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Stromboli Recipe

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Feeding teenagers is what this recipe is perfect for! It freezes well, so it's handy to quickly reheat in the microwave.—Erma Yoder, Millersburg, Indiana

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Stromboli Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 16 Servings

30 25 55

Ingredients

1 package (1/4 ounce) active dry yeast
1-1/3 cups warm water (110° to 115°)
1/4 cup canola oil
1/2 teaspoon salt
4 to 5 cups all-purpose flour
FILLING:
1-1/2 pounds ground beef
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With Johnsonville Italian Sausage.
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3 tablespoons prepared mustard
12 slices process American cheese
12 slices hard salami
1/2 pound thinly sliced deli ham
4 cups (16 ounces) shredded mozzarella cheese
Canola oil
Oregano to taste

Directions

In a large bowl, dissolve yeast in water. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough.
Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, in a large skillet, cook beef over medium heat until not longer pink; drain and set aside.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15-in. x 12-in. rectangle. Spread mustard lengthwise down half of each rectangle; layer with American cheese, salami, beef, ham and mozzarella. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
Bake at 400° for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-in. slices. Yield: 16 servings, 1 slice per serving.

Nutritional Facts 1 serving (1 slice) equals 455 calories, 26 g fat (12 g saturated fat), 82 mg cholesterol, 1,033 mg sodium, 27 g carbohydrate, 1 g fiber, 29 g protein.

Originally published as Stromboli in Country Ground Beef , p14

Full-Bodied Red Wine

Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.

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Reviews for Stromboli

Stromboli

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Reviewed on Mar. 21, 2011 by campagnes

Absolutely love this recipe! To save time, I usually buy a wad of pizza dough from either our grocery store's bakery or from a local pizzeria. I usually brown the ground beef with some green pepper and onion.

Reviewed on Feb. 22, 2011 by Meal Mom

I have made this recipe many times and it is always a winner. I have substituted pepperoni for the salami and usually season the ground beef before adding it. Doubles and triples easily