Saturday, September 24, 2011

SAVORY STROMBOLLI


I'm back ... after a wonderful time with family and friends.  Not that I
went anywhere ... I was at home in my kitchen ... but too busy to blog.
Seven grandchildren need lots of good food and many snacks.
Even so there were so many other treats I wanted to make for them.
This strombolli was the final meal I made for the harvest crew, my daughter
and 3 grandsons.  The baby will have to wait for another time.


Roll the dough and make an abstract pass with the mustard bottle.
My daughter makes perfect lines at perfect intervals.


Spread the mustard and start the layering.


Wow, looks good enough to eat ... but not quite.


Fold the strips of dough alternately to produce a braided effect.


Don't worry if some of the filling is peeking through ..


Sprinkle a generous amount of oregano powder and parsley
flakes over the dough.


Baked and waiting to be sliced ... and savored.


A close view of the end .. cheese bubbling out.


SAVORY STROMBOLLI

1 pkg. dry yeast (1 tbsp.)
1/2 cup warm water
1 tsp. sugar

In a small bowl, dissolve yeast and sugar in warm water.

1 cup warm milk
3 tbsp. vegetable oil
1 tsp. salt
1 tbsp. sugar
3 ½ to 4 cups all-purpose flour

In a large mixing bowl, stir together yeast, milk, oil, salt, sugar and
2 ½ cups of the flour.  Beat until smooth.  Mix in enough remaining flour
to make dough easy to handle.
Turn dough onto lightly floured surface; knead until elastic, about 5 minutes.
Place in greased bowl; turn greased side up.  Cover; let rise in
warm place until doubled, about 1 hour.

FILLING

3 tbsp. mustard
12 slices processed cheese
12 slices salami
1 lb. ham, thinly slices or shaved
1 lb. ground beef, browned with 1 med. onion and drained
4 to 5 cups shredded mozzarella cheese

Divide dough in half.  On lightly floured surface, roll each half into
rectangle, about 12 x 15 inches; spread with mustard.
Layer half the ingredients in order given down the center 1/3 of rectangle.
Cut the exposed dough on each side into 1-inch strips.
Fold each side alternately over the top to produce a braided effect.
Seal ends well to prevent leaking.
Carefully lift onto a greased baking sheet.

1 egg
Parsley flakes and / or oregano powder

Brush top with beaten egg and sprinkle with parsley flakes.  Repeat
with other half of dough and remaining filling ingredients.
Let rise until light about 10 minutes but this is optional.
Bake in preheated 350° oven for 25 minutes or until golden brown.
Cool slightly before cutting into slices.
Yield: 14 to 16  servings

Freezing: excellent

2 comments:

  1. Mother, we'll be there for leftovers...I wish..Sigh.

    ReplyDelete
  2. We had the last 4 slices on the way home from the train station today. They were frozen when we left Alberta; still slightly cool 50 hours later. They 'hit the spot.' Thanks, Grami!

    ReplyDelete