Tuesday, April 16, 2013

Tasty Pieces of Meat

Last day of winter semester today. I have 2 papers, 2 projects, and 1 hymn to write, and I will be one semester closer to graduation! Everything will be over by a week from tomorrow. I can make it 'til then, right? And if I don't, I guess I'll just eat tasty, unhealthy food. That'd be OK, too.

I would like to introduce you to one of Aaron's favorite foods: Stromboli. This has about every awesome and delicious kind of meat in it, and I was pleased to find that I could easily manipulate the recipe to match my food allergies. (Did you know that almost every processed form of bread has high fructose corn syrup? That is, except for a few tasty bakery loaves from Smith's, and they didn't make my favorite kind this last week. Ergh. Not that I'm bitter, or anything.)

Anyways. Here it is!


I used a different bread dough recipe, mainly because the original recipe's dough was so-so, and I have some amazing dough recipes. I decided to make "Our Best Bites" pizza dough because it's perfectly soft and chewy. I love Our Best Bites. I live on the recipes from their cookbook. (Thanks for getting it for me for Christmas, Mom!)

Stromboli
Adapted from The Taste of Home Baking Book and Burn Me Not

Dough
Makes 2 loaf recipes. 

1 1/2 c. warm water
1 Tbsp. sugar
1 Tbsp. active dry or bread machine yeast
1/2 tsp. salt
3–4 1/2 c. flour, divided

In a large bowl (using a Kitchen Aid is handy, if you have one), combine water, sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly.

Add salt and stir. Add 1 1/2 cups flour and mix well. Gradually add more flour (usually between 1 1/2–2 1/2 cups) until dough starts to pull away from the sides of the bowl and it barely sticks to your finger. 

Spray a glass or metal bowl with cooking spray (or if you're like me, your metal popcorn bowl) and place dough in the bowl. Cover and let rise for 45 minutes or until doubled in bulk. 

Filling
Makes enough for 2 Strombolis. Double the filling amount if you want to make both loaves at the same time, or pop the other dough recipe in the freezer.

1/4 lb thinly sliced ham (I found a nice honey ham from the deli. No HFCS! Win!)
1/4 lb pepperoni
Dried basil
Dried oregano
4 slices provolone cheese
1 c. shredded mozzarella cheese
Extra Virgin Olive Oil

Punch the dough down. Turn the dough onto a lightly floured surface and divide in half. Roll one portion into a 15 x 12-inch rectangle.

Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil. Sprinkle with oregano.

Bake on a baking sheet at 400˚F for 20–25 minutes until lightly browned. Cool slightly and cut into 1-inch slices. It will be toasty and delicious and everyone will love it!


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