Author Topic: Breakfast Stromboli/Tortano  (Read 3559 times)

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Offline Bill/SFNM

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Breakfast Stromboli/Tortano
« on: April 23, 2006, 02:01:44 PM »
Continuing on the theme of what to do with leftover dough, here is today's breakfast, filled with onions, salami, lardo, eggs, cheese:

Bill/SFNM


Offline Buffalo

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Re: Breakfast Stromboli/Tortano
« Reply #1 on: April 23, 2006, 02:29:37 PM »
Bill/SFNM;
That is really a great looking "breakfast" stromboli.  With regard to adding the egg; did you lightly beat the eggs and then add them as a "HEAVY" wash to the dough before adding the other ingrediants?  Was it necessary to cut vent holes while baking?  Thanks...
Buffalo

Offline Bill/SFNM

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Re: Breakfast Stromboli/Tortano
« Reply #2 on: April 23, 2006, 03:55:51 PM »
I stretched the dough out into a rectangle. I then laid down super-paper-thin slices of lardo. On top of that I put sauteed onions, scrambled eggs (just barely set), diced salami, and grated cheese. Rolled it up and brushed outside with beaten egg. Place on stone in oven. After it started to rise, I sliced some very small vents in the top.

Bill/SFNM

Offline David

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Re: Breakfast Stromboli/Tortano
« Reply #3 on: April 23, 2006, 11:48:16 PM »
Delicious !That could soon replace my usual Hot Croissant filled with Ham , Eggs & cheese.
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