Tag: pizza-like

Triple Meat Stromboli

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If I am being honest I am not quite sure what the difference is between a calzone and a stromboli! Call it what you like but this is a meaty, filling, pizza-like goodness wrapped in a delicious yeasty dough. It has easily become my favorite for couch eating during movie nights or game days!

I have made this for years and it certainly is a favorite; however, I was a little hesitant to post it as it is a little more involved and does require making a yeast dough, which can sometimes be scary. Don’t overlook the beauty of it. It is so worth the time and energy! I also enjoy this recipe as it makes two large loafs, one of which I freeze. To me it is like two meals for the time of one!

The favor profile is endless. I love switching up the meats and also when in season adding fresh basil. Also don’t forget the marinara to dip in, it certainly takes it up a notch! I hope you give it a try!

Print Recipe
5 from 2 votes

Triple Meat Stromboli

A meaty and cheesy center wrapped in a golden and yeasty dough
Prep Time2 hours
Cook Time20 hours
Course: Main Course
Cuisine: American
Servings: 6
Author: The Food Practitioner

Ingredients

  • 5 cups all-purpose flour
  • 2 Tbsp granulated sugar
  • 2 tsp salt
  • 2 pkgs active dry yeast
  • 1-1 1/2 cups warm water
  • 1/2 cup warm milk
  • 2 Tbsp melted butter
  • 1 pound sausage
  • 1 pound hamburger meat
  • 1 cup Canadian bacon chopped
  • 4 cups shredded mozzarella cheese
  • 3 eggs
  • 2 Tbsp Parmesan cheese

Instructions

  • In a mixing bowl, combine flour, sugar, salt, and yeast. Add water, milk and butter; beat on low until well combined.
  • Mix on low with a bread hook attachment until smooth and elastic, 6-8 minutes. You can also knead by hand on a well-floured surface for the same amount of time.
  • Place in a greased bowl. Cover and let rise for 1 hour or until doubled in size.
  • Meanwhile, in a skillet, cook sausage and hamburger meats until no longer pink; drain and cool.
  • Mix the cooked meats with chopped Canadian bacon, mozzeralla, and 2 eggs; set aside.
  • Punch dough down; divide in half. Roll each half into a 15 inch by 10 inch rectangle on 2 separate baking sheets.
  • Spoon half of the meat filling down 1 side of each dough sheet. Fold the dough over the filling and pinch the edges to seal. Cut 4 long strips on top of each stromboli.
  • Beat remaining egg and brush over the top of the loaves then sprinkle with Parmesan.
  • Cover and let rise until doubled, another 45 minutes.
  • Bake at 375 degrees Farenheit for 20-25 minutes or until golden brown. Slice and serve warm with a side dip of marinara sauce.

Notes

The filling can easily be adjusted to what you have on hand. I have sometimes made it with 2 pounds of sausage and fresh chopped basil in the summer. 
I also have switched out and sprinkled a little sea salt on top instead of Parmesan cheese.
My family usually eats just one loaf  for a meal (2 adults and 2 children). I cut remaining fully cooked loaf in half wrap in foil and place in freezer zip lock bags for a quick meal. When ready to eat I thaw and bake with foil on at 350 degrees only until heated through.