STROMBOLI 2

My old friend Martha told me that the Stromboli recipe I posted yesterday sounded complicated, so I decided to add an easier one that I first made years ago. It is not as fancy as the first one, but still very good and will be a hit with those eating.
This one is made with frozen bread dough instead of pizza dough. Because I have moved with my husband many, many times and because of this we have sold many houses, I have a past with this frozen bread dough. Nothing smells more inviting than freshly baked bread, so I bought the frozen dough, thawed and baked it a half an hour or so before the house viewers arrived. Leave the bread setting out on a bread board with the aroma lingering in the air. It'll sell a house everytime.

Stromboli 2

Frozen bread dough (1 loaf for each stromboli)
3 meats to equal 1 cup: hard salami or pepperoni, ham and 1/2 pound crumbeld fried hot Italian sausage or sausage of your choice
Mustard
2-3 cheeses to equal 1 cup: mozarella, cheddar, provolone, Parmesan (all grated)
Melted butter
Oregano
Parsley
Garlic salt

Let dough thaw. Roll into rectangle. Spread with good mustard. Lay out overlaying meats and sprinkle cheeses over meat. Roll up in jellyroll fashion, folding in sides and ends. Place on greased cookie sheet. Brush top with melted butter. Sprinkle with oregano, parsley and garlic salt. Bake 325 degrees for 30 to 49 minutes. May be cut as sandwiches or in small squares as an appetizer.

Serves 4 to 6 as a sandwich.

Good served with Italian Tomato Sauce* for dipping.

* Find recipe in Sauces.

STROMBOLI

My friend Emily has been asking for this recipe since last fall. I'm slow getting it out, but at least I beat the Super Bowl.
My husband Dale fell in love with this sandwich type dish when he was at the War College in Pennsylvania. I don't know if it real Italian or an American concoction, but the Pennsylvania Italians make it a lot.

Stromboli

Pizza dough, recipes follows

1/2 pound hot Italian sausage, removed from casings and crumbled
1 tablespoon olive oil
1 cup sliced yellow onions
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded jalapenos (optional, not very Italian)
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
For egg was, 1 large egg, beaten with 1 tablespoon water
1 cup finely grated Parmesan cheese

In a large skillet, cook sausage over medium-high heat until brown and the fat is rendered. Drain on paper towels. Pour off fat. Cook onions, peppers in olive oil until soft. Add garlic and Italian seasoning, cook stirring for one minute. Remove and cool.

Pizza Dough

1 cup warm water
1 package dry yeast
1 teaspoon sugar
1 1/2 tablespoon olive oil
3 cups flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil, stir to combine. Let sit until mixture is foamy, about five minutes.
Add 1 1/2 cups of flour and the salt, mixing by hand until dough is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, dough will be slightly tacky.
Oil a large mixing bowl with 1/2 tablespoon oil. Place the dough in bowl and turn to oil all sides. Cover with plastic wrap and set in warm, draft free place or in oven with proofing setting, until double in size, 1 to 1 1/2 hours.

To assemble:

Punch down the dough and divide in half. On a floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of cooled sausage mixture across the dough leaving 1" border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of one long side with egg wash. Starting at the opposite long end with egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let rise, 20 to 30 minutes.
Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from oven and let stand for 10 minutes. Slice thickly and serve.

CAROLYN'S MUFFULETTAS

Carolyn and Bob have been good friends since we lived in Germany in the late 1970's, we became friends, partly because Bob, Dale and I were from Arkansas. Carolyn was from Oklahoma, but we have adopted her as an Arkansan. Every fall we get together for Arkansas football games, we tailgate with family and friends and exchange a lot of recipes. I acquired this recipe several years ago and it is always a hit. A muffuletta is a very special sandwich from New Orleans.

Muffulettas

1/4 pound thinly sliced ham
1/4 pound sliced Genoa salami
4 slices Swiss cheese
1 (6-oz) package sliced Provolone cheese
1 (10-oz) round loaf of sour dough or French bread, horizontally sliced
1 1/2 cup olive salad, recipe follows

Layer ham, salami, Swiss cheese and Provolone on bottom half of bread, place bread halves on baking sheet. Bake at 350 degrees 20 to 30 minutes or until thoroughly heated. Top with chilled olive salad and remaining bread half. Cut sandwiches in quarters.

Serves 4

Another way to cook, layer the meat and cheese. Place olive salad on this and top with bread half. Wrap in foil and bake 20 minutes or until hot.

Olive Salad

3 (10-oz) jars pimiento-stuffed green olives, drained and coarsely chopped
3 stalks celery, chopped
2 carrots, scraped and grated
2 cloves garlic, finely chopped
3 tablespoon capers, drained
1/2 cup olive oil
1/4 cup red wine vinegar

Combine all ingredients, cover and chill.
Store remaining salad in refrigerator for up to a week.
Yields 7 cups