Horse Isle
Rangenet Online Recipe Book
Share your favorite recipe, or browse the many unique recipes listed here!

[CLICK HERE TO ADD YOUR RECIPE]
Newest Recipes
Most Commented

Select Type:
Appetizers
Bars
Beverages
Bread
Bread Machine
Cakes
Candy
Canning
Casserole
Cheese
Cookies
Desserts
Eggs
Fish
Fruit
Hot Dish
Ice Cream
Meat
Other
Pasta
Pies
Poultry
Quick Bread
Rice
Salads
Sandwiches
Sauces
ShellFish
Soups
Vegetables
Yeast Bread


Select Ethnicity:
American
Croatian
Finnish
French
German
Iron Range
Italian
Japanese
Mexican
Original
Other
Slovenian
Spanish
Swedish
Single Word Search:

(titles & ingredients)
Guba's Stromboli
Ethnicity:Italian     Food Type:Appetizers
Preparation Time:30     Servings:4
Author: John   Email    
Ingredients:
  • DOUGH:
  • 1 1/4 cup warm water (105-115 degrees F.)
  • 1 tsp Sugar
  • 2 tsp Salt
  • 2 Tbsp Olive Oil
  • 1 Tbsp Yeast
  • 3-1/2 to 4 Cups Flour


  • FILLING:
  • THIS CAN VARY ALL OVER THE PLACE ONCE YOU HAVE THE DOUGH MADE. MIX AND MATCH TO YOUR LIKING:
  • About 1/2 pound thinly sliced meats;
  • -such as ham, cooked hamburger spiced up, Italian ham, salami, turkey, pepperoni, italian sauage, meat balls, corned beef, pastrami - use your imagination!!!!
  • About 1/4 cup Sliced/Shredded Cheese such as:
  • -Provolone, Swiss, Mozzarella, Colby, Jack, Cheddar. (I like cheese so I use more.)
  • 1/4 cup Parmesan/Ramano (If you can find fresh Ramano and grate it yourself its great.
  • OTHER OPTIONS:
  • Thinly sliced tomatoes, onions, bell peppers, roasted bell peppers.
  • Chopped Pimento, black and green olives.
  • Garlic squeezed
  • Basil
  • Spagetti or Pizza Sauce


  • CRUST COVER:
  • 1 egg beaten
  • OPTIONAL: 2 tsp sesame or poppy seeds

  • Steps:
  • DOUGH:
  • I use my bread maker on the 'Dough' cycle, large loaf, and add the ingredients for Dough in the order they are listed. HOWEVER you should follow the directions supplied by the Manufacturer of your Bread machine!
  • Otherwise: Combine 1/4 cup water, yeast and sugar in large bowl and stir until dissolved. Let stand until foamy(about 5 min) in warm draft-free place.


  • Stir in remaining 1 cup water, olive oil and salt.
  • Gradually add 1 1/2 - 3 cups flour, mixing until smooth.
  • Gradually add enough remaining flour until you have a smooth dough that comes away from the bowl.
  • Turn dough out onto a lightly floured surface and knead 10 minutes, working in more flour as needed.
  • Shape into a ball, place in greased bowl and cover with clean kitchen towel.
  • Let dough rise until doubled.
  • PREHEAT oven to 375 and grease large baking sheet. (If you have a pizza or bread stone in your oven you can fore go the baking sheet and bake the stromboli directly on the stone).
  • Punch dough down and cut in half.
  • On lightly floured surface, roll each dough half into a rectangle about 10" x 8".
  • OPTIONAL: at this point I baste on pizza sauce or spagetti sauce lightly over the dough.
  • Arrange fillings over dough. (You will be rolling it the long way so start fillings at one side close and leave room at the end and sides so the dough seals)
  • Finish with sprinkling of Parmesan/Ramano cheese.
  • Roll the dough like a Jelly Roll, try to keep the ingredients from the outside and from the end of the roll so they stay inside the dough.
  • Pinch the ends and tuck them under.
  • Cut diagonal slashes, about 1/2 inch deep, along the top of the roll every three inches or so.
  • Brush top of roll with beaten egg.
  • If you like, sprinkle the sesame/poppy seeds on top of roll.
  • Bake about 30 minutes or until bread is golden brown.
  • Cool slightly before cutting and serving.
  • OR if you prefer to eat your stomboli cold, cool completely on wire rack before wrapping and refrigerating.
  • Can be warmed up in Microwave but don't overdo it.


  • IN CLOSING:
  • Once you make the dough the possibilities are endless with this stuff. I have made meatball (sliced thin), spagetti/pizza sauce, Mozza Cheese, Colby. I have made Italian Pizza sausage with cheese. Empty out the fridge with your likings.
  • Enjoy!!

  • Comments:
    "Your right. Once you got this dough done you can use your imagination. I have make this 4 times now and its been a hit very time. I thank you Ann P." - anonymous
    "this is wonderful!! the secret to it turning out not soggy is the slashes made to the bread before baking." - Linda from Kalamazoo
    "For sandwiches, toast, and French toast, you just can’t beat a cliassc American sandwich loaf, with its creamy-white interior, golden crust, and soft, easily sliceable texture. 3 cups King Arthur Unbleached All-Purpose Flour*1/2 cup milk (skim, 1%," - ZqVSMUGTehIp
    "Well personally I feel like it is easeir and better when you just use about 30 refrigerated biscuits and tear them into halfs. Then mix these ingrediants with your biscuits1/2 cup sugar1 teaspoon ground cinnamon1 cup walnuts (if you want them)put th" - MvPmtmqyu7
    "Cqcp34 wow, awesome blog post.Really thank you! Awesome." - cheap backlinks
    "Dando um ress no assunto, pq é o que eu mais espero dessa di2r1oria.e8/t1/2012 e ninguem mais fala disso…ninguem cobra a diretoria… enquanto isso o clube perde a chance de revelar novos talentos." - JLtYWIkIDI

    Add your own comment on this recipe!
    your name:

    [CLICK HERE TO ADD YOUR OWN RECIPE]
    [ CONTACT US ][ TERMS ][ ACCEPTABLE USE ][ HELP ]
    Copyright © 2017 Rangenet Internet Services, Inc.