Post by jetskibrat on May 16, 2011 11:52:27 GMT -4
STROMBOLI
1 LOAF FROZEN BREAD DOUGH~ THAWED
(BRAND I USE IS RICH’S BREAD DOUGH) 2 in a bag
PAUL NEWMAN’S MARINARA SAUCE
8-10- SLICES OF HARD SALAMI
8-10 SLICES PROVOLONE CHEESE
8-10 SLICES PEPPERONI about same size as the provolone
6 SLICES OF HAM your choice
1 - 8 oz BAG OF SHREDDED MOZZARELLA if you don’t use it all freeze it
ITALIAN SEASONING IS OPTIONAL
MAYO AND MUSTARD PRE HEAT OVEN 325 DEGREES
Working with the bread is hardest part BE PATIENT
Place bread on greased tray cover with wax paper sprayed with Pam so it does not stick. Later when it rises, I use a rolling pin to shape it for my pan/tray. If its sticky use a lil flour
I keep my hands greased/easier to work with.
Spread Mayo on bread in middle leaving 2 inches from edges
Squirt on Mustard in squigglies Next place the Salami, Provolone, Pepperoni, Ham and shredded Mozz. Now using large spoon lightly cover it with Marinara sauce and seasonings. You do not need a lot because you will serve Marinara sauce hot with the meal. Now the fun part, with this on my counter pick up bread roll it towards your belly. Bring up other edge, meet in the middle pinch to seal it flip it over onto your tray/pan. Bake till lightly browned. Can apply lil butter on outside to bake. Since I have 2 loaves I try to make em both/after baked and cooled freeze it. Then you only have 1 mess, but you will need more ingredients, can be costly. Remember: the next day its much tastier. ENJOY