Garbage Stromboli and Dough

Name: Garbage Stromboli and Dough
Prep time: 40 min
Cook time: 40 min
Total time: 1 h 20 min
Yield: 1-2
Cuisine: Italian
Ingredients: DOUGH; 1 c all-purpose flour; 1 tsp active dry yeast; 1/2 c water, warm; extra flour to work with; STROMBOLI FILLINGS (GARBAGE); 1/4 c broccoli, chopped; 1/4 c bacon, cooked; 2 slice cheddar cheese; 2 slice deli-style honey ham; garlic powder; QUICK WASH; 1 tsp melted butter; 1/2 tsp Italian dressing; 2 pinch minced onion; 2 pinch garlic salt

By Ashley Dawkins
@TrashleyD925

I say "garbage" because you can make Stromboli with whatever you have in the fridge that you were planning on getting rid of.
You can be creative and plan it, or in a pinch you can make a snack for many!

Blue Ribbon Recipe

The flavor combinations for this are endless! I made the one for the Test Kitchen with the exact ingredients and it was delicious. Customize this to suit your taste buds. It's tasty! The Test Kitchen

Rating:

★★★★★ 2 votes5

Comments:

7 Comments

Serves:

1-2

Prep:

40 Min

Cook:

40 Min

Method:

Bake

Ingredients

Add to Grocery List

DOUGH
1 c

all-purpose flour
1 tsp

active dry yeast
1/2 c

water, warm
·

extra flour to work with
STROMBOLI FILLINGS (GARBAGE)
1/4 c

broccoli, chopped
1/4 c

bacon, cooked
2 slice

cheddar cheese
2 slice

deli-style honey ham
·

garlic powder
QUICK WASH
1 tsp

melted butter
1/2 tsp

Italian dressing
2 pinch

minced onion
2 pinch

garlic salt

How to Make Garbage Stromboli and Dough

Step-by-Step

Prepare the dough my fluffing together the yeast and flower with a fork. Mix well.
Slowly introduce the warm water, careful not to make soupy.
Knead for about 7-10 minutes until the dough becomes elastic-y in texture.
Put kneaded dough into a little greased bowl and let stand for 30 minutes.
Set oven to 300* and begin to knead the dough a couple more turns. Roll out the dough and form it into a rectangle.
Lay down your cheese and then the rest of your toppings. Take your garlic powder and put a nice dusting over your toppings.
Now, to roll the Stromboli, make sure it's tight but don't thin out the dough as you go otherwise it will tear while baking. You want to get as many rolls into it as you can, you want the layers.
I find it better to tuck in the ends on the left and right as you're rolling. Hopefully the picture is helpful.
Seal the Stromboli edges together by pinching them shut. Place it on parchment paper with the seam facing down, and onto your baking pan. Cook for 30 minutes.
When the 30 minutes are over, take the melted butter and the other wash ingredients and mix them. Pull out the Stromboli and spoon the mixture on. Shut off your oven and put the Stromboli in for another 10 minutes. (Sometimes I leave mine there until I'm ready to eat it.)
Take out and enjoy with a side of marinara.