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Stromboli form

constituents
PIZZA DOUGH

• 1(.25 ounce) package active dry incentive
• 1 tablespoon sugar

• 1 mug warm water
•1/2 tablespoon swab

• 1 teaspoon olive oil painting
•21/2 – 3 mugs all purpose flour plus redundant for rolling

STROMBOLI
• 3 soupspoons adulation

•1/2 tablespoon dried basil
•1/2 tablespoon dried oregano

•1/2 tablespoon garlic greasepaint
•21/2 mugs finely tattered mozzarella

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• 6 large thin slices sweet ham
•1/2 mug marinara plus further for dipping

• 6 ounces pepperoni
• 1 egg beaten

INSTRUCTIONS
In a small coliseum blend together incentive, sugar and water. Let it sit for about 10 twinkles for the incentive to spark. If the incentive is active small bubbles will form on the face.

In the coliseum of your stage mixer using dough hook add swab, incentive admixture and olive oil painting. Begin adding flour about1/2 mug at time. Continue to add flour1/2 mug at a time until the dough starts to pull from the sides.
Knead the dough for 3- 4 twinkles on a well floured face. Split dough in half. Roll dough out on smoothly floured face to an roughly 10 x 13 cube. Move dough to incinerating wastes.

Melt adulation in small microwaveable coliseum. Stir in basil, oregano and garlic greasepaint. Encounter over the laid out pizza crust. Sprinkle each crust with 1 mug of tattered mozzarella leaving a11/2 inch border each around the pizza crust. Subcaste with ham leaving same border.
Divide pizza sauce and spread over ham keeping off of the border. Subcaste with pepperoni lapping again avoiding the border. Turn the pizzas horizontally in front of you and gently roll the pizza dough into logs sealing the edges as you go. Place confluence side down on incinerating wastes.

Encounter with beaten egg. Encounter the covers smoothly with the adulation/ condiment admixture. Sprinkle each Stromboli unevenly with the remaining mozzarella. Cut gashes transversely in the top about 1 inch piecemeal.
Singe at 375 degrees for 20- 25 twinkles. Slice along gashes and serve with redundant marinara.

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