NORMA'S EASY HOMEMADE STROMBOLI
I started making these years ago after ordering one while out eating. I thought that I would try frozen bread instead of making my own and came up with this. My family and friend love them and love dipping a piece in speg. or pizza sauce of your choice. I showed my sister in Florida how to make these. People down in that area at that time never heard of them.
Provided by Norma DeRemer @PApride
Number Of Ingredients 9
Steps:
- Let breat dough thaw and rise.
- Pat out dough on 2 greased cookie sheets.
- Layer the meats,swiss cheese and mozzarell cheese.
- Sprinkle with oregano.
- Roll up sides of dough over meats and cheese to close and tuck ends under
- Top with parmesan cheese.
- Bake at 375 about 35 minutes or umtil browned.
- Remvoe from oven and slice and serve with your favorite pizza sauce.
- Makes 2 large Stromboli's
STROMBOLI SANDWICHES
Like a sloppy joe with Italian seasonings, these hearty sandwich slices fill the bill at potlucks, reunions and more. Although I've made them dozens of times, I never tire of eating or serving them. -Darlis Wilfer, West Bend, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 55m
Yield 2 sandwich loaves (8 servings each).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook beef and onion over medium heat until meat is no longer pink, breaking meat into crumbles; drain. Stir in the ketchup, tomato sauce, Parmesan cheese, 1/2 teaspoon garlic powder, oregano, fennel seed and Italian seasoning. Bring to a boil. Reduce heat; simmer, uncovered, until thickened, about 15 minutes, stirring occasionally. , Meanwhile, in a small bowl, combine butter and remaining garlic powder; spread on cut side of each top bread half. Sprinkle 1/2 cup mozzarella cheese over each bottom bread half. Spoon meat mixture over top; sprinkle with remaining mozzarella cheese. , Replace each top bread half; wrap each sandwich loaf in foil. Bake at 350° until cheese is melted, 25-30 minutes.
Nutrition Facts : Calories 355 calories, Fat 15g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 754mg sodium, Carbohydrate 34g carbohydrate (6g sugars, Fiber 2g fiber), Protein 19g protein.
MEMBRILLO
This seasonal membrillo recipe makes two clever treats in one. You'll have quince paste and a delicate quince jelly to preserve the flavours of the season
Provided by Mary Cadogan
Categories Cheese Course, Snack, Starter
Time 2h50m
Yield Makes about 1kg jelly and 1.7kg paste
Number Of Ingredients 5
Steps:
- Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice - just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
- To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
- Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
- To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
- Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
- Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.
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