STROMBOLI

This is the way my wife and I make stromboli's. OUR WAY!

The ingredients (the budweiser is for the assistant cook-ME)


Stromboli's assembled. Mine is the open one with the sewer trout.


3rdturnPeg (the head cook) rolling them up.


Brushed with egg mixture, ready for the oven


Out of the oven


On the plates with tomato sauce on the side for dipping.






THAT'S GOOD EATIN!!!!!!!

THAT'S GOOD EATIN!!!!!!!

 
sure looks like it!!

Good job! Them are nice looking "bolis".  Here's a couple shots of one of mine.  pb
 

SK_BOB: YAY..not many love anchovies where as I love their briney lovely tasty flavour.  Very tasty and toothsome.

Yours look very delicous too, Porkbeats.

Boy i sure do wish that we had a place in my area to pick up fresh dough and take home.  For now we use the refridgerated stuff as I am way too busy to make my own.

Oh by the way those all look awesome. We do alomost the same thing in my house because everybody likes something different.

Yum.  :)

After the egg wash I add sesame seeds to mine.

YUM! I love a good stromboli, and make them often for parties, etc., with lots of different ingredients.  The question I have is - how do you avoid blow-out?? LOL - it never fails, maybe it's because I use too much cheese, but I usually have a big blowout on the side and the toppings bubble out all over the baking sheet. Any ideas?

TnTinCT


YUM! I love a good stromboli, and make them often for parties, etc., with lots of different ingredients.  The question I have is - how do you avoid blow-out?? LOL - it never fails, maybe it's because I use too much cheese, but I usually have a big blowout on the side and the toppings bubble out all over the baking sheet. Any ideas?

 
I make a few slashes in the top. It avoids the blowouts and limits cheese ooze to the top.  pb

avoid blow-outs by making sure the edges are firmly melded together and make sure to cut some slits in the top before putting in the oven.  i also check it at about the half-way-done point and poke any 'blisters' that develop in the crust and pat them down a bit so that the weak spot is covered over.

Nice job!