Friday, April 25, 2008

Stromboli Romano

This is a take on the Cheesy Pepperoni Roll and also incorporates a recipe from my mother-in-law for Romano Buns. It's a quicker version that has all the flavor and still doesn't require utensils to eat! What's not to love? Melted Swiss cheese and shaved ham. MMMMMMM--mmm!

2 loaves frozen bread dough, or your favorite pizza dough
12 oz. shredded Swiss cheese
dash onion powder
~3 TBSP mustard, any kind you prefer
10 oz. shaved ham (deli meat works fine)
1 egg

Thaw dough according to directions. When ready to handle, place dough on greased cookie sheet (lining with foil or parchment makes clean up easy). Flatten and stretch dough to about the size of the cookie sheet…or as far as possible to each of its sides.

Sprinkle half the cheese on one of the doughs, the other half on the remaining dough, leaving a 2-inch bare border. Shake a scant covering of garlic (or onion) powder and a sparse covering of mustard (right from the bottle) over the cheese layer. Distribute ham slices on top to cover the other toppings.

Fold bottom third of dough over the middle section, then fold the top third of dough over middle and bottom sections. Seal all edges by pinching dough together. Turn dough over on cookie sheet so pinched edges are down; roll end edges under dough slightly.

Using a sharp knife, make diagonal slits in the loaf every 1-1/2 inches or so. Let rest for 10 minutes. Brush top and sides with beaten egg. Bake at 350 degrees for 20 minutes…or until golden brown.