Mini-Foods for Your Party

Mini Stromboli Party

To be honest, I am not much of a party thrower. Well, at least with planned parties. Around my house people just show up – looking for food.

But planned parties are so much more fun, except when you have a large group and have no idea what to feed everyone. These days it seems like everyone has a different diet. Vegan, vegetarian, no red meat, only chicken, no veggies and so on, talk about turning a fun thing into something stressful!

Well, now you can leave the stress at the door with these mini Stromboli. The great thing about these cute Stromboli is that you can customize each one to your needs. Go heavy on the meat for some and all out veggie for others. They are the perfect party entrée.

Mini Stromboli Party

All right, so let’s make some Mini Stromboli! Add 1/2 cup warm water, yeast and honey to the bowl of a KitchenAid® Professional 600 Series Stand Mixer and let sit until foamy, about 10 minutes.

Mini Stromboli Party

After 10 minutes the yeast will rise and begin to smell like bread.

Now add 3 cups of flour, a pinch of salt, a drizzle of olive oil and the remaining ½ cup warm water to the bowl.

Mini Stromboli Party

Attach the dough hook to your KitchenAid® Professional 600 Series Stand Mixer and begin kneading the dough on medium speed for about 5 minutes.

Mini Stromboli Party

After 5 minutes the dough should pull away from the sides and form a nice smooth ball. Stop the mixer and remove the dough from the bowl. Grease the bowl with a drizzle of oil and then return the dough to the bowl.

Mini Stromboli Party

Cover the bowl and allow the dough to rise in a warm place for 1 1/2 to 2 hours or until the dough has doubled in size.

Mini Stromboli Party

When the dough has fully risen it should look like the photo below.

Mini Stromboli Party

Now punch the dough down and form a smooth ball. Divide the ball into 8 equal size balls.

Mini Stromboli Party

Assemble your toppings for the Stromboli (I like to do this while the dough is rising). Roll each ball out into about an 8-inch circle.

Mini Stromboli Party

Add your desired toppings.

The recipes for my Italian, Sweet Thai and Crazy Greek Stromboli are below!

Mini Stromboli Party

You want to wrap these up like you would a burrito. Tuck in the sides, roll and pinch the seams together.

At this point the Stromboli can be placed on a baking sheet and refrigerated overnight or up to one day. Just make sure to remove the Stromboli from the fridge while the oven is preheating to allow them to come room temperature.

Mini Stromboli Party

Place each Stromboli on a baking sheet and cut three slits across them to create steam vents.

Mini Stromboli Party

Finally brush the Stromboli with the beaten egg. This helps give the Stromboli a nice glossy finish!

Mini Stromboli Party

Place in the oven and bake for 25-30 minutes. Remove and serve warm with the remaining sauces!

Mini Stromboli Party

Now, you’ve got dinner done, but what about dessert?

Yes, dessert!

Kahlúa Caramelized Banana and Nutella Napoleons (KitchenAid)-1

Every dinner party needs dessert. But trust me, I know you do not want to spend any more time in kitchen than you have to. I have got the perfect, easy, show stopping dessert for you guys!

Nutella Napoleons with Kahlua Caramelized bananas. These are so good! Your guests will be amazed.

Mini Napoleon Party

Start with some store bought puff pastry, cut into 18 squares. Place them in a preheated 400-degree F. oven for about 15- 20 minutes.

Mini Napoleon Party

Meanwhile, add the heavy cream to the bowl of your KitchenAid® Professional 600 Series Stand Mixer fitted with the whisk attachment and whip the cream until stiff peaks form.

Mini Napoleon Party

Your end result should look like the below photo.

Mini Napoleon Party

By this time, the puff pastry should be ready to come out of the oven. They should be nicely puffed and golden.

Allow the puff pastry to cool before spreading with Nutella.

Mini Napoleon Party

Once the pastry is cool spread 12 of the pastry squares with nutella and then add a dollop of whipped cream.

Mini Napoleon Party

Place the squares on top of one other to make 2 layers: Pastry, nutella, whipped cream, pastry, nutella whipped cream.

Then add the final layer of plain pastry to make 3 three layers of pastry.  Place the napoleon stack in the fridge until ready to serve (great for making ahead!).

Mini Napoleon Party

Now slice you bananas, then melt 2 tablespoons butter in a large skillet. Add some brown sugar and the bananas.

