Friday, January 13, 2012

Peppers, ham & cheese stromboli

Peppers, ham & cheese stromboli

for the dough:
1/4 ounce yeast (one packet)
13 fluid ounces warm water (about 100 degrees)
3 fluid ounces olive oil
1 lb 6 ounces bread flour
1/2 ounce salt

for the Stromboli:
1/2 cup dijon mustard
1/2 lb ham
1/2 lb provolone cheese
10-12 Italian long hot peppers
olive oil for brushing

step 1
Cover yeast with warm water in mixing bowl. Whisk in the oil. Stir in the flour and salt. Mix on low speed with dough hook about 5 minutes, adding more flour if necessary until smooth & elastic.

step 2
Divide dough into two pieces. Place dough in separate oiled bowls, cover and let rise until doubled in size or wrap in plastic and chill overnight.

step 3
Roast the long hots by tossing them in olive oil & roasting in the oven at 375 degrees for about 45 minutes, flipping half way through. Remove from the oven & cool. Peel & deseed the peppers. Set aside or cover & refrigerate until needed.

step 4
To make the Stromboli: Preheat the oven to 375 degrees F. Grease a large baking sheet and set aside.

step 5
Roll each piece of dough into a large rectangle about 10? x 14?. Top each with 1/4 cup dijon mustard, then top with ham & cheese, leaving about 1? border. Divide the peppers between the two pieces of dough and lay across, spreading out evenly.

step 6
Using a pastry brush, paint the border of 1 long edge with oil. Starting at the opposite long end without oil, roll up the dough into a cylinder, pinching the edges to seal. Place on a prepared baking sheet & let rise for 20-30 min.

step 7
Brush the top of each stromboli with oil. Bake until golden brown and crisp, about 25-30 mins. Remove from the oven and let stand 10 minutes. Slice and serve. 

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