Tuesday, July 28, 2009

Stromboli Chop Bread

This is a particular specialty of my friend Melissa's, and we have enjoyed it together many times during our three years together in Rochester. Sadly, she's moving to Texas, so I thought I would gather the recipe to carry on the flame of Stromboli Chop Bread.

Stromboli Chop Bread

1 loaf's worth bread dough; Melissa uses frozen, thawed, about 6 hrs
1 t oregano (not ground)
1 c shredded mozzarella
1/4 lb hard salami, cut thickly
3 cloves garlic

Preheat oven to 350 F. Chop up all the ingredients aside from the dough and mix together. Punch down dough, spread it out, and put the other ingredients upon it. Fold it up into a little closed purse. Chop loaf in thick strips one way, and then again on the perpendicular axis. Move the clump of dough to a greased baking sheet (or, I imagine, a sheet with parchment paper). Adjust its form as necessary. Bake at 350 F for 30 minutes.

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