Italian Sub Stromboli

All the ingredients you love in a great Italian sub are rolled up in pizza crust and baked to perfection in this Italian Sub Stromboli. Serve with pizza sauce for an easy meal or appetizer.

Italian sub stromboli on a servings tray with pizza sauce in the center.

If you follow my blog at all, you will know that one of my favorite things in life are sandwiches. ALL kinds of sandwiches. Carb nirvana wrapped around delicious fillings and capped off with a different array of toppings and sauces. What is not to love?

A side view of stromboli that is ready to serve.

So with this stromboli, I took my favorite ingredients for Italian subs and baked it in a pizza crust-thus a stromboli. Ham, salami, pepperoni, two types of cheese, tomatoes, peppercini’s and then topped with Italian dressing. All baked together to a golden brown. Mmmm, mmmm, mmmm.

Want more sandwich recipes?

Italian Sub stromboli appetizer with pizza sauce ready for serving.

Italian Sub Stromboli makes for a great meal or appetizer and goes from plain pizza crust to table in 30 minutes.

How to make Italian stromboli:

For this recipe, I used Wewalka Classic Pizza Crust. I liked using this because it already has parchment paper included which made rolling up the stromboli so easy.

Preheat the oven to 425 degrees.

Start by rolling out the pizza dough.

Next, start placing the Italian Sub ingredients onto one side of the dough, not in the middle.

Layer the ham, salami, pepperoni, swiss cheese, peppercinis, diced tomatoes, and mozzarella cheese. Pour the Italian dressing over the top, splitting between the two.

Since this pizza crust has the parchment paper built-in the rolling up of the stromboli is so simple. Start by folding the pizza crust over the filling.

How to make italian stromboli and how to roll it up easily using pre-made pizza crust.

Peel down the parchment paper down and repeat the process until the pizza crust is all rolled up and the filling is completely rolled up into the pizza crust.

Ingredients for making Italian Sub stromboli on pre-made pizza crust ready to roll up.

Crimp the end of the pizza crust to seal the stromboli completely.

Stromboli crust rolled up.

Whisk an egg then brush on top of the crust. This gives it a nice brown color on the top.

Italian Sub stromboli crust being brushed with egg wash.

Using a knife, make 5-6 cuts on top of the crust so the heat can escape while baking.

Sprinkle with garlic powder and Italian seasoning.

Place in the oven and bake for 20 minutes.

Italian stromboli baked on a cookie sheet and cut up for serving.

Remove the Italian Sub stromboli from the oven. Slice and serve with prepared pizza sauce. And here you are…..

Italian Sub stromboli ready to eat with pizza sauce for dipping.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Print Recipe
Italian Sub Stromboli
All the ingredients you love in a great Italian sub are rolled up in pizza crust and baked to perfection in this Italian Sub Stromboli. Serve with pizza sauce for an easy meal or appetizer.
Course Main Dish
Cuisine Appetizer, Sandwich
Keyword sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Course Main Dish
Cuisine Appetizer, Sandwich
Keyword sandwich
Prep Time 10 minutes
Cook Time 20 minutes
Servings
servings
Instructions
  1. Preheat the oven to 425 degrees.
  2. Start by rolling out the pizza dough.
  3. Start placing the Italian Sub ingredients onto one side of the dough, not in the middle. Layer the ham, salami, pepperoni, swiss cheese, peppercinis, diced tomatoes, and mozzarella cheese. Pour the Italian dressing over the top, splitting between the two.
  4. Start by folding the pizza crust over the filling.
  5. Peel down the parchment paper down and repeat the process until the pizza crust is all rolled up and the filling is completely rolled up into the pizza crust.
  6. Crimp the end of the pizza crust to seal the stromboli completely.
  7. Whisk an egg then brush on top of the crust.
  8. Using a knife, make 5-6 cuts on top of the crust so the heat can escape while baking.
  9. Sprinkle with garlic powder and Italian seasoning.
  10. Place in the oven and bake for 20 minutes.
  11. Remove the Italian Sub stromboli from the oven. Slice and serve with prepared pizza sauce. Enjoy!

