Stromboli Morsels recipe


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  • Recipes
  • Dish type
  • Side dish

This Italian starter is absolutely perfect for party nibbles. Italian sausagemeat, ham, pepperoni, salami, mozzarella and processed cheese are wrapped in bread dough and baked to perfection.

19 people made this

IngredientsServes: 10

  • 225g fresh Italian sausage, casings removed
  • 450g ready-made bread dough
  • 1 tablespoon English mustard
  • 1 tablespoon Dijon mustard
  • 5 slices cooked ham
  • 6 slices pepperoni sausage
  • 6 slices salami
  • 4 slices mozzarella cheese
  • 4 slices processed cheese, such as Kraft singles, unwrapped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 45g dry polenta

MethodPrep:15min ›Cook:45min ›Extra time:2hr proofing › Ready in:3hr

  1. Place bread dough in a large, lightly greased bowl. Place bowl in a warm location and allow dough to rise until doubled (2 to 3 hours). Punch down dough.
  2. Place Italian sausagemeat in a large, deep frying pan. Cook over medium high heat until evenly brown. Drain and set aside.
  3. Preheat oven to 170 C / Gas 3. Lightly grease a large baking tray.
  4. Roll dough into an approximately 25x35cm rectangle on the baking tray. Spread with English mustard and Dijon mustard. Line centre with cooked sausagemeat, ham, pepperoni sausage, salami, mozzarella cheese and processed cheese. Sprinkle with oregano and basil.
  5. Fold edges of dough over the fillings and pinch together. Tuck and pinch ends. Sprinkle with dry polenta and flip so the seam side is down.
  6. Bake in the preheated oven 45 minutes or until a deep golden brown. Cool 10 minutes before cutting into bite-sized slices.

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Reviews & ratingsAverage global rating:(20)

Reviews in English (16)

by GodivaGirl

I have several variations of the stromboli recipes from this site. For time purposes, I let my dough thaw on the counter wrapped in saran wrap sprayed with pam. I do NOT use the cooked ground sausage in this, it makes it way to greasy. For easy clean-up of the flour I wet the counter with a damp cloth and lay 2 pieces of saran wrap onto it. Add a small amount of flour on plastic and roll dough. Then just pull up the plastic with no flour mess on the counter! For a quicker baking time I cook at a higher temperature, 375 for 15-18 minutes. Served with Pizza Sauce I as a dipping sauce. This is a regular Friday night "pizza" at our house (even my kids can make it)! It cost less than a pizza chain's pizza!-06 Jun 2008

by CYNDI KANE

We thought this was quite good, and a nice change of pace. I might not use both salami and pepperoni; it seemed a little salty. Next time, I might try a little sliced pepperocini peppers or mushrooms or onions to make it a little less meaty. My husband really liked this!-18 Jan 2001

by Sue

Excellent recipe, the only change I made was that I used the refrigerated Pillsbury Pizza dough and it came out just fine. I also tried some sauce on the side.-09 Sep 2008


Recipe Summary

Picture a pizza rolled up and baked into a tube. Sounds like heaven, right? Well, that's essentially what a Stromboli is. In this case, it's filled with gooey, melty mozzarella cheese, slices of salty prosciutto, and a confetti of antipasto ingredients. Think: roasted red bell peppers, pepperoncini, olives, and sun-dried tomatoes. There's a handful of spinach in there, too, in the name of balance. Once baked, the loaf is sliceable and perfect for dipping in warm marinara sauce. Serve with chopped salad or roasted vegetables.


Dylan Dreyer's Meat & Cheese Stromboli

I love easy football snacks and this recipe is one my mother-in-law makes a lot. It's so quick and easy and reheats really well. I love making anything with pizza dough with Calvin because it's fun for him to roll out and get his hands into. I also love how versatile this recipe is if you're trying to use up lunch meat or leftovers — I feel like anything can go in a stromboli! (I'm also not sure if this is technically a stromboli or really just a cheesy bread with cheesy bread.)


You can pretty much put anything you want in your Stromboli. The basics are starting with either a pizza dough or a bread dough and you stuff it with cheese, pizza sauce and cold cut meats. We like to mix it up and do different variations of our strombolis making them chicken, supreme, Philly cheesesteak and so many others.

Stromboli is usually baked in a 400 degree oven for about 20-25 minutes depending on the size. They don’t take long to bake up and they feed a crowd!

With our kids in so many activities throughout the year, we like to keep some homemade pizza dough on hand for the nights where we want to whip out some regular pizza or these delicious Pepperoni Strombolis!


How to Serve Stromboli on a Busy Weeknight

You can build your stromboli up to 24 hours in advance of baking and keep it tightly wrapped on a baking sheet in the fridge until baking time. Once you’re ready to bake, let the stromboli sit at room temperature while the oven heats.

Bake the stromboli until golden-brown, 20 to 25 minutes. Out of the oven, cool the stromboli for 10 minutes before slicing it — a serrated knife works well for cutting through the layers without tearing up the baked pizza dough. Marinara sauce is pretty traditional for dipping, but pesto and ranch are also popular dips for second-graders and temperamental preschoolers alike.


