Not The Real Santa "Beef & Cheese" Stromboli

My husband's Aunt posted the Beef & Cheese Stromboli recipe to her Facebook timeline making him want to try it out.  So in our families' true fashion, we had to modify the recipe slightly, make homemade pizza crust and pizza sauce.  The name above is my husband a quirky sense of humor. We have decided to build an outdoor pizza oven for summer so we can enjoy this recipe in the heat of the summer.  I refuse to bake in the house when it is hot outside.  So, come along on a Saturday night special with my silly family and make your taste bud dance with happiness.

The recipes are listed in order of which ones you should make first to have it all come out delicious and at the same time.

Paula's Pizza Dough
Recipe by Paula Deen

I have made no modification to this recipe since it is perfect the way it is.

Ingredients
5 cups flour
2 packages active dry yeast
2 T sugar
2 T olive Oil, divided
2 t salt
2 cups water, warm

Preparation

In a large bowl place warm water, yeast, 1 T olive oil, and sugar, whisk and allow to sit until yeast begins to foam.  Add flour and salt, mix until the dough is smooth and pulls away from the bowl.  I use a hand mixer with dough attachments.  Using a remaining tablespoon of olive oil on the outside of the dough.  Place in a bowl covered with a damp towel.  Place in a warm place and allow to rise until doubled in size. Takes about 45 - 60 mins for each rise. Punch down and allow to rise a second time.  Now you are ready to roll out into dough for your Stromboli.

Makes two 16" round pizza or two-family size Stromboli

Jesus Sauce
The recipe is from www.centercutcook.com
This recipe has been modified from the original recipe.

Prep Time: 5 mins
Cook Time: 40 - 60 mins

Ingredients

3 T Olive Oil
1 onion, finely chopped
4 cloves of garlic, minced
1 t dried Oregano
1 t dried Basil
3/4 t Crushed Red pepper
1 t sugar
1/2 t salt
1 can (28 oz) whole tomatoes
1 can (15 oz) Tomato sauce
1 can (6 oz) Tomato Paste
1/2-1 cup red wine

Directions

Heat oil in a heavy bottom saucepan, add onions.  Saute for 3 minutes and add garlic, oregano, basil and red pepper.  Cook for a minute and add tomatoes, sugar, salt, tomato sauce (rise can with red wine to get all the goodness out) and red wine.

Turn the heat down to low, cover and let simmer until ready to eat while stirring occasionally.  Check for seasoning and adjust to your taste on salt.

Remove from heat and use a immersion blender and pulse the sauce a few times,

Use immediately for dipping sauce, pizza or place in storage containers after cooling.  This sauuce can be stored in the refrigerator for up to 5 days or frozen for up to 2 months.

Not The Real Santa "Beef & Cheese" Stromboli

Aka Steak And Cheese Stromboli
From: Taste of Home

Serves 8
Prep Time: 20 mins
Total Time: 1 hour
Preheat oven to: 350 degrees

Ingredients

1/2 of pizza dough recipe above
1 lb deli roasted beef, shaved thin and chopped
1 lb sharp provolone cheese, shredded
1 large white onion, cut in half and sliced thinly
1 green pepper, cut into thin strips
1/2 pound  small portabelle mushrooms, sliced thinly
3 T butter
6 cloves of fresh garlic, minced
3/4 t salt
1/2 teaspoon pepper
1 egg, beaten
1/4 cup Parmesan cheese, grated

Directions

Preheat oven to 350 degrees.  Flour a piece of parchment paper.

In a large skillet, melt butter.  Add onions and garlic, saute until translucent, about 5 minutes.

Add the green pepper, and season with the salt and pepper.  Saute for another 4 minutes.

Add the mushrooms and saute until soft, about 4 minutes.  Remove from the heat and set aside.

Place the dough on the floured parchment paper.  Roll the dough out to a 1/4" thick rectangle.

Evenly layer the provolone on the dough, leaving a 2" edge on each side of dough.  Layer the chopped roast beef on top of the cheese, keeping the same 2" border.  Top with the sauteed veggies (without any of the juice), keeping the same 2" border.

Fold the long sides of the dough up toward the center.  Fold the ends up towards the center.  Working from the long edge, begin to roll the dough tightly away from you, tucking the filling in as you go.  Turn the roll seam side down on parchment paper.  Move to a cookie sheet.

Brush the egg wash over the Stromboli and make 3-4 slits on the top to release steam while baking.

Bake for 45-55 minutes, until golden brown and hollow sound when you tap the dough.  Add the Parmesan cheese to the top and continue to bake for another 5 minutes.

Remove from the oven and let stand ten minutes on a cutting board.

Slice and serve with hot pizza sauce for dipping.

Greek Marinated Vegetable Cheese Stromboli

Serves 8
Prep Time: 20 mins
Total Time: 1 hour
Preheat oven to: 350 degrees

Ingredients
1/2 cup pitted kalamata olive
1 sm jar julienne cut sun-dried tomatoes, drained
1 T oil from sun-dried tomatoes
1/2 above pizza dough
1/2 lb sharp provolone cheese, shredded
10-oz frozen spinach, thawed and squeezed to drain excess water
12 - oz bottle of julienne cut roasted red peppers, drained, and patted dry
1 jan of marinated artichoke heart, cut in quarters
1 egg,  lightly beaten
1/4 cup Parmesan cheese, grated

Preheat oven to 350 degrees.  Flour a piece of parchment paper.

Combine the olives, sun-dried tomatoes and oil in a food processor and pulse until the mixture is a rouge paste.

Place the dough on the floured parchment paper.  Roll the dough out to a 1/4" thick rectangle.

Evenly layer  with tomato and olive paste, leaving a 2" edge on each side of dough. Layer the provolone on the dough, leaving a 2" edge on each side of dough.  Layer the spinach on top of the cheese, keeping the same 2" border.  Top with the roasted pepper strips running with long side of dough and top with quarter marinated artichoke hearts, keeping the same 2" border.

Fold the long sides of the dough up toward the center.  Fold the ends up towards the center.  Working from the long edge, begin to roll the dough tightly away from you, tucking the filling in as you go.  Turn the roll seam side down on parchment paper.  Move to a cookie sheet.

Brush the egg wash over the Stromboli and make 3-4 slits on the top to release steam while baking.

Bake for 45-55 minutes, until golden brown and hollow sound when you tap the dough.  Add the Parmesan cheese to the top and continue to bake for another 5 minutes.

Remove from the oven and let stand ten minutes on a cutting board.

Slice and serve with hot pizza sauce for dipping.

I find this recipe very strong flavors and may not make it again.  It was still god but stronger flavor than I like.