Triple Meat Stromboli
A meaty and cheesy center wrapped in a golden and yeasty dough
Servings: 6
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.