Best Super Bowl Stromboli Recipes

SUPER BOWL ITALIAN STROMBOLI RECIPE

Steps:

• Open both cans of crescent rolls, and unroll the dough into 8 total rectangles, 4 from each can. Don't separate into triangles, just unroll into 4 rectangles from each can.
• On a non-stick 12-inch pizza pan (or a large cookie sheet), arrange the rectangles in a circle, such that the short ends are at the edges, and the long edges are adjacent to each other. The center circle should be about 4 inches in diameter. The dough will overlap a bit at the center of the ring, and the other edges will hang off the pan. It will basically look like a sun with rays!
• Place a slice of provolone cheese over each rectangle toward the center part of the ring, leaving about 1-inch from the center.
• Then layer slices of pepperoni, salami, and prosciutto over the cheese, followed by the red peppers and banana peppers. Top with slices of mozzarella cheese.
• Bring the outer edge of each rectangle of dough over the stack of meats and cheeses toward the center of the ring, and tuck it underneath the bottom layer of dough, pinching to secure the seams. Some of the filling will be exposed, and that's fine.
• Sprinkle the ring evenly with Italian seasoning.
• Bake at 325 degrees for about 25 minutes, or until edges are golden, and the cheeses are melted and bubbly at the exposed edges. The dough should feel baked through when lightly pressed.
• Remove from heat, and cool for 5 minutes before cutting and serving.

BROCCOLI CHEESE STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.

SUPER BOWL STROMBOLI

Steps:

• In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down. Turn onto a lightly floured surface; roll into a 14x10-in. rectangle. place on a greased baking sheet. , Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper. , On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes., Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm.