Pizza Making Forum

Pizza Making => Other Types => Topic started by: apizza on November 10, 2019, 07:26:12 PM

Title: Seasonal stromboli
Post by: apizza on November 10, 2019, 07:26:12 PM
I thought I'd try something different in a stromboli and gave this a try. Turkey breast, cheddar cheese, bacon and cranberry relish. Have to say I'm pretty happy with the results. Maybe some tweaks are needed but good first attempt.
Title: Re: Seasonal stromboli
Post by: Yael on November 11, 2019, 06:31:28 AM
This is something I always forget to try! Which temp (and oven) did you bake for how long?
Title: Re: Seasonal stromboli
Post by: enchant on November 11, 2019, 07:41:41 AM
I recently made a huge batch of cranberry-orange relish (Williams-Sonoma recipe) and your  turkey stromboli looks like the perfect snack for when the  guys come over for post-thanksgiving football.
Title: Re: Seasonal stromboli
Post by: apizza on November 11, 2019, 10:52:31 AM
This is something I always forget to try! Which temp (and oven) did you bake for how long?

This was baked in an electric home oven at 375 deg for 30 minutes. Did one turn halfway through.
Title: Re: Seasonal stromboli
Post by: apizza on November 22, 2019, 01:18:48 PM
Made a few adjustments that helped overall. This time I diced the cooked bacon and instead of sliced cheddar, I shredded a chunk. Doing that made rolling the stromboli easier. First time the bacon strips and cheese slices fought the rolling efforts. I also used a cheese that was a little sharper, which I liked.
Title: Re: Seasonal stromboli
Post by: enchant on November 22, 2019, 01:54:59 PM
I've made a couple of these over the past week or so and I have to say that your kung fu is stronger than mine.

May I ask... On stromboli making day, do you leave the dough out to proof for a bit before assembling?  And once assembled, does that sit around for a while, or is it straight into the oven?
Title: Re: Seasonal stromboli
Post by: apizza on November 22, 2019, 03:50:41 PM
I've made a couple of these over the past week or so and I have to say that your kung fu is stronger than mine.

May I ask... On stromboli making day, do you leave the dough out to proof for a bit before assembling?  And once assembled, does that sit around for a while, or is it straight into the oven?
The dough was brought to room temp for 2 hours. After rolling I let it sit for 40 minutes.
Title: Re: Seasonal stromboli
Post by: enchant on November 22, 2019, 04:33:01 PM
Thanks.  I might be leaving it out assembled too long.
Title: Re: Seasonal stromboli
Post by: apizza on November 22, 2019, 06:50:57 PM
Pat, would like to see your results with changes.
Title: Re: Seasonal stromboli
Post by: Chicago Bob on November 22, 2019, 10:23:31 PM
Too beady... Needs more melty cheese... And cranberry... Like that!