Friday, March 4, 2011

Meatball Stromboli

I have loved making strombolis!  They are so easy, and so versatile as to what you can put in them.  We had the missionaries over again last night, and this is what we ate.  They ate lots of them, so they must have liked them!  Like I said before, my Father-in-Law told me how to make strombolis, and there is a great tutorial on how to make them here.

Rhoades frozen white bread loaves
Frozen pre-cooked meatballs (about 12 per stromboli)
1 c. mozzarella per stromboli (I like to 50/50 mozzarella/provolone mix at Sam's Club)
Italian seasonings you prefer (I used a McCormick Italian grinder)
Pesto (1-2 Tbsp. per stromboli)
1 egg, beaten
Parmesan cheese, shredded

Let bread dough rise until doubled per package directions (usually takes me 4-5 hours). Cook meatballs per package directions (without sauce directions) and slice in half.  Roll each into 12 X 15 inch rectangles. Sprinkle 1/2 cup mozzarella down the center of the bread. Season as desired.  Arrange meatballs over cheese. Sprinkle with Parmesan and pesto. Fold 2 sides over toppings, tucking ends and sealing seams. Repeat with remaining loaves of bread and ingredients. Place seam side down on greased baking sheets. Brush with beaten egg and sprinkle with additional Parmesan. Bake at 375 degrees for 25 minutes, until golden brown. Let stand 5 minutes before slicing. Serve with pizza sauce.

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