Stromboli loaves

Yield: 1 Servings

Measure Ingredient
16 ounces Bread dough (if frozen; thaw) (white or whole wheat)
2 tablespoons Butter
2 ounces Ham; cooked, thinly sliced (1/3 cup)
3 slices Bacon; crisp-cooked, drained, crumbled
½ cup Pimiento-stuffed green olives, chopped
⅓ cup Golden raisins
⅓ cup Parmesan cheese; finely shredded (Parmigiano Reggiano or Pecorino Romano cheese)
¾ cup Mozzarella; shredded (or provolone) (3 ounces)
¾ cup Fontina cheese (or Fontinella) (3 ounces)
1 large Egg

Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half.

Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1 tablespoon of butter over each dough leaving a 1" plain border. Sprinkle each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.

Top with mozzarella and Fontina cheese. Carefully fold edges of short sides over filling about 1-2"; roll up jelly roll style beginning with a long side. Moisten edges and ends with water and pinch to seal. Carefully place rolls seam side down on the prepared baking sheet. Cover and let rise in a warm place until nearly double (30 minutes). Combine egg and 1 tablespoon water; brush over loaves. Bake at 350F 30 minutes or till golden brown.

Cool on a wire rack 30 minutes before slicing. Cut into ½" slices. Cover and chill any leftovers. Makes 40 pieces.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 69.

Posted to MC-Recipe Digest V1 #868 by Peg Baldassari <Baldassari@...> on Oct 26, 1997

Similar recipes