Author Topic: Strombolis with Mustard?  (Read 7910 times)

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Offline pizzabill

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Strombolis with Mustard?
« on: June 08, 2004, 11:55:46 AM »
A local pub makes a great stromboli that I am attempting to immitate. After grilling a waitress, I learned that their secret ingredient was mustard! After she said that, I can definitely identify that flavor - it gives it a great zing!

Has anyone seen a recipe for a stoboli containing mustard? I'm trying to get an idea of how much to include because I'm sure too much will completely destroy the flavor.

Thanks in advance!

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Offline Pizzaholic

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Re:Strombolis with Mustard?
« Reply #1 on: June 09, 2004, 10:12:20 AM »
Go watch them make em!
You might be suprised that they let you see them at work making your order.
Or apply for a job for about a day or two.
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Offline DKM

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Re:Strombolis with Mustard?
« Reply #2 on: July 04, 2004, 11:21:54 PM »
Never heard of it, but it soulds good.

DKM

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Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #3 on: July 05, 2004, 01:30:15 AM »
What was in this particular stromboli that you ate.  
And was the waitress speaking about all their strombolis or just the one you had?
Sounds pretty good though. ;D
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Offline pizzabill

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Re:Strombolis with Mustard?
« Reply #4 on: July 05, 2004, 07:22:39 AM »
They use mustard in most of their strombolis. Ours had ham, salami, pepperoni and cheese in it.

I think I am just going to make one with a small amount of mustard just below the cheese and see what happens!
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Offline DKM

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Re:Strombolis with Mustard?
« Reply #5 on: July 05, 2004, 01:45:05 PM »
Leave it to my wife to remind me that we did eat one somewhere that used mustard.  They put a thin layer on the dough before putting the meat and cheese on it.

DKM
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Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #6 on: July 06, 2004, 03:08:43 PM »
Spinach stomboli for dinner.  ;D
Made Spinach dough for stomboli yesterday with chopped up baby spinach.

Popeye would be proud.  ;D ;D
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Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #7 on: July 08, 2004, 03:43:55 PM »
Made another stromboli today, used my baby spinach dough and filled it with Virginia Ham, swiss cheese parmesean and dijon mustard with seasame seeds on top.
Was delicious. ;D ;D
Thanks for the idea..... ;D ;D
« Last Edit: July 08, 2004, 03:44:44 PM by Foccaciaman »
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Offline DKM

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Re:Strombolis with Mustard?
« Reply #8 on: July 08, 2004, 07:44:22 PM »
What dough do you use?

DKM
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Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #9 on: July 09, 2004, 01:18:05 AM »
I used the following. I have been working on the single pizza at a time dough. so I can get more exact measurments before I go back to the normal 3.5 to 4 cups of flour.
I also got unbelievable reviews from family and friends on these stromboli's. Actually I was kind of in shock. These were the first I had attempted to make. And although they are quite easy people said it was one of the best the had had in their life.
Guess I am gonna have to keep making some Stromboli for a while.
Lots more to experiment with on them. ;D ;D
 Actually the last dough I made I added 1/2 cup chopped baby spinach in with the flour. turned out great.

--------------------------------------------------------------------------------
2 cups KA Flour
3/4 cup of water + 2 tblsp
1 tsp yeast
1 tbls honey
1.5 tbls olive oil
1 tsp sugar
1.5 tsp kosher salt
Makes 1 16" or two large stromboli

Knead on low 4 min, rest 4 min, knead on medium 5 min.  Finish kneading by hand 1 min.
 ;D
« Last Edit: July 09, 2004, 01:19:46 AM by Foccaciaman »
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Offline pizzabill

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Re:Strombolis with Mustard?
« Reply #10 on: July 19, 2004, 12:24:59 AM »
Well, last night I finally made bolis with mustard in them! I made two with ham, pepperoni, mozz, provolone, parmesian and a squirt of honey mustard (about the amount you would put on a hot dog).

They tasted delicious! Every one noticed a bit of extra kick.

I think I will add this permanently to my recipe, but first I want to try yellow mustard.

Let me know if you guys try it.

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Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #11 on: July 30, 2004, 12:23:32 AM »
14 inch stomboli monster.

Sauasage (seasoned with fennel powder,salt pepper, garlic, onionsalt,cayanne pepper chili flakes)
Green onions chopped
1 portabello muchroom chopped
1 pack of fresh spinach
Olive oil
Mozzarella
Chedder
Pecorio Reggiano
Sesame seeds for coating
1 egg for egg wash
Wow this turned out spectacular. Makes me angry, for as usual I remember only about half of the seasoning that made it great.
Gotta get a dang camera in the kitchen , its the only way I will ever be able to trakc down the good recipes when they happen.

Off topic :
Had a greal on vacation in a smalltown resturaunt was called Grizzly's
The dish was Bear Creek Pasta ;D
Angle hair pasta with herbs and oil
diced chicken breast, chopped mushrooms (optional)
then covered with a mix of chedder and Mozzarella and baked crispy.
It was fantastic, and I am pretty hard to please.
Gonna try and duplicate it this weekend. ;D
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Offline giotto

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Re:Strombolis with Mustard?
« Reply #12 on: August 05, 2004, 08:41:15 PM »
I find the dough as usual to be essential.  Here's a picture of a stromboli that I made a few months ago.  It went over quite well.

I followed it with my Italian Margherita style, including a good grade di buffala mozzarella (a good grade Wisconsin mozzarella works great too), farm fresh tomatoes grown in the SF bay area, and fresh basil from my garden.

I like to top it off with a vinegarette mixed with a touch of mustard over pepperoni, giving that light touch of mustard you are looking for. You'll have a great hot Italian pizza sandwich.  

(https://home.comcast.net/~keck-foundation1/st3.jpg)
 ::)
« Last Edit: August 06, 2004, 07:06:07 AM by giotto »

Offline Foccaciaman

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Re:Strombolis with Mustard?
« Reply #13 on: August 05, 2004, 08:58:00 PM »
Nice Stromboli, Welcome to the forum. ;D
What kind of mustard do you use?
Yellow, Dijon, honey mustard
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Offline giotto

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Re:Strombolis with Mustard?
« Reply #14 on: August 05, 2004, 09:57:14 PM »
Thank you.  I like to use yellow mustard.  For a spicy touch, horseradish has worked for some.

Offline Steve

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Re:Strombolis with Mustard?
« Reply #15 on: August 06, 2004, 07:42:12 AM »
Welcome to the forum!  :)

Offline pizzabill

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Re:Strombolis with Mustard?
« Reply #16 on: August 07, 2004, 09:53:24 PM »
Welcome Giotto! Nice boli!

FYI everyone here is a pic of my boli before I roll it so you can see how much mustard I used. People are really diggin this recipe!

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Offline giotto

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Re:Strombolis with Mustard?
« Reply #17 on: August 08, 2004, 01:10:03 AM »
Pizzabill:

That's hillarious.  Thankfully, I had a magnifying glass handy to see all that mustard.  The layout looks great.  Provolone is a good complement for Mozz.

Now, try a touch of red wine vinegar/olive oil with a pinch of b. pepper (or a tsp of your favorite Italian dressing as I often do) to cover all that mustard, and see if you can still avoid an "overkill."

How does Prosciutto instead of ham work for you?
« Last Edit: August 08, 2004, 05:21:12 AM by giotto »


 

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