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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 32 |
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I use this mix for stromboli crust and I get as creative as I want with the filling ingredients, says Valorie Hinkle of Quakertown, Pennsylvania. Ingredients:
6-3/4 cups king arthur unbleached all-purpose flour |
1-1/4 cups nonfat dry milk powder |
2 tablespoons plus 1-1/2 teaspoons baking powder |
2-1/2 teaspoons salt |
additional ingredients for stromboli: |
1/2 cup plus 1 to 3 tablespoons water |
5 slices hard salami |
1/2 cup shredded cheddar cheese |
1/2 cup finely chopped fully cooked ham |
2 medium tomatoes, chopped |
1 cup chopped green pepper |
1/3 cup chopped onion |
1/2 cup shredded part-skim mozzarella cheese |
1 tablespoon butter, melted |
1/2 teaspoon dried oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. In a large bowl, combine the first four ingredients. Store in an airtight container for up to 6 months. Yield: 4 batches (about 8 cups).
2. To prepare stromboli: Contents of mix may settle during storage. When preparing recipe, spoon mix into measuring cup. In a large bowl, combine 2 cups crust mix and enough water to form a stiff dough. On a floured surface, roll dough into a 15-in. x 10-in. x 1-in. baking pan.
3. Place salami lengthwise on half of the dough to within 1/2-in. of edge. Layer with cheddar cheese, ham, tomatoes, green pepper, onion and mozzarella cheese. Fold plain side of dough over filling; seal edges well. Brush with butter; sprinkle with oregano, salt and pepper.
4. Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10 minutes; cut with a serrated knife. Yield: 8 servings.
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