Meat Lovers Stromboli
"I created this recipe for my sweet husband. His favorite thing to order from a local pizzeria is their family sized stromboli. This is our version. This recipe makes two large strombolis and could feasibly serve four people, or one hungry husband for two days. You could make the pizza dough, but I buy it pre-made for convencience sake."
photo by gailanng
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 2 (782.44 g) can refrigerated pizza crusts
-
Toppings
- 226.79 g of sliced pepperoni, divided
- 453.59 g bulk hot sausage, cooked and drained (recommend Jimmy Dean)
- 828.06 ml mozzarella cheese, and provolone shredded cheese mix divided
- 118.29 ml parmesan cheese, divided
- garlic powder
- red pepper flakes
- Italian herb seasoning, blend
- pizza seasoning (optional)
- olive oil, for brushing
directions
- Pre-heat oven to 350 degrees.
- Sprinkle a little flour on your work surface.
- Roll pizza dough into a 10x14 inch rectangle. Be careful not to roll too thin.
- Cover the rectangle with layers of the toppings - pepperoni, sausage, cheese blend, parmesan cheese, italian herb seasoning to taste, pizza seasoning to taste, garlic powder to taste, red pepper flakes to taste. Be sure to leave a 1 inch border around all the sides.
- Starting at the end closest to you, roll the stromboli into a log (my husband says the pizza place does it like a jelly roll).
- Seal the dough by pinching firmly with fingertips on sides and ends.
- Cover baking sheet with foil, brushed lightly with olive oil.
- Place stromboli on prepared baking sheet. Make sure seam of stromboli is on the bottom.
- Use a pastry brush to apply olive oil to top of strombolis.
- Place on center rack of oven and bake for 20 minutes.
- Carefully remove from oven and let rest for 5 to 10 minutes.
- Slice with serrated knife.
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Reviews
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Made into 2 loaves and DH ate an entire one. His clothes are holding on for dear life. If he inhales, his buttons will pop and I fear a mass casualty. Made for PAC Fall 2011.
RECIPE SUBMITTED BY
ltlmishu
Virginia Beach, 86
I've been married to my wonderful husband, Ricky, for almost three years, and spending time with him is my favorite thing to do. He is the consummate outdoorsman. I am definitely not a hunter but I absolutely love to go offshore fishing ? the bigger the better ? tuna, mahi, wahoo?maybe this year I?ll get my first Blue Marlin! Living on the Atlantic Ocean and near the Eastern Shore of Virginia, I am tasked in the spring and summer to create fun meals with all kinds of fresh fish and in the fall and winter with making comforting foods with venison, dove and duck.
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<br>I have really only been cooking since I met my husband (which was a mere five years ago), but have always been captivated by people who could cook. I?ve worked in restaurants since I was 15 years old so I learned most of what I know from watching chefs in the kitchen. I read a lot of cookbooks and watch a lot of Food Network. And of course I spend a lot of time here.
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<br>I am always looking to try something new. I generally follow a recipe to the letter the first time and then if it doesn?t satisfy our tummies I tweak it a bit.
