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STROMBOLI ROLL

Sicilian Style Dough

3/4 cup warm water (110 - 115 deg. F.)
1 pkg active dry yeast
3 - 3 1/2 cups flour
1/4 cup good quality, flavorful Italian olive oil
1/2 tsp salt

Pour the water into a medium sized mixing bowl and sprinkle in the
yeast. Stir gently until the yeast has dissolved and the water
turns a light beige color. Add a cup of the flour, the olive oil
and the salt, and mix well using a wooden spoon. Add another cup
of flour and mix well. After the second cup of flour has been
added the dough should start coming away from the sides of the bowl
and should start to form a sticky mass. Measure out the third cup
of flour, sprinkle a little over your work surface and, of course,
flour your hands. Remove the dough from the bowl and start working
the dough, kneading in additional flour a little at a time. Once
the dough is no longer sticky discontinue adding flour. Keep
kneading until the dough is elastic and smooth, and has a "springy"
feel to it. At that point it's time to let the dough rise. Lightly
oil a medium sized bowl and roll the ball of dough around in the
bowl to coat it with a thin film of oil. seal the bowl with plastic
wrap and place in a warm, draft free place to rise. When the dough
has doubled in size, punch it down and knead it for about a minute
or so. The dough is now ready to be shaped and formed or to undergo
a second rising. For the Stromboli rolls the second rising isn't
that important at this time as the dough will be allowed to rise
again later.


Black Pepper - Lard Dough

1 cup warm water (110 - 115 deg. F.)
1 pkg active dry yeast
3 - 3 1/2 cups flour
1/2 tsp coarsely ground black pepper
1/2 tsp salt
2 heaping Tbs naturally rendered pork lard

Pour the water into a medium sized mixing bowl and sprinkle in the
yeast. Stir gently until the yeast has dissolved and the water
turns a light beige color. Add a cup of the flour, the salt, pepper
and lard and mix well using a wooden spoon. Add another cup of
flour and mix well. After the second cup of flour has been added
the dough should start coming away from the sides of the bowl and
should start to form a sticky mass. Follow the remainder of the
steps for the Sicilian style dough. Now we're ready to lay out
and form the dough. Lightly coat a 12 x 17 inch jelly roll pan
with vegetable oil. Mix all the filling ingredients together in
a large bowl and set aside (filling recipes follow). Roll a 12 x
18 inch rectangle out of the dough. Arrange the dough so that the
shorter side is at the top and bottom. Lay the filling evenly down
the center of the dough, leaving a 1 inch border at the top and
bottom and 4 inches at either side.

Fold one side over the filling, repeat with the other side, and
tuck in the dough at either end. Carefully lift the roll onto a
prepared baking sheet. Arrange it so the seam side is down and
the roll is diagonally on the sheet. Reshape the roll by smoothing
and pressing the dough carefully, and by smoothing the filling.
Cover the roll with a towel and let it rise for about 1/2 hour
before baking. Preheat the oven to 400 deg. F. for 30 minutes,
while the dough is rising. Brush the roll lightly with olive oil,
prick it in a few places along the top with a fork. Bake for 45
minutes or until golden brown.


Broccoli Sausage Stuffing

1 lb broccoli or Swiss chard
1/2 lb sweet or hot Italian sausage meat, removed from casing, crumbled
1/2 lb mozzarella, coarsely shredded
4 Tbs olive oil
2 cloves garlic, minced
salt and pepper to taste

Wash the greens well and discard any woody or pulpy stems. Chop
the remainder into small pieces. Heat the oil in a large frying
pan, add the greens and saute~ on high heat for a minute. Add the
garlic, salt and pepper and stir for another 2 - 3 minutes, or just
until the vegetables turn a bright green. Add some water, cover
the pan and cook until the greens are tender, 2 - 5 minutes. Drain
very well, set aside to cool and then toss with sausage and cheese.


Cheese and Greens Stuffing

Follow the recipe above for the preparing the broccoli or chard.
To that, add

1 cup ricotta
1/2 cup caciocavallo, shredded (provolone would be a good substitute)
1/2 cup scamorza or smoked mozzarella, coarsely shredded
fresh ground black pepper to taste


Sausage, Spinach and Cheese Stuffing

1/2 lb sweet or hot Italian sausage meat, removed from casings, crumbled and
browned in 1 Tbs olive oil
1/2 lb cooked potatoes, mashed
1 lb fresh spinach, cooked, squeezed dry and chopped
1 small sweet onion, finely minced, sauteed in 1 Tbs olive oil until golden
1 oz canned anchovies, drained and roughly chopped
1/2 cup shredded caciocavallo
1 clove garlic, peeled and minced
1 extra large egg, beaten
lots of fresh ground black pepper

Drain excess fat from browned sausage. Combine and mix all the
ingredients in a large bowl.

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