Stromboli

Start by making one recipe of Daley Bread dough. 

Roll out the dough into a rectangle about the length of your cookie sheet.  Start by putting layers of cheese and meats.  I start by layering the items in the following sequence.

1.      Provolone       

2.      Pepperoni

3.      Mozzarella

4.      Hard salami

5.      Provolone

6.      Pepperoni

7.      Mozzarella

8.      Hard salami

9.      Provolone

10.  Pepperoni

11.  Mozzarella

 You can keep on layering until you are happy with the height.  Then close the sides over the top.  If you use a weave it will let the steam out as the meats and cheese bake.  Otherwise cut slits on the very top to let out the steam.  Brush the top with an egg wash.  Place the finished product on a well-greased cookie sheet. I always make a boat out of aluminum foil and grease it so the cheese that usually finds a way out doesn’t flow to the bottom of the oven.  Let it rise for 30 minutes and place in a pre-heated oven at 350 degrees for 40 minutes. 

I also make a variety - veggie, artichoke, chicken and cheese etc.  A veggie (3 digital photos) is good for those non-meat eaters.

I start with a small diced onion, sliced peppers of different color, mushrooms, tips of broccoli and cauliflower and then add some herbs – I prefer basil, oregano and a dash of salt.  Put it in a wok or large deep pan and cook on a low heat to reduce the water in the veggies.  Then put a triple layer of cheese – provolone, mozzarella and provolone on the dough to give the bottom strength.

Then spoon the drained veggies on the cheese and add shredded cheese of your choice to the top of the veggies.  Close the sides and follow the above instructions to finish the baking.

Usually when I bake I make many loaves.  This way I can freeze the breads for later.  If you slice the items you can take out a frozen slice or two.  Toast is just as good this way.  Warm up a piece or two of stromboli in the micro for 20 - 30 seconds, or put it in aluminum foil in the oven at 350 for 20 minutes.