Hello everybody, it’s Jim, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, italian stromboli. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.
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Italian Stromboli is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Italian Stromboli is something which I’ve loved my entire life. They are fine and they look wonderful.
To begin with this particular recipe, we must first prepare a few ingredients. You can have italian stromboli using 20 ingredients and 12 steps. Here is how you cook it.
The ingredients needed to make Italian Stromboli:
- Take dough
- Prepare 1 tbsp yeast
- Make ready 1 cup warm water
- Make ready 1/2 cup honey
- Take 3 cup flour
- Get 1/2 tbsp salt
- Prepare 1/4 cup milk
- Get pesto sauce
- Make ready 1 cup basil
- Make ready 1 tbsp olive oil
- Prepare 1/2 clove garlic
- Get 1 dash sunflower seeds
- Get 1 pinch parmesan
- Take filling
- Get 1/2 cup goat cheese
- Take 1/2 cup mozzarella
- Prepare 1/2 cup parmesan
- Get 2 medium roasted red peppers
- Take 1/2 medium tomato
- Make ready 2 cup arugula/spinach
Stromboli is a savory type of turnover that is filled with meats, cheeses or vegetables and wrapped in an Italian Stromboli, which originated in America, is similar to a calzone from Italy, but does not. Italian Stromboli ~ From Dough To DinnerA Chick and Her Garden. See more ideas about Stromboli, Aeolian islands, Sicily. Stromboli Italy Tornados Volcan Eruption Tsunami Erupting Volcano Nature Sauvage Lava Flow Active Volcano Wild Nature.
Instructions to make Italian Stromboli:
- Start with the dough, because it will take the longest to make. In a small bowl, mix your yeast and warm water. Gently drizzle the honey over the floating yeast so it will settle at the bottom of the bowl. Let sit for about five minutes, until the yeast begins foaming.
- Mix your flour, salt, activated yeast/honey mixture, and milk together in a very large bowl. Stir gently with a wooden spoon until dough starts to form, then cover your hands with flower and use them to kneed the dough. (I don't have a standing mixer, but that would work just as well if not better.)
- Cover your bowl with a dry towel and set it in a warm place for a little over an hour. The dough will double in size.
- You can make your pesto whenever, but I chose to do mine when my dough timer had about ten minutes left. Start by finely chopping up the basil until you have a leafy paste, then mix that in a small bowl with the olive oil. Finely chop the garlic and sunflower seeds, adjusting the size based on your preference. Mix in the grated or finely chopped cheese last. Note that the more cheese you add, the creamier your pesto will be. (A blender or food processor would work better than a chef's knife, but I don't have either of those so I had to chop everything.)
- By now, your dough should be risen. Flour your countertop and gently pull the dough out of the bowl onto the flour. If it's sticky, that's fine. Work flour into the sticky parts and kneed the dough until you're satisfied with the stickiness/feel of it.
- Roll your dough out into a 1/4 inch thick rectangle. Be careful not to rip it or stretch it too thin in places. (I used a soda can and my hands to roll mine out because I don't have a rolling pin, so it looks messy.)
- Move your dough to a baking sheet!
- Preheat your oven to 400°F!
- Start layering on your fillings and pesto! I'd recommend putting them in the center of your dough, not the edge like I did in the pictures. And try not to be over-ambitious by putting in more filling than you'll be able to successfully wrap your dough around.
- Fold your dough around your filling so you get a tube stuffed with goodness. Be careful not to rip your dough! If you do, try to seal it back or patch it with leftover dough or pieces from other parts of the tube. (Note: I don't have a baking sheet so I used an old pizza pan and ran out of room. As a result, I had to make my "tube" into a circle. I wouldn't recommend this!! It takes longer to bake all the way through.)
- Bake for ten minutes, sprinkle some cheese on top, and then bake for fifteen more minutes. (Note: I check my oven every five to make sure nothing is going wrong, but that's just me.)
- Voila! Pull it out and let it cool for a bit, and then you're ready to serve! It goes great with pizza sauce or extra pesto. Enjoy!
Italian Stromboli is a delicious hot sandwich loaded with pizza sauce, spinach, cured Italian meats, and melted mozzarella. Homemade pizza dough wraps around all the fillings to create a. Download Italian stromboli stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. A volcano has erupted on the Italian island of Stromboli, killing one person and sending frightened tourists fleeing. The victim is a male hiker who was hit by a falling stone, while other people were.
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