Best Garbage Stromboli And Dough Recipes

GARBAGE BREAD

Steps:

• Preheat oven to 425°. Line a baking sheet with parchment paper and set aside.
• In a large skillet over medium-low heat cook bacon until it's crisp. Remove the bacon from the pan and set aside. Drain most of the grease.
• In the same skillet, heat to medium high. Add the onions and ground beef into the skillet and cook until the the onions are soft and the meat is cooked through. Drain anymore excess liquid/grease from the pan. Place the skillet back on the heat and turn the heat to low. Add bacon back into the pan and season with the steak seasoning. Add in the Velveeta and stirring continuously cook until the cheese is melted. Remove the pan from the heat.
• Roll the pizza dough out onto the prepared baking sheet. The dough should be approximately a 15×10 rectangle. Spread the meat mixture evenly on top, leaving an inch at the edges to allow for spreading. Sprinkle the grated cheese on top of the meat. Roll up the pizza dough, starting with the long sides and pinch the crust together to seal. Bake seam side down for 15-20 minutes, or until golden brown. Allow the bread to cool for 5-10 minutes before slicing.

MUFFULETTA GARBAGE BREAD

Steps:

• Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
• Stir the olives, giardiniera and parsley together in a bowl.
• Roll out the dough on a lightly floured work surface into a 20-by-14-inch rectangle. Working from the shorter end, distribute the provolone over half of the dough, leaving a 1-inch border at the edge. Evenly distribute the salami over the provolone, then repeat with the ham and mortadella. Sprinkle the olive salad evenly on top. Working from the shorter end, tightly roll the dough up, jelly roll-style, into a log. Pinch the open seams together to seal, then tuck them underneath the log.
• Transfer the log to the prepared baking sheet and brush with the beaten egg. Sprinkle the sesame seeds on top, then use a sharp knife to slash 4 crosswise vents into the top of the dough.
• Bake until the bread is golden brown, 35 to 40 minutes. (The cheese may leak out a little bit on the side.)
• Let the bread cool for at least 10 minutes. Transfer to a cutting board and slice crosswise.

ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)

Steps:

• Lay pizza dough on a lightly floured surface so it can rest.
• Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes.
• Add 1/2 cup water, peppers and onions; bring to boil and cover.
• Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through.
• Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside.
• ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***.
• Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
• Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17.
• Sprinkle with sausage mixture, then the cheeses.
• Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go.
• Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees.
• Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat.
• After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired.
• Enjoy!

GARBAGE STROMBOLI AND DOUGH

Steps:

• 1. Prepare the dough my fluffing together the yeast and flower with a fork. Mix well.
• 2. Slowly introduce the warm water, careful not to make soupy.
• 3. Knead for about 7-10 minutes until the dough becomes elastic-y in texture.
• 4. Put kneaded dough into a little greased bowl and let stand for 30 minutes.
• 5. Set oven to 300* and begin to knead the dough a couple more turns. Roll out the dough and form it into a rectangle.
• 6. Lay down your cheese and then the rest of your toppings. Take your garlic powder and put a nice dusting over your toppings.
• 7. Now, to roll the Stromboli, make sure it's tight but don't thin out the dough as you go otherwise it will tear while baking. You want to get as many rolls into it as you can, you want the layers. I find it better to tuck in the ends on the left and right as you're rolling. Hopefully the picture is helpful.
• 8. Seal the Stromboli edges together by pinching them shut. Place it on parchment paper with the seam facing down, and onto your baking pan. Cook for 30 minutes.
• 9. When the 30 minutes are over, take the melted butter and the other wash ingredients and mix them. Pull out the Stromboli and spoon the mixture on. Shut off your oven and put the Stromboli in for another 10 minutes. (Sometimes I leave mine there until I'm ready to eat it.)
• 10. Take out and enjoy with a side of marinara.