ITALIAN COLD CUT RECIPE RECIPES

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ITALIAN COLD CUT STROMBOLI RECIPE - FOOD.COM



Italian Cold Cut Stromboli Recipe - Food.com image

This stromboli uses frozen bread dough making it a quick dish to throw together on a busy night or weekend.

Total Time 1 hours

Prep Time 30 minutes

Cook Time 30 minutes

Yield 2 strombolis, 8-10 serving(s)

Number Of Ingredients 11

1 medium onion, chopped
1 tablespoon garlic-infused olive oil
2 garlic cloves, minced
2 loaves frozen bread dough, thawed (1 lb. each)
1/2 cup pesto sauce, divided
8 -12 fresh basil leaves
1/2 lb hard salami
1/2 lb prosciutto, thinly sliced
1/2 lb capicola ham
1/2 lb mozzarella cheese, sliced
1/4 cup grated parmesan cheese

Steps:

  • In a large skillet, saute onion in oil until tender. Add garlic; cook one minute more, stirring constantly to prevent the garlic from burning. Cool completely.
  • On two greased baking sheets, roll each loaf of dough into 16"x10" rectangles.
  • Spread each with 2 Tbs. of pesto and sprinkle with the onion mixture.
  • Lay basil leaves down the center of each loaf.
  • Arrange the salami, prosciutto, capicola ham and mozarella cheese over each rectangle to within 1/2" of edges.
  • Roll up jelly-roll style, starting with a long edge.
  • Pinch seams to seal, and tuck ends under.
  • Brush with remaining pesto and sprinkle with parmesan cheese.
  • Bake at 350 degrees for 30-35 minutes or until golden brown.
  • Cool 5 minutes before slicing.

Nutrition Facts : Calories 269.9, FatContent 19, SaturatedFatContent 8, CholesterolContent 68, SodiumContent 1219.9, CarbohydrateContent 3.4, FiberContent 0.3, SugarContent 0.9, ProteinContent 20.6

ITALIAN SUBS - RESTAURANT STYLE RECIPE | ALLRECIPES



Italian Subs - Restaurant Style Recipe | Allrecipes image

This is a classic Italian sub sandwich with three kinds of meat and provolone cheese. The kind you get in a mom and pop pizza joint. You'll be glad you tried it!

Provided by John

Categories     World Cuisine    European    Italian

Total Time 1 hours 20 minutes

Prep Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

1 head red leaf lettuce, rinsed and torn
2 medium fresh tomatoes, chopped
1 medium red onion, chopped
6 tablespoons olive oil
2 tablespoons white wine vinegar
2 tablespoons chopped fresh parsley
2 cloves garlic, chopped
1 teaspoon dried basil
¼ teaspoon red pepper flakes
1 pinch dried oregano
½ pound sliced Capacola sausage
½ pound thinly sliced Genoa salami
¼ pound thinly sliced prosciutto
½ pound sliced provolone cheese
4 submarine rolls, split
1 cup dill pickle slices

Steps:

  • In a large bowl, toss together the lettuce, tomatoes and onion. In a separate bowl, whisk together the olive oil, white wine vinegar, parsley, garlic, basil, red pepper flakes and oregano. Pour over the salad, and toss to coat evenly. Refrigerate for about 1 hour.
  • Spread the submarine rolls open, and layer the Capacola, salami, prosciutto, and provolone cheese evenly on each roll. Top with some of the salad, and as many pickle slices as desired. Close the rolls and serve.

Nutrition Facts : Calories 707.7 calories, CarbohydrateContent 40.4 g, CholesterolContent 78.9 mg, FatContent 47.3 g, FiberContent 3.3 g, ProteinContent 29.2 g, SaturatedFatContent 16.5 g, SodiumContent 2083 mg, SugarContent 4.5 g

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