Friday, September 18, 2009

Three Meat Stromboli

This was a huge hit! I used my own white bread recipe (used 1/2 dough for one large stromboli and made a loaf of bread with the rest) and just approximated the other ingredients for 1.5 lbs bread dough. I forgot I had used all of our pepperoni for a pizza last week, so I just had salami and ham - it was still delicious. Kids say this is on the top three favorite dinners list.
-Taste of Home, Jude Mulvey

4 loaves (1 pound each) frozen bread dough, thawed (or homemade white bread dough)
1/2 pound thinly sliced deli salami
1/2 pound thinly sliced deli ham
1/2 pound thinly sliced pepperoni
1/2 pound thinly sliced provolone cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1/2 cup grated Romano or Parmesan cheese
1 tablespoon garlic powder
1 tablespoon dried oregano
1 teaspoon dried parsley flakes
1 teaspoon pepper
1 egg yolk, beaten + 1 tsp. water

Let dough rise until doubled, according to package directions.

Punch down. Roll each loaf into a 15-in. x 12-in. rectangle (or larger if using more dough). Arrange a fourth of the salami, ham, pepperoni and provolone cheese over each rectangle. Sprinkle each with a fourth of the mozzarella cheese, Romano cheese, garlic powder, oregano, parsley and pepper.

Roll up each rectangle jelly-roll style, beginning with a long side. Seal seams and ends. Place seam side down on two greased baking sheets (or line with parchment). Brush with egg wash and sprinkle with additional parmesan cheese. Bake at 375° for 25-30 (35) minutes or until golden brown. Let stand for 5 minutes before slicing. Serve warm. (Serve with marinara sauce) Refrigerate leftovers. Yield: 4 loaves (8 slices each).

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