A braided, stuffed bread that brings together stromboli and a calzone is a fun weeknight meal

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By: Haley Churchhchurch@flavor574.com

Flavor 574 photo/Haley Church

It shouldn’t be any secret that I love the flavors of Italian food, considering half of my recipes are filled with marinara and pepperoni slices.

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

Serves: 4

You’ll need:

  • 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

Directions:

  1. Heat the oven to 375 F.
  2. In a sauce pan, brown the beef or sausage.
  3. Turn off the heat after the meat is fully cooked. Add about a quarter of the marinara.
  4. Add one cup of the Parmesan.
  5. On a greased baking sheet, lay out the dough.
  6. Cut diagonal strips down each side, leaving about 2 to 3 inches in the middle for the stuffing.
  7. Add a thin layer of marinara to the middle.
  8. Top with cooked ground beef, followed by the pepperoni.
  9. Sprinkle the mozzarella on top of the pepperoni.
  10. Braid the strips in a criss crossing fashion.
  11. Brush 2 tablespoons of butter on top of the braided dough.
  12. Add remaining parmesan.
  13. Place in the oven for 25 minutes, or until the bread is a golden brown.

BREAD DIP

I had leftover meat, so I went ahead and threw this together in a cast iron skillet.

Total time: 35 minutes

You’ll need:

  • 1 cup ground beef
  • 5 to 10 ounces of marinara (depending on how saucy you like it)
  • 2 cups mozzarella

Directions:

  1. In a cast iron skillet, add the beef.
  2. Layer on the marinara, and then the cheese.
  3. Place in the oven and cook at 375 F for 20 minutes. Turn the oven to broil and cook for 5 additional minutes.
  4. Serve warm and enjoy!
Haley Church writes weekly recipes for her Flavor 574 column, Haley’s Home Cooking, and designs pages for the Elkhart Truth. Follow Haley on Instagram, @HaleyDrewChurch.
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