by Carla Collier
This recipe always brings cheers when I prepare it for our family, and any recipe that all seven of our children like is a favorite with me! This recipe can be made ahead of time and refrigerated for up to eight hours covered in the refrigerator, just uncover and bake as directed. I usually make my bread dough from scratch, using a recipe for french bread allowing for each stromboli the amount of dough to make one normal loaf of bread. I always make extras because my teenage boys love to snack on the leftovers!
This is a fun recipe to make and I can usually get a couple of helpers to join me in the kitchen!
Stromboli- (Yield: 2 stromboli, 8 servings)
1/2 lb. ground beef
1/2 cup chopped onion
1 (32-ounce) package frozen bread dough, thawed and divided
2 T. prepared mustard, divided
12 slices American cheese
2 cups (8 ounces) shredded mozzarella cheese, divided
Sliced pepperoni (6-ounce pkg.) ( I use turkey pepperoni: it tastes the same with less fat!)
2 tsp. dried Italian seasoning, divided
Brown the ground beef and onion in a large skillet, drain well and set aside. Preheat oven to 350 F. For each stromboli, place one loaf of bread dough on a lightly floured surface and roll dough into a 12 inch square.
Spread 1 T. mustard over dough to within 1/2 inch of edges.
Layer 3 slices of American cheese, 1/2 c. mozzarella cheese, pepperoni, and half of ground beef lengthwise down center third of dough, leaving a half inch border at top and bottom of dough; sprinkle with 1 tsp. Italian seasoning. Top with another layer of mozzarella cheese (1/2 cup) and 3 more slices of American cheese.
Fold each side of dough over filling; pinch ends and seam to seal.
Transfer loaves to greased baking sheets; brush with oil (or use spray oil) and sprinkle with additional Italian seasoning, if desired.
Bake at 350 F for 25-30 minutes or until lightly browned. Cut each loaf into 8 slices.
I have also made a variation of this recipe using pizza sauce instead of the mustard, and leaving out the American cheese… it was good, but my kids prefer the original recipe!
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