Subj : Tallgating Grub - 22
To   : All
From : Dave Drum
Date : Wed Oct 02 2024 07:45 pm

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

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