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
Shipping is a terrible thing to do to vegetables. They probably get jet-lagged, just like people. |
| Elizabeth Berry |
You can say this for ready-mixes - the next generation isn't going to have any trouble making pies exactly like mother used to make. |
| Earl Wilson |
There are three possible parts to a date, of which at least two must be offered: entertainment, food, and affection. It is customary to begin a series of dates with a great deal of entertainment, a moderate amount of food, and the merest suggestion of affection. As the amount of affection increases, the entertainment can be reduced proportionately. When the affection IS the entertainment, we no longer call it dating. Under no circumstances can the food be omitted. |
| Miss Manners' Guide to Excruciatingly |
This Recipe for Stromboli is one of thousands in the Recipes-to-go Ethnic Cookbook.
A dessert without cheese is like a beautiful woman with only one eye. |
| Anthelme Brillat-Savarin |
If you enjoy this Stromboli Recipe - you should enjoy the recipe collections you can find on the websites below:
Herb Tip |
“That's something I've noticed about food: whenever there's a crisis if you can get people to eating normally things get better.” |
| Madeleine L'Engle (1918--) American author. |
This is a recipe for Stromboli from the recipe cookbook of Recipes-to-go (Ethnic)
Food Tip |
Food Tip |
What my mother believed about cooking is that if you worked hard and prospered, someone else would do it for you. |
| Nora Ephron |
The more you eat, the less flavor; the less you eat, the more flavor. |
| Chinese Proverb |
If you reject the food, ignore the customs, fear the religion and avoid the people, you might better stay home. |
| James Michener |
As the days grow short, some faces grow long. But not mine. Every autumn, when the wind turns cold and darkness comes early, I am suddenly happy. It's time to start making soup again. |
| Leslie Newman |
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