Monday, June 4, 2018

Pizza dough ball

1 tsp. crushed red pepper flakes
1/2 lb. prosciutto
5 oz. package baby spinach, cooked and squeezed dry
10 basil leaves
1/4C parmesan cheese
1/4C shaved asiago cheese
1 egg beaten with 1 tsp. water (egg glaze)

roasted pepper sauce
2 red peppers, roasted, pureed
2 Tbsp. fresh basil leaves, sliced

Mix roasted pepper puree with fresh basil leaves and set aside.

Place the dough on a wooden board, cover with towel and let come to room temperature, about 1 hour.  Preheat oven to 450F.  Roll out into a long rectangle about ¼-inch thick.  Sprinkle with red pepper flakes, top with one layer of prosciutto, spinach, basil, cheese and another layer of prosciutto, leaving a 1-inch margin on both short ends and one long side.

Begin rolling the dough over the filling on the side with no margins.  Roll the dough like a jelly roll, tucking in the filling as you go.  Pinch dough to seal seam and ends.  Coat a baking sheet with cornmeal; place Stromboli on baking sheet, seam side down.  Brush with egg glaze.  With a knife slash shallow diagonal vents every 2 inches to allow steam to escape.  Bake 15 – 20 minutes until golden brown.  Cut on bias
into 2-inch slices with serrated knife.  Serve with roasted pepper puree.
MAKES:  8 servings

No comments:

Post a Comment