Buffalo Ranch Chicken Tacos

These Buffalo Ranch Chicken Tacos are so full of flavor you won’t go back to boring tacos again! Topped with homemade pico de gallo and a buffalo ranch sauce makes these the ultimate for taco night.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

I’ve got something spicy on deck for this Mitten Movie Night!  These Buffalo Ranch Chicken Tacos are full of so much flavor. Soft tortillas filled with chicken, pico de gallo, cheese and finally topped with a buffalo ranch sauce that you will be putting on everything once you try it.

What beer pairs well with Buffalo Ranch Chicken Tacos?

The beer: Summer Love Ale from Victory Brewing Company

Can you believe that this Summer is half over?  Where did the time go?  What seems really odd is that we haven’t even been busy this summer.  So in order to celebrate the mid-summer slump let’s pair these fresh tacos with this perfect fruity compliment to the bite of the buffalo sauce and the jalapeno in the pico de gallo.

What movie pairs well with chicken tacos topped with buffalo ranch and Pico de gallo?

For tonight’s movie, I recommend ‘How It Ends’.  I am a big fan of post-apocalyptic movies and this one was right up my alley.  Check out Netflix to find this title.  So now on to these buffalo ranch chicken tacos!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

How to make Buffalo Ranch Chicken Tacos:

Start by cutting each chicken breast in half to thin these out a bit.  Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2″ thick.

Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken.  Place the chicken into the pan and cook each side 4-6 minutes.  Placing the seasoning on the chicken make it look almost ‘blackened‘.

Once the chicken has cooked all the way through remove from the pan and cube.

How to make an easy Pico De Gallo:

You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor.  It does make it a little watery from the tomatoes so what I do it strain in a mesh strainer over a bowl.  Saves so much time and tastes just as delicious.

How to make Buffalo Ranch Sauce:

In a bowl combine the buffalo sauce and ranch dressing.  This sauce is the key to making this chicken taco recipe the BEST!

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

For the flour tortillas, I love to cook them over the open flame on my stove.  You can, of course, skip this step if you like and just cover 8 tortillas with a warm, wet paper towel and microwave for 25 seconds.

Now fill the shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce.

Serve with Double Batch Smashed Beans and here you are…..

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

InstagramMMN

Originally published in July of 2018. Updated post in April of 2019.

*Affiliate links are included in this post. Please read my Discloser Policy.




Print Recipe


Buffalo Ranch Chicken Tacos

These Buffalo Ranch Chicken Tacos are full of flavor. Soft tortillas filled with chicken, Pico de Gallo, cheese and finally topped with buffalo ranch sauce.

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten

Prep Time 5 minutes
Cook Time 10 minutes

Servings
tacos


Ingredients
Pico de gallo

Buffalo Ranch

Prep Time 5 minutes
Cook Time 10 minutes

Servings
tacos


Ingredients
Pico de gallo

Buffalo Ranch

Buffalo Ranch Chicken Tacos | Bottom Left of the Mitten


Instructions
Chicken for tacos
  1. Start by cutting each chicken breast in half to thin these out a bit. Then cover with plastic wrap and use a mallet to beat the chicken down to about 1/2" thick.

  2. Heat the oil in a pan then sprinkle the creole seasoning over each side of the chicken. Place the chicken into the pan and cook each side 4-6 minutes. Placing the seasoning on the chicken make it look almost 'blackened'.

  3. Once the chicken has cooked all the way through remove from the pan and cube.

Pico de gallo
  1. You can hand chop all the vegetables and then mix them with the lime, cilantro, and cumin or you can save so much time by using a food processor. *If you make this in the food processor: Strain in a mesh strainer over a bowl.

Buffalo Ranch
  1. In a bowl combine the buffalo sauce and ranch dressing.