Cook about 2 minutes per side and then add the kahlua and cook about 2 minutes longer.

Mini Napoleon Party

Remove from the heat and serve the warm bananas right over top of the napoleons. Sprinkle with toasted coconut.

Mini Napoleon Party

Voila!! Pretty simple and easy, right?

Mini Napoleon Party

Now dig in and enjoy your party!

Mini Stromboli

INGREDIENTS

For the pizza dough

3 cups all-purpose flour

1 cup warm water

2  1/4 teaspoons active dry yeast

2 tablespoons honey

1/4 teaspoon salt

1 tablespoon olive oil

1 egg, beaten (for brushing the tops of the Stromboli’s)

 

For the classic Italian sausage stromboli

1-2 cups of your favorite marinara sauce

1/2  pound ground spicy Italian sausage

2 cloves garlic, minced or grated

2 teaspoons dried basil

1 teaspoon dried oregano

1/2 cup shredded mozzarella cheese (or more to your liking)

1/2 cup shredded provolone cheese (or more to your liking)

1/4 cup freshly grated Parmesan cheese (or more to your liking)

1 cup roasted red pepper slices

 

For the vegetarian Thai stromboli

1 cup sweet Thai chili sauce

1/4 cup creamy peanut butter

1/4 cup soy sauce

1 tablespoon honey

1 tablespoon fresh ginger, grated

2 cloves garlic, minced or grated

1/4  cup fresh cilantro, chopped

1 cup shredded mozzarella cheese (or more to your liking)

1 cup roasted red pepper slices

4 green onions, chopped

chopped peanuts, for topping and garnish (optional)

 

For the vegetarian Greek stromboli

1 cup homemade or store-bought basil pesto

1 cup shredded mozzarella cheese (or more to your liking)

1/2 cup pitted kalamata olives, halved

1/2 cup marinated artichokes hearts, chopped

1/2 cup roasted red pepper slices

1/2 cup crumbled feta cheese (or more to your liking)

2 tablespoons toasted pine nuts or shelled pistachios

DIRECTIONS

To make the dough, in a large bowl, combine water, yeast and honey. Mix with a spoon, then let sit until foamy, about 10 minutes. Add in 2 1/2 cups flour and olive oil stirring with a spoon until the dough comes together but is still sticky. Using your hands, form the dough into a ball and work the additional 1/2 cup flour into the dough, kneading it on a floured surface for a few minutes. You can also do all the mixing and kneading in your stand mixer with the dough hook attachment. Rub the same bowl with olive oil and place the dough inside, turning to coat. Cover with a towel and place in a warm place to rise for about 1 1/2 hours.

Meanwhile prepare the toppings. For the classic Italian Stromboli heat a large skillet over medium heat. Add the spicy Italian sausage and begin breaking up the sausage with a wooden spoon. After about 5 minutes of cooking add the garlic, dried basil and dried oregano. Continue cooking until the sausage is browned all over, about 5 minutes or so longer. Remove from the heat and set aside to cool. Grab the marinara sauce, roasted red peppers, mozzarella, provolone and parmesan cheese. Set aside with the sausage until you are ready to assemble the Stromboli.

Prepare the toppings for the Thai Stromboli. In a medium size saucepot combine the sweet Thai chili sauce, peanut butter, soy sauce, honey, ginger and garlic. Place the pot over medium and bring to a boil. Simmer for 5-10 minutes, until the sauce has thickened slightly. Remove from the heat and stir in the chopped cilantro, set aside to cool. Grab the, roasted red peppers, mozzarella, and green onions. Set aside with the sauce until you are ready to assemble the Stromboli.

Prepare the Crazy Greek toppings. Grab the pesto, mozzarella cheese, olives, artichoke hearts, roasted red peppers, feta cheese and pine nuts (or pistachios) and set together until you are ready to make the Stromboli.

Once the dough has risen preheat the oven to 450 degrees F.

Now grab the pizza dough and divide it into 8 smaller balls (do 4 balls for a larger serving). On a large floured work surface, roll out each pizza ball until you get about a 6-inch circle (or about a 8 inch circle for the larger size).

For the Italian Stromboli spread the marinara sauce over the pizza dough and top with a sprinkle of the cooked spicy sausage. Add the roasted red peppers and sprinkle on the cheese. Tuck in the two sides of the dough and then roll up into a log, sealing the edges together by pinching the dough with your fingers. Place on a lightly greased baking sheet, and continue until all of the Italian Stromboli are complete (I made 2, but there is enough meat for 3).

