Stromboli
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Stromboli
  Italian  
Last updated 6/12/2012 1:25:14 AM. Recipe ID 59094. Report a problem with this recipe.
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      Title: Stromboli
 Categories: Italian, Pies
      Yield: 8 Servings
 
      1 pk Yeast
      2 ts Sugar
    1/3 c  ;Water, warm
      4 c  Flour
      3 tb Butter; in pieces
      1 ts Salt
      1 c  ;Water, ice, without cubes
      1 lb Ricotta
    1/2 c  Parmesan
    1/2 lb Mozzarella, sliced
    1/2 lb Pepperoni
      2 tb Butter; melted
           Sesame seeds
 
  Preheat oven to 200 degrees for 15 minutes and turn off. Combine
  yeast, sugar and warm water in a small mixing bowl. Set aside for 5
  minutes until foamy.  In the workbowl of a food processor, add flour,
  butter pieces and salt. Process for 20 seconds.  Add ice water to
  yeast. With the processor running, add yeast-water mixture gradually,
  until all of the moisture is absorbed and the dough leaves the side
  of the bowl. Process for an additional 60 seconds. Transfer dough
  from the workbowl to a large greased mixing bowl. Cover with a
  kitchen towel and place in warm off oven. Allow to rise until
  doubled, approximately 1 1/2 hours.
  
  Combine the ricotta and Parmesan. Punch down the risen dough and
  transfer to a floured rolling surface. With quick, hard strokes, roll
  dough into a large rectangle, approximately 1/2 inch thick. Layer
  one- half of the mozzarella cheese evenly down the center leaving
  approximately three inches of exposed dough on either side. Top with
  the ricotta mixture and pepperoni, and the remaining mozzarella.
  Overlap the exposed dough over the cheese mixture and pinch well on
  all sides to seal.
  
  Transfer to a large cookie sheet, seam side up.  Cover with a kitchen
  towel and return to the warmed oven. Allow to rise until doubled,
  approximately 45 minutes. Brush loaf with melted butter and sprinkle
  with sesame seeds. Bake at 350 degrees for 35 to 40 minutes or until
  loaf is well browned and hollow sounding when thumped.
  
                                                   -- Sam Waring
 




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Recipe ID 59094 (Apr 03, 2005)

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