Stromboli 2 Recipe
Yield: 1 loafRecipe by luhu.jp
Ingredients:
**DOUGH** -Medium, 1
3/4 cup: Water,
1 tbsp: Margarine/butter,
1/2 tsp: Salt,
1 tsp: Coarsely ground black pepper,
3/4 tsp: Sugar,
2 cup: Bread flour,
1 1/2 tsp: Yeast -Large, 2
1 1/2 cup: Water,
2 tbsp: Margarine/butter,
1 tsp: Salt,
2 tsp: Coarsely ground black pepper,
1 1/2 tsp: Sugar,
3 cup: Flour,
2 1/2 tsp: Yeast,
**Meat Filling** For medium loaf.,
1/4 cup: To 1/3 grtd.provolone cheese,
1/4 cup: To 1/3 grtd.mozzarella chees,
1/4 cup: To 1/3 diced hard Italian salami,
1/4 cup: To diced Italian ham For Large loaf,
Increase each of above items to 1/2 to 2/3 cup.,
**Spinach Filling** For medium loaf-,
1 package: 10 1/2 ox. frozen chopped spinach,
1 tsp: Garlic powder,
1 tbsp: Olive oil,
1/2 cup: +/- grated provolone cheese,
1/2 cup: +/- grated mozzarella cheese For large loaf -,
Double all above spinach ingredients,
**3 Cheese Filling/Sauce** for small -,
1 cup: Ricotta cheese,
1/2 cup: Grated Parmesan cheese,
1/2 cup: Grated mozzarella cheese,
1: Egg,
2/3 tsp: Parsley,
2/3 tsp: Basil,
1/3 tsp: Coarsely ground black pepper for medium -,
1 1/2 cup: Ricotta cheese,
3/4 cup: Grated Parmesan Cheese,
3/4 cup: Grated Mozzarella Cheese,
1 1/2: Eggs,
1 tsp: Parsley,
1 tsp: Basil,
1/2 tsp: Coarsely ground black pepper for large-,
2 cup: Ricotta cheese,
1 cup: Grated Parmesan Cheese,
1 cup: Grated Mozzarella Cheese,
2: Eggs,
1 1/3 tsp: Parsley,
1 1/3 tsp: Basil,
2/3 tsp: Coarsely ground black pepper,
Directions:
SOURCE: The Bread Machine Cookbook II by Donna Rathmell German,
copyright 1991, ISBN 1-55867-037-8.
Formatted into MM by Ursula R. Taylor.
Thanks to Lt. Morro, USN, for sharing a family recipe on which this is
based.
Fill with one of the fillings, according to the following instructions.
If you have a Panasonic SDBT6P or a National SDBT6N you may make some of
these on the Variety Bread Cycle.
This cycle enables you to remove the dough, place fillings into it and
replace it into the machine for baking. Follow directions given in your
owners manual.
Owners of all other machines should make the rcipes on the dough
setting, remove, fill according to following directions and bake - in your
conventional oven. A small amount of flour may be used when rolling dough
to prevent it from sticking.
General Instructions for Stromboli: Remove dough from machine and roll
into a rectangle. Spread filling ingredients over the middle third of the
rectangle so it runs the length of the wide end. Fold one side over top of
the filling and then the other side on top of that; pinch ends closed.
Place, seam side down, on a lightly buttered baking sheet, cover and let
rise for about 30 minutes. Lightly olive oil top, and bake in a preheated
350~ oven for 20 to 30 minutes or until done.
DIRECTIONS for fillings: Meat filling - mix all ingredients together.
Spinach filling: Saute thawed spinach in olive oil and garlic powder until
all water has evaporated. Mix cheeses into spinach. Variation: substitute
1/2 or 1 bag of frozen chopped broccoli for spinach. Three Cheese Filling
or Sauce: This is an excellent topping for pizza or a filling for calzones
or strombolli. Dont forget - freshly grated Parmesan is always better than
pre-grated Parmesan. Mix cheeses and eggs together until well blended. Add
seasonings until just mixed in.
Source from luhu.jp
copyright 1991, ISBN 1-55867-037-8.
Formatted into MM by Ursula R. Taylor.
Thanks to Lt. Morro, USN, for sharing a family recipe on which this is
based.
Fill with one of the fillings, according to the following instructions.
If you have a Panasonic SDBT6P or a National SDBT6N you may make some of
these on the Variety Bread Cycle.
This cycle enables you to remove the dough, place fillings into it and
replace it into the machine for baking. Follow directions given in your
owners manual.
Owners of all other machines should make the rcipes on the dough
setting, remove, fill according to following directions and bake - in your
conventional oven. A small amount of flour may be used when rolling dough
to prevent it from sticking.
General Instructions for Stromboli: Remove dough from machine and roll
into a rectangle. Spread filling ingredients over the middle third of the
rectangle so it runs the length of the wide end. Fold one side over top of
the filling and then the other side on top of that; pinch ends closed.
Place, seam side down, on a lightly buttered baking sheet, cover and let
rise for about 30 minutes. Lightly olive oil top, and bake in a preheated
350~ oven for 20 to 30 minutes or until done.
DIRECTIONS for fillings: Meat filling - mix all ingredients together.
Spinach filling: Saute thawed spinach in olive oil and garlic powder until
all water has evaporated. Mix cheeses into spinach. Variation: substitute
1/2 or 1 bag of frozen chopped broccoli for spinach. Three Cheese Filling
or Sauce: This is an excellent topping for pizza or a filling for calzones
or strombolli. Dont forget - freshly grated Parmesan is always better than
pre-grated Parmesan. Mix cheeses and eggs together until well blended. Add
seasonings until just mixed in.
Source from luhu.jp
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