Stromboli

hammb · Post by **hammb** » Sun Dec 09, 2007 9:32 pm

Whipped up a couple stromboli for dinner tonight. Damn were they good...of course I took pictures because I know it makes BO think I'm weird

Ready to roll, hope it's not overloaded:

Rolled, eggwash, pierced for steam, ready to bake:

MMMmmmm...

http://picasaweb.google.com/bhammer/Stromboli

Bleeding Orange · Post by **Bleeding Orange** » Mon Dec 10, 2007 12:52 am

Yup. Still wierd.

Looks damned good, though.

Jacobs4Heisman · Post by **Jacobs4Heisman** » Mon Dec 10, 2007 10:51 am

Good timing. My wife is making one stromboli and one sausage-bread tonight. Amazing stuff. Food porn rules. I bet if you had midgets holding the stromboli in suggestive positions, BO would find them much more entertaining.

hammb · Post by **hammb** » Mon Dec 10, 2007 11:58 am

Got a PM request for the recipe, so I thought I'd share.

I make my dough in a bread machine, because I'm lazy. It does the mixing, kneading, etc.

Into the machine I added (in this order):

1 1/4 cup warm water
2 tablespoons Olive Oil
1 packet dry active yeast
3 3/4 cup bread flour
1 teaspoon sugar
2 teaspoons salt

I just did it on the dough cycle. Basically it mixes, rests, kneads, and then lets the dough rise for an hour or so. I removed it from the machine, and put it in a mixing bowl with a touch of olive oil. I punched it down and let it rise again until it had doubled in volume again. I then put the dough in the fridge to stop the yeast a little. I pulled the dough back out approx. 1 hour before I was ready to make the stromboli.

I split the dough into equal halves and rolled it out on a floured cutting board. For fillings you could probably use whatever you wanted. I started with a paste of Olive Oil & Roasted garlic (roasted garlic for ~45 mins @ 350*). I then followed with a layer of prosciutto. A layer of pepperoni, then crumbled italian sausage. A layer of sauteed mushrooms (I like to precook them, so they don't release all the moisture into things like this or pizza). For cheese I used shredded mozzarella and then sliced provolone. Of course fillings/cheese are pretty much up to you.

Then just rolled them up like a jelly roll, and pinched the seams together. I brushed an egg wash on the top to help them brown up, and then cut slits for the steam to escape. Baked at 375* for ~30 mins, pulled when they were browned and the cheese was oozing out the top.

I had marinara on the side to dip in as well. Turned out pretty darn good.

Post by **ZiggyZoomba** » Mon Dec 10, 2007 4:41 pm

hammb wrote: I split the dough into equal halves

Those unequal halves will kill you!!

(halves, by definition, are equal) Yes... I know... I'm a jackass.

hammb · Post by **hammb** » Mon Dec 10, 2007 4:57 pm

ZiggyZoomba wrote:
hammb wrote: I split the dough into equal halves
Those unequal halves will kill you!! (halves, by definition, are equal) Yes... I know... I'm a jackass.

Yeah...you are

Okay I split the dough in half. Or I split it into two equal portions.

I most certainly did not split it into equal halves, though!

Post by **ZiggyZoomba** » Mon Dec 24, 2007 6:24 pm

Inspired by Brian's stromboli (boy, that sounds perverted, doesn't it??) I decided to make one for my annual Christmas Eve meal. Turned out pretty darned good!!

I used maple cured ham, maple cured turkey, pepperoni, provolone, pepper cheese, co-jack cheese, mushrooms, roasted red bell peppers, and Italian dressing.

The crust is a standard pizza crust recipe, but I always add fresh ground black pepper (about 1/2 tsp) oregano and crushed red pepper flakes. This is the first time I've used an egg-wash on the crust, and it gave it an amazing sheen and crisp finish. Good call on that one Bri!

I wish I'd have taken pictures of the whole process. When I took it out of the oven, Maryellen said "Oh... you've GOT to get pictures of that, it's GORGEOUS!!" so, who am I to argue??

TG1996 · Post by **TG1996** » Mon Dec 24, 2007 6:41 pm

My parents have those same plates!

I think you guys may have inspired me in the not too distant future...

RobbyFalcon · Post by **RobbyFalcon** » Tue Dec 25, 2007 5:30 pm

My mom has those blue plates as well. I had a ham sammitch off of one earlier today. Sorry, no pix.

hammb · Post by **hammb** » Tue Dec 25, 2007 7:35 pm

Looks good G!