Sunday, August 7, 2011

Pesto and Prosciutto Stromboli

This post nicely corresponded with an abundance of pesto, so I rushed to take advantage of it. We picked up some fancy prosciutto from the Italian grocery store as well. The inside was every bit as delicious as you would expect (although perhaps a bit salty), but the dough that came with this recipe was all wrong for it. I'll leave it to your judgement as to which pizza dough recipe you'd like to use. If for some reason you're using a recipe that needs two rises, let the second one happen after you form the stromboli roll.

One year ago: Pad See Ew

Pesto and Prosciutto Stromboli (from Use Real Butter, originally Fine Cooking)

pizza dough
1/2 cup pesto
2 cups mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
8-10 slices prosciutto

1. Roll dough into a thin rectangle (approximately 10×16 inches).
2. Spread the pesto in a thin layer over the dough, leaving a margin of an inch on the long side furthest from you.
3. Sprinkle mozzarella evenly over the dough.
4. Repeat with Parmesan cheese.
5. Layer prosciutto over the cheese.
6. From the end closest to you, roll the dough up like a carpet, tightly and evenly. Pinch the seam together with your fingers and then pinch the ends and tuck them under the loaf.
7. Place the loaves on parchment on a baking sheet seam side down and brush them with olive oil. Let rise again if needed.
8. Heat oven to 400°F. When the stromboli are ready, brush the dough once more with olive oil and slice three to four steam vent slits crosswise into each loaf with a knife down into the filling to release air pockets.
9. Bake for about 20 to 30 minutes until the bread is a rich golden brown.
10. Cool for 5 minutes once out of the oven and slice. Serve with tomato sauce on the side for dipping.

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