Saturday, November 1, 2014

Italian Stallion Braided Stromboli



I don't know about your family, but we really enjoy hot sandwiches for dinner especially on a Friday night or a really busy work/school night. I mean who doesn't like a hot crusty bread loaded with meat, cheese, and pure deliciousness? If you like a Cold Cut Trio from Subway, or a regular cold cut sub from your favorite sandwich shop, then put this on your menu and let me know what you think!

Because our boys are still young (well.. they are not quite teens) I made two different versions. In their's I used Ranch Dressing instead of the Creamy Italian, and I left out the pickled jalapenos and mild banana pepper rings. I mean really these are like a haircut, they can be customized to meat any of your desires and needs!



Cast of Characters (aka Ingredients)

1 recipe of Pizza Dough (This is my favorite and it's fool proof)
4 to 5 slices each of Bologna, Salami, Ham, and Turkey
1/2 pkg of Pepperoni
1 pkg of shredded mozzarella cheese
1/3 cup of drained banana pepper rings
1/3 cup of drained pickled jalapeno slices
Italian seasoning
Salt 
Pepper
1/2 stick of melted butter
Garlic Salt



Directions

1. Preheat oven to 425*. 
2. Line 2 cookies sheets with foil and spray with non stick spray.
3. Divide dough in 1/2. Roll first half into a thin rectangle. 
4. Place (1/2 of meat) meat (ham first) down the middle of dough leaving a little dough at the end leaving the pepperoni for the last of the meat layer. Next add peppers. 
6. Salt and Pepper meat /pepper layer. 
7. Using 1/2 bag of cheese layer on top of peppers and meat.
8. Sprinkle with Italian seasoning. 
9. Cut slits into each side of the rectangle. 
10 Starting on the left pull one strip over meat/cheese, taking the coordinating strip from the right. Continue until you finish the loaf. 
11. Repeat for second loaf. 
12. Brush with melted butter and sprinkle the top with Garlic salt and Italian seasoning. 
13. Bake for 15 minutes with one on top rack, one on second rack. Rotate the racks and bake for another 10 to 15 minutes until golden brown. 
14. Immediately transfer loaf onto a cooling rack, so they do not sit in the juices in pan. (Skipping this step will leave you with a soggy bottomed loaf.)
15. Cool for about 10 minutes and serve warm. 
*Believe it or not this is a tasty treat even cold the next day!*


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