However, today i am going to focus on my preferred method that has become more popular as of late.
Simple Stromboli
Place the racks of pork belly burnt ends on the smoker grate and close the lid for at least 2 hours.
Recipe Summary Simple Stromboli
This is a baked sandwich using frozen bread dough, meat, and cheese. My picky eaters love this for an easy weeknight meal and it's great served with a soup. My family fights over the leftovers!Ingredients | Pork Belly Burnt Ends Sandwich
½ pound bulk pork sausage (Optional)
1 (1 pound) loaf frozen bread dough, thawed
4 slices hard salami
4 slices thinly sliced ham
4 slices American cheese
1 cup shredded mozzarella cheese
salt and ground black pepper to taste
1 egg white, lightly beaten
Directions
Preheat oven to 425 degrees F (220 degrees C).
Heat a large skillet over medium-high heat; cook and stir sausage until crumbly, evenly browned, and no longer pink, about 10 minutes. Drain and discard any excess grease.
Pat out bread dough on an ungreased baking sheet, to 3/4-inch thickness. Lay salami, ham, and American cheese slices in center of dough. Sprinkle with mozzarella cheese, salt, pepper, and cooked sausage. Wrap dough to cover ingredients, pinching and sealing edges to prevent leakage; brush top with egg white.
Bake in preheated oven until dough is baked and lightly browned, 17 to 20 minutes.
The meat and cheese can be changed to suit your tastes.
For a large crowd, I buy the package of 3 bread loaves and triple all ingredients.
Serve with marinara sauce for dipping, or enjoy as is.
Info | Pork Belly Burnt Ends Sandwich
prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
3
Yield:
3 servings