  2. Fill the tortilla shells with chicken, cheese, pico de gallo then drizzle with buffalo ranch sauce. Enjoy!

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese #SundaySupper

Roasted peppers, tomatoes and onions make the base for this delicious Tomato & Roasted Red Pepper Soup. Make a side of Pimento Grilled Cheese sandwiches for the ultimate soup & sandwich combination.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

Let’s start off  Mitten Movie Night with a meal combo that hits the spot no matter the weather, soup & grilled cheese.

What TV show pairs well with soup & sandwiches?

Mitten Movie Night was moved this week from Friday when it usually is to tonight.  We saved it because it’s a big TV night at our house.  It’s The Walking Dead season finale.  Are you a fan?  I found last season kind of bland but this season has certainly made up for it minus the first episode.

What beer pairs well with Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese?

The beer: Guinness Golden Ale.

Now enough about zombies and on to the food!

'Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

This soup is so easy!  The thing that I love most about vegetable soups is that you can mix them up and then make them creamy with a little thing called an ‘immersion blender’.  I recently used it to make an amazing Asparagus Soup for another Sunday Supper.  I was trying to recreate a favorite of mine and it turned out perfect!

How to make Tomato & Roasted Red Pepper Soup:

This soup is just a 4 step process: 1) Chop up the vegetables.

2) Mix these together in 2 Tbs oil.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

3) Place on a baking sheet then roast them in a 350-degree oven for 40 minutes.

4) Once they are roasted add to a large stockpot with minced garlic, puree, chicken/vegetable stock, and sugar.

Set to low/medium heat while you make up the grilled cheese.

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

For the grilled cheese you could use any kind of bread.  This sandwich is made with English Muffin Bread that Little A and I made.  He loves to help me in the kitchen so I am always looking for things to bake because it’s something that I would like to get better at as well.

How to make Pimento Grilled Cheese:

Mix the mayo, cheese, and pimento in a bowl.

Slice and spread butter on the bread.

Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.

This sandwich is perfect for dipping.

After your grilled cheese is nice and toasty and the soup is nice and roasty your ready.

And here you are….

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

Instagram | Bottom Left of the Mitten

Thank you so much to this weeks host Rini from Healing Tomato.  What a perfect fit for this Sunday Supper! Check out all the other delicious tomato recipes below:

Sunday Supper Recipes Using Fresh Tomatoes

Chicken Recipes

Main Courses

Pizza, Pies, and Pastas

Side Dishes

Snacks

Soups and Salads

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese | Bottom Left of the Mitten #SundaySupper #tomatosoup #grilledcheese

Print Recipe
Tomato & Roasted Red Pepper Soup with Pimento Grilled Cheese
This Tomato and Roasted Red Pepper Soup with Pimento Grilled Cheese has yummy roasted vegetables blended until smooth then use creamy grilled cheese to dip. A wonderful soup and sandwich combo for lunch or dinner.
Course Main Dish
Cuisine Soup
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Course Main Dish
Cuisine Soup
Prep Time 10 minutes
Cook Time 50 minutes
Servings
servings
Ingredients
Tomato & Roasted Red Pepper Soup
Pimento Grilled Cheese
Instructions
Tomato & Roasted Red Pepper Soup
  1. Chop up the vegetables: tomatoes, red pepper and onion.
  2. Mix these together in 2 Tbs oil.
  3. Place on a baking sheet then roast them in a 350 degree oven for 40 minutes.
  4. Once they are roasted add to a large stockpot with minced garlic, tomato puree, chicken/vegetable stock and sugar. Set to low/medium heat.
Pimento Grilled Cheese
  1. Mix the mayo, cheese and pimento in a bowl. Slice and spread butter on the bread.
  2. Add the pimento mixture in between bread then cook as with any good grilled cheese-3 minutes, flip, then 3 more minutes until the middle is completely melted.
  3. Add soup to the bowl and plate the grilled cheese. Enjoy!

