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Stromboli
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Stromboli | |
1 pkg | or Tablespoon yeast |
1 ⅓ cups very warm water | |
¼ cup | canola oil |
½ teaspoon | salt |
4-5 cups | flour |
FILLING: | |
1 ½ pounds | hamburger |
3 tablespoons | prepared mustard |
1 cup | cheddar cheese, shredded |
12 slices | hard salami |
pepperoni, alternative | |
½ pound | sliced deli ham |
4 cups | mozzarella cheese, shredded |
canola oil |
1. In a large bowl, dissolve yeast in water add a pinch of sugar. Let stand until bubbly. Add oil, salt and 2 cups flour; beat until smooth. Stir in enough flour to form a soft dough. Turn out onto a lightly floured surface and knead until smooth and elastic, about 10 min.
2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 min. Meanwhile, in a large skillet, brown beef and drain. Set aside. ( I add about 2 tsps. Italian seasoning to my beef.)
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15x12 rectangle. Place on cookie sheet. Spread mustard lengthwise down half of each rectangle; layer with cheddar cheese, salami, beef, ham and mozzarella cheese. Fold over other half and pinch together. Bursh top with oil. Bake at 425 for 12-15 min.
Servings/Yield: Servings: --
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