Side Pannel
Stromboli Loaves
Ingredients List
- 16 oz Bread dough (if frozen;
- -thaw) (white or whole
- -wheat)
- 2 tb Butter
- 2 oz Ham; cooked, thinly sliced
- -(1/3 cup)
- 3 sl Bacon; crisp-cooked,
- -drained, crumbled
- 1/2 c Pimiento-stuffed green
- -olives, chopped
- 1/3 c Golden raisins
- 1/3 c Parmesan cheese; finely
- -shredded (Parmigiano
- -Reggiano or Pecorino Romano
- -cheese)
- 3/4 c Mozzarella; shredded (or
- -provolone) (3 ounces)
- 3/4 c Fontina cheese (or
- -Fontinella) (3 ounces)
- 1 lg Egg
Directions
Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half.
Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1
tablespoon of butter over each dough leaving a 1" plain border. Sprinkle
each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.
Top with mozzarella and Fontina cheese. Carefully fold edges of short sides
over filling about 1-2"; roll up jelly roll style beginning with a long
side. Moisten edges and ends with water and pinch to seal. Carefully place
rolls seam side down on the prepared baking sheet. Cover and let rise in a
warm place until nearly double (30 minutes). Combine egg and 1 tablespoon
water; brush over loaves. Bake at 350F 30 minutes or till golden brown.
Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover
and chill any leftovers. Makes 40 pieces.
Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1
tablespoon of butter over each dough leaving a 1" plain border. Sprinkle
each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.
Top with mozzarella and Fontina cheese. Carefully fold edges of short sides
over filling about 1-2"; roll up jelly roll style beginning with a long
side. Moisten edges and ends with water and pinch to seal. Carefully place
rolls seam side down on the prepared baking sheet. Cover and let rise in a
warm place until nearly double (30 minutes). Combine egg and 1 tablespoon
water; brush over loaves. Bake at 350F 30 minutes or till golden brown.
Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover
and chill any leftovers. Makes 40 pieces.
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