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Big Black Dog: Stromboli

May 20, 2008

Stromboli


I made Stromboli several months ago and it was okay but I knew I could do better. So I decided to give it another go! Other then the Master Dough his Stromboli was made entirely different and was absolutely delicious.



I know this isn't the best picture as I could not find my large knife to cut the Stromboli properly. But it was just so darn good I had to share no matter if it is a bit mutilated! ;)

Stromboli
Recipe developed in the kitchen of Big-Black-Dog

1 recipe of Artisan Master Dough (about a handful of dough per stromboli) *See Note
1/2 c. EVOO
2 garlic cloves
6 large fresh basil leaves
2 handfuls of fresh spinach leaves
1/2 -3/4 c. shredded mozzarella
4-6 thin slices of salami

In a small pan heat EVOO and saute garlic cloves until golden in color. Cool EVOO. Roll out handful of Artisan Dough into an 8" by 12" rectangle. Brush the dough with Garlic infused EVOO. On the oiled dough scatter the basil leaves and spinach. Sprinkle with shredded mozzarella cheese and evenly place the salami slices.

Starting at the small end and as tightly as possible, roll the dough up carefully catching the stuffing. Brush the outside of the Stromboli with the remaining Garlic EVOO.

Bake at 400 degrees for about 25-30 minutes.

*Note: I did add 1/2 c. sourdough starter to the dough and it rose wonderfully!



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3 Comments:

Blogger OhioMom said...

LOL .. I have been using the artisan dough for flat breads, which IMO it is better for, I also added my sourdough starter, which thanks to you is still very active.

Looks yummy !

May 21, 2008 at 9:28 AM  
Blogger Lucy said...

D E L I C I O U S ! ! ! Yep, that's all I'll say! :-)

May 21, 2008 at 6:30 PM  
Blogger giz said...

I've never heard of a stromboli but I'm sure if I went to St. Phillip's Bakery, they'd tell me :)

May 21, 2008 at 11:13 PM  

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