A braided, stuffed bread that brings together stromboli and a calzone is a fun weeknight meal
Tonight, I couldn’t make up my mind on making stromboli or calzones, so I combined the two. You also get a bonus recipe for a dip I created to go with the main course, or any crunchy bread.
STUFFED ITALIAN BREAD
Total time start to finish: 55 minutes
- 1 pound ground beef or Italian sausage
- 14 pepperoni slices
- Either a refrigerated pizza dough (I used Pillsbury) or a homemade dough
- 15 ounces of marinara sauce
- 1 1/2 cups shredded Parmesan
- 2 cups shredded mozzarella
- 2 tablespoons of butter, melted
- Heat the oven to 375 F.
- In a sauce pan, brown the beef or sausage.
- Turn off the heat after the meat is fully cooked. Add about a quarter of the marinara.
- Add one cup of the Parmesan.
- On a greased baking sheet, lay out the dough.
- Cut diagonal strips down each side, leaving about 2 to 3 inches in the middle for the stuffing.
- Add a thin layer of marinara to the middle.
- Top with cooked ground beef, followed by the pepperoni.
- Sprinkle the mozzarella on top of the pepperoni.
- Braid the strips in a criss crossing fashion.
- Brush 2 tablespoons of butter on top of the braided dough.
- Add remaining parmesan.
- Place in the oven for 25 minutes, or until the bread is a golden brown.
I had leftover meat, so I went ahead and threw this together in a cast iron skillet.
Total time: 35 minutes
- 1 cup ground beef
- 5 to 10 ounces of marinara (depending on how saucy you like it)
- 2 cups mozzarella
- In a cast iron skillet, add the beef.
- Layer on the marinara, and then the cheese.
- Place in the oven and cook at 375 F for 20 minutes. Turn the oven to broil and cook for 5 additional minutes.
- Serve warm and enjoy!