Stromboli (Guy Fieri) Recipe

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Stromboli (Guy Fieri)
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Ingredients
23
Count
Nutrition
1049
Calories
Total time
115
Minutes
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Ingredients:

Directions:

  1. Filling:
  2. For the pizza dough: Add the yeast, 1 cup warm water and sugar in the bowl of an electric mixer fitted with the dough hook. Let the mixture sit to allow the yeast to activate. The mixture should start foaming and forming small bubbles on the surface, 10 minutes. Gradually add the flour with the mixer on low speed. Add the olive oil and salt. Continue to mix on low and scrape down the sides of the bowl with a rubber spatula as needed. Increase the speed as the flour becomes incorporated, and knead on medium speed, 7 to 8 minutes. The dough is done when it comes together as a single mass.
  3. Remove the dough from the mixer and knead 4 to 5 times on a lightly-floured surface so the dough is smooth and consistent. Place in an oiled bowl, cover with plastic and allow to sit until the dough rises and doubles in volume, 1 hour.
  4. For the filling: Preheat the oven to 375 degrees F. Divide the dough in half and, working with one piece at a time, stretch the dough into a 10-by-13-inch rectangle. Arrange the dough rectangle so the 13-inch-long side is closest to you. Brush the surface with half of the melted butter, then spread the minced garlic out evenly over the top, remembering to split the filling ingredient quantities evenly across both stromboli. Leave a 1-inch border around the far and side borders.
  5. Sprinkle the dough with the Parmesan, then layer with the salami slices. Top the salami with a layer of deli ham and then a layer of bresaola. Shingle the cheese slices over the top and finish with fresh basil and some ground black pepper. With the covered edge closest to you, roll the dough up into a log, gently sealing the ends of the roll as you go. When you get to the end that has no filling on it, gently press to seal, then place the roll seam-side down on a nonstick sheet tray. Repeat the process with second piece of dough. Brush the tops of the dough with the remaining melted butter and sprinkle with Parmesan. Bake in the center of the oven until golden brown and puffy, 25 to 30 minutes.
  6. Allow the stromboli to cool 5 minutes before slicing it into thick slices with a serrated knife. Serve with the Marinara Sauce on the side or some mustard.
  7. Marinara Sauce:
  8. Heat the olive oil in a medium saucepan over medium-low heat. Add the onions and cook until translucent, about 4 minutes. Add the garlic and cook until the garlic is almost brown, another 2 minutes. Add the tomatoes and simmer, 20 minutes.
  9. Add the basil and oregano, and continue to simmer to thoroughly marry the flavors, 20 minutes longer. Puree the mixture with a stick blender, food mill or food processor. Season with salt and pepper. Yield: Makes 1 quart.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1049.4 Kcal (4394 kJ)
Calories from fat 389.66 Kcal
% Daily Value*
Total Fat 43.3g 67%
Cholesterol 163.95mg 55%
Sodium 2275.12mg 95%
Potassium 734.37mg 16%
Total Carbs 94.96g 32%
Sugars 5.62g 22%
Dietary Fiber 7.19g 29%
Protein 74.16g 148%
Vitamin C 4.4mg 7%
Vitamin A 0.1mg 4%
Iron 147.9mg 822%
Calcium 772.4mg 77%
Amount Per 100 g
Calories 185.95 Kcal (779 kJ)
Calories from fat 69.04 Kcal
% Daily Value*
Total Fat 7.67g 67%
Cholesterol 29.05mg 55%
Sodium 403.14mg 95%
Potassium 130.13mg 16%
Total Carbs 16.83g 32%
Sugars 1g 22%
Dietary Fiber 1.27g 29%
Protein 13.14g 148%
Vitamin C 0.8mg 7%
Iron 26.2mg 822%
Calcium 136.9mg 77%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 23.8
    Points
  • 28
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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