Title: Stromboli Loaves
Categories: Appetizer Blank
Yield: 1 Servings

	16 o	z bread dough (if frozen --
:		thaw) (white or
:		whole wheat)
	2 T	B butter
	2 o	z ham -- cooked, thinly
:		sliced (1/3 cup)
	3 s	l bacon -- crisp-cooked,
:		drained, crumbled
1	/2 c	pimiento-stuffed green
:		olives -- chopped
1	/3 c	golden raisins
1	/3 c	parmesan cheese -- finely
:		shredded
:		(Parmigiano Reggiano or
:		Pecorino Romano
:		cheese)
3	/4 c	mozzarella -- shredded (or
:		provolone) (3 ounces)
3	/4 c	Fontina cheese (or
:		Fontinella) (3 ounces)
	1 l	g egg

Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half. Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1 tablespoon of butter over each dough leaving a 1" plain border. Sprinkle each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese. Top with mozzarella and Fontina cheese. Carefully fold edges of short sides over filling about 1-2"; roll up jelly roll style beginning with a long side. Moisten edges and ends with water and pinch to seal. Carefully place rolls seam side down on the prepared baking sheet. Cover and let rise in a warm place until nearly double (30 minutes). Combine egg and 1 tablespoon water; brush over loaves. Bake at 350F 30 minutes or till golden brown. Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover and chill any leftovers. Makes 40 pieces.

Recipe By :

From: Peg Baldassari Date: 26 Oct 97 Mastercook Recipes (Mailing List) Ä

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