Best Patricks Big Win Stromboli Sandwich Recipes

REUBEN STROMBOLI

Steps:

• Preheat the oven to 400° F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
• Spread the dressing on the dough leaving about a 1-inch border around the edge. Top with the corned beef, then cheese, then sauerkraut. It's very important that the sauerkraut be very well drained. Pressing it in a fine mesh strainer or even running it through a salad spinner is a great idea! Too much moisture and your crust will be soggy.
• Starting on one side, carefully roll the dough like a jelly roll. Slide to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. If you want even more authentic reuben flavor, lightly spray the top of the dough with nonstick cooking spray and sprinkle it with caraway seeds.
• Bake for 15 to 20 minutes or until deep golden brown. Serve warm with extra dressing for dipping.

SUPER-SIZE STROMBOLI SANDWICH

Steps:

• 1. Preheat oven to 350°.
• 2. Fry ground beef, sausage, bell pepper, onion, salt and pepper until browned; drain well.
• 3. Add pizza sauce, Italian seasoning and basil. Stir to coat and simmer 15 to 20 minutes.
• 4. Split Italian bread in half lengthwise; place on large sheet of heavy duty aluminum foil. Place a layer of pepperoni on bottom half of bread.
• 5. Add a layer of the meat mixture.
• 6. Sprinkle the top with the Mozzarella cheese.
• 7. Place top half of bread on the layers.
• 8. Wrap foil tightly round sandwich and bake 15 minutes.
• 9. Cut into 6 pieces and serve hot.

STROMBOLI SANDWICH

Steps:

• Let dough rise in a warm place until doubled. Punch down. Roll loaves together into one 15x12-in. rectangle. Layer ham and pepperoni on half of the dough (lengthwise). Sprinkle with onion and green pepper. Top with 1/4 cup of pizza sauce. Layer mozzarella, bologna, salami and Swiss cheese over sauce. Sprinkle with basil, oregano, garlic powder and pepper. Spread another 1/4 cup of pizza sauce on top. Fold plain half of dough over filling and seal edges well. Place on a greased 15x10x1-in. baking pan. Bake at 375° until golden brown, 30-35 minutes. Brush with melted butter. Heat the remaining pizza sauce and serve with sliced stromboli.

PATRICK'S BIG WIN STROMBOLI SANDWICH

Steps:

• Heat oven to 400 degrees. Coat baking sheet with nonstick cooking spray.
• Place frozen bread dough on greased baking sheet and allow to thaw covered with a cloth for 1 to 2 hours.
• In a medium skillet, cook sausage and onion over medium heat until brown and drain fat.
• Roll thawed bread dough on a lightly floured surface to make a flat rectangular crust 10 inches by 13 inches.
• Spoon sausage and onion mixture evenly over prepared dough leaving 1/2 inch to 1 inch of room along the outer edges.
• Scatter pepperoni over the sausage. Sprinkle all the seasonings over the toppings, along with both kinds of cheese.
• Wet all of the edges of the dough with water and then starting at one of the short ends, carefully begin rolling the rectangle of dough toward the other end (like a dessert cake roll) pinching the sides to seal. Seal and flatten the ends of the sandwich, folding them under and turning sandwich over so all seams are now on the bottom.
• Brush the entire sandwich with the beaten egg and bake at 350 degrees for 30 minutes. Allow to cool for 10 minutes to allow cheese and ingredients to set up before cutting and serving.

STROMBOLI

Steps:

• For the dough: Whisk together 2 cups cold water, the yeast and 1 1/2 tablespoons oil. Put in a stand mixer with the dough hook attachment. Mix on speed 1, or low speed, for 5 minutes. Add the flour and continue mixing for an additional 5 minutes. Then turn the mixer to speed 2, or medium speed, and mix for 5 minutes. Add the salt until incorporated. Add 1 tablespoon oil at the end of the 5 minutes.
• Transfer the mixture to a large hotel pan greased with oil. If you don't have a hotel pan, you can use a large bowl; just make sure there is ample space for the dough to double in size. Put a little oil on top as well, about 2 tablespoons.
• Wrap all the way around with plastic wrap and put on top of the oven (or other warm, draft-free area) with something in between, such as a kitchen towel or a baking tray, for about 1 1/2 hours. The dough will double in size.
• Preheat the oven to 375 degrees F.
• When ready, transfer the dough to an oiled table or flat surface. Form into a log to make it easier to portion, and cut into two equal pieces. Cover with plastic so it doesn't dry out. Let sit for 5 to 10 minutes.
• Lightly brush a baking tray with oil. Spread out the dough on the oiled counter top with the palms of your hands, don't use your fingertips. It should be even all the way around, with no fat edges.
• Place half the fillings on one piece of dough in the order listed: mozzarella, salt, basil, garlic, pepper and salami. Fill two-thirds of the surface, leaving the bottom third and a little on the sides empty. Roll the dough over twice, seal the sides with your palm, fold over the bottom and then the sides. Transfer to the oiled tray. Rub a little oil on top. Repeat with the second portion of dough. Put the rosemary, sea salt and tomatoes on top. Cover the tray with plastic and let sit for 15 minutes to rest.
• When ready, put a pan of ice in the oven for 5 minutes. Remove. Place the tray in the oven and bake for a total of 45 minutes. After 20 minutes, turn 180 degrees. Bake another 20 minutes, then turn again and bake the remaining 5 minutes.
• Transfer to a new baking sheet lined with parchment. Allow the loaves to cool. Slice and serve with Citrus Herb Oil and Mascarpone Butter for dipping.
• Combine the oils, garlic, zests, herbs and red pepper flakes in a large stockpot. Slowly bring up the heat. When the oil is warm, take off the heat and cover. Allow to cool with everything in the oil. Strain as needed.
• Combine the butter and mascarpone cheese in a stand mixer with the paddle attachment. Mix until well combined and light.

STROMBOLI SANDWICHES

Steps:

• In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 15 minutes, stirring occasionally. , Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread on cut side of each top bread half. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. , Replace each top bread half; wrap each sandwich loaf in foil. Bake at 350° until cheese is melted, 25-30 minutes.

HAM AND SWISS STROMBOLI

Steps:

• Preheat oven to 350°. Unroll dough into a rectangle on a greased baking sheet. Place ham over dough to within 1/2 in. of edges; sprinkle with onions, bacon and cheese. Roll up jelly-roll style, starting with a long side. Pinch seam to seal and tuck ends under. Place seam side down on baking sheet., With a sharp knife, cut several 1/4-in.-deep slits on top of loaf. Bake 26-30 minutes or until golden brown. Cool slightly before slicing. Serve warm.