Best Italian Cold Cut Stromboli Recipes

STROMBOLI

Stromboli image

Zesty, cheesy and perfect for pizza night this Italian Meat Stromboli recipe is an easy and delicious addition to your weeknight routine!

Provided by Allison Miller

Time 1h40m

Number Of Ingredients 11

Ingredients

3/4 cup warm water
1 tablespoons granulated sugar
1 1/2 teaspoons active dry yeast
1 3/4 cup all-purpose flour
1/2 teaspoon salt
1/2 cup pizza sauce
1/2 pound sliced Italian cold cuts or pepperoni
1-1 1/2 cup shredded mozzarella cheese
1 egg (beaten)
1/4 cup shredded parmesan cheese
Parsley

Steps:

In bowl of stand mixer whisk together water, sugar and yeast . Add in flour and salt and with dough hook mix on medium speed just until dough comes together.
Transfer to a lightly greased bowl, cover and let rise for 1 hour.
Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle.
Spread your pizza sauce over dough until about 1" away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese.
Roll up cinnamon roll style and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley.
Bake in oven for 20-25 minutes until golden. Serve hot with extra pizza sauce if desired.

Nutrition Facts : Calories 419 kcal, Carbohydrate 53 g, Protein 23 g, Fat 11 g, SaturatedFat 6 g, Cholesterol 77 mg, Sodium 904 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

ITALIAN COLD CUT STROMBOLI

Italian Cold Cut Stromboli image

This stromboli uses frozen bread dough making it a quick dish to throw together on a busy night or weekend.

Provided by Chef Buggsy Mate

Categories Pork

Time 1h

Yield 2 strombolis, 8-10 serving(s)

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 tablespoon garlic-infused olive oil
2 garlic cloves, minced
2 loaves frozen bread dough, thawed (1 lb. each)
1/2 cup pesto sauce, divided
8 -12 fresh basil leaves
1/2 lb hard salami
1/2 lb prosciutto, thinly sliced
1/2 lb capicola ham
1/2 lb mozzarella cheese, sliced
1/4 cup grated parmesan cheese

Steps:

In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely.
On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles.
Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture.
Lay basil leaves down the center of each loaf.
Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges.
Roll up jelly-roll style, starting with a long edge.
Pinch seams to seal, and tuck ends under.
Brush with remaining pesto and sprinkle with parmesan cheese.
Bake at 350 degrees for 30-35 minutes or until golden brown.
Cool 5 minutes before slicing.