Best 6 Meat Lovers Italian Stromboli Recipes

MEAT LOVERS STROMBOLI

Steps:

• 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.

~ MEAT LOVERS ITALIAN STROMBOLI ~

Steps:

• 1. Preheat oven to 400 degree F. In a medium skillet, add about a tablespoon oil and over medium heat, crumble sausage and add the salt and pepper. Brown together until sausage is no longer pink and vegetables are tender. Drain. Add the oregano.
• 2. Now, stir in the sauce and simmer for a minute or two. Cool while preparing crust.
• 3. Spray a large sheet pan, with nonstick cooking spray. Spread out the pizza dough. ( try not to tear dough like I did)...lol Down the center of the dough ( lengthwise), place the salami in two rows. On top of that spread out the pepperoni.
• 4. Now, spread the meat sauce evenly over the salami and pepperoni. Add the cheese and sprinkle with parsley.
• 5. If need be, stretch dough over the top so it overlaps. Fold in and pinch the ends, flip over so seam is on the bottom.
• 6. Brush top with olive oil and sprinkle with Parmesan cheese and basil. Place in oven and bake for 20 - 25 minuted or until golden brown.
• 7. Remove from oven and let rest for 10 minutes before cutting. Serve with sauce or without. Enjoy! It's quite tasty.

ITALIAN MEAT STROMBOLI

Steps:

• Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour., Preheat oven to 350°. Mix pizza sauce and 1/8 teaspoon each garlic powder and oregano., Punch down dough. On a lightly floured surface, roll dough into a 15x10-in. rectangle. Top with brick cheese, sauce mixture and remaining ingredients to within 1 in. of edges., Roll up, jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under; transfer to a greased baking sheet. Sprinkle with remaining garlic powder and oregano. Bake until golden brown, 25-30 minutes.

STUFFED ITALIAN BEEF STROMBOLI

Steps:

• Preheat the oven to 375 degrees F; line a baking sheet with parchment paper.
• On a floured surface, roll out the dough and cut it into two 12-by-14-inch portions. Layer half of the cheese, then half of the Italian Beef, giardiniera and red peppers on each portion of dough. Using a pastry brush, paint one of the short borders with the egg wash. Starting with the unwashed side, roll the dough into a cylinder, pinching the ends to seal. Transfer to the prepared baking sheet, poke with a fork or sharp knife to vent and brush with olive oil.
• Bake until golden brown on top, 20 to 25 minutes. Let stand for 15 minutes before cutting and serving with a sidecar of strained jus from the Italian Beef.
• Position a rack in the middle of the oven and preheat the oven to 350 degrees F.
• Liberally season the roast with salt and pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the roast, browning on all sides until golden and caramelized. Reduce the heat if the oil begins to smoke. Transfer the roast to a plate and lower the heat to medium.
• Add the onions and saute, stirring occasionally, until they are just beginning to brown, 8 to 10 minutes. Add the Italian seasoning, crushed red pepper and garlic and saute until fragrant, 1 minute. Deglaze the pan with the red wine and cook until you no longer smell the alcohol and the wine has reduced. Add in the stock and thyme and bring to a simmer. Adjust the seasoning of the braising liquid.
• Return the roast and any accumulated juices back to the pot. Transfer to the oven and cook, turning every 30 minutes, until very tender, 3 1/2 to 4 hours. Transfer the roast to a cutting board and tent with foil. Once the roast has cooled, pull the meat into smaller chunks.
• Strain the braising liquid through a fine-mesh strainer and return to the pot. Bring to a simmer and adjust the seasoning if necessary. Serve the jus with the meat.

MEAT AND VEGGIE STROMBOLI

Steps:

• Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
• Spread dough into a large rectangle on the prepared baking sheet.
• Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
• Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
• Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
• Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.

ITALIAN STROMBOLI

Steps:

• Preheat oven to 375°. Unroll dough on a lightly floured surface. Pat into a 14x12-in. rectangle; sprinkle mozzarella and cheddar cheeses to within 1/2 in. of edges. Layer with salami, ham and pimientos. , Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Brush with butter; sprinkle with Parmesan cheese. , Bake until golden brown, 20-25 minutes. Cool on a wire rack for 5 minutes. Cut with a serrated knife. Serve warm. Refrigerate leftovers.