*Update: Unfortunately when I posted this I forgot to “save” the images. But not to worry, it’s still delicious!
In honor of Father’s Day, I was given the task to make a favorite for hubby’s dinner: Strombolis and Chopped Salad
Whatever ingredients you want to use in the Stromboli, start with the base bread. Rhodes White Bread is found in the freezer section of your grocery store and comes in a five pack of loaves. The day before you make the Strombolis, put the bag of frozen bread in your fridge to thaw. The morning of, place each loaf you will use in separate bowls and cover with a paper towel to let rise. I placed these three loaves out for about 5 hours.
Next is the fun and creative part. Requests were made for a Philly Cheese Steak Stromboli and a Deli Club Stromboli.
Deli Club Stromboli
- Any lunch meat (today I used Salami, Smoked Ham, Turkey)
- Any Cheese (Today I used Monterrey Jack)
- Mild Yellow Pepper Rings (used only on half-per child request)
Use a large cookie sheet lined with foil and coat with non-stick spray. Spread one loaf with your hands and add meats, cheeses and peppers. Roll the Stromboli length-wise and situate on the pan with the seam side down. Tuck the ends under and then use an egg wash to coat the top to make it nice and brown while baking.
Philly Cheese Steak Stromboli
- Roast Beef thinly sliced
- Mozzarella Cheese
- 1 Green Pepper
- 1 Onion
- White Mushrooms
Slice mushrooms, onion and green pepper and sautee in a few tablespoons of butter. I used about 3/4 of the green pepper and onion. While they are cooking on low, I repeated the steps of spreading the bread onto a second cookie sheet lined with foil and sprayed with non-stick spray.
Again, add a layer of meat, cheese and then sautéed veggies onto the bread. Make sure to drain all the moisture from the veggies after cooking otherwise the Stromboli will become a bit soggy.
Roll length side and make sure seam side is down and tuck under the edges. Brush with egg wash and bake in the oven for about 25-30 minutes at 350 degrees. All the ingredients are cooked so you are basically just baking the bread. Just check the bottom to make sure they do not get too brown. The tops should feel “toasted” when you tap them. I baked each Stromboli on separate pans because as the picture shows, some areas will open up depending on how full you load it and then any juices will not run into each other. They were on separate shelves in the oven as well, so I switched them halfway through baking. It all depends on your oven and how evenly it bakes for you. Let them “rest” for 10-15 minutes before slicing and then enjoy!
Other Strombolis to try (get creative!)
- Meatball & Cheese, serve with side of Marinara Sauce
- Veggie & Cheese
- Pizza: self-explanatory… use your favorite ingredients & go light on the pizza sauce inside
- Fajita: Steak or Chicken (already cooked, drained and seasoned) onions, peppers, cheese
- Taco: Drain and season meat, cheese and serve with sides of lettuce, tomato, sour cream, guacamole
- Reubens: a favorite!! Again, drain sauerkraut well before adding to Corned Beef/Pastrami and Swiss…serve with 1000 island dressing
- Dessert Stromboli: I had a loaf I wasn’t using so I cut into two smaller ones and my kids made a “dessert” Stromboli. One spread peanut butter and mini chocolate chips. The other spread butter and sprinkled with cinnamon and sugar. Very good!