The ‘Un’ Shish Kabob

I love Shish Kabobs. They are so good! And talk about a versatile meal. It can be mixed up any way you like. But let’s be honest, threading the wooden stakes can be a pain. One night I wanted these but did not feel like soaking the stakes, cutting everything up then putting it on the stakes. Smooshing them onto our grill (we use an electric grill) and then cooking them until they were tough because the middle didn’t get completely cooked so I had to keep turning and turning it. No! That is when I came up with the idea for the ‘Un’ Shish Kabob. All the goodness of the original but so easy.

'Un' Shish Kabob. Wonderful quick meal for summer.

When I make mine I usually choose chicken or a combination of chicken & steak if I can find a good deal on it. Then I always add mushrooms & onions. Always. For my other  vegetables I usually do 1 red & 1 green vegetable. For this one I used Brussel sprouts and Roma tomatoes. I really love Brussel sprouts. So gather your ingredients……

'Un' Shish Kabob. A quik easy meal for busy summer nights.

I use my broiler pan for this. Now, how often do you think about using your broiler pan? Probably no often. So enjoy this. You may think of other ways to use it now that you’ve got it out. Go ahead and spray it with some Olive Oil spray.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Clean & cut your veggies. I kept my tomatoes whole. After they are cooked they almost ‘burst’ open when you cut into them. Try it, you will love it.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Now cut up your chicken.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

Add your cubed chicken to the other side of the pan. Next you’re going to pour the Italian Dressing over your chicken. This really makes it tangy and gives it a little kick.

Now you are ready to put this into the broiler. While your placing everything onto the pan preheat the broiler. Once everything is on the pan go ahead and pop it in. I set my timer for 8 minutes. When the timer goes off, pull the pan out and turn the chicken and vegetables. Set for another 8 minutes.

'Un' Shish Kabob. A quik easy meal for busy summer nights.

During the first 8 minutes of cooking I usually start my ‘Quick Baked Potatoes’. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer I put the potatoes in to cook.

Once the timer goes off for the 2nd time pull the pan out and turn the chicken and vegetables. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.

With this I make 'Quick Baked Potatoes'

Set your timer for your last 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes. They should be all nice and crispy on the edges. Oh yeah, look at this.

With this I make 'Quick Baked Potatoes'

Plate up your ‘Un’ Shish Kabobs and potatoes.  I love dipping my chicken into Steak Sauce and topping my potatoes with butter and sour cream.  And here you are……..

The 'Un' Shish Kabob | Bottom Left of the Mitten

'Un' Shish Kabob

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

*Affiliate links are included in this post. Please read my Discloser Policy.

Tiny Prints - Up to 30% Off

The 'Un' Shish Kabob | Bottom Left of the Mitten #chicken #chicheknrecipe

Print Recipe
The 'Un' Shish Kabob
Don't waste time skewering the meat & vegetables. Just chop & broil your meat and veggies all on one pan. Dinner is done is less than 30 minutes.
The 'Un' Shish Kabob | Bottom Left of the Mitten
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
Course Main Dish
Cuisine Chicken
Servings
servings
Ingredients
The 'Un' Shish Kabob | Bottom Left of the Mitten
Instructions
'Un' Shish Kabob
  1. Clean & cut your veggies.
  2. Add the vegetables to the broiler pan. Melt 4 Tbs. of butter. Season them with Salt & Pepper then pour the butter over them.
  3. Cut up your chicken.
  4. Add your cubed chicken to the other side of the pan. Pour the Italian Dressing over your chicken.
  5. Set your timer for 8 minutes. So you will put these in the broiler for a total of 24 minutes, turning the chicken and vegetables every 8 minutes.
Quick Baked Potatoes
  1. Scrub and cut your potatoes in half. Cover with plastic wrap. When I start the second 8 minute timer.
  2. Check your potatoes. If they easily poke through with a fork your good to go. If they are a little thicker you may have to cook them for another 4-6 minutes. Do not overcook as it will make them hard and inedible.

Food Blog Theme from Nimbus
Powered by WordPress