Three Meat And Cheese Stromboli Recipes

Steps:

• Let dough rise until doubled, according to package directions., Punch down. Roll each loaf into a 15x12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper., Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk., Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers.

Steps:

• Roll each loaf of bread dough into a 12x7-in. rectangle. Spread mustard to within 1 in. of edges. Sprinkle each with 2 tablespoons Parmesan cheese., Combine the pastrami, pepperoni, salami and Swiss cheese; sprinkle over dough. Top with remaining Parmesan cheese. Brush edges of dough with egg. Roll up, jelly-roll style, beginning with a long side. Seal seam and ends. , Place seam side down on a greased baking sheet; cut three slits in the top of each loaf. Bake at 350°for 35-40 minutes or until golden brown. Slice; serve warm.

Steps:

• Let dough rise until doubled, according to package directions.
• Punch down.
• Roll each loaf into a 15-in. x 12-in. rectangle.
• Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle.
• Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.
• Roll up each rectangle jelly-roll style, beginning with a long side.
• Seal seams and ends. Place seam side down on two greased baking sheets.
• Brush with egg yolk.
• Bake at 375 degrees F for 25-30 minutes or until golden brown.
• Let stand for 5 minutes before slicing. Serve warm.
• Refrigerate leftovers.

Steps:

• Preheat oven to 400 degrees F.
• Break open the tube of dough and remove it from container. Dust your hands and lightly coat the dough with flour or cornmeal the roll out onto work surface. Stretch out dough, gently spreading out the rectangle shape it has been formed into already. Cut the thin rectangular dough into 4 equal pieces, working across the dough: cut it in half and cut each half in half again. Cover each piece of dough with: 6 slices pepperoni, 1 1/2 slices cheese, 1 1/2 slices hot ham and 2 slices Genoa salami. Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Brush rolls with extra-virgin olive oil then mix sesame seeds, cheese and seasonings in a small cup, sprinkle and pat the mixture into the dough. Bake until evenly golden, 12 to 14 minutes then serve. If desired, serve with Dipping Sauce.
• Heat a small pot over medium heat. Add extra-virgin olive oil, garlic, pepper flakes and anchovy paste. Cook 2 minutes. Add parsley, tomatoes, salt and pepper. Stir sauce, bring to a bubble and simmer 5 minutes over low heat then place in small bowl and serve.

Steps:

• Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Spread dough into a large rectangle on the prepared baking sheet.
• Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
• Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
• Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.

Steps:

• To make the dough, start by measuring 1 cup of warm water and put in sugar and the package of yeast. Wait 10 min until top is frothy.
• While waiting for the yeast, place flour and salt in processor w/ a dough blade or stand mixer.
• When yeast is ready, dump in water/yeast/sugar and knead until it makes a dough ball. Slowly add olive oil and mix for 1 min longer. Transfer to a large bowl and cover with saran wrap. Let rest for 45min to 1 hours Dough will double in size.
• Creating Stromboli, this will make two loafs, so make sure to divide dough in half.
• Roll out the dough into a 12" X 15" square. (do your best.don't have to be perfect).
• Slice up 1/2 head of garlic and arrange and press in the dough. (Remember to reserve half for the other one).
• Sprinkle any herbs that you are using over the dough.
• Arrange half of the salami, ham, pepperoni, and provolone cheese evenly over the dough.
• Sprinkle mozzarella cheese.
• Roll up each rectangle jelly-roll style, sealing the seams and the ends.
• Place seam side down on 2 greased baking sheets.
• Brush with egg yolk and sprinkle on Parmesan cheese. Yo ucan also sprinkle pepper and salt over the top.
• Bake at 375 degrees for 30-35 min or until light golden brown. Let stand 5 min before slicing.

Steps:

• Preheat oven to 400°. In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside. , On two greased baking sheets, roll each loaf of dough into a 15x12-in. rectangle. Arrange salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal. , Brush with egg and sprinkle with poppy seeds. Bake 15-20 minutes or until golden brown. Cool 5 minutes before slicing.

Steps:

• Preheat oven to 400°F.
• In a large skillet, saute onion and green pepper in butter until tender, set aside.
• On two greased baking sheets, roll each loaf of dough into a 15-in. x 12-in. rectangle.
• Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 inches of edges.
• Top with onion mixture; sprinkle with Italian seasoning, garlic powder and pepper.
• Fold dough over filling; pinch edges to seal well.
• Brush with egg and sprinkle with poppy seeds.
• Bake for 15-20 minutes or until golden brown.
• Cool 5 minutes before slicing.

Steps:

• In a large skillet, saute onion and green pepper in butter until crisp-tender; set aside. , On two greased baking sheets, roll each loaf of dough into a 15x12-in. rectangle. Arrange the salami, ham and cheeses lengthwise over half of each rectangle to within 1/2 in. of edges. Top with onion mixture; sprinkle with the Italian seasoning, garlic powder and pepper. Fold dough over filling; pinch edges to seal. , Brush with egg and sprinkle with poppy seeds. Bake at 400° for 15-20 minutes or until golden brown. Cool for 5 minutes before slicing.