Three Meat Stromboli
2 bags (1 pound) fresh pizza dough
1/2 pound thinly sliced salami
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provolone cheese
2 cups shredded mozzarella
1/4 cup grated Parmigiano-Reggiano cheese
1/2 tablespoon garlic powder
1/2 teaspoon dried parsley flakes
1/2 teaspoon pepper
1 egg yolk, beaten
Set dough out and let it come to room temperature and rise to double in size.
Punch down and separate each ball into two pieces (four pieces total). Form each piece into a rectangle, about 6x8 inches.
Let sit and rise again – about 10- 15 minutes.
Mix garlic powder, oregano, parsley flakes and pepper in small bowl.
Divide the meat and cheese into four equal parts – enough for each Stromboli.
Begin layering the ingredients on the dough – salami, ham, pepperoni, provolone cheese – on each rectangle.
Roll up each rectangle jelly-roll style, beginning with a long side.
Seal seams and ends.
Using two greased baking sheets, place each one seam side down on sheet.
Brush with egg yolk.
Let stand for 5 minutes before slicing.
I’d never attempted any meat-filled doughy concoction before, but when I saw this recipe on allrecipes.com a few years back, I decided I’d to give it a try. It was a success, and remains a family favorite. I’ve played with the recipe, varied the dough I use, and the size of each Stromboli, and each time, it’s been delicious. It makes more than enough for my family of four, and enjoying the leftovers the next day (cold or reheated) is the best part!
Monday, January 31, 2011 - 6:04am