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Receta Bryan's Stromboli
by Bryan Karp

Bryan's Stromboli

Delicious stromboli that will satisfy everyone from parents to kids. The filling can be easily changed to vegetarians and use spinach, mushrooms, etc for a equally delicious meal.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 18 Slices

Va Bien Con: Homemade pizza sauce

Ingredientes

  • * Dough ingredients
  • 1 package active dry yeast
  • ¼ cup water
  • 1 tsp. Sugar
  • 3.5 cups, bread flour
  • 1 tsp. Salt
  • 1 tsp. Dry basil
  • 1 tsp. Dry oregano
  • Dash fresh ground pepper
  • 1 ¼ cup milk
  • 4 tbsp. Stick margarine
  • 1 tbsp. Extra virgin olive oil
  • * Stuffing ingredients
  • 3 Italian sausage links, chopped into bite size pieces
  • 12 – 16 oz. Pancetta (Italian bacon), chopped into bite size pieces
  • 1 med yellow (sweet) onion, chopped
  • 6 Portobello mushrooms, chopped
  • 1 tbsp. Extra virgin olive oil
  • 4 garlic cloves, peeled & chopped
  • 8 oz. smoked mozzarella, chopped
  • 4 oz. mozzarella cheese, shredded
  • 4 oz. colby jack cheese, shredded
  • 4 oz. italian cheese (parm, asiago, provolone), shredded
  • 1 handfull basil leaves, chopped
  • ½ handful oregano leaves, chopped
  • * Topping ingredients
  • 3 tbsp. Extra virgin olive oil
  • 3 sprigs rosemary, no stems
  • 1 tsp. coarse salt
  • 1 tsp. fresh ground pepper
  • Freshly grated parmesan regiano

Direcciones

  1. Sprinkle yeast into water heated to 110 – 120, add sugar. Stir to dissolve then leave for 10 minutes
  2. Melt margarine and let sit so the temperature does not exceed 110 when combined with flour mixture.
  3. Mix the flour, salt, basil, oregano, and pepper in a large bowl.
  4. Make a well in the center and pour in the dissolved yeast, oil, and milk.
  5. Knead in a mixing bowl (speed 2) until dough is smooth, silky and elastic not clinging to sides of bowl
  6. Note: Do no knead longer than 5 minutes in an electric mixer
  7. Put dough in a clean, oiled bowl and cover with a dish towel.
  8. Let rise until doubled in size 1 ½ - 2 hours.
  9. In a sauté pan add Italian sausage, pancetta, onion, garlic, mushrooms and olive oil.
  10. Note: Brown the meats being careful not to burn the onion / garlic.
  11. Note: Once done set aside if longer then 2 hours put in refrigerator.
  12. Cut the smoked mozzarella, basil leaves, and oregano leaves, then set aside until dough has risen
  13. After the dough has risen
  14. Punch down and chafe dough for 5 minutes, then let rest (covered) for 10 minutes
  15. Shape the dough into a 14in x 8in rectangle. Cover and let rest for 10 minutes
  16. Spread the stuffing ingredients evenly over the dough.
  17. Roll the dough like a swiss roll, starting at one side of the shorted sides, but without rolling too tight.
  18. Place on a non-stick cookie sheet. Use a skewer or carving fork to pierce several holes through the dough to the baking sheet. Sprinkle 1 tbsp. of olive oil over the top, coarse salt, rosemary, and pepper.
  19. Bake in a pre-heated oven at 375 degrees for 45 - 60 minutes or until golden. Cool slightly, then drizzle the remaining olive oil over the top