When I want to make something droolworthy for guests I quite often fall back on recipes I have seen on other blogs. This recipe for Rolled Stromboli had caught my eye from Kris & Andy over at Catertots. As with many of us they started a food blog to keep track of their own recipes. They have all the photos of "how to" techniques on their site.We were having a casual get together with friends so I thought this recipe would be perfect for just such an occasion as an appetizer. It is wide open to interpretation with any meats or cheeses you would care to add or substitute.
It makes a nice soft pizza dough!!
For Pizza Dough:
3 cups plus 4 tablespoons unbleached flour
2 tsp sugar
1 package active dry yeast
2 tsp Kosher Salt
1- 1/3 cups lukewarm water
1 tablespoon, plus 1 tablespoon extra virgin olive oil
Combine the flour, sugar and yeast and stir. Add the salt right before you are ready to add the water, because salt can kill the yeast. Make a well, and pour the water and one T olive oil into the well.
1 package active dry yeast
2 tsp Kosher Salt
1- 1/3 cups lukewarm water
1 tablespoon, plus 1 tablespoon extra virgin olive oil
Combine the flour, sugar and yeast and stir. Add the salt right before you are ready to add the water, because salt can kill the yeast. Make a well, and pour the water and one T olive oil into the well.
Stir with a wooden spoon until the dry ingredients and wet ingredients are fully incorporated together ( They start with the wooden spoon and then use their hands). Form into a ball and put the other T of olive oil into the bottom of the bowl. Rub the oil on the entire ball of dough, place back into bowl and cover with plastic wrap.
If you are using the dough within four hours, let sit on countertop to rise. Otherwise, put it in the refrigerator. Once you are ready to use the dough, preheat the oven to 450 degrees, separate the dough that you need, and work the dough back into another ball and let it sit covered for 15 minutes to allow it to rise again. Liberally flour work surface and roll out dough into desired shape/thickness.
**Rolled Stromboli**
Pizza Dough (see recipe above-they use half of this dough recipe)
1 egg, for egg wash
Cheese - they used Buffalo Mozzarella, Parmesan and Cheddar Cheese . ( I had Buffalo mozzarella, Provolone, Parmesan and Emmenthal)
Thinly sliced meats - they used Pancetta, Salami, Ham and Coppa. ( I used ham, coppa and pepperoni)
Butter
Garlic Powder
Poppy Seeds
1 egg, for egg wash
Cheese - they used Buffalo Mozzarella, Parmesan and Cheddar Cheese . ( I had Buffalo mozzarella, Provolone, Parmesan and Emmenthal)
Thinly sliced meats - they used Pancetta, Salami, Ham and Coppa. ( I used ham, coppa and pepperoni)
Butter
Garlic Powder
Poppy Seeds
****************
Roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of melted butter and lightly sprinkle the garlic powder on it. Lay the meats and cheeses over the entire dough in one thin layer. They roll from left to right keeping the cheeses mostly to the left so they will be in the center; this helps prevent the cheese from spewing out in the middle of baking.
Roll the dough out flat in the shape of a large rectangle. Brush with a thin layer of melted butter and lightly sprinkle the garlic powder on it. Lay the meats and cheeses over the entire dough in one thin layer. They roll from left to right keeping the cheeses mostly to the left so they will be in the center; this helps prevent the cheese from spewing out in the middle of baking.
Gently roll the dough up and tuck in each side underneath itself.
Place the Stromboli on a baking sheet seam side down. Brush with an egg wash and sprinkle poppy seeds on it. Cut a few slits across it and bake at 400 degrees for 30 minutes.
