STROMBOLI

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: STROMBOLI : -------------------------------------------------------------------------------- : 5 loaves frozen bread dough, : thawed and risen : 1 lb. hard salami : 1 lb. ham : 1 lb. pepperoni : 1 lb. sliced Provolone cheese : 1 lb. sliced Mozzarella cheese : 1 lb. sliced Muenster cheese : milk or hot peppers (optional) : Divide each loaf of bread into 4 pieces. Roll out to : about 1/8-inch thick. Alternate layers of meat and cheese. : Add peppers if desired. Wrap bread dough around meat and : cheese. Tuck ends under well (to prevent leaking of juices). : Place on greased cookie sheets. Brush stromboli with lightly : beaten egg white. Place in 350 degrees oven for 20 minutes or until : golden brown. Makes 20 stromboli. : -------------------------------------------------------------------------------- : HOMEMADE STROMBOLI : (Italian Meat Pie) : Bread Dough: : -------------------------------------------------------------------------------- : 1 1/2 pkg. dry yeast : 1 Tbsp. sugar : 2 c. warm water (110~) : 1 Tbsp. salt : 5 to 6 c. flour : 1 egg white plus 1 Tbsp. cold : water : Dissolve yeast in warm water. Add salt, sugar and 1/2 : of the flour, mix well. Add rest of flour, turn onto floured : board and knead until smooth. Place in buttered bowl. Cover : and let rise 1 1/2 to 2 hours in warm place. Punch down, : divide into 12 pieces for stromboli or shape into 2 loaves for : bread. Bake bread 30 minutes at 400 degrees. : Stromboli Filling: : 16 oz. tomato sauce : 16 oz. Mozzarella cheese : 1/2 lb. sandwich pepperoni, : sliced : 1/2 lb. hot ham or regular : ham, sliced : Roll out each dough into a circle; place in center of : each dough a few slices of ham, pepperoni, grated cheese and a : little sauce. Fold in half and pinch edges well to seal. : Brush with egg white mix. Place on greased sheet pan. Bake : for 15 to 20 minutes at 400 degrees until lightly brown. Yields 12. : May be reheated. Serve with extra tomato sauce to dip in. : -------------------------------------------------------------------------------- : STROMBOLI : Dough: : -------------------------------------------------------------------------------- : 1 1/3 c. warm water : 4 Tbsp. vegetable oil : 1 packet yeast : 1/2 tsp. salt : 4 to 5 c. flour : Filling: : cooked ham (deli) : Genoa salami : pepperoni slices : American cheese : Mozzarella cheese, shredded : prepared mustard or spaghetti : sauce (optional) : Stir water, oil, salt and yeast in large bowl until : blended. Add 2 cups flour and stir with large spoon. Add : remaining flour and stir until well mixed. Knead. Divide : dough into 3 balls. Cover with waxed paper and refrigerate 1 : hour. Roll each dough ball until 12 x 18-inches, if desired. : Spread center (lengthwise) one third of dough with mustard or : sauce. Add meat overlapping the slices, about 5 slices ham and : 7 slices salami. Add pepperoni and cheese as desired. Fold : slices over; pinch ends together. Oil top of stromboli and : sprinkle with oregano. Bake at 500 degrees until brown, about 20 : minutes. : -------------------------------------------------------------------------------- : STROMBOLI : -------------------------------------------------------------------------------- : 1 lb. frozen bread dough, : thawed : 1/4 lb. Provolone cheese, : sliced : 1/4 lb. boiled ham : 1/4 lb. hard salami, sliced : very thin : 1/4 lb. Swiss cheese, sliced : 1/4 lb. Mozzarella cheese, : sliced : Roll dough thin into rectangle. Spread with thin layer : of mustard; sprinkle with Italian seasoning. Layer ingredi- : ents in center of rectangle; bring up sides of dough and seal : ends and top edges. Sprinkle top with Italian seasoning and : grated Parmesan cheese. Bake about 20 minutes at 375 degrees. Let : stromboli cool a few minutes before slicing. Serve with : spaghetti sauce. Makes 1 large stromboli.

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