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Stromboli 2


5 loaves frozen bread dough, thawed and risen
1 lb. hard salami
1 lb. ham
1 lb. pepperoni
1 lb. sliced Provolone cheese
1 lb. sliced Mozzarella cheese
1 lb. sliced Muenster cheese
milk or hot peppers (optional)

Divide each loaf of bread into 4 pieces. Roll out to about 1/8-inch thick. Alternate layers of meat and cheese. Add peppers if desired. Wrap bread dough around meat and cheese. Tuck ends under well (to prevent leaking of juices). Place on greased cookie sheets. Brush stromboli with lightly beaten egg white. Place in 350 degrees oven for 20 minutes or until golden brown.

Makes 20 stromboli.




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.