STROMBOLI

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STROMBOLI
1 recipe for pizza dough or store bought dough
1/4 lbs. thin sliced Genoa (hard) Salami or pepperoni
1 c. shredded mozzarella
1 egg yolk & 1/2 tsp. water
course salt & fresh ground black pepper
fennel seeds, dried oregano & or red seed pepper (optional)

preheat oven to 450 degrees F

Roll the pizza dough into a rectangle approx. 6 inch wide & 10 inches long. Put a layer of meat onto the dough & top it with the cheese. With the width side (smaller side) facing you, begin to roll the dough like a jelly roll. Put the bread on a large cookie sheet. Turn the Stromboli over to have the open side on the bottom. Tuck the short ends of the dough under to close.

Beat the egg yolk & water together. With a pastry brush, brush the top of the Stromboli with the egg wash. This will make the bread nice & golden. Sprinkle the top of the stromboli with course salt, red seed pepper & dried oregano.

Bake for about 15-20 minutes or until the top is golden.

*DIVA NOTE* you could roll just about anything up in a stromboli. If you want to use tomato sauce be careful not to use too much, it oozes out. Also, if you want to use pepperoni instead of salami, buy the type at the deli counter not the stick; it works better.

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