Cordonbleustromboli Recipes

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STROMBOLI

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



Stromboli image

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.

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

STROMBOLI

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



Stromboli image

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

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

STROMBOLI

Categories     Cheese     Bake     Super Bowl     Kid-Friendly     Quick & Easy     Back to School     Lunch     Parmesan     Meat     Winter     Poker/Game Night     Party     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free     Small Plates

Yield Makes 4 main-course servings

Number Of Ingredients 6



Stromboli image

Steps:

  • Preheat oven to 400°F.
  • Quarter dough. Roll out 1 piece into a 10-inch round on a lightly floured surface and sprinkle evenly with 1 tablespoon parmesan and black pepper to taste. Arrange one fourth each of salami, provolone, and roasted peppers in an even layer over dough. Roll up dough round, then tuck ends under and pinch edges to seal.
  • Make 3 more rolls in same manner and arrange 2 inches apart on a lightly greased baking sheet. Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll. Bake in middle of oven until golden, 30 to 35 minutes.

1 lb pizza dough, thawed if frozen
1/4 cup finely grated Parmigiano-Reggiano (1/2 oz)
3 oz thinly sliced salami (about 12 slices)
4 oz thinly sliced provolone (about 12 slices)
2/3 cup jarred roasted bell peppers, rinsed and chopped
1 large egg, lightly beaten

SIMPLE STROMBOLI

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



Simple Stromboli image

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

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

CHICKEN CORDON BLEU STROMBOLI

If chicken cordon bleu and stromboli had a baby, this would be it. Serve with jarred Alfredo sauce, homemade Alfredo sauce or classic Mornay sauce on the side if desired. -Cynthia Gerken, Naples, Florida

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings

Number Of Ingredients 6



Chicken Cordon Bleu Stromboli image

Steps:

  • Preheat oven to 400°. Unroll pizza dough onto a baking sheet. Layer with ham, chicken and cheese 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. Brush with melted butter. , Bake until crust is dark golden brown, 18-22 minutes. Let stand 5 minutes before slicing. If desired, serve with Alfredo sauce for dipping.

Nutrition Facts : Calories 298 calories, Fat 10g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 580mg sodium, Carbohydrate 32g carbohydrate (4g sugars, Fiber 1g fiber), Protein 21g protein.

1 tube (13.8 ounces) refrigerated pizza crust
4 thin slices deli ham
1-1/2 cups shredded cooked chicken
6 slices Swiss cheese
1 tablespoon butter, melted
Roasted garlic Alfredo sauce, optional

CORDON BLEU STROMBOLI

This is an easy-to-make dinner or lunch sandwich that looks and tastes great. It is from Quick Cooking magazine and is credited to Diane Schuelke.

Provided by Chris from Kansas

Categories     Lunch/Snacks

Time 1h

Yield 6 serving(s)

Number Of Ingredients 5



Cordon Bleu Stromboli image

Steps:

  • On a lightly floured surface, roll dough into a 10-in X 8-in rectangle; spread with butter.
  • Top with ham, cheese and chicken.
  • 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 20 minute.
  • Bake at 375 for 25-30 minutes or until golden brown.
  • Refrigerate leftovers.

Nutrition Facts : Calories 186.5, Fat 11.5, SaturatedFat 5.2, Cholesterol 58.9, Sodium 546.9, Carbohydrate 2.4, Fiber 0.5, Sugar 0.2, Protein 17.6

1 lb loaf frozen bread dough, thawed
2 tablespoons butter (optional) or 2 tablespoons margarine, softened
8 ounces thinly sliced deli ham
1 cup shredded swiss cheese
5 ounces thinly sliced roasted deli chicken

CORDON BLEU STROMBOLI

Favorite Cordon Bleu ingredients all wrapped up make this Stromboli a sure hit. Source: http://www.rhodesbread.com/recipes/view/2510

Provided by Rhodes Bake-N-Serv

Categories     Breads

Time 1h

Yield 8 serving(s)

Number Of Ingredients 8



Cordon Bleu Stromboli image

Steps:

  • Spray counter top lightly with non-stick cooking spray. Roll loaf or combined rolls into a 10x18-inch rectangle. Spread dough with butter and then with mustard. Top with ham, cheese and chicken. Sprinkle rosemary over chicken.
  • Starting with a long side, carefully fold the dough over in thirds making sure the toppings stay in place. Pinch the seam closed, fold ends over the top and pinch to seal. Turn the Stromboli over and place on a sprayed baking sheet with seams on the bottom. With a knife, lightly score the top. Sprinkle with smoked paprika.
  • Cover with sprayed plastic wrap and let rise for 30 minutes. Remove plastic and bake at 375°F 25-30 minutes.

Nutrition Facts : Calories 146.6, Fat 9, SaturatedFat 4.8, Cholesterol 48.2, Sodium 772.7, Carbohydrate 2.6, Fiber 0.4, Sugar 0.6, Protein 13.6

1 loaf rhodes bread dough or 8 rhodes texas rolls, thawed to room temperature
1 1/2 tablespoons butter, softened
1 tablespoon mustard
8 ounces thinly sliced deli ham
1 cup grated swiss cheese
8 ounces thinly sliced deli chicken
1/2 teaspoon rosemary
smoked paprika

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