STROMBOLI BY EMERIL LAGASSE

 

  • Cooking Time:
  • Servings: 2
  • Preparation Time:

Backstory

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!

Ingredients

  • 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

Directions

  • 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.

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