PIZZA STROMBOLI
I used to own a bakery, and this stromboli recipe was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home. -John Morcom, Oxford, Michigan
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 1 loaf (12 pieces)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 192 calories, Fat 7g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 478mg sodium, Carbohydrate 24g carbohydrate (3g sugars, Fiber 1g fiber), Protein 8g protein.
PIZZA STROMBOLI
I found this one several years ago in a Taste of Home magazine. We LOVE it! It was submitted to them by John Morcom from Oxford, Michigan. He says "I used to own a bakery, and this bread was one of our customers' favorites. Once they smelled the aroma of pizza and sampled these tempting spiral slices, they just couldn't resist taking some home." Start early and be sure to allow enough time for the dough to rise! I make the dough in my bread machine but there are directions for making it by hand.
Provided by Realtor by day
Categories Breads
Time 2h
Yield 16 slices, 4-6 serving(s)
Number Of Ingredients 17
Steps:
- I make this dough in my bread machine instead of doing it by hand but I'm posting it as it was published. You decide how you want to do it.
- 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 and seasonings. 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; about 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.
- Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 inches 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 cheese. Bake at 350° for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
RUSTIC PIZZA/STROMBOLI
This is a spicy, hot, meaty man's pizza/stromboli. You decide! A great food for a mans belly! If you can't handle the heat, replace the cheese for a mild cheese and sweet sausage.
Provided by Rita1652
Categories Pork
Time 35m
Yield 2 hungry men, 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 425.
- Roll out dough into a 14 inch circle.
- Spread all of the ingredients in order as posted to 2 inches of edges.
- Bring the edges up and over but not to completely close. Sprinkle with pepper flakes and grated cheese. Take note of picture. This is rustic.
- Bake for 20-25 minutes. Remove from oven and brush with olive oil.
- You are welcome to have a bit of extra sauce on the side for the sauce lovers.
Nutrition Facts : Calories 157.3, Fat 13, SaturatedFat 4.4, Cholesterol 33.2, Sodium 539.7, Carbohydrate 2.1, Fiber 0.5, Sugar 0.4, Protein 7.5
CHEF JOHN'S PIZZA RUSTICA
Some people describe pizza rustica as an Italian meat-filled quiche, but I think this traditional Easter recipe is way closer to a savory cheesecake filled with a massive amount of goodness. The light, flaky crust holds together an embarrassment of riches--sausage, smoked ham, salami, and pepperoni, plus ricotta, mozzarella, and Pecorino Romano cheeses. It's definitely not like pizza! Note: To be sure you have enough dough for the crust, you might want to double the dough recipe!
Provided by Chef John
Categories World Cuisine Recipes European Italian
Time 3h30m
Yield 8
Number Of Ingredients 18
Steps:
- Combine flour, salt, butter, and olive oil for the crust in a large bowl. Blend butter into the flour with a pastry cutter until it resembles coarse crumbs. Make a well in the center of the flour-butter mixture, pour egg into the well, and mix with a fork until egg is mixed in, about 1 minute. Add cold water and mix briefly with a fork. Switch to mixing with your hands and press mixture into a ball. If it seems dry, sprinkle in some more water, 1 teaspoon at a time, until dough comes together.
- Transfer dough to a work surface and press into a disc. Wrap in plastic wrap and place in the refrigerator to rest for at least 1 hour.
- While the dough is resting, combine drained ricotta cheese, mozzarella cheese, Pecorino Romano cheese, salt, black pepper, beaten eggs, cooked Italian sausage, smoked ham, salami, and pepperoni for the filling. Mix thoroughly until extremely well combined; don't worry about overmixing. Cover and place in the refrigerator until ready to use.
- Preheat the oven to 450 degrees F (230 degrees C). Rub a 9-inch springform pan with olive oil and dust with flour.
- Place dough on a lightly floured surface. Cut off 1/3 of the dough and set aside for the top crust. Roll out the remaining dough for the bottom crust, using only as much flour as needed, into a 15-inch circle, about 1/8 inch thick. Roll the dough onto the rolling pin and transfer to the prepared pan. Tuck the dough into the bottom and up the sides of the pan, being careful not to stretch it. Remove any excess dough, dampen it with water, and use it to fill in where needed.
- Transfer filling into the pan, press firmly into the edges to ensure there are no air pockets, and smooth out the top.
- Roll remaining dough into a circle that's slightly wider than the pan. Roll dough onto the rolling pin and transfer to the pan. Position the top crust properly and press to seal it with the side edges.
- Mix egg and water for egg wash together in a small bowl.
- Brush egg wash on top of dough to moisten entire surface. Trim off excess dough if desired. Fold the side dough down from the pan edges onto the top crust and crimp edges with your fingertips until fully sealed. Brush once more with egg wash.
- Place in the center of the preheated oven, and immediately reduce the heat to 350 degrees F (175 degrees C). Bake until top crust is a beautiful golden brown, about 1 hour 15 minutes.
- Remove from the oven and let cool for 10 minutes. Carefully remove the ring and let cool another 15 minutes before slicing into wedges.
Nutrition Facts : Calories 766.8 calories, Carbohydrate 35.9 g, Cholesterol 332.2 mg, Fat 50.8 g, Fiber 1.1 g, Protein 40.1 g, SaturatedFat 23.1 g, Sodium 1816.7 mg, Sugar 1.3 g
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