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**Italian Meat Stromboli: A Deliciously Savory, Flavor-Packed Feast**
If you love Italian flavors and crave a handheld meal that’s both savory and satisfying, look no further than **Italian Meat Stromboli**. This delicious dish is like a pizza’s delicious cousin, featuring a hearty filling of seasoned meats, cheeses, and flavorful herbs, all wrapped in a golden, crispy dough. Perfect for lunch, dinner, or as a party appetizer, stromboli offers the best of both worlds: comfort food meets portable, easy-to-eat goodness.
Whether you’re looking to make a family-friendly dinner, impress guests with a unique twist on pizza, or simply indulge in a rich, cheesy bite, Italian Meat Stromboli is sure to become a favorite.
### What is a Stromboli?
A stromboli is often compared to a rolled-up pizza, but there are a few key differences. While a pizza has a flat, open crust topped with ingredients, a stromboli is a dough that is rolled around fillings, creating a log-like shape that’s easy to slice and serve. Originating in the United States (despite its Italian-inspired fillings), stromboli is a versatile dish that can be stuffed with anything from meats to vegetables to cheese, and it’s often baked until golden brown and crispy.
The **Italian Meat Stromboli** recipe below offers a satisfying combination of pepperoni, Italian sausage, and mozzarella, all wrapped up in a soft, fluffy dough. But the best part? It’s fully customizable, so you can add or remove ingredients to suit your tastes.
### Why You’ll Love Italian Meat Stromboli
– **Flavorful and Hearty**: The combination of seasoned meats and gooey cheese wrapped in a crisp dough makes each bite a satisfying experience.
– **Portable and Fun to Eat**: The handheld, roll-up style makes stromboli perfect for easy-to-eat meals or for serving at parties.
– **Customizable**: You can adjust the filling to include your favorite Italian meats or vegetables, making it versatile and easy to tailor to your preferences.
– **Great for Meal Prep**: Stromboli can be made ahead of time and stored in the fridge, making it an excellent option for meal prep or a make-ahead dinner.
– **Perfect for Leftovers**: Leftover stromboli tastes just as delicious the next day and can be reheated in the oven or microwave.
### Ingredients for Italian Meat Stromboli
To make your own **Italian Meat Stromboli**, here’s what you’ll need:
– **1 package refrigerated pizza dough** (you can also use homemade dough if you prefer)
– **1/2 lb Italian sausage** (mild or spicy, depending on your preference)
– **1/2 lb pepperoni slices**
– **1 1/2 cups shredded mozzarella cheese**
– **1/2 cup shredded provolone cheese** (or any cheese you like)
– **1 tablespoon olive oil** (for brushing)
– **1/4 cup grated Parmesan cheese** (for topping)
– **1/2 teaspoon garlic powder** (for seasoning)
– **1 teaspoon dried Italian herbs** (oregano, basil, or a mix)
– **1/2 cup marinara sauce** (for dipping, optional)
– **Salt and pepper** – to taste
### How to Make Italian Meat Stromboli
#### Step 1: Prepare the Dough
Preheat your oven to **375°F (190°C)**. Roll out your **pizza dough** onto a lightly floured surface. Use a rolling pin to stretch it into a rectangle, roughly 12×10 inches, depending on the size of your dough. Aim for an even thickness throughout.
#### Step 2: Cook the Sausage
In a skillet over medium heat, cook the **Italian sausage**, breaking it apart with a spoon, until it’s fully browned and crumbled, about 5-7 minutes. Once cooked, drain any excess fat and set the sausage aside to cool slightly.
#### Step 3: Layer the Ingredients
Spread a thin layer of **mozzarella cheese** and **provolone cheese** across the center of the rolled-out dough, leaving about 1 inch of dough around the edges. This ensures that the cheese doesn’t spill out when you roll it up.
Top the cheese with an even layer of the cooked **Italian sausage** and **pepperoni slices**. You can also add a sprinkling of **garlic powder** and **dried Italian herbs** for extra flavor. Season with **salt** and **pepper** to taste.
Step 4: Roll and Seal
Carefully roll the dough from one long side to the other, making sure the filling stays inside. Pinch the seams and ends together to seal the stromboli and prevent any filling from spilling out while baking.
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