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Stromboli Chop Bread




Source of Recipe


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List of Ingredients




1 loaf frozen white bread dough
1/4 lb. sliced salami
1 cup (4 oz.) shredded mozzarella
1/2 cup drained, mild banana pepper rings
1 tsp. oregano
3 cloves minced garlic







Recipe



Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil spray for 2 hours, or until thawed. Pat into a 10-inch circle on cutting board. Cover with a cloth and let rise in a warm place for about 1 hour, or in an air-conditioned house for 2 hours, or until doubled in bulk.
Or dough may be thawed and risen overnight in the refrigerator, in a bowl lightly coated with vegetable oil spray. Pat dough into a 10-inch circle on a cutting board and continue with recipe.
Cut stack of salami slices into fourths. Place in a bowl with remaining ingredients and toss well, making sure salami pieces are separated. Pile on dough.
Draw dough up around mixture. With a large, sharp knife, slice bundle about five or six times across, then five or six times in the other direction. With knife, gently mix by
lifting dough and salami mixture from bottom and piling on top. The dough pieces should be about 2 inches square.
With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into a circle and making sure most of the filling touches the dough.
Bake at 350 degrees for about 30 minutes, or until puffy and brown. Remove from oven and let stand 10 minutes before removing from baking sheet. Serve warm or cold. To reheat, bake at 350 degrees for 5 to 10 minutes, or until heated through.