Three-Meat and Cheese Stromboli

Three-Meat and Cheese Stromboli might be a good recipe to expand your main course recipe box. This recipe makes 32 servings with 278 calories, 12g of protein, and 12g of fat each. For 71 cents per serving, this recipe covers 5% of your daily requirements of vitamins and minerals. A mixture of egg yolk, deli ham, part-skim mozzarella cheese, and a handful of other ingredients are all it takes to make this recipe so scrumptious. 121 person have made this recipe and would make it again. It is brought to you by Taste of Home. From preparation to the plate, this recipe takes about 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 23%, which is not so awesome. If you like this recipe, you might also like recipes such as Meat 'n' Cheese Stromboli, Meat & Cheese Stromboli, and Meat and Cheese Stromboli.

Servings: 32

Preparation duration: 20 minutes

Cooking duration: 25 minutes

 

Ingredients:

4 loaves (1 pound each) frozen bread dough, thawed

1/2 pound thinly sliced deli ham

1 teaspoon dried parsley flakes

1 egg yolk, lightly beaten

1 tablespoon garlic powder

1 tablespoon dried oregano

1/2 cup grated Romano or Parmesan cheese

2 cups (8 ounces) shredded part-skim mozzarella cheese

1 teaspoon pepper

1/2 pound thinly sliced pepperoni

1/2 pound thinly sliced provolone cheese

1/2 pound thinly sliced deli salami

Equipment:

baking sheet

Cooking instruction summary:

Directions Let dough rise until doubled, according to package directions. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper. Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets. Brush with egg yolk. Bake at 375° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. Refrigerate leftovers. Yield: 4 loaves (8 slices each). Originally published as Three-Meat Stromboli in Taste of HomeJune/July 2004, p39 Nutritional Facts 1 serving (1 slice) equals 164 calories, 10 g fat (5 g saturated fat), 34 mg cholesterol, 569 mg sodium, 8 g carbohydrate, 1 g fiber, 10 g protein. Print Add to Recipe Box Email a Friend

 

Step by step:


1. Let dough rise until doubled, according to package directions.

2. Punch down.

3. Roll each loaf into a 15-in. x 12-in. rectangle. Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.

4. Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends.

5. Place seam side down on two greased baking sheets.

6. Brush with egg yolk.

7. Bake at 375° for 25-30 minutes or until golden brown.

8. Let stand for 5 minutes before slicing.

9. Serve warm. Refrigerate leftovers.


Nutrition Information:

Quickview
277k Calories
12g Protein
11g Total Fat
27g Carbs
1% Health Score
Limit These
Calories
277k
14%

Fat
11g
18%

  Saturated Fat
4g
29%

Carbohydrates
27g
9%

  Sugar
0.15g
0%

Cholesterol
34mg
11%

Sodium
767mg
33%

Get Enough Of These
Protein
12g
25%

Calcium
134mg
13%

Phosphorus
126mg
13%

Selenium
8µg
12%

Vitamin B12
0.56µg
9%

Vitamin B1
0.14mg
9%

Zinc
1mg
8%

Vitamin B2
0.12mg
7%

Vitamin B6
0.11mg
6%

Vitamin B3
1mg
5%

Fiber
1g
5%

Manganese
0.07mg
3%

Potassium
90mg
3%

Vitamin B5
0.26mg
3%

Vitamin A
119IU
2%

Iron
0.43mg
2%

Magnesium
9mg
2%

Vitamin K
1µg
2%

Copper
0.03mg
2%

Vitamin D
0.16µg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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