STROMBOLI

[lucky]

STROMBOLI
2 Loaves (1 lb ea) frozen
Bread dough — thawed
1/4 pound Sliced ham
1/4 pound Sliced pepperoni
1/4 cup Onion — chopped
1/4 cup Green pepper
1 14 ounce Jar pizza sauce — divided
1/4 pound Sliced mozzarella cheese
1/4 pound Sliced bologna
1/4 pound Hard salami
1/4 pound Slice Swiss cheese
1 teaspoon Dried basil
1 teaspoon Dried oregano
1/4 teaspoon Garlic powder
1/4 teaspoon Pepper
2 tablespoons Butter or margarine — melted
Let dough rise in a warm place until doubled. Punch down. Roll loaves together
into one 15×12″ rectangle.
Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion
and green pepper.
Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss
cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper.
Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over
filling and seal edges well. Place on an ungreased 15x10x1″ baking pan.
Bake at 375 degrees for 30-35 minutes or until golden brown. Brush with melted
butter. Heat the remaining pizza sauce and serve with sliced stromboli.

This recipe can be adjusted by changing the ingredients you choose to fill the Stromboli with. For instance, I like to make a “Cheesesteak” version, and “Buffalo Chicken” version for company.
LT

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Spinach and Tomato Stromboli

Favorite pizza dough (enough for a 12″ round pizza)
4 cloves garlic
2 slices red onion
1 cup fresh spinach (whole leaf)
4 slices (thick) vine ripened tomato
1 1/3 cup shredded mozzarella cheese
1 tsp oregano
1 tsp basil
Spaghetti sauce (for dipping)
Directions
Filling
Peel and slice the garlic into medium slices. If you don’t like biting into garlic, you may want to
slice it even finer. Slice the red onion (1/8″) into one or two slices. More if you really like onion,
less if you don’t. Quarter the slices. Slice the tomato in the same way. I usually use about four
tomato slices. Tear the spinach leaves by hand into smaller pieces.
Dough
Prepare the dough and stretch onto a pizza pan (non-stick, mesh, pizza stone, etc. Whatever you
prefer) as if you’re making a pizza. Except make it a bit more oval shaped than round. Preheat
oven to 450 degrees.
Combine
Now, sprinkle about 1/2 the cheese onto the dough along the longer axis of the crust. Leave
about 1/2″ on each end with no cheese. Next, spread the garlic, onion, tomato, and spinach onto
the cheese. Last, sprinkle the rest of the cheese on top of that, and add the oregano and basil to
taste.
Now to create the stromboli. The idea is to wrap the two shorter sides of the dough around the
filling ’till they meet, then press them together. Pinch together the ends to seal it. Try to get the
shape to be more or less cylindrical in cross section. I like to form a slight arc, so that everything
fits better on the pan. Place in the oven and bake for about 10-15 minutes. You may want to
check at about ten minutes just to make sure that everything’s OK. Bake until the crust is a golden
brown.
Serve with heated spaghetti sauce for dipping.
Hints
For a browner crust, brush with olive oil and sprinkle with garlic powder and parsley flakes.
For easier handling, keep your hands flour-coated while shaping stromboli.
To retain shape, form the stromboli into a cylinder that is taller than it is wide, so that when the
cheese melts, it doesn’t flatten out.

[lucky]

STROMBOLI ROLL

Thaw 1 frozen bread dough, and roll out like French bread, oblong. Brush with mustard.
Layer:
1/4 lb. provolone cheese, sliced
1/4 lb. hard salami, sliced thin
1/4 lb. Mozzarella cheese, shredded
1/4 lb. corned beef, sliced thin
Let rise 1 hour. Then roll in jelly roll fashion until you have one long loaf. Place on cookie sheet, seam down. Brush top with melted butter and bake at 350 degrees for about 30 minutes.
Slice and serve

[lucky]

STROMBOLI

–DOUGH:–

1 pkg. dry active yeast
1 c. warm water (105-115 degrees)
3 c. all-purpose flour
3 tbsp. shortening or 2 tbsp.
vegetable oil
1 tsp. sugar
1 tsp. salt

–STUFFING:–

2 c. mozzarella, shredded
1/2 lb. ham
1/4 lb. pepperoni
Sliced peppers, onions, etc. to taste
if desired
May substitute roast beef or other
meats

Dissolve yeast in large bowl with water. Stir in 1 cup flour along with remaining ingredients. Beat well. Slowly stir remaining flour until a ball is formed and is not too wet or sticky (may require more or less flour depending on humidity). Roll dough on a well floured surface to form a long rectangular shape approximately 1/4 inch thick. Layer with stuffings down the middle; fold over sides and pinch closed with water. Bake at 450 degrees for 20-30 minutes or until golden brown.

[lucky]

STROMBOLI

1/2 lb. sliced ham
1/2 lb. sliced Provolone cheese
1/3 lb. sliced pepperoni
1/2 lb. shredded Mozzarella
2 loaves frozen bread dough
1 egg mixed with 2 tbsp. water

Thaw bread dough according to package directions. Let rise until almost double. Roll dough into rectangle about 1/4 inch thick. Layer each with half the meat and cheese. Roll jelly roll fashion, being sure to press the seams closed. Place on baking sheet. Brush with egg mixture. Cut several slits into each stromboli. Let rise again for 30-45 minutes. Bake at 325 degrees for 40 minutes. Slice and serve hot with tomato sauce for dipping.

[lucky]

STROMBOLI

2 loaves frozen bread dough
1 green pepper, diced
1 sm. can mushrooms, drained
1 med. onion, diced
Hot peppers (optional)
1/2 lb. Mozzarella cheese, sliced
1/2 lb. Provolone cheese, sliced
1/2 lb. baked ham, sliced
1/2 lb. hard salami, sliced
1/2 lb. sandwich pepperoni, sliced

Thaw bread dough. Do not let dough rise. Roll one loaf and put in 11 x 14 inch well-greased pan. Then place a small layer of each of the following ingredients: pepperoni, ham, Mozzarella cheese, Provolone cheese, salami, green pepper, mushrooms and onions. Repeat layers. Roll other loaf of bread and place on top. Pinch loaves together. Bake at 375 degrees for 30 minutes or until brown.

[lucky]

STROMBOLI

1/4 lb. hard salami
1/4 lb. sandwich pepperoni
1/4 lb. Virginia baked ham
1/4 lb. Provolone cheese slices
2 eggs, beaten
2 loaves of bread dough, bring to
room temperature. Let rise.

Spread out dough. (1 loaf). Place on buttered jelly roll pan. Spread one egg on top of 1st loaf of bread. Layer meat and cheese. Top meat and cheese with 2nd egg. Sprinkle with parmesan cheese. Top with other loaf of rolled out dough. Brush with melted butter. Poke holes in top. Bake at 350 for 30 minutes.

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