Stromboli Sandwiches Recipe
Ingredients
| Ground beef | 2 Pound | |
| Onion | 1/4 Cup (16 tbs), finley chopped | |
| Ketchup | 1 Cup (16 tbs) | |
| Tomato sauce | 1 Cup (16 tbs) | |
| Parmesan cheese | 1/4 Cup (16 tbs), grated | |
| Garlic powder | 2 Teaspoon, divided | |
| Dried oregano | 1 Teaspoon | |
| Fennel seed | 1/2 Teaspoon | |
| Italian seasoning | 1/2 Teaspoon | |
| Butter | 1/2 Cup (16 tbs), softened | |
| 2 loaves (1 pound each) Italian bread, halved lengthwise | ||
| Mozzarella cheese | 2 Cup (16 tbs) | |
Directions
In a Dutch oven, cook the beef and onion over medium heat until meat is no longer pink; drain.
Stir in ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.
Meanwhile, in a small bowl, combine the butter and remaining garlic powder; spread over the top halves of bread.
Sprinkle 1/2 cup mozzarella cheese over each bottom bread half.
Spoon the meat mixture over the top; sprinkle with the remaining mozzarella cheese.
Replace the bread tops; wrap each sandwich loaf in foil.
Bake at 3500 for 25-30 minutes or until cheese is melted.
Stir in ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning.
Bring to a boil.
Reduce heat; simmer, uncovered, for 15 minutes or until thickened, stirring occasionally.
Meanwhile, in a small bowl, combine the butter and remaining garlic powder; spread over the top halves of bread.
Sprinkle 1/2 cup mozzarella cheese over each bottom bread half.
Spoon the meat mixture over the top; sprinkle with the remaining mozzarella cheese.
Replace the bread tops; wrap each sandwich loaf in foil.
Bake at 3500 for 25-30 minutes or until cheese is melted.
Chef
