STROMBOLI is an irresistible
stuffed pastry bread or roll of Italian origin. Its basic form
is a seasoned stuffing rolled into multiple layers of bread.One
could stuff with almost any cooked meat, vegetable and/or cheese
and guarantee a hit. This pepperoni and mozzarella recipe is
exquisitely delicious, not hard to make, and a great hit at
parties. Ingredients in this recipe will serve 9 people, with
3 or 4 generous slices each.
If using frozen Bridgeford dough loaves, thaw in refrigerator
overnight. Cut each dough loaf into three equal chunks on
lightly floured board, and set aside. We are going to roll
out each chunk, folding each into thirds, and sandwiching
goodies inside as we go along. For EACH chunk,
Roll a chunk out into an evenly flat rectangle about 7" X
10". The finished chunk will be a little thicker than
a pencil, about 1/4" or a little thicker. The exact
size is uncritical but just smaller than an 8-1/2 X 11 sheet
of paper is convenient. The edges of the rectangle will be
quite rounded, and that is OK. Dust as lightly with flour
as possible if the piece starts sticking badly to the rolling
pin, breadboard or itself.
Position the rectangular piece on the breadboard with the
long direction facing away from you, dusting with garlic
powder, oregano and basil seasonings, and, on top of the "front" one-third,
place two or three generous slices mozzarella. Leave at least
3/4" of the sides free of ingredients because these
form the pastry edges you will pinch together last.
("Fresh-dried" oregano is meant to remind you
that one may buy bulk oregano, in many produce sections,
which is infinitely fresher than an off-the-shelf bottle
of any brand-name stuff.)
Place four or five thin slices of pepperoni on the "front" one-third
of your rectangle also, then fold this over on itself leaving
the "rear" one-third of the rectangle free. Repeat
the layering of mozzarella and pepperoni on top of the somewhat
flat roll you have formed, and then roll this over again
so there is no more "free" rectangle remaining.
Now pinch the edges together so the cheese doesn't melt out
when we bake the stuffed bread rolls. "Work" the
edges and long seam a little by pinching and patting so they
don't uncurl on their own.
When all the chunks have been rolled out, stuffed and pinched,
baste the tops of each of the 9 strombolis with melted butter
or egg whites. Bake on a large greased cookie sheet in preheated
375deg. oven 25-30 minutes until golden brown. The oven aroma
from the oregano and goodies will advertise the fact you
are making something extremely special. Remove to cool. Slice
each with a sharp knife, as you would bread or other rolls,
and serve warm or cool. Be prepared to share this recipe;
you'll be asked!
