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LOCATION: Recipes >> Pizza >> Stromboli 07

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STROMBOLI
Yield: 8 Servings

1 pkg yeast
2 tsp sugar
1/3 cup warm water
4 cup flour
3 Tbsp butter
1 tsp salt
1 cup cold water
1 lb ricotta
1/2 cup Parmesan
1/2 lb Mozzarella, sliced
1/2 lb pepperoni
2 Tbsp butter, melted
sesame seeds

Preheat oven to 200 degrees for 15 minutes and turn off. Combine
yeast, sugar and warm water in a small mixing bowl. Set aside for
5 minutes until foamy. In the workbowl of a food processor, add
flour, butter pieces and salt. Process for 20 seconds. Add ice
water to yeast. With the processor running, add yeast-water mixture
gradually, until all of the moisture is absorbed and the dough
leaves the side of the bowl. Process for an additional 60 seconds.
Transfer dough from the workbowl to a large greased mixing bowl.
Cover with a kitchen towel and place in warm off oven. Allow to
rise until doubled, approximately 1 1/2 hours. Combine the ricotta
and Parmesan. Punch down the risen dough and transfer to a floured
rolling surface. With quick, hard strokes, roll dough into a large
rectangle, approximately 1/2 inch thick. Layer one- half of the
mozzarella cheese evenly down the center leaving approximately
three inches of exposed dough on either side. Top with the ricotta
mixture and pepperoni, and the remaining mozzarella. Overlap the
exposed dough over the cheese mixture and pinch well on all sides
to seal. Transfer to a large cookie sheet, seam side up. Cover
with a kitchen towel and return to the warmed oven. Allow to rise
until doubled, approximately 45 minutes. Brush loaf with melted
butter and sprinkle with sesame seeds. Bake at 350 degrees for 35
to 40 minutes or until loaf is well browned and hollow sounding
when thumped.

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