"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Stromboli Recipe

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This recipe for Stromboli, by , is from The Heffernan Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kathy McCabe
Added: Monday, November 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 fresh pizza doughs from a pizza place
1/2 lb. cappacola ham, sliced
1/2 lb. Genoa salami, sliced
1/2 lb. provolone cheese, sliced
2 green peppers, sliced
2 red peppers, sliced
4 tomatoes, cut up
1/2 c Parmesan cheese, grated
1 lb. mozzarella cheese, grated
Italian herb seasoning

Directions:
Directions:
Preheat the oven to 475. Roll out the dough and lay on cookie sheets. Fill with first 6 ingredients, layering them. Sprinkle with last 3 ingredients and roll up dough, closing the ends. Cook in oven for about 20 mins. or until dough is browned. Remove from oven and let sit for 5 mins. Then slice into serving pieces.

Number Of Servings:
Number Of Servings:
8-12
Preparation Time:
Preparation Time:
Hands-on-time: 20 minutes. Total time: 40 mins.
Personal Notes:
Personal Notes:
Many years ago, our family went to the Poconos for Thanksgiving with the Houstons. On Saturday, we set off for 5 p.m. Mass. It was snowing and we got stuck going down a steep hill. We very carefully got to the bottom, too late for Mass. We went to a pizza place and had Stromboli for the first time. It seemed like manna from heaven! and has been a favorite ever since.

EDITORS NOTE: HMMM... skipped Mass to eat meat...I think that's five Hail Mary's and two Our Fathers...

 

 

 

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