Dip Recipes: Super Bowl Stromboli

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Guests will scramble for this warm loaf stuffed with ham, cheese and more. "It tends to disappear quickly-you might consider making two," suggests Mary Anita Ruppert of Petersborough, Ontario.

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[X] Super Bowl Stromboli Recipe Prep: 30 min. + rising Bake: 20 min. + cooling Yield: 8-10 Servings 30 20 50 Ingredients 2-1/2 to 3 cups all-purpose flour1 tablespoon sugar1 package (1/4 ounce) active dry yeast1 teaspoon garlic salt1 cup water1 tablespoon butter6 thin slices deli ham6 thin slices cheddar or Swiss cheese6 thin slices summer sausage or salami2 tablespoons Dijon mustard1/2 cup julienned green pepper1 egg white, lightly beaten1/2 to 1 teaspoon sesame seeds, optional Directions In a large bowl, combine 1-1/2 cups flour, sugar, yeast and garlic salt. In a saucepan, heat water and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface; roll into a 14-in. x 10-in. rectangle. place on a greased baking sheet. Place ham down center of rectangle; top with cheese and sausage. Spread mustard over meat; sprinkle with green pepper. On each long side, cut 1-in.-wide strips about 2-1/2 in. into center. Starting at one end, folding alternating strips at an angle across filling. Pinch ends to seal. Cover and let rise until doubled, about 30 minutes. Brush with egg white. Sprinkle with sesame seeds if desired. Bake at 400° for 20-25 minutes or until golden brown. Cool on a wire rack for 10 minutes before slicing. Serve warm. Yield: 8-10 servings.

Nutritional Facts 1 serving (1 piece) equals 296 calories, 13 g fat (6 g saturated fat), 50 mg cholesterol, 1,076 mg sodium, 27 g carbohydrate, 1 g fiber, 18 g protein.

Originally published as Super Bowl Stromboli in Country Woman January/February 2003, p40

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Super Bowl Stromboli

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Reviewed on Mar. 15, 2011 by Mrs_T

I changed a lot of things about this recipe to make use of what I had on hand, but kept the same basic flavors of ham and cheese. We thought it was a nice change from the usual Italian calzone that I usually make.

I made my own recipe for calzone dough -- easier, since it's a bread machine recipe. I used shredded cheddar rather than sliced, and cubed ham rather than sliced, and pepperoni instead of the summer sausage. Also, I spread the mustard right on the dough before layering on the other items.

I also did not make the braided loaf; just rolled it up and sealed it as I would calzone.

All in all, we thought this had excellent flavor -- and we proved that this is a very flexible recipe!

Reviewed on Feb. 15, 2010 by Hotmomma77

Oh, I also added cooked, crumbled, Italian sausage.

Reviewed on Feb. 15, 2010 by Hotmomma77

Tried a varietion of this recipe on my picky family tonight and they loved it! I used one can of refrigerator french bread dough and it worked great. Changed out the Swiss for Smoked Provolone and American, and left out the mustard. We dipped it in marinara sause and it was wonderful. Very filling!

Reviewed on Feb. 10, 2010 by AK Cooking

This was a great hit at our Super Bowl party this year. I did "cheat" and used frozen bread dough that I defrosted in the fridge over night.

Reviewed on Jan. 09, 2009 by reportertanya

I think you mean "to cut 1-in.-wide strips."

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