Stromboli loaves
1 Servings
Ingredients
| Quantity | 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 |
Directions
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