Recipe courtesy of Riki Senn
Recipe courtesy of Riki Senn
Show:
Cooking Live
Stromboli
Getting reviews...
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 1 stromboli, serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 944
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 160 mg
- Sodium
- 2823 mg
- Level: Easy
- Total: 1 hr 15 min
- Prep: 30 min
- Cook: 45 min
- Yield: 1 stromboli, serves 6
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 944
- Total Fat
- 54 g
- Saturated Fat
- 25 g
- Carbohydrates
- 57 g
- Dietary Fiber
- 7 g
- Sugar
- 10 g
- Protein
- 57 g
- Cholesterol
- 160 mg
- Sodium
- 2823 mg
Ingredients
For toppings choose any variety of the following or select your own:
For toppings choose any variety of the following or select your own:
Directions
- Preheat oven (with pizza stone inside ) to 450 degrees F. (If do not have pizza stone, can use a baking sheet). Sprinkle a little flour on your work surface. Use a rolling pin to roll the dough into a 10 by 14-inch rectangle. Cover the rectangle with layers of your desired toppings, leaving a 1-inch border around the sides and at the top. Mix the three cheeses and the herbs together in a small bowl and sprinkle on top of the toppings.
- Starting at the end closest to you, roll the stromboli into a log. Seal the dough by pinching firmly with fingertips on sides and ends.
- Sprinkle a little cornmeal on a pizza paddle. Put the stromboli on the paddle. Make sure the seam is on the bottom. Use a pastry brush to brush the top and sides of the stromboli with a little olive oil. Carefully place the stromboli on preheated pizza stone. Turn down oven temperature to 400 degrees F. and bake for 35 minutes. Carefully remove from oven and let rest 5 to 10 minutes. Slice with a serrated knife.
