This morning I’m sharing another one of my Aunt Sue’s famous recipes I remember loving as a child.
I had my mom and dad over Saturday night so they could be the judge to see how my Stromboli stacked up to the original. WOW! Everyone loved this recipe, except Eden who just wanted to dive in head first to the spaghetti I served as a backup on the side.
This recipe makes A LOT of Stromboli, so you can absolutely cut the recipe in half. I made this for my parents, myself, my four kids and Jeff when he came home from work and we still had leftovers.
I paired my Stromboli with Nance’s Secret Spaghetti Sauce, but if you want to save on time you can purchase store bought marinara.
Also, this recipe calls for homemade dough, I highly recommend making the dough the day or evening before and letting it rise overnight. If you don’t want to attempt the dough, you can purchase Rhodes Frozen Bread Dough – and thaw two loafs of bread. But if you’re feeling up to it…make the dough, it’s easier than I thought it would be, and super delicious.
Make this for a family dinner or when you’re having dinner guests over. They will absolutely love it!
Enjoy and have a great week everyone.
Aunt Sue’s Homemade Stromboli
PREP TIME: 30 minutes
COOK TIME: 30-40 minutes
INGREDIENTS FOR THE DOUGH:
- 5-7 cups all-purpose flour (you will want to keep adding if the dough is sticky)
- 1 large egg (beaten)
- 1 tablespoon garlic powder
- ¼ cup white sugar
- ½ cup vegetable oil
- 1 cup milk, heated
- 1 cup lukewarm water
- 2 ¼ teaspoons yeast (or 1 pkg)
INGREDIENTS FOR THE FILLING:
- 2 pounds of Bob Evans Italian Sausage
- 16 oz. mozzarella cheese, shredded
- 8 oz. pepperoni slices (I cut these into bite sized chunks with cooking scissors)
- 1 package peppered salami, or any salami you love, cut with scissors
- 4 green onions, chopped
- 1 stick of butter, melted
- 1 tablespoon minced garlic
INSTRUCTIONS FOR THE DOUGH:
- Spray cooking spray into a large mixing bowl and add 1 beaten egg, garlic powder, sugar, vegetable oil together with an electric mixer
- Slowly add warm milk, lukewarm water and yeast
- Slowly add flour until doughy, keep adding flour until it doesn’t stick to your hands
- Once it will well mixed, remove dough from bowl and with your hands work the dough into a large ball
- Place it into a greased bowl and cover with a damp dish towel
- Place dough in a warm airtight place until it rises, I did this overnight in the microwave
*If you don’t want to make the dough, purchase Rhodes Frozen Bread Dough – and thaw two loafs of bread.
INSTRUCTIONS FOR THE STROMBOLI:
- Preheat oven to 400°
- In a large cast iron skillet, brown Bob Evans Sausage, crumble into small pieces – drain well
- In a very large mixing bowl, add drained sausage, cheese, onion, pepperoni and salami. I cut the meat up into bite sized chunks with cooking scissors
- Line a cooking sheet with a mat or parchment paper and flour, with your hands roll out the dough until it fills the cookie sheet, then cut the dough in half
- Melt butter and garlic together until liquidy and brush the butter on the dough
- Layer the cheese and meat mixture all over the buttered dough
- Slowly roll each side up until it forms a long oblong sub like shape and crimp the edges together to enclose the meat and cheese
- Brush more garlic butter all over the dough until well covered
- Make 3-4 small slits on top of the dough to allow it to breath
- Bake Stromboli in oven for about 30-40 minutes, watching carefully that the dough doesn’t burn on the top or bottom. When the cheese is well melted and dough is browning, remove and brush more garlic butter on top
- Cut into sub-like bite sized pieces and serve with Nance’s Secret Spaghetti Sauce on the side. Enjoy!