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Author Topic: Seasonal stromboli  (Read 273 times)

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Online apizza

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Seasonal stromboli
« 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.
Marty

Offline Yael

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Re: Seasonal stromboli
« Reply #1 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?
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Offline enchant

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Re: Seasonal stromboli
« Reply #2 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.
--pat--

Online apizza

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Re: Seasonal stromboli
« Reply #3 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.
Marty

Online apizza

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Re: Seasonal stromboli
« Reply #4 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.
Marty

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Offline enchant

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Re: Seasonal stromboli
« Reply #5 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?
« Last Edit: November 22, 2019, 01:56:42 PM by enchant »
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Online apizza

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Re: Seasonal stromboli
« Reply #6 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.
Marty

Offline enchant

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Re: Seasonal stromboli
« Reply #7 on: November 22, 2019, 04:33:01 PM »
Thanks.  I might be leaving it out assembled too long.
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Online apizza

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Re: Seasonal stromboli
« Reply #8 on: November 22, 2019, 06:50:57 PM »
Pat, would like to see your results with changes.
Marty

Offline Chicago Bob

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Re: Seasonal stromboli
« Reply #9 on: November 22, 2019, 10:23:31 PM »
Too beady... Needs more melty cheese... And cranberry... Like that!
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