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Great Grandpa Antonio Nardo's Stromboli Recipe

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This recipe for Great Grandpa Antonio Nardo's Stromboli, by , is from A Girlfriends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Noelle Dolan
Added: Monday, May 22, 2006


2 packs dry yeast
1 3/4c. lukewarm water
2T. sugar
6 1/2c. flour
1c. milk
3 tsp. Crisco, melted
2 1/2 tsp. salt
garlic powder
1 lb. sliced pepperoni, thin
1 1/4 lb. sliced provolone
1/2 lb. shredded mozzarella

Combine yeast, water and 1T. sugar. Set aside.
Combine flour, 1T. sugar and salt in a large bowl. Add water mixture, milk and melted Crisco, a little at a time, to flour mixture. Add more flour if needed.
Turn dough onto lightly floured surface and knead for 10 minutes. Place dough in lightly greased (use olive oil) large bowl turning to cover with oil. Cover loosely with plastic wrap and let rise 1 1/2 hours.
With fist, punch dough down. Divide dough into 5 pieces and shape each piece into a ball. Place the balls several inches apart on a lightly floured surface. Cover loosely with plastic wrap and let rise 1 hour.
Roll to desired size. Should be thinner than pizza. Layer sliced pepperoni on dough to cover all spaces. Sprinkle meat with garlic powder. Layer provolone. Sprinkle mozzarella on top.
Roll dough jelly-roll style. Fold ends in to seal. Lightly brush stromboli with olive oil or beaten egg and place stromboli, seam-side down, on lightly greased pan. With sharp knife, cut several deep slits on top.
Bake 350 degrees for approximately 30 to 35 minutes.
Stromboli is done when firm and brown on the bottom.




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