| Home |
| Gregg |
| Viet Nam Page 1 |
| Viet Nam Page 2 |
| Barbara |
| Penelope |
| Zachary | Garden |
| Wagon Train |
It's about time we added something more interesting to our family web page. With the digital camera we got for Christmas, we find we are taking photos of lots of everyday events. Instant results, no extra fees to get the prints developed, and lots of added fun manipulating the results on the computer.
On Saturday, 11March2000. Gregg and Zachary made stromboli for dinner and we took pictures of it. It gave us the idea to add a section to our website that includes recipes and pictures of the results. Here is the stromboli recipe and picture. Enjoy!!
|
STROMBOLI |
|
2 1-pound loaves frozen bread dough, thawed |
| 2 tablespoons Dijon-style mustard |
| 8 ounces salami, thinly sliced |
| 8 ounces provolone cheese, thinly sliced |
| 8 ounces ham, thinly sliced |
| 8 ounces mozzarella cheese, thinly sliced |
| 8 ounces fresh bulk pork or Italian sausage, cooked, drained and crumbled |
| 1/4 cup butter or margarine, melted |
| 1/4 cup grated Parmesan cheese |
| 1 teaspoon dried oregano, crushed |
| 1/2 teaspoon garlic powder |
| On a lightly floured surface, roll each potion of the thawed bread dough into a 16x10-inch rectangle. (If desired, cut each rectangle in half to make 4 loaves.) Spread 1 tablespoon of the Dijon-style mustard down the middle of each dough rectangle. |
| Divide the salami, provolone cheese, ham and mozzarella cheese equally and layer each ingredient down the center of each dough rectangle. Sprinkle the crumbled sausage down the centers of the dough rectangles. |
| Fold both sides of each dough rectangle to the center. Moisten the dough edges and pinch together to seal. Seal the ends of the dough and tuck under. |
| Preheat the oven to 350 degrees F. Place the loaves on a greased baking sheet, seam side down. Brush the tops of the loaves with the melted butter or margarine. Sprinkle the top of each loaf with the grated Parmesan cheese, oregano, garlic powder and a dash pepper. Bake immediately, or let the loaves rise in a warm place for 40 to 50 minutes or until nearly doubled in size. Bake the loaves in the oven for 25 minutes. |
| Recipe from: Better Homes and gardens America's Best-Loved Community Recipes, Vol.II |
You are visitor number:
This page was last updated on 08/18/00.