Subj : Tallgating Grub - 22
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 19:47:00

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Stromboli
 Categories: Breads, Vegetables, Pork, Cheese, Herbs
      Yield: 8 servings
 
           A-P flour; for rolling the
           - dough
      1 lb Pizza dough; room temp
      2 tb Extra-virgin olive oil
      2 tb Minced fresh parsley
      1 tb Minced garlic
      6 oz Sliced deli ham
      3 oz Thin sliced deli pepperoni
      6 oz Thin sliced mozzarella or
           - Provolone
      3 tb Fine grated Parmesan;
           - divided
      1 lg Egg
           +=BEATEN WITH=+
      1 tb Water; for brushing
    1/2 ts Dried oregano
           Salt; for sprinkling
           Marinara or pizza sauce;
           - warmed, to serve (opt)
 
  Set the oven @ 400ºF/205ºC and line a sheet pan with
  parchment.
  
  Stretch the pizza dough by hand, then place it on a
  floured surface and roll into a 12" X 16" rectangle.
  Arrange the dough so that one of the longer sides is
  closest to you.
  
  In a small bowl, combine the olive oil, parsley and
  garlic, then brush the mixture all over the surface of
  the dough.
  
  Add the fillings: Arrange the ham on the dough, slightly
  overlapping the slices and leaving 1-inch borders on the
  two short sides and a 2" border on the long side
  furthest from you. (No need to leave a border on the
  side closest to you.) Repeat with the pepperoni, then
  the mozzarella. Finally, sprinkle 2 tablespoons of the
  Parmesan over the mozzarella.
  
  Slightly fold in the left and right sides, then tightly
  roll, starting with the side closest to you. Just before
  you get to the end, brush the 2-inch border with egg
  wash. Finish rolling and form a seam, pressing firmly to
  ensure a tight seal.
  
  Carefully lift the stromboli and place it on the
  prepared sheet pan seam-side down. Brush all over with
  the egg wash, including in and around the seam. Sprinkle
  with the remaining 1 tablespoon of Parmesan, the oregano
  and a few pinches of salt. Using a sharp paring knife,
  make four evenly spaced 1 1/2" long diagonal slits,
  about ¼-inch deep, on the top of the stromboli.
  
  Bake until stromboli is evenly browned, 25 to 30
  minutes. Cool for 15 minutes, then using a large
  serrated knife, cut the stromboli crosswise into ¾-inch
  slices. Serve immediately with a bowl of warmed marinara
  for dipping, if desired.
  
  By: Lidey Heuck
  
  Yield: 8 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

.... Academic rivalries are so intense because the stakes are so small.
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