Ingredients for 3 Meat Stromboli
- 2 1/2 cups all-purpose flour (for dough and dusting)
- 1 packet (2 1/4 tsp) active dry yeast
- 1 cup warm water (105-115°F)
- 1 tsp sugar
- 2 tbsp olive oil (for dough) plus 1 tbsp (for brushing)
- 1 tsp kosher salt (for dough) plus to taste (for filling)
- quantity not specified in recipe provided
- quantity not specified in recipe provided
- 1/2 cup sliced or diced pepperoni
- quantity not specified in recipe provided
- 2 cups shredded mozzarella cheese (divided)
- 1/2 cup grated Parmesan cheese
- quantity not specified in recipe provided
- 1 tsp dried oregano (as part of herb blend)
- 1 tsp dried parsley flakes (as part of herb blend)
- pepper to taste
- quantity not specified in recipe provided
- 1 lb ground beef
- 1 lb Italian sausage
- 1 medium onion, chopped
- 15 oz ricotta cheese
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How to Make 3 Meat Stromboli
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the ground beef, Italian sausage, pepperoni, and onion. Cook in a large skillet over medium-high heat, breaking up the meat with a spoon, until browned and cooked through. Drain any excess grease.
- Stir in the ricotta cheese, mozzarella cheese, Parmesan cheese, and your chosen herb blend. Season generously with salt and pepper to taste.
- Unroll the pizza dough onto a lightly floured surface. Spread the meat mixture evenly over the dough, leaving a 1-inch border.
- Sprinkle the remaining mozzarella cheese over the meat filling.
- Starting from one of the long sides, tightly roll up the dough into a log. Pinch the seam to seal and tuck the ends underneath.
- Place the stromboli seam-down on a baking sheet lined with parchment paper.
- Brush the top of the stromboli with olive oil.
- Bake for 35-40 minutes, or until the crust is golden brown and the cheese is melted and bubbly.
- Let the stromboli cool slightly before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
89 g
Sugar
18g
Fat
96g
Carbs
23g
