.
• Bake at 350° for 28-32 minutes or until golden brown.
• Serve with marinara sauce if desired.