Stromboli: Roast Beef and Cheese Recipe (Step by Step with Photos)
My mom used to make stromboli when my brother and I were growing up. It's one of my favorites. Earlier this year, I decided that I wanted to make it for my husband who had never had it before. I read a bunch of stromboli recipes online and developed my own recipe for it. Enjoy!
My husband loves this particular meat, cheese, and vegetable combination so I haven't experimented with anything else, but you are welcome to try other combinations.
Prep time: 25-30 minutes (including dough rising)
Cooking time: 45 minutes
Stromboli: Roast Beef and Cheese
1 16-oz. box hot roll mix (Pillsbury, in the section with mixes like banana bread)
1 7 oz. package of sliced roast beef
1 sweet pepper, any color, chopped
approx. 1/3 cup shredded colby-jack cheese
2-3 generous tablespoons Parmesan cheese
1-2 teaspoons mustard
1 egg, lightly beaten with water
Oregano (for sprinkling on top)
Garlic powder (for sprinkling on top)
Extra virgin olive oil (for the roll mix)
Preheat oven to 375 degrees. Grease 1 cookie sheet. If you are wearing any rings, please take them off before handling the dough. Prepare the hot roll mix, adding 1 1/4 cups hot water and 2 tablespoons olive oil to the flour and yeast mixture. (I microwave the water for 1 minute 10 seconds on high.) Knead the dough for 2-3 minutes or until it forms a solid mixture. I knead the dough with a wooden spoon for at least the first minute because it's hot.
Transfer the dough to the greased cookie sheet and spread it out as evenly as possible to the edges of the sheet. I do this with my fingers. Prick the dough generously with a fork. Cover it with a towel. Let it rise for 15 minutes.
While the dough is rising, I chop the pepper and get the meat, cheeses, and egg ready. I also clean my dough mixing bowl.
When the dough is ready, take the towel off. Layer the roast beef, cheese, and pepper evenly. Layer 1/2-1" from the edges of the dough. Typically I have enough filling to make two full layers. If there is any extra, you can simply layer what's left on top.
Roll the dough up lengthwise and tuck the ends under. Center the dough on the cookie sheet.
Brush the top of the dough with the beaten egg with a pastry brush or a fork. Sprinkle with oregano and garlic powder.
Bake for 40-45 minutes or until the dough is golden and crispy on the outside and cooked through the middle. Cut into it to check if it's done.
Use a large, serrated knife to cut the stromboli into slices. Enjoy!
Stromboli is so balanced and so filling that we don't normally have a lot of sides with it. Fresh fruit and/or raw veggies with it are perfect.
All photographs in this hub are copyrighted by me, Rose Clearfield. Please contact me if you would like permission to use any of them. Thank you!
This hub received a HubNugget on 5/4/11! Thanks for the support!