stromboli

How To Make stromboli

• 1

  Each loaf of bread will make 1 Stromboli. Take the frozen bread loaf, put into a gallon ziplock, seal and put into the sink to thaw and raise. When it almost unseals the bag, it is ready to cook. Make sure there are not any pieces of ice in the ziplock or the bread dough will be mushy and not raise right.
• 2

  Options for fillings: Roast beef and swiss or provolone. Ham (don't use a flavored one, just the cheap boiled kind) and swiss. Originally: sliced ham (same as above), pepperoni and salami as the meats, and provolone cheese.
• 3

  Sauces options: with the original flavors, use pizza sauce. with the roast beef, use Au Jus soup (beef consome soup from Campbells is my choice) I use nothing with the ham, but occasionally add some whole seeded mustard on top of the cooked Stromboli.
• 4

  Now that your bread dough is ready, put it onto the counter and push out into a rectangle without making holes in the dough. Add slices of whatever meat and cheese, leaving spaces to fold over into thirds. Push the seal together and on each end to enclose the meat and cheese. Put seam side down on cookie sheet lined with parchment paper and bake to bread package instructions for time and temperature. However, it may take a little longer, since it is filled. You want the bread to be lightly browned on top.
• 5

  Remove the Stromboli to the counter on the parchment paper. Slice so that you see pieces of meat and cheese, sort of like a biscotti. Dip into whichever topping you choose.
• 6

  The bread dough from Kroger suggests 350 degrees 20 or so minutes. I say it can take longer. You want bread to be lightly browned.
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