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03/03/2011 National Cold Cuts Day How to Make Cold Cut Pie (a.k.a. "Stromboli")

Source of Recipe

eHow


Recipe Introduction

I was told, in the kindest way possible this morning, that I was a snob. Specifically, a snob about the finer, edible things in life. I took this as a compliment. After all, in the “religion” space on my facebook profile, I have “Sybarite“–and that wasn’t a joke. My friend went on to say that she didn’t feel like a snob, b/c she takes enjoyment from some foods that are less … gourmet. Like cheese whiz or eggo waffles. But I understand (and indulge!) like that too – don’t we all have foods that bring us back to some warm nostalgic place? Which brings me to cold cuts. I’m not much of a sandwich eater. I certainly have never made my own salami or sausage But being a nostalgic snob, I do have opinions on the two best ways to eat cold cuts: In this scenario, you’ve just come from the baker and the cheesemonger, and now you’re picking up the perfect salami or ham to round out your picnic. You have a 4Euro bottle of wine in your bag, you’re headed to grassy sunny nook near some impossibly beautiful architectural gem. After consuming your cold cuts and other treats, you have a nap in the grass and wake up surrounded by a rather confused looking group of Japanese tourists. (2) With Nostalgia: Nostalgic cold cuts should be consumed at 12:05 am, at a small town wedding, after you’ve danced with your uncles and cousins, and you’ve had a few rye and coke. These cold cuts-summer sausage, shaved ham, some kind of compressed chicken product–will be served on large white trays, with orange and white cheese cubes, sweet pickles, and white buns. Don’t forget to take a few pieces of carrot and celery sticks and a little ranch dressing to round out this feast. Scarf down, then continue to eat, drink and be merry. 365 Foods

List of Ingredients

HOME COOKIN’ 03/03/2011 National Cold Cuts Day How to Make Cold Cut Pie (a.k.a. "Stromboli")


How to Make Cold Cut Pie (a.k.a. "Stromboli")


Baking sheet, coated with non-stick cooking spray
½ pound Deli Ham, sliced thin
½ pound Genoa Salami, sliced thin
½ pound Swiss Cheese, sliced thin
½ pound Provolone Cheese, sliced thin
1 egg, beaten
1 roll frozen bread dough




Recipe

Preheat oven to 350°

Put a little oil under and on top of the dough and let thaw to room temperature. Dough will rise by itself.

When dough has thawed and risen (about 1 hour, see package for specific time), roll out on a floured pastry sheet, spreading it out as much as possible.

Alternate laying slices of cheese and meat on top of the dough, brushing some egg on each slice of cheese and keeping filling within about ½ inch of the edges.

Starting at a long end, roll dough over on itself until closed, then fold each end flap and score. Brush some egg on top.

Bake at 350° for ½ hour. Slice into 6-8 pieces and serve hot, warm or room temperature. It's good all three ways.