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
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
A gourmet who thinks of calories is like a tart who looks at her watch. |
| James Beard |
Most turkeys taste better the day after; my mother's tasted better the day before. |
| Rita Rudner |
This Recipe for Stromboli is one of thousands in the Recipes-to-go Ethnic Cookbook.
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
If you enjoy this Stromboli Recipe - you should enjoy the recipe collections you can find on the websites below:
Food Tip |
The only way to keep your health is to eat what you don't want, drink what you don't like, and do what you'd rather not. |
| Mark Twain |
This is a recipe for Stromboli from the recipe cookbook of Recipes-to-go (Ethnic)
Always eat grapes downward - that is eat the best grapes first; in this way there will be none better left on the bunch, and each grape will seem good down to the last. If you eat the other way, you will not have a good grape in the lot. |
| Samuel Butler |
To the old saying that man built the house but woman made of it a "home" might be added the modern supplement that woman accepted cooking as a chore but man has made of it a recreation. |
| Emily Post |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
A nickel will get you on the subway, but garlic will get you a seat. |
| Old New York Proverb |
We load up on oat bran in the morning so we'll live forever. Then we spend the rest of the day living like there's no tomorrow. |
| Lee Iacocca |
Always take a good look at what you're about to eat. It's not so important to know what it is, but it's critical to know what it was. |
| Unknown |
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
Stromboli Recipe brought to you by Recipes To-Go