Stromboli Recipe
Sweet dough
3/4 cup Milk(warmed)
3/4 cup Water(warmed)
2 tsp or 1 small pack Yeast
1 1/2 tsp Salt
2 tbsp Sugar
3 cup Bread Flour unbleached
3 tbsp Shortening (melted)
Mix yeast packet in 3/4 cup warm water with teaspoon of sugar- let it rise
In a large bowl mix dry ingredients, add warm milk, yeast mixer and shortening.
Mix or knead thoroughly- cover and let rest for 30 minutes.
Stromboli Filling:
1/4 lb sliced cured salami
1/4 lb sliced Pepperoni or ham
1/4 lb sliced Cured Capicola
1/4 lb sliced Provolone cheese
1 1/2 Shredded mozzarella
1 Tsp Garlic seasoning
1 Tsp Crushed red pepper
2 Tsp Oregano
1 Tbsp fresh Basil
1 cup pizza sauce
Corn meal
1 large Baking sheet
Instructions:
1. Preheat oven to 425 F degree
2. Dust surface with flour and roll the dough to 13×9 1/2 inches
3. Layer your choice of meats to cover dough up to 1/2 -1 inch away from the edge.
4. Top it with provolone cheese and sprinkle with oregano and red pepper flakes.
5. Generously spread shredded mozzarella as you alternate meats and cheese.
6. Get flour on your hands and carefully roll the dough up like a jelly roll to create a log or long loaf
7. Get a large enough baking pan to accommodate the size of the dough and cover it with parchment paper.
8. Sprinkle cornmeal on parchment paper until it’s covered.
9. Lay your log/loaf on top of the Corn meal and bake for 25-30 minutes.
10. Remove and brush it with butter.
11. Rest the Stromboli for 5-10 minutes before slicing. Serve with marinara or pizza sauce.
12. Enjoy!
Roasted Veggies Recipe
Marinade ingredients:
1/2 cup Olive oil
3 tbsp red wine vinegar
3-4 cloves of Garlic
1/3 cup chopped Parsley
2 tsp dry Dill
1 tsp Red pepper flakes
1 tsp Salt
1/2 tsp Black pepper
3 tbsp chopped Basil
Veggies:
1 whole Zucchini
1 whole Yellow squash
1 small Eggplant
6-8 Mini sweet peppers (mixed colors)
1 Red onion
1 Jalapeño
1 cup Grape tomatoes
1/2 cup Shaved Parmesan
Instructions:
1. Whisk together olive oil, vinegar, garlic cloves, parsley, dill, red peppers, flakes, salt and black pepper and set aside.
2. Chop veggies into medallions and roast on a very hot pan griddle or a grill to acquire the charred marks and smoke flavor. Don’t over cook the veggies and do not use oil in the hot pan. (I used a cast-iron grill pan)
3. In a large bowl toast the roasted veggies with the marinade .
4. Top veggies with shaved parmesan and basil.
5. Enjoy!