Wednesday, March 24, 2010

Spicy Meat and Cheese Stromboli

These are so yummy and easy!! These are perfect for a quick meal during the week!  There is alot of spice going on in these sandwhichs!!  You might want to monitor the spice really good or it will be to hot to eat.

1 pizza dough recipe follows (can be refrigerated pizza dough)
About 24 slices of pepperoni
6 slices of provolone, deli sliced (can use mozerella too)
6 slices of Italian hot ham (or regular ham will work too)
8 slices of Genoa salami
2T extra virgin olive oil
2T sesame seeds
2t Italian seasoning blend
2T grated Parmigiano or Romano
1tsp crushed red pepper flakes ( i would not put this much in unless you can really take the heat..I only put between 1/4-1/2t and mine is still spicy)
1 tsp garlic powder

For the pizza dough:  (i got the recipe a long time ago from here Edens Bouquet )

I love this recipe bc you dont have to let it rise if you dont have time and it still turns out good but if you have time to let it rise (about 15-30 minutes) it is even better!!

1 cup hot water

1tbsp yeast (dissolve in 1/4 cup warm water)

1tbsp sugar

1tbsp olive oil

1tsp salt

Mix in kitchen-aid mixer using dough hook. Add flour until dough is no longer sticky and pulls away from sides of bowl. About 3-3 1/2 cups of flour.

Roll out the dough into a nice big rectangle, gently spreading dough into 4 equal pieces, working across the dough: cut in half and cut each half in half again.

Cover each piece of dough with: 6 slices of pepporoni ( can add more if you want i always do), 1 1/2 slices of cheese,

1 1/2 slices of hot ham, and 2 slices of Genoa salami.

Roll each piece on an angle from corner to corner making a long roll that is thicker in the middle and thinner on each end. Mix sesame seeds, cheese, italian seasoning blend, a little bit of red pepper flakes ( i would just do a dash so its not to hot) in a small bowl

Brush rolls with extra-virgin olive oil and sprinkle and pat the mixture onto the dough.

Bake until evenly golden, 12-15 minutes then serve. Serve with dipping sauce.

Simple Marinara Dipping Sauce:
1T extra-virgin olive oil
3 cloves of garlic, finely chopped
1 tsp red pepper flakes(again i wouldnt use that much. Start with a sprinkle and increase slowly to your liking)
1T anchovy paste, optional but recommended
1T chopped flat-leaf parsley
1 15oz can crushed tomatoes

Heat a small pot over medium heat. Add olive oil, garlic, pepper flakes, and anchovy paste. Cook 2 minutes. Add parsely, tomatoes, salt and pepper.
Stir sauce, bring to a bubble and simmer 5 minutes over low heat.

Then place in small bowl and serve.

Enjoy!! I hope you like them as much as I do..These are also kid friendly..My kids love them!!!

*Recipe adapted from Rachel Ray


  1. Yum, I really, really want to try these!!!

  2. those would be a hit at our house! Sounds great!

  3. Holy cow, this looks good! My husband would flip his lid for this, pure and simple. Yum!

  4. These look soooo completely yummy!!!

  5. Yum! These are classic! Look very tasty :)

  6. I have to make these all the time now! We all LOVE them!