Italian STROMBOLI Frozen Bread Dough Boli Recipe YouTube
Spread the filling evenly over the dough, leaving a border around the edges to allow for sealing. Next, carefully roll the dough into a log shape, sealing the edges tightly. Place the stromboli on a baking sheet lined with parchment paper and brush the top with olive oil. This will help the stromboli to achieve a golden, crispy crust when baked.
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Preheat the oven to 375°F and set an oven rack in the middle position. Brush the top of the dough with the remaining egg. Using a sharp knife, make 5 evenly spaced 1/2-inch-deep slits, 1-1/2 inches long, on top of the stromboli.
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Brush the top of each stromboli with olive oil and sprinkle Italian seasoning over the top. With a sharp knife, cut 3 diagonal slices in each stromboli to allow the steam to escape. Bake at 350 degrees for 15-20 minutes, or until golden brown. Allow to cool slightly before slicing.
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The Stromboli Dough. In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Give it a gentle stir. Pour in the water and oil, and mix until the dough forms. Attach the dough hook to the stand mixer and knead at medium-low speed for 5 to 7 minutes, or until the dough turns smooth and elastic.
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Please watch: "EASY HOMEMADE BEEF VEGETABLE SOUP" https://www.youtube.com/watch?v=NfxrqOLrTqE --~--StrombolI can be made ahead of time, great for football a.
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Instructions. Preheat oven to 350°F. Spray a baking sheet with non-stick cooking spray. Place the dough on the baking sheet and flatten with hands into a rectangle shape to about 2 inches from the edges of the pan. Spread the oil and spice mixture all over the dough using a pastry brush or the back of a spoon.
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Bake. Cut three or four slits in the top of the ham and cheese stromboli to let the steam escape. Whisk egg and water together. Take a pastry brush and brush the top and sides with egg wash. Sprinkle with more basil, salt and pepper. Pop in the oven and bake until golden brown, crisp, and cooked through, about 25-30 minutes.
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Roll/fold the dough away from you to form a log. When you near the end edge of the dough, stop, and pull that dough up and over, towards you. Pinch together to the ends and fold them under, to seal the roll. Bake: Place Stromboli, seam side down, on a piece of parchment paper. Brush outside of dough with egg wash.
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Instructions. Spray counter lightly with non-stick cooking spray. Roll dough into a 12×15 inch rectangle. Cover with plastic wrap and let rest. Heat olive oil in a small skillet. Add onion, red pepper and mushrooms and sauté until just tender. Remove wrap from dough and spread with mustard, avoiding 1-inch around all edges.
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Using a little flour on fingers, pinch ends and long edge of dough roll tightly to seal filling in. Place rolls on a lightly greased baking sheet. Brush with egg and sprinkle with grated cheese. Bake immediately at 350° for 25-30 minutes or until well browned. Remove from pan immediately to cool slightly. Slice thinly for appetizers.
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Line a sheet pan with foil and brush with olive oil or cooking spray - lay the Stromboli down, seam side down and bake in a preheated 350° F oven for 20-30 minutes until golden brown and bubbling. Let cool for a few minutes then serve by cutting the Stromboli into 1.5 inch slices. Serve with your favorite marinara.
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Preparing the Dough For the Stromboli. Step 1: gather your ingredients: One package of frozen bread dough, thawed. Flour for dusting. Begin by preheating your oven to 425 degrees Farenheit. Step 2: Roll out the thawed bread dough into a 15×20-inch rectangle on a floured surface.
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To Make and Bake the Stromboli: Roll the dough out into a circle, like a pizza crust. Layer the ingredients in the following order: pepperoni, salami, mozzarella, provolone, parmesan, herbs, and pepper. Leave about ½ inch around the edges. Each layer of cheese or meat should cover the dough or layer under it.
Quick and Easy Stromboli
Prepare two baking sheets. Line with parchment paper or spray with cooking spray. Preheat oven to 375°. Brown sausage in skillet breaking apart as you cook. Add onions and green peppers and sauté until onions are softened. Stir in mushrooms and continue cooking for another minute.
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Preheat oven to 425˚F. Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal. The cornmeal prevents sticking and adds great texture to the stromboli once cooked. (Don't do both.) Lightly dust a work surface and roll the dough out to a large rectangle approximately 13×9 inches.
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Drizzle a separate large glass bowl with a little olive oil and use a pastry brush to distribute the oil on the bottom and sides.Add the ball of dough. Cover with plastic wrap and allow it to rise for 30-60+ minutes, until doubled in size.(This gives time to for the gluten to develop, which allows the dough to stretch without breaking.)