How to fold a stromboli

  1. Roll out the dough. Use a rolling pin to roll the dough out into a large rectangle (about 10吊″). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter.
  2. Add toppings. Sprinkle shredded mozzarella evenly over the top. Then add the sliced salami, ham and pepperoni. Add in any other veggies or toppings if desired.
  3. Fold. Brush the edges of the dough with the egg. Then roll up the dough like a jelly roll. Pinch the edges together and tuck under. Brush the top of the dough with the egg wash.
  4. Season. Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Gently cut slats into the top every 2 inches.
  5. Bake in oven. Bake on a parchment lined baking sheet at 400°F for 15-20 minutes, or until bubbly and golden. Remove from oven and allow to cool for 5 minutes before slicing.


Mushroom Fontina Stromboli

  • Around these parts, football season is in full swing.

In Iowa City, those who bleed black and gold – basically everyone – gather together nearly every weekend through the fall to cheer on their beloved Hawkeyes.

Though I’m not a huge college football fan, I do love a good tailgate. And around here, tailgating is a serious business. Forget bags of chips and store-bought veggie trays – people go for the win when it comes to their culinary creations.

One of my favorite things to bring tailgating is this delicious Mushroom Fontina Stromboli. Even during early tailgating sessions it’s a hit, and I can make it just before I have to run out the door. Let’s just say that on cooler Saturdays, this warm stuffed-crust creation gets a lot of attention.

What makes this Stromboli a winner is the tangy flavor of the creamy fontina cheese, which is illuminated even further when mixed with meaty mushrooms and caramelized onions. If you want to add meat, sausage or shredded chicken is a delicious addition. Bell peppers are a great non-meat addition. And if you’re not a fan of fontina cheese, just swap it out for another tangy cheese, like white cheddar.

Even if you don’t live in a college town or tailgate, this is a great recipe for a quick and simple dinner on a cool fall evening, or as an appetizer for Italian night. No matter what you make it for, you’re guaranteed to have some serious fans!


  • 1 recipe Pizza Dough, refrigerated for at least 8 hours
  • Unbleached bread flour or semolina flour, for dusting
  • 1 heaping cup grated low-moisture mozzarella cheese
  • 1 cup filling (see choices below)
  • Extra-virgin olive oil, for brushing , heated, for dipping

Shape and fill the stromboli:

  • Take the dough out of the refrigerator. Divide the dough in half and return one piece to the refrigerator (or freeze it as directed in the dough recipe). Dust a work surface lightly with flour or semolina and transfer the other piece of dough to the work surface. Dust the dough with flour and press it into a rectangle with your fingertips. Roll the dough into a larger rectangle, working from the center of the dough to each of the four corners and then to each of the four sides to even out the rectangle, until it is 1/8 to 1/4 inch thick. It should be approximately 11 inches long and 14 inches wide, with the wide side facing you. Use more dusting flour as needed. Cover the surface of a dough rectangle with the mozzarella and other filling (or fillings), leaving a 1-inch border. Tightly and evenly roll the stromboli from the bottom to the top, pinching the seam tightly closed with fingers or thumbs. Also pinch the two ends closed and tuck them under the loaf. Carefully lift the long loaf and put it seam side down on a baking sheet lined with parchment. Brush the top of the loaf with olive oil and loosely cover the pan with plastic wrap.
  • Leave the loaf at room temperature for about 1-1/2 hours. The dough won’t rise very much but will just be showing signs of expansion by the time it’s ready to be baked.

Bake the stromboli:

  • Heat the oven to 400ºF (350ºF if using convection). When ready to bake, brush the dough again with olive oil and cut three or four steam vents crosswise into the stromboli with a sharp paring knife, cutting all the way down through the filling to release any air pockets. Bake until the crust turns a rich golden brown, 20 to 30 minutes, rotating the pan after the first 10 minutes for even baking. Let cool for at least 5 minutes before slicing and serving with the heated tomato sauce on the side for dipping.

Substitute another soft melting cheese for the mozzarella, such as Monterey Jack, provolone, Gouda, smoked mozzarella, or smoked Gouda.


How to fold a stromboli

  1. Roll out the dough. Use a rolling pin to roll the dough out into a large rectangle (about 10吊″). Spread the pizza sauce on top, leaving a 2-inch border around the perimeter.
  2. Add toppings. Sprinkle shredded mozzarella evenly over the top. Then add the sliced salami, ham and pepperoni. Add in any other veggies or toppings if desired.
  3. Fold. Brush the edges of the dough with the egg. Then roll up the dough like a jelly roll. Pinch the edges together and tuck under. Brush the top of the dough with the egg wash.
  4. Season. Sprinkle with freshly grated parmesan cheese and then evenly sprinkle the garlic powder over top. Gently cut slats into the top every 2 inches.
  5. Bake in oven. Bake on a parchment lined baking sheet at 400°F for 15-20 minutes, or until bubbly and golden. Remove from oven and allow to cool for 5 minutes before slicing.


Preparation

Step 1

Preheat oven to 350°. Line a rimmed baking sheet with parchment paper and coat with 2 Tbsp. oil. Roll out and stretch dough into baking sheet to just reach edges. Spread sauce evenly over dough, leaving a 1” border top with basil, oregano, pepperoni, onion, red pepper, spinach, mozzarella, ricotta, Parmesan, and red pepper flakes.

Step 2

Roll dough into a log, starting from a long side and using parchment to help. Pinch dough closed along seam and ends and turn stromboli seam side down. Brush top with 2 Tbsp. oil sprinkle with salt.

Step 3

Bake stromboli until crust is golden brown, 50–60 minutes. Brush with remaining 1 Tbsp. oil and bake 5 minutes more. Transfer baking sheet to a wire rack and let stromboli cool 10 minutes before slicing.

How would you rate Stromboli?

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