Pizza Stromboli (Italian Style) |
| Name: |
Eve B |
| Base: |
Davis-Monthan |
| Recipe: |
1 oz. dry active yeast(or 1 oz. cake yeast)
1 c. warm water
1 tbsp. sugar
2 tbsp. olive oil
2 1/2 c. all-purpose flour for filling
1/2 lb. of each ham, pastrami, pepperoni, hard salami
1/2 lb. of sliced mozzarella cheese
1/2 lb. of sliced provolone cheese
Make dough first.
Yeast mixture;
Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use. Then add the flour and mix until dough is soft, about 10 to 15 mins.
Assembly:
Take half of prepared dough and flatten it out in a rectangle as long as cookie sheet and 8 inches wide.
In the middle of the dough, layer fillings from one end to the other along the longest part of the dough. Beginning with ham, layer all the way down the center, then add next layer using mozzarella cheese, then layer pastrami, pepperoni, provolone, and finish with a layer of hard salami.
Roll dough to enclose all ingredients. Put seam facing down on a very lightly grease cookie sheet.
Poke a few holes with fork in roll to allow for steam to escape.
Bake at 500 degrees till slightly brown. Do not preheat oven!
Takes about 10 to fifteen minutes to bake. Remove and allow to cool slightly.
Serve hot. Serving size is 2 whole Rolls.
Enjoy!!
May use a pizza sauce for dipping but I like it plain. Can substitute real ham, pastrami with turkey ham, or turkey pastrami, hot capicola or proscuitto.
This recipe came from a guy, Anthony Gambino, and when I made this for my family, they Loved it. I know it takes time, but it sure is worth it. |
| |
|
|
