This past week, a couple of my colleagues and I took a nice long walk to a local pizza place that we love near work. Sal’s Pizza to be exact. We typically head there for a slice (or two), but on occasion we will take on one of their stromboli’s. These things are awesome, and they make a really great stromboli. I’ll admit theirs can probably feed a family of three, and you can load it how you want it. The result is a perfectly crisp and garlic butter exterior, loaded with your favorite pizza toppings, and then a bowl of marinara served on the side. It’s genius, and I love them.  But that got me thinking, while conversing with my coworkers, and the topic came about regarding the endless stuffing’s you could come up with, and that led me to making a loaded breakfast stromboli.
I’m a big fan of utilizing leftovers so this breakfast stromboli was right up my alley. You can use whatever ingredients you desire that you love for breakfast, but here was my take as I had plenty of things just laying around waiting on me.
Let’s get started.
Ingredients for the Pizza Dough:
- 3 3/4 cup of bread flour
- 2 1/2 tsp active dry yeast
- 3/4 tsp table salt
- 3/4 plus a pinch of sugar
- 1 1/3 cups of room temperature water
Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
Ingredients for the stuffing:
- 2 tbsp cooking oil
- 1/2 cup of onion, diced
- 1 cup cooked steak, chopped
- 1/2 green bell pepper, chopped
- 1 clove garlic, minced
- 1 whole serrano chili, chopped
- 1/2 cup cooked asparagus, chopped
- 1 yukon gold potato, cubed, and cooked until tender
- 1/2 cup corn, cooked
- 1/2 cup of sauteed mushrooms
- 1 tsp cracked black pepper
- 1 tsp salt, to taste
- 2 whole eggs
- 1/4 cup grated cheese
- 3 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 cup of your favorite marinara
- Grated parmesan cheese, optional
Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
Lightly sprinkle a work surface with some bread flour, or all purpose flour.
Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Â Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!
Loaded Breakfast Stromboli
Ingredients
- Ingredients for the Pizza Dough:
- 3 3/4 cup of bread flour
- 2 1/2 tsp active dry yeast
- 3/4 tsp table salt
- 3/4 plus a pinch of sugar
- 1 1/3 cups of room temperature water
- Ingredients for the stuffing:
- 2 tbsp cooking oil
- 1/2 cup of onion diced
- 1 cup cooked steak chopped
- 1/2 green bell pepper chopped
- 1 clove garlic minced
- 1 whole serrano chili chopped
- 1/2 cup cooked asparagus chopped
- 1 yukon gold potato cubed, and cooked until tender
- 1/2 cup corn cooked
- 1/2 cup of sauteed mushrooms
- 1 tsp cracked black pepper
- 1 tsp salt to taste
- 2 whole eggs
- 1/4 cup grated cheese
- 3 tbsp unsalted butter
- 1 tsp garlic powder
- 1 tsp dried parsley flakes
- 1/2 cup of your favorite marinara
- Grated parmesan cheese optional
Instructions
- Make the dough by adding the flour, yeast, salt, and sugar. Mix. Add the water, and with your wooden spoons, or hands, mix until blended. I use my KitchenAid for this process to keep everything in the bowl during the rising process. Mix for about 30 seconds. The dough should be a bit stiff. Cover the bowl and let sit at room temperature until the dough has doubled in volume, about 2 hours.
- Again, use what you want. Much of this was from the previous night’s dinner, with the exception of the potato and eggs, so it was pretty much a throw together for me.
- Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
- Start by heating a skillet on medium heat. Add in the oil, bring to temperature, then toss in the onion, peppers, and garlic. Stir, then toss in the mushrooms, potatoes, corn, asparagus, eggs, and steak. Season with the salt and pepper, add the cheese, and reduce the heat and cook for about 5 minutes, just to warm things through.
- Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
- Lightly sprinkle a work surface with some bread flour, or all purpose flour.
- Next, take about half of the batch of pizza dough, and work your dough on the surface, making about a 12 inch diameter. Add the toppings onto the middle, and spread out a bit, only to leave some room for folding and sealing. Seal all edges, slide onto the pizza stone, then liberally brush with the garlic butter.
- Place in the oven for about 20-25 minutes, or until golden brown. Remove, shower with parmesan cheese, and serve with a small bowl of marinara.
- The result is awesome. This is a gut buster so be ready to share with hungry kids. You get the great smell off the bat from that garlic butter, and when sliced into you get all sorts of great textures from the soft potatoes to the slight bite from the peppers, steak, and onion. If you are looking for something new and fun to make for breakfast or brunch, give this a shot. Hope you enjoy!