Wednesday, March 28, 2012
First of all I want to thank everyone for all the kind graduation wishes. They all meant so much to me. We had such a fun weekend with my brother-in-law, his family and our friends from Chicago who came in town to participate in the graduation festivities. Today felt kind of weird not driving to school and being in class for 8 hours. I also had the day off from work so it was a nice relaxing day spent with my kiddos.
We had this stromboli recipe for dinner last night. It was delicious! It makes 2 whole strombolis so guess what we had for dinner tonight? I love leftovers and now that I am working a full-time job, it's nice to have a break from the kitchen every now and then.
Source: Burn Me Not
Yields 2 loaves
1 (.25 oz) package active dry yeast
1 1/3 c. warm water (110° to 115°)
1/4 c. vegetable oil
1/2 t. salt
4 to 5 c. all-purpose flour
Filling (for 2 loaves):
1/2 lb. thinly sliced ham
1/2 lb. reduced fat pepperoni
8 slices provolone cheese
2 c. shredded mozzarella cheese
Extra Virgin Olive Oil
In the bowl of an electric stand mixer, dissolve yeast in warm water. Add oil, salt and 2 cups flour; fitted with the paddle attachment, beat until smooth. Stir in enough flour to form a soft dough. Switching to the dough hook attachment, knead dough on low speed until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 15 x 12-inch rectangle. Arrange ham slices lengthwise down half of rectangle. Place pepperoni on top. Sprinkle with a little bit of basil and oregano. Arrange provolone slices over the top and then add the mozzarella cheese. Sprinkle with a little more basil and oregano. Fold plain half of dough over filling and seal ends well. Brush with oil; sprinkle with oregano.
Bake on a baking sheet at 400°F for 25-30 minutes or until lightly browned. Cool slightly; cut into 1-inch slices.