My Attempt at making Stromboli - BBQ Central

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Old 02-19-2008, 05:45 PM   #1
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My Attempt at making Stromboli

Last night I attempting making Stromboli. I followed the recipe below for the dough and filling. I forgot to put the basil and oregano (it was sitting right next to me). I used my own sauce. I did add a little sauce in the Stromboli. The Stromboli that leaked a lot of cheese was wrapped like the instructions. The one with only a small leak was wrapped at how I thought it should be. Next time I need to work on the wrapping. Over all they tasted really good. I'll be eating the second one tonight.

http://www.pizzamaniac.com/index.php/ar ... stromboli/



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Old 02-19-2008, 05:52 PM   #2
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Looks good...wrapping can be tough and so can waiting for them to cool some so the cheese sets...
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Old 02-19-2008, 06:30 PM   #3
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They looked real good! Care to share the recipe?
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Old 02-19-2008, 06:54 PM   #4
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Nick,

Here is the link.

http://www.pizzamaniac.com/index.php/ar ... stromboli/
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Old 02-19-2008, 07:38 PM   #5
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Wow! That looks awesome. Did you use All Purpose flour? I'm not quite sure if my store sells flour under the term "High-Gluten Flour".

Thanks for sharing.
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Old 02-19-2008, 08:16 PM   #6
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Quote:
Originally Posted by kylew3
Wow! That looks awesome. Did you use All Purpose flour? I'm not quite sure if my store sells flour under the term "High-Gluten Flour".

Thanks for sharing.
Bread flour is high-gluten flour. Supermarkets usually have at least Gold Medal Harvest King Bread Flour and Pillsbury Best Bread Flour.

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Old 02-19-2008, 10:43 PM   #7
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Thanks Unity. I have bread flour....just didn't know it was also referred to as high-gluten flour as well.

I'm thinking Friday night will be Stromboli night!
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Old 02-19-2008, 10:52 PM   #8
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Man I bet that tasted good.
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Old 02-20-2008, 05:32 AM   #9
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Quote:
Originally Posted by kylew3
Wow! That looks awesome. Did you use All Purpose flour? I'm not quite sure if my store sells flour under the term "High-Gluten Flour".

Thanks for sharing.
I did you this flour Gold Medal Harvest King Bread Flour. If you can find King Arthur Sir Lancelot flour get that. I can't find it here.
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Old 02-20-2008, 05:40 AM   #10
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Good stuff, the wife makes them every now and then, she learned how to at a Italian deli so they don't blow out. She won't tell me.
www.louiesdeli.com
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Old 02-20-2008, 06:25 AM   #11
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Looks mighty good to me, very nice job.
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Old 02-20-2008, 07:58 AM   #12
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Oh yeah baby, thats some fine looking stromboli.
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Old 02-20-2008, 09:15 AM   #13
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wow that looks awesome.
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Old 02-20-2008, 09:31 AM   #14
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I'm going to give one of those a try. Any suggestions for a first timer.
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Old 02-20-2008, 10:01 AM   #15
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Looks great CG. I have seen it made in a jelly fassion before. It may be easyer to do like that
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Old 02-20-2008, 11:29 AM   #16
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Quote:
Originally Posted by Tannehill Kid
I'm going to give one of those a try. Any suggestions for a first timer.
When you make the dough put all the liquid in then add the flour gradually. You may not need all the flour or you may need more...it depends on the weather. You want the dough to just past the wet stage. You also don't want it to be DRY. Just slightly dry to the touch. I take it out of the refrigerator about 1 1/2 to 2 hours before I form the dough.

I'm still trying (learning) to make good pizza dough.
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Old 02-20-2008, 06:52 PM   #17
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cleglue, thanks for the link!
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