Cheeseburger Stromboli

Cheeseburger Stromboli
Serves 4
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  1. 1½ pounds ground chuck
  2. 1 cup chopped onion
  3. 1 tablespoon bottled minced garlic
  4. 10 slices bacon, cooked and crumbled
  5. 2 tablespoons ketchup
  6. 1 tablespoon Dijon mustard
  7. 1 tablespoon Worcestershire sauce
  8. Stromboli Dough (recipe follows)
  9. 8 slices Cheddar cheese
  10. 1 tomato, thinly sliced
  11. ²⁄³ cup dill pickle slices
  12. 1 cup shredded mozzarella cheese
  13. 1 large egg, lightly beaten
  14. ½ cup shredded Parmesan cheese
  1. In a large skillet, cook ground chuck, onion, and garlic over medium heat until beef is browned and crumbly; drain. Add bacon and next 3 ingredients, stirring to combine.
  2. Preheat oven to 350°. Line a rimmed baking sheet with parchment paper.
  3. On a lightly floured surface, roll Stromboli Dough to a 20x12-inch rectangle. Place cheese slices in center-third of rectangle. Top with tomato slices. Cover with beef mixture, leaving a 2-inch border on all sides of dough. Top with pickle slices and mozzarella. Fold short ends of dough over meat mixture, and, starting at one long side, roll up dough to completely enclose filling.
  4. Place roll, seam side down, on prepared pan. Brush with egg, and sprinkle with Parmesan. Make diagonal slits in top of dough at 1-inch intervals.
  5. Bake for 45 minutes or until hot and bubbly, covering with aluminum foil halfway through baking time to prevent excess browning if necessary. Let stand for 10 minutes before slicing.
Paula Deen Magazine
Stromboli Dough
Yields 1
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  1. 1¼ cups warm water (105° to 110°)
  2. 1 (¼-ounce) package active dry yeast
  3. 2 teaspoons sugar
  4. 3½ cups all-purpose flour
  5. 2 teaspoons salt
  6. ¼ cup extra-virgin olive oil
  1. In a small bowl, combine 1¼ cups warm water, yeast, and sugar. Let stand for 5 minutes or until mixture is foamy.
  2. In the work bowl of a food processor, combine flour and salt; pulse until combined. With motor running, slowly add yeast mixture and oil, processing until mixture forms a ball. On a lightly floured surface, turn out dough, and knead for 3 minutes or until dough is smooth and elastic.
  3. Spray a large bowl with nonstick cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm draft-free place (85°) for 45 minutes or until doubled in size.
Paula Deen Magazine