By Shelly Hill
During the summertime, we enjoy making Stromboli’s because it’s a great way to use up some of our fresh vegetables from our garden. If you don’t have some of the vegetables listed in the recipe, you can certainly substitute them with what currently have.
I like to spend a few days every month cooking and freezing foods for future meals. Some people call this Once A Week or Once A Month Cooking. When I make this recipe, I will make 4-6 of them at a time, and freeze them for future meals.
Freezing Tip: Bake as directed in the recipe, let completely cool. Wrap one at a time in plastic wrap and then place in a freezer storage container. They will keep for up to 6 months in your freezer.
Reheating Instructions: Remove wrapping and set microwave to defrost setting and defrost for 5 minutes, then microwave reheat for 5 minutes on full power.
This recipe will make 1 large Stromboli which is enough to feed 2-3 people.
1 package dry yeast or 1 tablespoon
1 cup warm water (not hot)
1 teaspoon granulated sugar
1 teaspoon salt
1/4 cup olive oil
3 cups all-purpose flour
In a large bowl, combine the flour and yeast together. Stir in the warm water, granulated sugar, salt and olive oil. Knead dough until elastic, about five minutes. Cover the bowl and let rise for 15 to 20 minutes. Place the dough in a greased 15 x 11 x 1 inch jelly roll pan.
2 egg yolks
1 tablespoon Parmesan cheese
1 teaspoon parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
2 tablespoons olive oil
1/4 lb. sliced ham
1 medium zucchini
1 large green pepper, sliced
1 medium onion, chopped
12 ounces mushrooms, sliced
4 slices Provolone cheese
1/2 cup tomato or spaghetti sauce
Preheat oven to 350 degrees.
In a medium sized bowl, combine the egg yolks, Parmesan cheese, parsley flakes, garlic powder, oregano, pepper and olive oil. Brush onto the right half of the dough like it was butter. Over those ingredients, layer the ham and the zucchini.
In a small frying pan, saute the pepper, onion and mushrooms for 3 minutes. Place vegetable mixture over top of the ham and zucchini. Next, layer the Provolone cheese and sauce on top. Fold the left side over the filling and pinch the edges together.
Bake in a 350 degree oven for 20 to 25 minutes or until done.
Shelly Hill has been working from home in Direct Sales since 1989 and is a manager with Tupperware. Shelly enjoys cooking and baking for her friends and family. You can visit Shelly online at http://www.workathomebusinessoptions.com or her recipe blog at http://wahmshelly.blogspot.com for additional free recipes.
Never worry about what's for dinner again. I've got you covered with the meal plans in the Once a Week Cooking Club. Cook once, eat all week.
Please be aware that some links used are to affiliates. They are almost always to products I use and love.