Stromboli Sandwich

The meat sauce in this stromboli sandwich is absolutely fantastic. It will be my go-to meat sauce from this day forward, for everything from lasagna, to spaghetti, and of course, more stromboli sandwiches. Nice and thick, but not too thick, it is packed with Italian-inspired flavors.
stromboli-sandwichNext time I make a batch, I’ll probably quadruple it and store the leftovers in the freezer. A quick defrost, some cooked pasta, and I have a great main dish done in no time. You can also make this meatless and you’ll have the perfect sausage for grilled sausage sandwiches or serve it up with warmed meatballs over pasta or on French bread for a meatball sandwich.

Stromboli Sandwich
Recipe type: Main
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Ingredients
  • 1 pound ground beef (or substitute Italian sausage)
  • 1 medium onion, chopped
  • 8 ounces small mushrooms, sliced thin
  • 1 medium green bell pepper, chopped
  • 1 15 ounce can tomato sauce
  • 1 cup condensed tomato soup
  • 1/4 teaspoon garlic powder
  • 2 teaspoons dried oregano
  • 1 tablespoon chili powder
  • 1 12 ounce can tomato paste
  • 1/4 teaspoon freshly ground black pepper
  • Vienna bread
  • Shredded mozzarella cheese
Instructions
  1. Preheat oven to 375 F.
  2. In a large skillet, crumble the beef and brown along with the onion. Drain any excess fat.
  3. Add the mushrooms and bell pepper and cook for 3-5 minutes or until they are just starting to get soft.
  4. Add the tomato sauce, tomato soup, garlic powder, dried oregano, chili powder, tomato paste and black pepper. Stir and reduce heat to a simmer and simmer for at least 10 minutes, the longer the more the flavors will meld. If the sauce gets too thick add a bit of water.
  5. Cut bread in half lengthwise and scoop out as much of the bread as you can.
  6. Transfer bread to a sheet of aluminum foil.
  7. Fill insides with the meat mixture.
  8. Top with cheese and cover in foil.
  9. Place on a baking sheet and bake for 10 minutes until the cheese is melted.
  10. Serve with lots of napkins.

 

Stromboli

This is the world’s easiest take on a stromboli. In a little over an hour you’ll be enjoying 2 large stromboli’s stuffed with all of your favorite flavors, from onions and peppers to pepperoni and olives and of course, lots of cheese. You can make the stuffing ahead of time, too. And the leftovers (if you actually have any) keep well and make for a great, easy lunch.

StromboliYou can add just about anything to the stuffing, but don’t add so much that the stromboli’s become hard to roll. Trust me, I’ve learned this the hard way. More is NOT better. Your dough might tear and that is a bad thing.

Stromboli
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 pound hot Italian sausage, removed from casings
  • 1 cup yellow onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/2 cup green bell pepper, chopped
  • 2-4 jalapeño peppers, minced
  • 4 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1/2 cup ham, chopped
  • 4 ounces pepperoni slices
  • 1/2 cup sliced black olives, drained
  • All-purpose flour
  • Two tubes Pillsbury Classic Pizza crust
  • 4 cups Italian cheese mix, divided
  • 1 large egg
Instructions
  1. Crumble the sausage into a large skillet over medium-high heat. Lightly brown. Remove to a large bowl.
  2. Add the onion and peppers to the skillet and saute until they just start to soften.
  3. Add in the garlic and Italian seasoning. Stir. Add to bowl.
  4. Add the ham, pepperoni and olives to the bowl and stir to combine.
  5. Lightly flour a work surface. Roll out one tube of crust until it is about 10" x 14".
  6. Top flour with half of the toppings, leaving a 1" border around the edges.
  7. Sprinkle with half of the cheese.
  8. Whisk together the egg and one tablespoon of warm water in a cup or small bowl. Brush onto edges of the dough.
  9. Beginning along the long edge, roll up the dough to form a log. Pinch in the edges and seems. Transfer to a large baking pan that has been sprayed with non-stick spray.
  10. Repeat with other tube of dough and remaining toppings.
  11. Preheat oven to 375 F. Let stromboli rest while the oven heats.
  12. Bake 20-30 minutes or until the tops get golden brown.
  13. Let rest 10 minutes before slicing and serving.