so Sunday morning, Pre-Superbowl, i make the ingredients to go into the Stromboli and Sunday afternoon, hubby took sometime to show me how to roll the dough.
hubby then began gently using his finger tips to pull the dough out to a wider circle while holding the remainder flat with his palm. this was followed by the dough coming up and off the table and being set on the knuckles of his two hands. he moved his hands along the edge of the dough, letting the weight of the hanging dough pull down and out the rest.
My attempt was somewhat less elegant.
in fact, MUCH less elegant
but pizza dough is going to taste like pizza dough, and honey fixed all the holed i punched into my unfortunate Stromboli....yes you can punch holes into dough
on top of the layer you just tucked in. spread the rest of your mushroom and spinach filling, follow with the rest of the cheese mixture and a sprinkle of Parmesan. fold the opposite half of the dough up and over this layer. tuck and pinch the ends to seal. then carefully. veryyyyyy carefully, flip the whole kit and caboodle over and pinch the last of the dough flap to the underside of the Stromboli.
oil your pan well and then flip the Stromboli onto the pan to face up again. on the top of the Stromboli, gently tear a small hole every 1/3 of the way. this will help release steam that collects inside the dough while the Stromboli bakes.
Brush the top of the Stromboli with olive oil or egg yolk, sprinkle with salt, pepper, garlic powder, onion powder, basil, oregano and thyme
bake at 500 degrees (400 or 450 if that is as high as your oven goes until the Stromboli browns, about 20-25 minutes (25-25 if your oven does not reach 500). carefully remove from the oven, let cool 10 minutes, slice and enjoy.
on one of our strombolis, the hole we tore to vent steam closed up and created and explosion on one end. its looked like 'Alien" had infected our dinner! no worries though, it panked down ok and still tasted delicous
Spinach and Mushroom Stromboli
4 Cups Thin Sliced Mushrooms 4 Cups Fresh Spinach 1 1/2 onions, sliced thin 4 Cloves Garlic Salt, Pepper Olive Oil 1 Tablespoons Garlic Powder 1 Tablespoon Red Pepper 2 Bricks Cream Cheese (1 lb) 3/4 Cup Parmesan Cheese 8 oz Cottage Cheese 4 oz Cheddar Cheese Shredded 2 Teaspoons, Garlic Powder, Onion Salt, Parsley, Oregano and Basil 2 Balls Pizza Dough (We used some from a Local Place called Nardozzi's) flour Parmesan cheese, garlic powder. pepper for topping | Saute' onions and mushrooms in olive oil until the onions are translucent )about 10 minutes) add garlic and spices, continue to cook until fragrant (about 4 minutes) add the spinach, in batches if necessary, and saute until just wilted. (about two minutes) using a stock pot for this whole process makes adding the spinach all at once much easier, it also enables you to speed and even the wilting process by placing the lid on top. Roll out your dough according to the directions above (into a large flat circle) lay the circular form out flat. near the center of the dough, lay out half of the spinach and mushroom filling in a line about an inch and a half thick. top with your cheese mixture. fold half the dough over the filling, bringing the edge of the dough just too the edge of the filling. press down and seal. on top of the layer you just tucked in. spread the rest of your mushroom and spinach filling, follow with the rest of the cheese mixture and a sprinkle of Parmesan. fold the opposite half of the dough up and over this layer. tuck and pinch the ends to seal. then carefully. veryyyyyy carefully, flip the whole kit and caboodle over and pinch the last of the dough flap to the underside of the Stromboli. oil your pan well and then flip the Stromboli onto the pan to face up again. on the top of the Stromboli, gently tear a small hole every 1/3 of the way. this will help release steam that collects inside the dough while the Stromboli bakes. Brush the top of the Stromboli with olive oil or egg yolk, sprinkle with salt, pepper, garlic powder, onion powder, basil, oregano and thyme bake at 500 degrees (400 or 450 if that is as high as your oven goes until the Stromboli browns, about 20-25 minutes (25-25 if your oven does not reach 500). carefully remove from the oven, let cool 10 minutes, slice and enjoy. |