Stromboli by Emeril Lagasse
1/2 pound hot Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1/2 cup thinly sliced red bell peppers
1/2 cup thinly sliced green bell peppers
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup finely grated Parmesan
Preheat the oven to 375 degrees F.
Grease a large baking sheet line with parchment paper, grease and set aside.
In a large skillet, after removing sausage from casings, cook over medium-high heat until browned and the fat is rendered, about 5 minutes.
Remove with a slotted spoon and drain well on paper towels.
Discard all but 1 tablespoon of fat from the pan.
Add the onions, and bell peppers and cook, stirring, until very soft, 4 to 5 minutes.
Add the garlic and Italian seasoning and cook, stirring, for 1 minute.
Remove from the heat and cool.
Punch down the dough and divide half.
On a lightly floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches.
Spread half of the cooled sausage mixture on half of the dough, leaving a 1-inch border.
Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top of the sausage mixture.
Using a pastry brush, paint around the border of the dough with egg wash.
Bring the empty side of the dough over the filling and pinch edges to seal.
Place on the prepared baking sheet and repeat with the second filling and dough creating two stromboli's.
Let the dough rise, 20 to 30 minutes.
Brush the top of each stromboli with egg wash.
Bake until nearly completely golden brown and starting to crisp, about 20 minutes.
Sprinkle each stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from the oven and let stand about 10 minutes before serving.
Serve with your favorite sauce for dipping.
Pairs Well With
We always ordered the best Stromboli's when we lived in New Jersey, but could never find very good ones when we moved to Florida, and missed them. I found this recipe one day, and even though it's not a Jersey Stromboli, Emeril's is still pretty good. I must admit though, I don't usually make my own dough but they still taste yummy!