Best 8 Saras Veggie Stromboli From Scratch Using Your Bread Machine Recipes

STROMBOLI

Steps:

• For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
• Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
• For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
• Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
• Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
• Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
• Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.

SIMPLE STROMBOLI

Steps:

• Preheat oven to 425 degrees F (220 degrees C).
• Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
• Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
• Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.

SARA'S VEGGIE STROMBOLI FROM SCRATCH (USING YOUR BREAD MACHINE!)

Steps:

• Combine all dough ingredients in your bread machine.
• Use your dough cycle to prepare the dough and allow it to rise in the machine.
• After it's done in the bread machine turn the dough out onto your floured board and knead more flour into it until it is no longer sticky and it's smooth and elastic (takes me about 1/2 cup more and about 5 minutes) and easy to handle.
• Pat it out into a big rectangle the size of your bread board (or cookie sheet) and until it's about 1/2ö thick.
• Spread these ingredients over the middle third dough.
• Start with pizza or spaghetti sauce, then half the shredded mozzarella.
• Pile on onion, bell pepper, zucchini, olives, then tomatoes.
• Sprinkle garlic, herbs and salt over tomatoes.
• Put the parmesan and the remaining cheese on the mound.
• Gently stretch one side up and over the top of the filling then the other side on top of that.
• Pinch the ends closed.
• Gently transfer, seam side down, to a large cookie sheet that you have sprayed with Pam.
• Cover and let rise for 30 minutes.
• Brush the top lightly with olive oil and bake 350 oven for 30-45 minutes until golden brown.
• Allow to cool slightly before cutting.

VERY EASY STROMBOLI

Steps:

• Select settings for your bread machine for dough.
• Add liquid ingredients to pan.
• Add dry ingredients, except yeast, to pan.
• Tap pan to settle dry ingredients, pushing some of the mixture into corners.
• Make a well in center of dry ingredients; add yeast.
• Lock pan into bread maker.
• Program for dough.
• Program timer if used.
• Start bread maker.
• When done, unlock pan from bread maker.
• Place dough onto floured surface.
• Cut in 2 pieces for thick crust, 3 pieces for thinner crust.
• Roll out to 2 or 3 14 x 8 rectangles, place the 6 slices of provolone cheese along one edge of each rectangle overlapping each slice enough to run the 14 inch length of crust.
• Place 3 rows of pepperoni along 14 inch edge overlapping each slice by 1/2.
• be sure to leave 2-3 inches along opposite edge free of filling so when you roll up it will make a good seal.
• roll to make a 14 inch loaf making sure to not wrap tightly.
• Place diagonal slices across top about every 2 inches to vent.
• Bake at 350°F for 30-40 minutes.
• Place on oven broiler pan greased (no foil) so any oil from pepperoni can run to bottom pan not soaking into crust.

PIT-STOP STROMBOLI

Steps:

• In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed). , When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes., Arrange cheese strips and pepperoni evenly over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased baking sheet. Cover and let rise in a warm place for 30 minutes. , Bake at 400° for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm.

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.

SOURDOUGH STROMBOLI

Steps:

• Filling
• Prepare this after you mix your dough or at least an hour before the end of the dough's bulk fermentation, so it has time to cool down. You can also prepare the filling and refrigerate it for several days.
• In a large frying pan, saute the onion, garlic, salt and spices first, then add the ground beef or spinach or broccoli.
• Transfer the cooked filling to a bowl, cover, and set aside or refrigerate.
• Do NOT saute the fresh basil, cheese(s), or salami, as these will be spread on the dough without pre-cooking.
• Dough
• In a medium bowl, mix all the dough ingredients together until incorporated. Turn out onto a floured counter and knead just long enough to develop a ball, adding enough flour so that hand-kneading is possible.
• Lightly oil your bowl, return the dough to the bowl and cover.
• Let ferment 6-10 hours at room temperature, or longer if you put the dough in the refrigerator. The dough of the beef version was at room temperature for a few hours and then 48 hours in the refrigerator. The dough will be about doubled by the end of the bulk fermentation (see gallery).
• Assembly
• At the end of the bulk fermentation, begin preheating your oven to 450F with a pizza stone, baking steel, or baking sheet inside. I baked the veggie strombolis on a stone and the beef strombolis on a baking sheet to confirm both work fine.
• Scrape the dough onto your counter and divide it in two pieces weighing ~550g each. Shape the dough into two balls.
• Let the dough rest for 10-20 minutes while you prepare two pieces of lightly floured parchment paper ~12"x14", a bowl with egg wash, and bowls with your fillings.
• Take one of the dough balls, flour it on both sides, and roll/stretch it into an approx 10" x 12" rectangle that is about 1/4" to 3/8" thick. Transfer the rolled out dough to your floured parchment paper. Repeat with the second dough ball.
• Divide the fillings between the two doughs, spreading the fillings down the center of each. Leave about 1/3 of the dough empty on both sides.
• With a pair of scissors or a sharp knife, cut one-inch strips of dough, perpendicular to the line of filling, on both sides of the filling (see photo gallery).
• Fold the cut pieces of the dough inward at a 45-degree angle, making sure to alternate left and right sides. Fold the ends of the tube upward and seal the dough.
• Wash the top of the stromboli with a beaten egg and sprinkle sesame seeds if you want to.
• Cut back one side of the parchment of one of the strombolis, so you can fit both on your pizza stone without overlap of parchment and stromboli.
• Baking
• With a pizza peel or an upside down baking sheet, transfer your strombolis (still on their parchment paper) to the preheated stone/steel/sheet and cook for 18-20 minutes. Rotate the strombolis about 10 minutes in if you notice varied browning.
• Remove from oven and let cool on a rack about 15 minutes before cutting. Serving at room temperature is good also. The beef version can be more juicy so be careful of hot oil when transferring to the rack.
• Storage and Reheating
• When cool, wrap and refrigerate to prevent spoiling, particularly of the meat-containing versions.
• You can reheat the stromboli in the oven at 350'F for 15-20 minutes, depending on the size of your leftovers.

EASY STROMBOLI

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.