Stromboli Recipe




Stromboli Ingredients

1 package yeast
2 tsp sugar
1/3 cup ; water, warm
4 cup flour
3 tbsp butter, in pieces
1 tsp salt
1 cup ; water, ice, without cubes
1 lb ricotta
1/2 cup parmesan
1/2 lb mozzarella, sliced
1/2 lb pepperoni
2 tbsp butter, melted
1 sesame seeds

A Recipe for
Stromboli

 

Food Tip
To reduce ground beef fat, put the cooked ground beef in a strainer and rinse briefly with boiling hot water. Drain well and continue with your recipe.




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This Recipe for Stromboli is one of thousands in the Recipes-to-go Ethnic Cookbook.


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Food Tip
To prevent brown sugar from going hard,
try placing a piece of bread in with the sugar.




The west wasn't won on salad.

ND Beef Council, billboard advertisement, 1990


This is a recipe for Stromboli from the recipe cookbook of Recipes-to-go (Ethnic)


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“Americans are just beginning to regard food the way the French always have. Dinner is not what you do in the evening before something else. Dinner is the evening.”

Art Buchwald



I couldn't remember when I had been so disappointed. Except perhaps the time I found out that M&Ms really do melt in your hand...

Peter Oakley



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You are what you eat. For example, if you eat garlic you're apt to be a hermit.

Franklin P. Jones



Stromboli

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Rosamond Richardson, English cookery author






Stromboli Directions

Preheat oven to 200 degrees for 15 minutes and turn off. Combine
yeast, sugar and warm water in a small mixing bowl. Set aside for 5
minutes until foamy. In the workbowl of a food processor, add flour,
butter pieces and salt. Process for 20 seconds. Add ice water to
yeast. With the processor running, add yeast-water mixture gradually,
until all of the moisture is absorbed and the dough leaves the side
of the bowl. Process for an additional 60 seconds. Transfer dough
from the workbowl to a large greased mixing bowl. Cover with a
kitchen towel and place in warm off oven. Allow to rise until
doubled, approximately 1 1/2 hours.

Combine the ricotta and Parmesan. Punch down the risen dough and
transfer to a floured rolling surface. With quick, hard strokes, roll
dough into a large rectangle, approximately 1/2 inch thick. Layer
one- half of the mozzarella cheese evenly down the center leaving
approximately three inches of exposed dough on either side. Top with
the ricotta mixture and pepperoni, and the remaining mozzarella.
Overlap the exposed dough over the cheese mixture and pinch well on
all sides to seal.

Transfer to a large cookie sheet, seam side up. Cover with a kitchen
towel and return to the warmed oven. Allow to rise until doubled,
approximately 45 minutes. Brush loaf with melted butter and sprinkle
with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until
loaf is well browned and hollow sounding when thumped.

-- Sam Waring

Serves: 8

 

 

 

 

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Stromboli Recipe from the Recipes-To-go.com Ethnic Recipe Cookbook

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