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Monday, September 13, 2010

Stromboli

Photo courtesy Taste of Home
   I made these for Super Bowl Sunday last year and they've been a big hit at my house ever since. It's a homemade yeast dough that is pretty simple and the fillings you can swap out easily - meats and cheeses, your choice. I really liked the fact, that you can make the stromboli in advance and then heat at game time or whenever you are ready to serve.

Stromboli
1 pkg. (1/4 oz.) active dry yeast
1-1/3 cups warm water
1/4 cup vegetable oil
1/2 t. salt
4-5 cups all purpose flour
Filling -
1-1/2 lb. ground meat (beef or Italian sausage)
3 t. prepared mustard or a spicy brown mustard
12 slices American or Provolone cheese
12 slices hard salami
1/2 lb. thin sliced deli ham
4 cups (16 oz.) shredded mozzarella cheese
vegetable oil
oregano

In large bowl, dissolve yeast in warm water. Add oil, salt and 2 cups flour and mix until smooth. Stir in additional flour to form soft dough. Turn onto lightly floured surface and knead until smooth and elastic, about 8 minutes. 

Place in greased bowl, turning to grease top. Cover with clean dish towel and let rise in warm place until doubled, about 45 minutes. 

Brown meat until no longer pink, drain and set aside.

Punch down dough. Turn onto lightly floured surfaced and divide. Roll each portion into 15x12 inch rectangle. 

Spread mustard down half of each loaf lengthwise. Layer cheese slices, salami, ground meat, ham and mozzarella. Fold plain half of dough over filling and seal ends. Brush with oil and sprinkle with oregano. 

Bake for 25-30 minutes in 400 degree oven until lightly browned. Cool slightly and then cut into 1 inch slices. 

Makes 2 loaves about 8 servings each.

Tip - To make ahead, bake and the wrap whole stromboli in foil. Reheat on 350 for 10 minutes, then slice.

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