Recipe: Stromboli (5)

EASY TO MAKE STROMBOLI
Frozen dough bread (in freezer section)
1 lb. boiled or spicy ham (your
preference)
1/2 lb. genoa salami
1/2 lb. sliced pepperoni (the deli
will do this)
3 lbs. mozzarella cheese
1 jar of meatless Aunt Millie's sauce
or your own homemade
If using frozen bread, let thaw, then divide in half. Use rolling pin to flatten in a rectangular shape. Add ham in rows - 1 or 2 pieces with overlap. Then add on top the salami in the same fashion; then the pepperoni. (If it seems greasy, you may want to boil it first for a few minutes to reduce the fat.) Then add grated Mozzarella cheese on top. Finish with a touch of Aunt Millie's tomato sauce. Roll carefully lengthwise making sure you tuck the ends carefully in to avoid seepage. Bake at 350 degrees until crusty brown, about 1 hour. I make about 10 at a time, bake for 1/2 hour and freeze. Fresh for about 6 months. Remove from freezer, bake 1/2 hour and it's great! Katonah, NY

EASY GREEK STROMBOLI
20 dinner rolls, thawed and warm
1 (10 oz.) pkg. frozen spinach
1 (3 oz.) pkg. cream cheese, softened
1/2 c. cottage cheese
1 egg
4 oz. crumbled Feta cheese
1/4 tsp. garlic powder
Sesame seeds
1 beaten egg
Serves 6, or cut 3/4 inch slices for appetizer. Knead rolls together to form a ball. (Rolls must be warm and bubbly to knead well); use a little flour to prevent sticking. Roll dough to form a 12 x 18 inch rectangle. Spread with softened cream cheese leaving a 1/2 inch margin around edges. Thaw spinach and squeeze out all the liquid by placing between four paper towels. Sprinkle with 4 ounces of Feta cheese. Blend cottage cheese, egg, spinach and garlic powder in blender, spread over cream cheese. Mark center of rectangle with knife. Roll the right 18 inch side to the center. Roll the left 18 inch side to the center. You will have a double roll. Turn over double roll and place rolled side down on greased cookie sheet. Smooth side should face up. Tuck under ends. Brush with beaten egg and sprinkle with sesame seeds. Bake at 375 degrees for 30 to 35 minutes.

STROMBOLI
2 pkgs. crescent rolls
1/2 - 3/4 lb. baked ham
1/2 - 3/4 lb. slicing pepperoni
1/4 - 1/2 lb. Provolone cheese
6 eggs
1/2 c. Parmesan cheese
Grease 13 x 9 inch pan. Beat eggs and stir in Parmesan cheese. Layer 1 package of crescent rolls in pan. Then layer 1/2 of ham, pepperoni, and cheese. Pour 1/2 of egg mixture and spread it as best as possible. Next, layer remaining ham, pepperoni, and cheese. Top with remaining egg mixture. Put second package of crescent rolls on top. Bake at 375 degrees for 35-45 minutes.

STROMBOLI
1 loaf frozen bread
2 egg yolks
1 tbsp. Parmesan cheese
1 tsp. parsley
1/2 tsp. garlic powder
1 tsp. oregano
1/4 tsp. pepper
2 tbsp. olive oil
1/2 lb. chipped pepperoni
12 oz. shredded Mozzarella cheese
2 beaten egg whites
Thaw bread and spread on greased cookie sheet. Like pizza shell. Mix next 7 ingredients together and spread on dough. Cover with layers of pepperoni and cheese. Roll like jelly roll. Place seam down and brush with egg white. Bake at 350 degrees for 30 to 40 minutes. Slice and serve.

STROMBOLI
2 (1/4 oz.) pkgs. yeast
2 1/2 c. warm water
6 to 6 1/2 c. flour
1 tbsp. salt
2 tbsp. sugar
1 tsp. Tabasco
1/4 c. olive oil
2/3 c. grated Parmesan cheese
1/4 c. minced fresh basil or 1 tbsp.
dried basil
1 egg, slightly beaten
3 oz. pepperoni, thinly sliced
6 oz. Provolone cheese, sliced or
shredded
Optional: grated Parmesan for topping
Sprinkle yeast over warm water in small bowl. Allow several minutes for yeast to soften and dissolve. Combine 6 cups flour with salt and sugar. Add yeast mixture, Tabasco, and olive oil. When well combined, knead the dough by hand on a well-floured surface for 10 minutes or in an electric mixer with dough hooks for 3 minutes (add additional 1/2 cup flour if needed). Turn the dough into large, greased bowl. Cover the bowl and leave in a warm spot (70-80 degrees) until doubled in bulk. Punch down the dough and work in cheese and basil. Let rest for 10 minutes. Cut the dough in half. Lightly roll each piece (or use hands), pressing out air bubbles to approximately 7-11 inch rectangle. Lie cheese and pepperoni lengthwise in the middle of the rectangle and then fold sides around the filling. Pinch ends to seal. Lie stromboli on greased cookie sheet, seam side down. Brush with beaten egg and sprinkle with Parmesan cheese. Bake at 375 degrees for 20 minutes. Let cool at least 10 minutes before slicing.