{"id":491,"date":"2009-02-11T08:10:49","date_gmt":"2009-02-11T14:10:49","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=491"},"modified":"2009-02-11T08:10:49","modified_gmt":"2009-02-11T14:10:49","slug":"rolled-food-stromboli","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2009\/02\/11\/rolled-food-stromboli\/","title":{"rendered":"Rolled Food: Stromboli"},"content":{"rendered":"

This recipe is from Big Red Kitchen<\/a>. \u00a0I saw the Stromboli on her blog and immediately got hungry, so this is what was for dinner a few days ago and last night. \u00a0I like the idea of food rolled food. \u00a0The layers created by rolling dough around delicious filling are wonderful!<\/p>\n

\"spinach2\"<\/p>\n

The first time around I made the spinach Stromboli. \u00a0I cut the dough in half instead of thirds, so I should have baked it a little longer than suggested. \u00a0The baking time should be increased to at least 35 minutes. \u00a0I used a pound of fresh spinach, sauteed it with a little olive oil and minced garlic. \u00a0Provolone and a little shredded mozzarella are layered first, then the spinach is spread on top. \u00a0The flavor of the spinach was good, but I would use a little more spinach next time and just a bit more cheese. \u00a0I liked that the flavor of the spinach was not overwhelmed by cheese, so be careful not to overdo it. \u00a0\"spinach1\"<\/p>\n

I served this with jarred marinara sauce…don’t judge me! \u00a0I have a great recipe for marinara sauce, but sometimes you have to take shortcuts to avoid spending all day in the kitchen and doing endless amounts of dishes. \u00a0Ok, I’m a little lazy. \u00a0So sue me! \u00a0I am no Martha Stewart.<\/p>\n

\"spinach3\"<\/p>\n

The second attempt was provolone and salami. \u00a0I learned from stromboli # 1 that while you shouldn’t over stuff the stromboli, it is wise to make sure that you put enough filling inside so that when you roll it up and bake it someone doesn’t get stuck with a big end piece of dough and no filling. \u00a0<\/p>\n

\"salami1\"I layered 10 pieces of the provolone on the dough, topped it with 12 slices of salami and sprinkled it with some shredded Parmesan, Pasta Sprinkle from <\/a>Penzey’s<\/a> and some garlic salt. \u00a0<\/p>\n

\u00a0<\/p>\n

Ben and I liked the provolone and salami better than the spinach mostly because it was baked more completely. \u00a0I also cut my vents a little deeper so the cheese came out and got all melty and crusty. \u00a0I sure do like baked cheese.<\/p>\n

\"salami2\"<\/p>\n

The bread dough recipe is simple and good. \u00a0I was able to refridgerate what I had left over for 4 days and it was still yummy and easy to roll out. \u00a0I would think any pizza dough would work. \u00a0If you use this recipe, obviously you wouldn’t shape it into loaves but just roll it out after it has risen\u00a0<\/p>\n

\u00a0<\/p>\n

\n

Simple Crusty Bread <\/strong>(Adapted from \u201cArtisan Bread in Five Minutes a Day,\u201d by Jeff Hertzberg and Zo\u00eb Fran\u00e7ois, Thomas Dunne Books, 2007)<\/span><\/p>\n

Time:<\/span>\u00a0About 45 minutes plus about 3 hours\u2019 resting and rising<\/p>\n

1 1\/2 tablespoons yeast<\/p>\n

1 1\/2 tablespoons kosher salt<\/p>\n

6 1\/2 cups unbleached, all-purpose flour, more for dusting dough<\/p>\n

1. In a large bowl or plastic container, mix yeast and salt into 3 cups lukewarm water (about 100 degrees). Stir in flour, mixing until there are no dry patches. Dough will be quite loose. Cover, but not with an airtight lid. Let dough rise at room temperature 2 hours (or up to 5 hours).<\/p>\n

2. Bake at this point or refrigerate, covered, for as long as two weeks. When ready to bake, sprinkle a little flour on dough and cut off a grapefruit-size piece with serrated knife. Turn dough in hands to lightly stretch surface, creating a rounded top and a lumpy bottom. Put dough on pizza peel sprinkled with cornmeal; let rest 40 minutes. Repeat with remaining dough or refrigerate it.<\/p>\n

3. Place broiler pan on bottom of oven. Place baking stone on middle rack and turn oven to 450 degrees; heat stone at that temperature for 20 minutes.<\/p>\n

4. Dust dough with flour, slash top with serrated or very sharp knife three times. Slide onto stone. Pour one cup hot water into broiler pan and shut oven quickly to trap steam. Bake until well browned, about 30 minutes. Cool completely.<\/p>\n

Yield:<\/span>\u00a04 loaves.<\/div>\n

I would highly recommend reading the Big Red Kitchen blog for more detailed instructions and advice about making a perfect stromboli. \u00a0I will make this again. \u00a0It was pretty easy and very tasty. \u00a0I think this is one of those recipes that you have to learn how to make perfectly by doing it a few times. \u00a0So, roll up some dough around some yummy filling and enjoy!<\/p>\n