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Stromboli (Stuffed Bread)
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Breads
Amount Measure Ingredient -- Preparation Method
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1 tablespoon Olive oil
1/3 ounce Of a 3 pound package of froz
Or bread dough -- thawed
8 slices Hard salami -- thinly sliced
8 slices Provolone cheese -- thinly sli
8 slices Capicola -- thinly sliced
1 1/2 teaspoons Dijon mustard
1/4 cup Grated parmesan cheese
1/2 teaspoon Garlic salt
1/2 teaspoon Dried oregano -- crumbled
1/2 teaspoon Seasoned salt
3/4 cup Mozzarella cheese -- shredded
Recipe by: Bon Appetit- Too Busy to Cook pg. 76 Preheat oven to 375
degrees. Brush a 11x17-inch baking sheet with oil. Roll dough out on
prepared sheet to edges. Arrange salami slices in lengthwise row down
center of dough, leaving 1/2-inch space at ends. Top with provolone,
then capocollo. Spread with mustard. Sprinile with parmesan, garlic
salt, oregano and seasoned salt. Cover with mozzarella. Bring long
sides of dough together atop filling and brush with water. Pinch and
fold over to close.
Brush short ends with water and pinch closed. Bake until golden brown,
about 25 minutes. Serve warm.
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