Stromboli Stuffed Pizza Recipes

PIZZA STROMBOLI

Steps:

• In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour, seasoning and salt. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges. , Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise for 45 minutes., Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

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.

GIMME THE MEATS: ITALIAN STUFFED STROMBOLI PIZZA

Steps:

• Preheat oven to 375F.
• Shred cheese and separate into three equal-sized portions.
• Roll pizza dough out into a rectangle onto a baking sheet lined with parchment paper.
• In a small bowl combine 1 tablespoon melted butter and two cloves of minced garlic. Brush over the top of dough.
• Sprinkle ⅓ cheese onto the dough, leaving a ½ inch ledge around the top and two sides. Layer with ham, ⅓ cheese, pepperoni, salami and remaining ⅓ cheese.
• Beat the egg in a small bowl and brush the three exposed edges of the dough.
• Starting with the long edge that does not have the egg wash, gently roll up the dough into the shape of a log. Make sure the Stromboli has the seam-side facing down and tuck the edges under to seal.
• Combine 2 tablespoons of melted butter along with the garlic powder and parmesan cheese in a small bowl. Brush the exterior of the Stromboli, covering all three exposed sides.
• Using a serrated knife, make shallow diagonal cuts along the top of the Stromboli, about every 2 inches.
• Bake for 30 minutes and allow the Stromboli to cool for at least 5 minutes before slicing. Sprinkle with fresh parsley and serve with warm marinara.

STROMBOLI (STUFFED PIZZA)

Steps:

• -preheat oven to 400d
• -spread corn meal on counter, table etc. roll out each dough press out lightly cutting into 3 triangles making 2 cuts both from top center going to each bottom corner (^) spray cookie sheet and assemble:
• -layer equal amounts to center of each triangle, meat, toppings, cheese mixture, then sauce. add a 1/2 tsp of seasoning.
• -brush edges of dough with egg wash and make two small folds and seal with a fork.brush the entire top and edges with egg wash again once sealed. ( I sprinkle with a lil garlic salt)
• -bake for 15-20 minutes until nice and brown. -heat marinara sauce while this bakes.
• -Remove and sprinkle a lil seasoning on the tops to make it pretty -I put sauce in individual ramekins

MONSTER STROMBOLI - STUFFED PIZZA STYLE

Steps:

• Coat PiIzza Stone with a dusting of corn meal.
• Roll out first pound of Bread / Pizza dough extend beyond stone 1/2 inch.
• layer in order.
• Onion Rings with a sprinkling of shredded mozzerella cheese.
• cover with Salami, Pepper Rings, add in 1/2 of sliced olives.
• Pepperoni, Provolone Cheese,
• add Sliced Portabella, infill steamed drained spinach and remaining olives.
• add a sprinkling of mozzerella
• add peppered / black forest ham.
• add remaining onion and pepper.
• infill with mozzerella cheese.
• top with Coopocollo.
• Roll next 1 pound dough and cover stitching to base dough layer.
• coat with light olive oil and ventilate with knife to allow venting of steam.
• Bake in preheated 375 degree oven for 40 to 45 min untill golden brown.
• Allow to sit for 15 minute before slicing and Enjoy.