On a cold winter’s day on our little farm in Dixon, Illinois, I was scrounging for something to make for dinner. I found some frozen bread dough in the freezer and our version of Stromboli was born.
It was a major hit. Here is what we like about it:
- It’s pretty dang easy!
- You can throw in pretty much anything you want in it!
- It makes for FABULOUS leftovers…as in, SCHOOL LUNCHES.
Start early in the day to thaw the bread dough. Spray baking sheet with cooking spray…place the frozen loaves and cover with cling wrap. Place in a warm, dry place to thaw and raise.
Brown the Italian sausage and saute the onions, green peppers and mushrooms.
When the dough is ready, roll it out on the clean, bare counter.***If you use flour you will never get it to stay in it’s shape.
Roll into a roughly 11×14 inch rectangle.
NOTE: None of this has to be perfect!
Now start layering!
Brush with egg wash all around the edges.
Fold 3-4 inches over one of the long ends.
Brush with egg wash. Sprinkle with Italian seasonings or oregano and parmesan.
Bake until golden and crusty.
ENJOY!!!
Stromboli
Ingredients
- 2 loaves Rhodes frozen white bread dough
- 1 pound deli ham or Canadian bacon
- 1 pound sliced salami
- 1 pound pepperoni
- 1 pound ground sausage **I use turkey Italian sausage
- 1 medium onion, thinly sliced or chopped
- 1 large green pepper, sliced or chopped
- 12-16 ounces mushrooms, sliced and roughly chopped
- 3 cups mozzarella cheese, grated
- 1 egg
- ½ cup parmesan cheese, shredded
- 3 cups pizza sauce
Instructions
- 4-5 HOURS BEFORE SERVING:Spray large cookie sheet with cooking spray and space bread loaves on pan.Spray top of loaves and cover with cling wrap. Allow to rise warm, dry place until puffed up very soft.
- Prepare two baking sheets. Line with parchment paper or spray with cooking spray.
- Preheat oven to 375°.
- Brown sausage in skillet breaking apart as you cook.
- Add onions and green peppers and sauté until onions are softened. Stir in mushrooms and continue cooking for another minute. Drain off any oil or liquid. Set aside.
- With rolling pin, roll out one loaf at a time on clean, bare counter making a rectangle roughly about 11×14".
- Pat ham dry and evenly spread half on the dough keeping about 1½ inch from edges.
- Spread half of the salami on top of ham.
- Spread half of the pepperoni on top of salami.
- Spoon on half of the sausage & veggie mixture.
- Top with half of the mozzarella cheese.
- Whisk the egg with 1t of water. Use a basting brush and spread all around the outside of the dough.
- Starting on long end, carefully lift 2-3 inches of the dough and fold over the fillings.Fold in the sides in by 1-2 inches.
- Carefully lift and roll, continuing to keep the sides folded in.Gently pinch the edge into the dough using more egg wash if necessary.
- Carefully lift and place diagonally on prepared baking sheet, seam side down.Use a sharp knife to cut 5-6 vents in the top.
- Generously brush top with egg wash. Sprinkle with half of the parmesan cheese and sprinkle with Italian seasonings or oregano.
- Bake in preheated oven for 35-40 minutes.
- Heat pizza sauce for dipping. Slice and serve!
Way too much meat in this recipe. Half the meat is too much..
If you like less meat or no meat at all then go for it! That’s the beauty of this recipe. Put whatever you like into the middle before rolling it up.
I love the amount of meat
Can this be made a couple of days ahead of time and then baked?
Bake it first, then refrigerate it for later. Heat up, with a sheet of foil over the top if needed to prevent burning. If you make and store in the fridge before baking then the dough will over proof, and not be great.