Stromboli
04-15-2011, 10:04 AM
#1
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Join Date: Jan 2011
Location: Florida
Posts: 6,385
Serve with tossed salad or as an appetizer. This Stromboli can be prepared up to 24 hours ahead and put in the fridge till ready to cook. Don’t bake it ahead of time.
1 pkg pizza dough from bakery or favorite pizzeria
1/3 lb. roast beef sliced thin (can also use Italian roast beef), sometimes I use 1/2 lb.
1/3 lb. provolone
¼ lb. pepper jack cheese (optional) OR
¼ horseradish cheese (optional)
½ cup fried peppers & onions (your own homemade or from a jar)
Olive Oil
Salt & pepper to taste
Italian seasoning (optional)
1 or 2 roma tomatoes sliced thin (optional)
Flour or cornmeal
Mayonnaise and horseradish (optional)
Pre-heat oven to 350 or according to pizza dough instructions.
Sprinkle flour or cornmeal on counter and on rolling pin so dough doesn’t stick. Roll out dough with rolling pin to about 1/4”. Place dough on baking sheet. Place roast beef down the center of the dough, then the fried peppers & onions, then cheese(s.) Add salt and pepper to taste (won’t need a lot of salt because the cheese is salty.) Sprinkle a little Italian seasoning if desired. Roll up bottom ends and pinch to keep in place. Roll sides over filling and pinch to keep in place. Poke a few holes in Stromboli with a fork or knife. Drizzle a tiny bit of olive oil over top and rub around to cover top. Place sliced tomatoes on top of the Stromboli. Sprinkle a little more Italian seasoning, tiny bit of salt & pepper over tomatoes. Bake for 25-27 minutes or according to pizza dough instructions. Serve with Mayo and/or horseradish on side for dipping.
This is a fun & diversified recipe and there are endless ways. I’ve made it with ham & Swiss, sliced pre-cooked steak & provolone as well as other cheese, salami & provolone (my favorite), ground beef, meatballs or just lots of your favorite cheese & garlic. When making it with meatballs, ground beef, steak, salami & provolone, or cheese & garlic you can serve it with your favorite warm spaghetti sauce and add basil on top of the tomatoes before baking for a festive look.
Note: For a quicker method you can use dough from a can and skip rolling it out with rolling pin but I like it better with dough from the bakery or pizzeria.
When I've made this for friends they thought I slaved over a hot stove all day just for them :-P
1 pkg pizza dough from bakery or favorite pizzeria
1/3 lb. roast beef sliced thin (can also use Italian roast beef), sometimes I use 1/2 lb.
1/3 lb. provolone
¼ lb. pepper jack cheese (optional) OR
¼ horseradish cheese (optional)
½ cup fried peppers & onions (your own homemade or from a jar)
Olive Oil
Salt & pepper to taste
Italian seasoning (optional)
1 or 2 roma tomatoes sliced thin (optional)
Flour or cornmeal
Mayonnaise and horseradish (optional)
Pre-heat oven to 350 or according to pizza dough instructions.
Sprinkle flour or cornmeal on counter and on rolling pin so dough doesn’t stick. Roll out dough with rolling pin to about 1/4”. Place dough on baking sheet. Place roast beef down the center of the dough, then the fried peppers & onions, then cheese(s.) Add salt and pepper to taste (won’t need a lot of salt because the cheese is salty.) Sprinkle a little Italian seasoning if desired. Roll up bottom ends and pinch to keep in place. Roll sides over filling and pinch to keep in place. Poke a few holes in Stromboli with a fork or knife. Drizzle a tiny bit of olive oil over top and rub around to cover top. Place sliced tomatoes on top of the Stromboli. Sprinkle a little more Italian seasoning, tiny bit of salt & pepper over tomatoes. Bake for 25-27 minutes or according to pizza dough instructions. Serve with Mayo and/or horseradish on side for dipping.
This is a fun & diversified recipe and there are endless ways. I’ve made it with ham & Swiss, sliced pre-cooked steak & provolone as well as other cheese, salami & provolone (my favorite), ground beef, meatballs or just lots of your favorite cheese & garlic. When making it with meatballs, ground beef, steak, salami & provolone, or cheese & garlic you can serve it with your favorite warm spaghetti sauce and add basil on top of the tomatoes before baking for a festive look.
Note: For a quicker method you can use dough from a can and skip rolling it out with rolling pin but I like it better with dough from the bakery or pizzeria.
When I've made this for friends they thought I slaved over a hot stove all day just for them :-P
