- 2-1/2 to 3 cups all-purpose flour
- 1 tablespoon sugar
- 1 package (1/4 ounce) active dry yeast
- 1 teaspoon garlic salt
- 1 cup water
- 1 tablespoon butter
- 6 thin slices deli ham
- 6 thin slices cheddar or Swiss cheese
- 6 thin slices summer sausage or salami
- 2 tablespoons Dijon mustard
- 1/2 cup julienned green pepper
- 1 egg white, lightly beaten
- 1/2 to 1 teaspoon sesame seeds, optional
- 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 14-in. x 10-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. Yield: 8-10 servings.
Reviews for Super Bowl Stromboli
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I changed a lot of things about this recipe to make use of what I had on hand, but kept the same basic flavors of ham and cheese. We thought it was a nice change from the usual Italian calzone that I usually make.
I made my own recipe for calzone dough -- easier, since it's a bread machine recipe. I used shredded cheddar rather than sliced, and cubed ham rather than sliced, and pepperoni instead of the summer sausage. Also, I spread the mustard right on the dough before layering on the other items.
I also did not make the braided loaf; just rolled it up and sealed it as I would calzone.
All in all, we thought this had excellent flavor -- and we proved that this is a very flexible recipe!
Oh, I also added cooked, crumbled, Italian sausage.
Tried a varietion of this recipe on my picky family tonight and they loved it! I used one can of refrigerator french bread dough and it worked great. Changed out the Swiss for Smoked Provolone and American, and left out the mustard. We dipped it in marinara sause and it was wonderful. Very filling!
This was a great hit at our Super Bowl party this year. I did "cheat" and used frozen bread dough that I defrosted in the fridge over night.
I think you mean "to cut 1-in.-wide strips."