Stromboli Loaves Recipe - Cooking Index
Stromboli Loaves Recipe - Cooking Index
| 16 oz | 454g | Bread dough - (if frozen, thaw) (white or |
| Whole wheat) | ||
| 2 tablespoons | 30ml | Butter |
| 2 oz | 56g | Ham - cooked, thinly |
| Sliced - (1/3 cup) | ||
| 3 | Bacon - crisp-cooked, | |
| Drained - crumbled | ||
| 1/2 cup | 73g / 2.6oz | Pimiento-stuffed green olives - chopped |
| 1/3 cup | 53g / 1.9oz | Golden raisins |
| 1/3 cup | 48g / 1.7oz | Parmesan cheese - finely shredded |
| (parmigiano reggiano or pecorino romano | ||
| Cheese) | ||
| 3/4 cup | 177ml | Mozzarella - shredded (or |
| Provolone) - (3 ounces) | ||
| 3/4 cup | 109g / 3.8oz | Fontina cheese - (or fontinella) (3 ounces) |
| 1 | Egg (large) |
Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half. Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1 tablespoon of butter over each dough leaving a 1" plain border.
Sprinkle each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.
Top with mozzarella and Fontina cheese. Carefully fold edges of short sides over filling about 1-2"; roll up jelly roll style beginning with a long side. Moisten edges and ends with water and pinch to seal.
Carefully place rolls seam side down on the prepared baking sheet. Cover and let rise in a warm place until nearly double (30 minutes).
Combine egg and 1 tablespoon water; brush over loaves. Bake at 350F 30 minutes or until golden brown. Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover and chill any leftovers.
Makes 40 pieces.
NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 69.
Source:
Prodigy Food and Wine Board
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