Loaded Breakfast Stromboli

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.

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.

How to make a loaded breakfast stromboli

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!

Loaded Breakfast Stromboli
Author: 
Recipe type: Breakfast, Brunch
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
 
Ingredients
  • Ingredients for the Pizza Dough:
  • 3¾ cup of bread flour
  • 2½ tsp active dry yeast
  • ¾ tsp table salt
  • ¾ plus a pinch of sugar
  • 1⅓ cups of room temperature water
  • Ingredients for the stuffing:
  • 2 tbsp cooking oil
  • ½ cup of onion, diced
  • 1 cup cooked steak, chopped
  • ½ green bell pepper, chopped
  • 1 clove garlic, minced
  • 1 whole serrano chili, chopped
  • ½ cup cooked asparagus, chopped
  • 1 yukon gold potato, cubed, and cooked until tender
  • ½ cup corn, cooked
  • ½ cup of sauteed mushrooms
  • 1 tsp cracked black pepper
  • 1 tsp salt, to taste
  • 2 whole eggs
  • ¼ cup grated cheese
  • 3 tbsp unsalted butter
  • 1 tsp garlic powder
  • 1 tsp dried parsley flakes
  • ½ cup of your favorite marinara
  • Grated parmesan cheese, optional
Instructions
  1. 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.
  2. 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.
  3. Preheat your oven to 500 degrees, with pizza stone if you have one, otherwise a pizza pan, or cooking sheet.
  4. 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.
  5. Add the butter, and garlic powder to a small bowl. Heat until melted. Toss in the parsley and set aside.
  6. Lightly sprinkle a work surface with some bread flour, or all purpose flour.
  7. 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.
  8. 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.
  9. 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!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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