Friday, October 28, 2011

Stromboli

These Stromboli's can be served as an appetizer or a main course. Both could also be served with a side of tomato sauce.

Ingredients:
3-1 lb fresh or frozen dough. I use Bridgeford frozen Ready Douth.
2- 6 oz. package of sliced pepperoni
1 lb. of 98% fat free ham, sliced 1/4 inch in length
2 large green bell peppers, sliced 1/4 inch thick
4 cups Shredded Mozzarella cheese
2 egg scrambled
Your favorite Tomato Sauce for dipping

Directions:
Roll the dough to the size of  aproximatly 19 inches x 6 inches. That length will depend on if you like a thinner or thicker crust. If you like a thicker crust, roll the dough to 15 inches x 5 inches. I like a thin crust.  If the dough is to long for you to handle, just cut it in half and work with two smaller pieces.   That is what you see in the picture. I prefer to fill them with pepperoni, ham, green bell pepper and mozzarella cheese. You can fill them with anything you like. I do recommend that with any ingredients you may use, always include the Mozzarella cheese.
Scramble one egg and set aside. Once you have rolled out your dough, start layering all your ingredients down the center, starting with the pepperoni and ending with the Mozzarella. Now you can start to close the Stromboli by bringing both sides of the dough around and overlapping them. Then fold the two ends closed. If your dough will not stick together you can dip your fingers into the scrambled egg and run it along the seam.

Place the Stromboli on a greased or lined cookie sheet seam side down. Generously rub the scrambled egg all over the Stromboli’s.

Bake at 350 degrees for 25 minutes or golden brown.

Serve with a side dish of tomato sauce for dipping.  Each one lb loaf of dough will complete a 20 inch long or two 10 inch long Stromboli's.

Serving the Stromboli as a main course
Cut Stromboli in half and serve with a side of tomato sauce. Serves 8

Serving the Stromboli as an appetizer
Cut into 2 inch pieces and place on a serving tray with tomato sauce. Approximately 80 pieces.

Hints: When cutting the bell pepper into your 1/4 inch slices, slice the two ends off where it curves. The curves have a tendency to puncture through the dough.






Thanks Kim from "Pair Slices"and Heather from Oswalds Cuties for participating in "What would your children say"? Wednesday.
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