STROMBOLI CRUST MIX

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Stromboli Crust Mix image

"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.

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 17

6-3/4 cups 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

Steps:

  • 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)., 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 15x10x1-in. baking pan., 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., Bake at 400° for 30-35 minutes or until golden brown. Let stand for 10 minutes; cut with a serrated knife.

Nutrition Facts :

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