Sunday, August 30, 2009

Three Meet Stromboli!

Well, I have made this several times and have had rave? reviews, and also requests for the restipe.

So here goes:

This starts with a bread doh! The recipe comes from "Taste of Home" and says to use frozen bread dough, I did that once and it was good, but I find that if I use the No-need dough that I use in pizza bread or cinnimin roles it works just as well and is much faster, so I will reproduced it here. 

1 Tbs. dry yeast- this is a packet of yeast
1-1/2 cups warm water
2 Tbs. sugar
1 tsp. salt
1/4 cup melted buter, margarine, shortening- I usually use margerine
1 egg, slightly beaten
3-1/2 to 4-1/2 cups flour-(whatever it takes to get it easy to handle.)

Dissolve yeast in warm water. Add the other ingredients in order given, mixing well after each addition. Add enough flour to make a soft dough that can be shaped with your hands. 

You then roll this out jelly-roll style? a 12 by 15 rectangle or whatever shape you get, mine usually ends up looking like the state of Oklahoma or something.

Then you place your meat on it, the recipe I use makes 4 loafs but I still use about the same amount of stuff four 2 loaves. The "toppings" list is as followes:

1/2 lb. sliced deli Salami

1/2 lb. sliced deli Ham

1/2 lb. sliced pepperoni

1/2 lb. sliced Provolone Cheese

2 cups. 8 oz. shred. Mutzerella Cheese

1/2 cup parmasian or Romano Cheese

1 Tbs. garlic Powerder

1 Tbs. dried oregano

1 tsp. dried parsley flakes

1 tsp. pepper

then it says an egg yolk beatten to brush on for a shinny coat, I did this the first time, I don't think that it needs it. I don't like making the mess.

First you layer the meats I do strips along length wise in kinda a 3-row pattern then put the provalone on then what I do is mix the Parmasean cheese with the seasonings and sprinkle about.

Then you would roll it up, pinch the edges to seal, Place upon a cooking surface/pan/sheet seem side down

Bake at 375 desgrees FAranheit for 25 to 30 Minutes.