How To make Spinach/Cheese Stromboli
1 pk Yeast
2 lb Ricotta
2 ts Sugar
1 pk Spinach, frozen chopped
-(cooked) 1/3 c -Warm water
4 c Flour
1 c Parmesan
3 tb Butter; in pieces
1/2 lb Mozzarella, sliced
1 ts Salt
2 tb Butter; melted
1 c -Ice water (without cubes)
Sesame seeds Preheat oven to 200 degrees for 15 minutes and turn off. Combine yeast, sugar and warm water in a small mixing bowl. Set aside for 5 minutes until foamy. In the workbowl of a food processor, add flour, butter pieces and salt. Process for 20 seconds. Add ice water to yeast. With the processor running, add yeast-water mixture gradually, until all of the moisture is absorbed and the dough leaves the side of the bowl. Process for an additional 60 seconds. Transfer dough from the workbowl to a large greased mixing bowl. Cover with a kitchen towel and place in warm off oven. Allow to rise until doubled, approximately 1-1/2 hours. In a medium mixing bowl, combine ricotta, spinach and parmesan cheese. Punch down the risen dough and transfer to a floured rolling surface. With quick, hard strokes, roll dough into a large rectangle, approx- imately 1/2 inch thick. Layer one-half of the mozzarella cheese evenly down the center leaving approximately three inches of exposed dough on either side. Top with ricotta-spinach mixture and the remaining mozza- rella. Overlap the exposed dough over the cheese mixture and pinch well on all sides to seal. Transfer to a large cookie sheet, seam side up. Cover with a kitchen towel and return to the warmed oven. Allow to rise until doubled, ap- proximately 45 minutes. Brush loaf with melted butter and sprinkle with sesame seeds.
Bake at 350 degrees for 35 to 40 minutes or until loaf is well browned and hollow sounding when thumped. --- Diane Simms
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✅Ingredients
DOUGH:
• 3/4 cup warm water
• 1 tablespoons granulated sugar
• 1½ teaspoons active or instant dry yeast
• 1¾ cup all-purpose flour
• 1/2 teaspoon salt
FILLING:
• 1/2 cup pizza sauce
• 1/2 pound sliced Italian cold cuts or pepperoni
• 1-1½ cup shredded mozzarella cheese
TOPPING:
• 1 egg beaten
• 1/4 cup shredded parmesan cheese
• Parsley
✅Instructions
00:01:24 - What kind of fillings to use in stromboli
00:03:42 - Quick recap Italian Stromboli recipe
1️⃣ 00:00:14 - In bowl of stand mixer whisk together water, sugar and yeast. Add in flour and salt and with dough hook mix on medium speed just until dough comes together.
2️⃣ 00:00:52 - Transfer to a lightly greased bowl, cover and let rise for 1 hour.
3️⃣ 00:01:00 - Preheat oven to 400. Turn dough out onto lightly floured piece of parchment paper and roll out into a large rectangle.
4️⃣ 00:01:39 - Spread your pizza sauce over dough until about 1 away from edges. Top with sliced cold cuts or pepperoni and then sprinkle with cheese.
5️⃣ 00:02:10 - Roll up cinnamon roll style and transfer parchment paper to a baking sheet. Brush with lightly beaten egg and sprinkle with parmesan and parsley.
6️⃣ 00:03:07 - Bake in oven for 20-25 minutes until golden. Serve hot with extra pizza sauce if desired.
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Recipe Spinach Stromboli
Recipe - Spinach Stromboli
INGREDIENTS:
●1 package frozen creamed spinach, defrosted according to package directions
●1 (1-pound) loaf frozen bread dough, defrosted
●3 tablespoons all-purpose flour
●1/2 pound bulk Italian sausage, thoroughly cooked, drained and cooled
●1 (7-ounce) jar roasted red peppers, drained and coarsely chopped
●2/3 cup shredded Monterey Jack cheese Extra virgin olive oil
Vegan Spinach Provolone Stromboli || Gretchen's Vegan Bakery
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Music Credit
Music Credit CARPE DIEM by Kevin MacLeod
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