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
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 WRAPS
These are soooo good!!!! They are great for the big game day!! As a main dish I serve one per person. For appetizers, I slice each strombli into thirds. I sometimes leave out the bell peppers to make it a little more kid-friendly.
Provided by Charmie777
Categories Lunch/Snacks
Time 30m
Yield 4 main dish
Number Of Ingredients 9
Steps:
- Preheat oven to 400º.
- Lightly spread one side of each tortilla with butter.
- Sprinkle with 1 tablespoon parmesan.
- Arrange 1/4 each of provolone, salami, ham and bell peppers over center of tortillas, leaving a border around edges.
- Sprinkle each tortilla with 1/4 of the mozzarella.
- Fold up wrap style.
- Place seam side down on non-stick baking sheet.
- Brush with remaining butter; sprinkle with remaining parmesan.
- Bake 12-15 minutes or until golden brown.
- Slice each stromboli on the diagonal.
- Serve with heated sauce.
Nutrition Facts : Calories 687, Fat 44.7, SaturatedFat 24.3, Cholesterol 124.2, Sodium 1876, Carbohydrate 38, Fiber 2.2, Sugar 2.3, Protein 32.3
STROMBOLI SANDWICHES
Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I've made them dozens of times, I never tire of eating or serving them. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 sandwich loaves (8 servings each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 15 minutes, stirring occasionally. , Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread on cut side of each top bread half. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. , Replace each top bread half; wrap each sandwich loaf in foil. Bake at 350° until cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 355 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 754mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
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