I have to give credit to Better Homes and Gardens for the idea and the recipe that served as the inspiration for what I made here. I actually only saw the concept in the magazine, made my own, and checked back to compare the recipes later.
This varies from the traditional hot brown because it doesn’t have Mornay sauce, mainly because that would be a pretty runny situation to have inside of a stromboli. The BHG version uses gruyere cheese like the Mornay sauce, but I used sharp white cheddar because, well, I forgot to pick up gruyere.
My boyfriend made the pizza dough that I used for the crust. The dough he makes it enough for 2-3 pizzas, depending on how thin you roll the dough. I’m hoping I accurately converted the approximation to store-bought dough for the recipe.
Kentucky Hot Brown Stromboli
- Preheat oven to 400°. Line three baking sheets with parchment paper.
- Roll out dough for three stromboli onto a floured surface. Roll the dough thin. I used the size of the pieces of turkey to gauge approximately how big I’d need each piece of dough to be – enough to fold over and cover several layers of ingredients, and enough of an edge for one piece of turkey to be fit on the dough with room for sealed edges to be made.
- Place each piece of dough onto a baking sheet.
- Add about 1 tbsp of dijon mustard to half of each piece of dough, using a spoon or pastry brush to spread. Leave enough room for the edge of the stromboli to be sealed once the top half is folded over.
- Place three pieces of turkey on each half, followed by two pieces of bacon (side by side), cheese, and three more pieces of turkey.
- Fold over the other half of the dough to enclose the stromboli. Use a fork to seal the seam. (Tip: I rolled both edges of the seam back toward the center and then sealed.)
- Brush each stromboli with the beaten egg. Use a knife to score the top of the stromboli where you’ll want to cut it later. Bake for about 20 minutes until golden brown (begin checking every 5 minutes at about 15 minutes.)