Subj : BH&G 1728
To   : ALL
From : DAVE DRUM
Date : Fri Feb 05 2021 15:10:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Italian Stromboli
 Categories: Pastry, Vegetables, Cheese, Sausage
      Yield: 4 Servings
 
  3 3/4 c  All-purpose flour
      1    Envelope Fleischmann's Pizza
           - Crust Yeast
  1 1/2 ts Sugar
  1 1/2 ts Salt
      1 c  Very warm water (125ºF/52ºC)
      3 tb Oil

MMMMM--------------------------FILLING-------------------------------
      2 md Tomatoes; cored, seeded,
           - chopped
      6    Pepperoncini peppers;
           - drained, thin sliced
      2 ts Extra virgin olive oil
      2 ts Minced fresh garlic
    1/4 ts Sugar
    1/8 ts Salt
     32 sl (1" dia) pepperoni
     16 sl (3" dia)  thin salami
      2 c  Pizza Cheese ***
 
  Set oven @ 375ºF/190ºC.
  
  COMBINE 2 cups flour, undissolved yeast, sugar and salt in
  a large bowl. Add very warm water and oil; mix until well
  blended, about 1 minute. Gradually add enough remaining
  flour to make a soft dough. Dough should form a ball and
  will be slightly sticky. Knead ** on a floured surface,
  adding additional flour if necessary, until smooth and
  elastic, about 4 minutes. Cover and let rest on floured
  surface while preparing filling.
  
  COMBINE tomatoes, pepperoncini, olive oil, garlic, sugar
  and salt in a small bowl.
  
  TO MAKE STROMBOLIS, divide dough into 4 equal portions.
  Roll 1 portion into a 10 x 8-inch rectangle on a floured
  surface. Layer 8 pepperoni slices, 4 salami slices, 1/4 of
  the tomato mixture (well drained) and 1/2 cup cheese
  lengthwise down center of dough, leaving outer 1-inch free
  of filling. Fold short sides in 1 to 2 inches; fold
  remaining sides over. Pinch tightly to close. Carefully
  transfer to greased baking sheet. Repeat with remaining
  dough.
  
  BAKE for 18 to 22 minutes until lightly browned. Transfer
  to cooling rack to keep bottom crust crisp. Serve with
  pizza sauce or other sauce for dipping.
  
  * If you don't have a thermometer, water should feel very
  warm to the touch.
  
  ** To knead the dough, add just enough flour to the dough
  and your hands to keep the dough from sticking. Flatten
  dough and fold it toward you. Using the heels of your
  hands, push the dough away with a rolling motion. Rotate
  dough a quarter turn and repeat the "fold, push and turn"
  steps. Keep kneading dough until it is smooth and elastic.
  Use a little more flour if dough becomes too sticky,
  always working the flour into the ball of dough.
  
  *** Instead of pizza cheese, use shredded mozzarella
  cheese and sprinkle with Italian herb seasoning.
  
  Better Homes & Gardens | June 2013
  
  MM Format by Dave Drum - 27 June 2013
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... "The only time to buy these is on a day with no 'y' in it." Warren Buffett
--- MultiMail/Win32 v0.49
 * Origin: Fido Since 1991 | QWK by Web | BBS.FIDOSYSOP.ORG (1:123/140)

.