Ingredients: |
Ingredients: STROMBOLI ROLL
Makes 4 to 6 servings.
1 loaf frozen white-bread dough or whole wheat (such as Rhodes brand), thawed and still cool
Olive oil
4 ounces fresh whole spinach leaves, washed and dry
6 slices pastrami or ham (I use ham)
6 slices provolone cheese
6 slices mozzarella cheese
1/2 cup sliced red pepper (fresh or processed in oil)
Marinara sauce, optional
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Directions: |
Directions:To assemble: Cut loaf of thawed dough in half. On lightly floured surface, roll each half into 12-by-8-inch rectangle. (Kid activity: Using ruler or measuring tape, kids can check size of dough as you stretch it into shape.) Lightly brush dough with olive oil. (Another kid-friendly activity.) Place one-fourth of spinach leaves over each half of dough, leaving about 1-inch border all around where there will be no filling. Top spinach with layer of pastrami or ham, provolone, remaining spinach, mozzarella and red pepper.
To roll up: Starting from long side, roll up dough, jellyroll fashion. To secure seams, carefully pinch dough to keep it tightly closed while baking. Place rolls, seam-side down, on lightly oiled baking sheet. Using small knife or kitchen scissors, make a few short slits in top of each roll. Cover with cloth. Let rise for 20 to 30 minutes at room temperature.
To bake: Meanwhile, preheat oven to 325 degrees. Bake loaves for 30 minutes or until golden brown. (Note: To get nice, crisp crust, baste several times with water or light coating of oil during baking.)
To serve: Cut slices about 1 inch thick for serving. Serve warm or cool. Pour marinara sauce into small bowls for dipping.
To transport: If you are headed to picnic spot, wrap entire roll in aluminum foil and transport in cooler to keep it fresh. Slice when you arrive at destination.
Picnics are the best excuse for a great family get-together. And preparing for the picnic can provide even more family fun when you assemble and bake stromboli, an easy-to-make Italian sandwich that bursts with flavor. Choose ingredients according to taste. You may even make an extra peanut butter and jelly version for your pint-size picnickers.
Our favorite version and one that will be on our Memorial Day weekend menu is the following easy recipe that makes two stromboli rolls to feed four to six people. by Donna Erickson |
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