{"id":1262,"date":"2017-06-22T21:41:29","date_gmt":"2017-06-23T02:41:29","guid":{"rendered":"http:\/\/lisa.rushworth.us\/?p=1262"},"modified":"2018-04-15T08:27:50","modified_gmt":"2018-04-15T13:27:50","slug":"stromboli-recipe","status":"publish","type":"post","link":"https:\/\/www.rushworth.us\/lisa\/?p=1262","title":{"rendered":"Stromboli Recipe"},"content":{"rendered":"

I made, well not\u00a0quite<\/em> a stromboli (as I understand it, stromboli have tomato sauce inside, and this was completely without tomato sauce). The bread part is easy enough — you can use whatever pizza dough recipe you fancy. I had purchased KAF’s Artisan Bread Flour<\/a> when it was on sale a few months ago. Or their French style flour<\/a> and used a traditional baguette recipe (3c flour, 1t salt, 1c or so water, and 2 1\/4t yeast kneaded for a long time to make a chewy bread. Normal bread process – mix\/knead, sit until doubled in bulk). For additional flavour, I added 1T of Italian spices to the flour. Once the dough has finished rising, preheat the oven to 550 F.<\/p>\n

Take a chunk (I used about a quarter of the dough) and roll it out onto a silicone baking mat. The dough shouldn’t be too thick – somewhere around an eighth of an inch. I made very large stromboli to be cut when served, so the rectangle of dough was about 12″ x 9″. Brush the dough with roasted garlic butter (1T melted salted butter, 1-2 cloves roasted garlic)<\/p>\n

Spread filling in the rectangle – leaving some dough on either side to fold in, some dough on the bottom to seal the thing, and a lot of dough on the top to fold over.<\/p>\n

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Fold the sides along the line shown below — this will seal the ends.<\/p>\n

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Fold the large piece of dough down to cover the filling. Then stretch the small piece of dough up over stromboli and seal it to the other piece of dough.<\/p>\n

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Place on a half sheet pan seam side down. If a glossy, crunchy crust is desired, brush with egg wash (mix an egg with a splash of water), let sit for a minute, and then brush again with egg wash. For a softer crust, brush with roasted garlic butter or butter.<\/p>\n

Using a sharp knife or bread lame, slice five diagonal lines along the stromboli. I sliced almost<\/em> completely through the dough and allowed it to split open as it baked.\u00a0Bake for 10-15 minutes.<\/p>\n

What can you put in a stromboli? Traditionally, you cover the dough with tomato sauce, sprinkle on cheese, add Italian meats, then sprinkle more cheese. I wasn’t in the mood for tomato sauce. I made two fillings – 1c ricotta cheese, 1\/2c shredded sharp cheddar, and 1c shredded broccoli (this is a great way to use up broccoli stems if you have some left over from another recipe). The other filling was 1c ricotta, 1\/2c shredded sharp cheddar, 1c shredded chicken, and 2 diced peaches.<\/p>\n","protected":false},"excerpt":{"rendered":"

I made, well not\u00a0quite a stromboli (as I understand it, stromboli have tomato sauce inside, and this was completely without tomato sauce). The bread part is easy enough — you can use whatever pizza dough recipe you fancy. I had purchased KAF’s Artisan Bread Flour when it was on sale a few months ago. Or …<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[15],"tags":[21,46],"class_list":["post-1262","post","type-post","status-publish","format-standard","hentry","category-food","tag-cooking-2","tag-recipes"],"_links":{"self":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1262","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1262"}],"version-history":[{"count":1,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1262\/revisions"}],"predecessor-version":[{"id":1266,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=\/wp\/v2\/posts\/1262\/revisions\/1266"}],"wp:attachment":[{"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1262"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1262"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.rushworth.us\/lisa\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1262"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}