Recipe: Stromboli (2)

Hi,

These aren't for mummy Stromboli. But if you are trying to make them look like they are wrapped up like mummies then roll the thawed dough out to a 16 x 10 rectangle. Put the filling down the center third of the dough. Then cut 1 inch wide strips on the side (16 strips on each side) then lay each strip across the filling alternating sides and criss crossing them.

Stromboli

1 loaf frozen bread dough
Gulden's mustard
garlic powder
oregano
1/2 lb. Provolone cheese
1/2 lb. hard salami
1/2 lb. boiled ham

Let frozen bread dough rise. Roll out to a large rectangle. Spread Gulden's mustard over rectangle very thinly. Sprinkle garlic powder and oregano. Layer Provolone cheese, salami and boiled ham; repeat until all used up. Brush all edges with egg. Fold in thirds; seal all edges.

Bake at 350 degrees for 25 to 35 minutes or golden brown. Can be frozen, eaten cold or reheated.

Stromboli

1 frozen bread dough
1 onion
garlic
3/4 lb. sausage (hot and sweet)
8 oz. Mozzarella
2 Tbsp. parsley
2 Tbsp. Parmesan

Defrost 1 frozen bread dough and let rise.

Saute 1 onion and garlic. Add 3/4 pound of sausage (hot and sweet) without casing. Stir often, breaking up. Pour off fat and cool.

Flatten dough to 14 x 9-inches. Sprinkle with 8 ounces Mozzarella, parsley and Parmesan. Add onion and sausage. Roll. Place seam side down.

Bake at 375 degrees for 30 minutes or until golden brown.