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STROMBOLI STUFFING

Source of Recipe

Unknown


Recipe Introduction

Use any of the following fillings for Strombolli.

List of Ingredients

Broccoli Sausage Stuffing

1 lb broccoli or Swiss chard
1/2 lb sweet/hot Italian sausage meat removed from casing
1/2 lb mozzarella, coarsely shredded
4 Tbs olive oil
2 cloves garlic, minced
salt and pepper to taste

Wash the greens well and discard any woody or pulpy stems. Chop the remainder into small pieces. Heat the oil in a large frying pan, add the greens and saute on high heat for a minute. Add the garlic, salt and pepper and stir for another 2 - 3 minutes. Add some water, cover the pan and cook until the greens are tender. Drain very well, set aside to cool and then toss with sausage and cheese.

Cheese and Greens Stuffing

Follow the recipe above for the preparing the broccoli or chard. To that, add

1 cup ricotta
1/2 cup caciocavallo or provolone, shredded
1/2 cup smoked mozzarella, coarsely shredded
fresh ground black pepper to taste

Sausage, Spinach and Cheese Stuffing

1/2 lb sweet/hot Italian sausage browned in 1 Tbs olive oil
1/2 lb cooked potatoes, mashed
1 lb fresh spinach, cooked, squeezed dry and chopped
1 small sweet onion, finely minced, sauteed in 1 Tbs olive oil until golden
1 oz canned anchovies, drained and roughly chopped
1/2 cup shredded caciocavallo
1 clove garlic, peeled and minced
1 extra large egg, beaten
lots of fresh ground black pepper

Drain excess fat from browned sausage. Combine and mix all the ingredients in a large bowl.




Recipe

Pour the water into a medium sized mixing bowl and sprinkle in the yeast. Stir gently until the yeast has dissolved and the water turns a light beige color. Add flour cup at a time, the olive oil and the salt, and mix well using a wooden spoon. After the second cup of flour has been added the dough should start coming away from the sides of the bowl and should start to form a sticky mass. Measure out the third cup of flour, sprinkle a little over your work surface and, of course, flour your hands. Remove the dough from the bowl and start working the dough, kneading in additional flour as needed. Keep kneading until the dough is elastic and smooth, and has a "springy" feel to it. Lightly oil a medium sized bowl and roll the ball of dough around in the bowl to coat it. Seal with plastic wrap and place in a warm, draft free place to rise double in size. Punch it down and knead it for about a minute or so then roll out and use filling of choice. Roll dough around filling, allow to rise again then bake until golden in 350F