Sunday, November 14, 2010

Rhonda's Stromboli

1 pkg. Bridgeford Bread Dough, thawed*
Thinly sliced meats and cheese of your choice
1 jar of your favorite Italian red sauce
Parmesan cheese, grated
1 well beaten egg

Divide dough for one loaf in half. Roll each piece out to a 9" square. Cover dough with layers of red sauce, meat, and cheese.** Roll each piece tightly in jelly roll fashion. Pinch ends and seam along the length to seal filling. Place on lightly greased & floured baking sheet (I use a PC stoneware and they never stick). Brush lightly with egg wash and sprinkle with Parmesan cheese. Let dough rise in a warm place for 10-15 minutes (but no longer or the sandwiches will have air bubbles.) Bake at 350 for 25-30 minutes or until well browned. Remove from pan immediately; slice thinly for appetizers or in half for sandwiches. Serve with sauce for dipping.

*Lately, I've used the PW recipe for pizza dough for these.
** I don't put the red sauce inside of the kids Stromboli.

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