As a member of the Collective Bias® Social Fabric® Community, I created a fabulous breakfast Stromboli recipe with Velveeta cheese, eggs and ham. This shop has been compensated as part of a social shopper insights study for Collective Bias and their client.
My breakfast Stromboli with Velveeta cheese, otherwise known as “liquid gold,” is a new recipe I created. Velveeta is not just about nachos, dips, macaroni or cheesy broccoli soup anymore. I was challenged to think outside the box and come up with a new way to use Velveeta. As I was considering how I wanted to use this product, I thought about what goes perfectly with a creamy, rich cheese. Ham was the answer. Ham made me think of breakfast and eggs. I had considered making some sort of breakfast pizza roll, but then I considered the Stromboli. A Stromboli is simply rolled pizza fillings in an Italian bread dough. It is similar to a calzone. I knew I had a good Stromboli dough recipe. Although I’d never seen a breakfast Stromboli, I decided this would be a tasty direction to go with my Velveeta challenge. We love to have breakfast for dinner, and that is actually what we did for this recipe. Since the dough takes a bit of time to rise, you’d need to be an early riser (which I am not) to make it fresh that morning. However, I believe you could cook it the night before, wrap it in foil in the morning and heat it to temperature in the oven. We had leftovers, and I reheated this for the next two mornings in the microwave, and it was still wonderful. I still want to try this with pre-purchased pizza dough, and I’ll let you know how it goes when I do. Velveeta really was a cheese that worked well for this recipe.
The shopping story is that I headed to Walmart to pick myself up some Velveeta. This was actually my first time using Velveeta, and I obviously didn’t know what I was doing. My husband and I (date night!!) went to the refrigerated cheese section, and I said they must be all out. We decided to seek out an employee. I seriously had no idea Velveeta was not refrigerated and would be found in the pasta aisle. Found it! I picked up the 2 lb loaf of Velveeta and the thickly sliced ham I needed. I was all set to be able to get home and make my recipe. It would have to wait until the following evening. After all, I did say it was date night, and we just had dinner.
BREAKFAST STROMBOLI WITH VELVEETA CHEESE
1 cup warm water (100-110 degrees)
1 pack dry yeast (2 1/4 tsp)
3 cups flour
1 Tbsp sugar
1/4 tsp salt
Combine warm water and yeast into a large bowl and let it stand for 5 minutes. Lightly spoon flour into measuring cup to measure out 3 cups. Spoon it in so that it is not packed firmly. Level with a knife and add the flour, sugar and salt to yeast mixture. Stir to form a dough. Turn dough onto a floured surface. Knead until smooth and elastic (about 5 minutes). If needed, add 1 Tbsp flour at a time, to prevent dough from sticking to your hands. Dough will feel slightly sticky. Place dough in a large bowl coated with cooking spray, turning to coat the top. Cover and let rise in a warm place, free from drafts for 1 hour or until dough is doubled in size. Gently press two fingers into the dough. If the indentation remains, dough has risen enough. Punch dough down; cover and let rest for 5 minutes. Press dough into a jelly roll pan coated with cooking spray. It should reach to the edges.
Filling & Putting it Together:
2 Tbsp milk
1 Tbsp olive oil or butter
salt & pepper, to taste
1 cups ham (I bought a thicker cut, which I cut into smaller squares)
8 oz Velveeta Cheese
Whisk together milk, eggs, salt and pepper. Heat oil or butter in a saute pan. Pour eggs in pan. Let the mixture sit for a minute until the bottom starts to set and then use heat resistant spatula to push eggs edges to the center. Tilt the pan to let runny eggs get to the edges of the pan. I added in the ham at this time. Keep repeating until there is no liquid left. There you have the perfect scrambled eggs.
Slice the Velveeta Cheese to about 1/4 inch thickness. I cut 15 pieces and laid them out on top of the dough as pictured above. Make sure to leave a one inch border of dough around the cheese. Add your egg and ham mixture evenly on top of cheese and dough, keeping the one inch border free of your mixture.
It’s time to roll up the dough around your fillings, jelly roll style. Start on one long side and, using two hands, roll up to meet the other side. Press seam firmly to seal. Seal the short ends as well. Place roll, seam side down, on pan. Cut 4 slits across top of the dough using a sharp knife to vent. As you can see in the picture above, my dough began to separate a little. There was a lot of humidity in the air that day, so I think that may have effected my dough. I’ve never really had a problem with this dough before. I tried to pinch it back together and patch it in places, but it didn’t matter in the end. It needs to vent anyway, and I kind of like the rustic look when some of the filling peeks out the top.
Now that you are rolled up, let it rise for 30 minutes. Lightly coat dough with cooking spray. Bake at 350 for 40 minutes. Let stand for 10 minutes before slicing.
This is how it looks as it comes out of the oven. Yummy!
After cooling for 10 minutes, just slice it.
We cut into it in half so you could get this view.
You will serve it in slices 1 1/2 – 2 inches thick.
Corban devoured his. Even my picky eater, Kenzie decided to try it. My husband and I just looked at each other in disbelief because she NEVER tries anything new on her own accord. She ended up only deciding to try the bread with the Velveeta cheese (pretty typical), but she enjoyed it and picked apart the parts she liked. My husband and I both enjoyed it. He went back for seconds…no thirds…no fourths. I had leftovers for breakfast a few different days. I say our Velveeta recipe was a winner in our eyes. What do you think?
You may want to check out the Velveeta Facebook page.