For the Thai Stromboli spread the sweet Thai sauce over the pizza dough and top with a sprinkle of roasted red peppers. Add the cheese, the remaining red peppers and the green onions. Tuck in the two sides of the dough and then roll up into a log, sealing the edges together by pinching the dough with your fingers. Place on a lightly greased baking sheet, and continue until all of the Thai Stromboli are complete (I made 3).

For the Crazy Greek Stromboli spread the pesto over the pizza dough and top with a sprinkle of roasted red peppers, roasted chopped artichokes and halved olives. Add the cheese, the remaining red peppers, artichokes and olives. Sprinkle the whole thing with feta cheese and toasted pine nuts. Tuck in the two sides of the dough and then roll up into a log, sealing the edges together by pinching the dough with your fingers. Place on a lightly greased baking sheet, and continue until all of the Crazy Greek Stromboli are complete (I made 3).

At this point the Stromboli can be tightly covered and placed in the fridge over night or up to 1 day. When ready to bake allow the Stromboli to sit out at room temperature while the oven preheats.

When ready to bake, brush the tops of the Stromboli with the beaten egg. Now take a sharp knife and cut about 3 slits in the top of the dough to create steam vents.

Place the pan (or pans) in the oven and bake for 10 minutes at 450, then reduce the heat to 375 and bake another 20 to 30 minutes or until the dough is cooked through and golden brown on top.

Serve with the remaining sweet Thai, marinara and pesto sauces.

Mini Stromboli Party

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Kahlúa Caramelized Banana and Nutella Napoleons

INGREDIENTS

1 (17.3 ounce) package frozen puff pastry, thawed

1 1/2 cups very cold heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract

3/4 -1 cup Nutella, plus more for drizzling

3 large banana, sliced

2 tablespoons butter

1/3 cup kaluha (or 1 tablespoon vanilla)

Toasted sweetened or unsweetened coconut

Flour for covering work surface

DIRECTIONS

Heat the oven to 400°F. Line a baking sheet with parchment paper.

Sprinkle work surface with flour. Unfold the pastry sheet onto the floured surface. Cut the pastry sheet into 3 strips along the fold marks. Now cut each strip in 3 pieces. You should now have 18 squares. Place the pastry squares onto the baking sheet.

Bake for 15 minutes or until the pastries are golden brown.  Remove the pastries from the baking sheet and let cool on a wire rack for 10 minutes.

Meanwhile, prepare the whipped cream.  Pour the cream into a large bowl or bowl of a stand mixer and whip until stiff peaks are just about to form. Beat in the vanilla extract and powdered sugar until peaks form. Make sure not to over-beat, cream will then become lumpy and butter-like.

To assemble the napoleons spread a good layer of Nutella on the tops of 12 of the pastry squares (leaving 6 with no Nutella). Add a dollop of whipped cream right on to the Nutella. Now place one Nutella square on top of the other to make two layers. Add the plain pastry square on top to make three layers. Repeat until all the squares have been used and you have 6 napoleon stacks. Place the stacks on a baking sheet, cover and place in the fridge for 30 minutes or up to 2 days.

Right before serving make the caramelized bananas. Melt 2 tablespoons butter in a large skillet over medium-high heat. Sprinkle 1 tablespoon of brown sugar over the butter and add the bananas. Cook 2 minutes flip and sprinkle with the remaining brown sugar. Cook another 2 minutes and then add the liqueur, simmer 1 minute.

Remove the napoleons from the fridge and spoon the warm bananas over the stacks. Top with toasted coconut and serve.

Mini Napoleon Party

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*The Contributor of this post has been compensated by KitchenAid for this post, but this post represents the Contributor’s own opinion.*

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KitchenAid Professional 600 Series 6 Quart Bowl-Lift Stand Mixer
The Professional 600™ Series 6-Quart Bowl-Lift Stand Mixer is perfect for heavy, dense mixtures. Burnished metal flat beater, PowerKnead™ Spiral Dough Hook and 6-wire whisk will help you mix, knead and whip ingredients into culinary masterpieces quickly and easily. And for even more versatility, the power hub fits optional attachments from food grinders to pasta makers and more. Learn More

KitchenAid® Professional 600 Series 6 Quart Bowl-Lift Stand Mixer

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