*  Exported from  MasterCook  *

                                Stromboli

Recipe By     : Woman's Worlds, Jul 16, 1996
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Meats

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Olive oil -- divide
   1      sm            Onion -- chop
     1/4  lb            Mushrooms -- slice
     1/3  c             Walnuts -- chop
   1-1/2  ts            Dried thyme
     1/2  ts            Cracked black pepper
   2      tb            White wine
   3                    Scallions -- chop
   1                    Bell pepper -- thinly sliced
   1      md            Zucchini -- julienne
     1/8  ts            Salt
     1/8  ts            Pepper
     1/8  ts            Nutmeg
   1      lb            Frozen pizza dough -- thawed
   1                    Egg yolk -- lightly beaten
   5      oz            Cooked ham -- slice thin
   4      oz            Gruyere -- shred
   1      tb            Poppy seeds (optional)

Preheat oven to 375 F. Line 10x15" baking pan with parchment or
trimmed clean brown paper. In nonstick skillet heat 1 tb oil over
medium-high heat. Add onion, mushrooms, walnuts, thyme, and cracked
pepper; cook until vegetables soften, about 8 minutes. Add wine; cook
until most of liquid evaporates, about 3 minutes.

Remove from heat; stir in scallions. Transfer to bowl.

In same skillet heat remaining oil over high heat. Add pepper strips;
cook until just softened, about 6 minutes. Remove from skillet;
reserve. To same skillet add zucchini, salt, pepper and nutmeg; cook
until softened, about 5 minutes. Remove from heat. On lightly floured
surface roll pizza dough into 13x16" rectangle. Transfer to baking
pan. At each corner of dough cut out 2" square; reserve scraps for
decoration, if desired. Combine yolk with 1 tb water.

Spread mushroom mixture down center of dough, about 4" wide, leaving
side notched ends empty. Top mushroom mixture with ham, then cheese,
zucchini mixture, and pepper strips. Brush some of yolk mixture
around each cut corner. Fold short ends of dough over filling.

Using scissors cut out dough on either side of filling into 1" wide
strips, cutting in from outside edge to within 3/4" of filling. Brush
bottom and top ends with some of yolk mixture. Crisscross strips over
filling, pulling a little to bring 3/4" uncut dough up around
filling. Brush with yolk mixture; sprinkle poppy seeds over and/or
decorate with dough scraps, if desired.

Let rise 20 minutes in warm place. Bake 45 minutes or until crust is
golden and filling sizzles. Cool 10 minutes bofore slicing.

Tip:

Can freeze just before dough rises for up to 3 weeks. Thaw in
refrigerator 4 hours. Let rise 20 minutes in warm place before
baking.

Per serving: 329 cal; 16 g fat; 44% fat

Posted by: Waldine Van Geffen (VGHC42A)


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