2 Tbs. white onion, finely chopped
1/4 tsp. garlic salt
3 slices cooked turkey bacon, chopped
1 cups sharp cheddar cheese, shredded
Half of a 10-3/4 oz. can of cream of mushroom soup
Dough recipe for crust
Dough:
1 1/2 cups hot water
1/3 cup olive oil
1/3 cup honey
2 tsp. sea salt
1 egg
2 Tbs. Lecithin powder (optional) *it's a soy-based emulsifier that makes your bread softer
4-6 cups whole wheat or hard wheat flour, divided
1 Tbs. INSTANT yeast
To prepare dough: In a large bowl, combine water, oil, honey, salt, and egg with a large wooden spoon. Stir in 2 cups of the flour and lecithin. Add yeast and enough of the remaining flour (maybe more) to make soft dough. Knead until smooth and elastic for about 5 min., adding more flour if too sticky. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (could take a couple of hours).
To Make Filling: Once dough is risen, then begin to make the meat filling. In a large pan over medium heat, brown beef, onion, and garlic salt. Drain grease and return meat mixture to pan.
To prepare dough: In a large bowl, combine water, oil, honey, salt, and egg with a large wooden spoon. Stir in 2 cups of the flour and lecithin. Add yeast and enough of the remaining flour (maybe more) to make soft dough. Knead until smooth and elastic for about 5 min., adding more flour if too sticky. Let dough rise, covered in a large bowl, in a draft-free location, until double in size (could take a couple of hours).
To Make Filling: Once dough is risen, then begin to make the meat filling. In a large pan over medium heat, brown beef, onion, and garlic salt. Drain grease and return meat mixture to pan.
Stir in cooked turkey bacon, cheese, and mushroom soup. Stir over low heat until cheese is melted and mixture is well blended. Remove pan from heat to cool slightly.
Assemble: Take your risen dough and cut it in half. Punch each half down, releasing all of the air. **Read Tip below! Take only one of the halves and roll it out to a 12 x 8 rectangle. Next, spread the slightly cooled meat mixture over the rolled out dough, leaving about 1-inch all the way around the border. (If you place hot meat mixture on it, the dough will soften and tear when rolling it up.) Roll up the dough, starting with the longest edge. Pinch the bottom seam and ends of the dough, sealing it. Then slightly tuck the ends of the stromboli log under.
Place the stromboli seam-side down, on a greased french bread baking pan or a baking sheet. (If the seam is not faced down, it may pop open during cooking, due to expansion.) Bake at 350 degrees F, uncovered, for 25 minutes, or until dark golden. You want the very center of the stromboli to get cooked through. Let it rest 5 minutes before slicing. Serve with a side of ketchup or mustard!
Tip: You will only use one half of the dough that is made for this recipe, unless you are doubling the filling to make two strombolis. If only making one stromboli, place the second half of the dough in a freezer ziplock bag, to use in the future for pizza crust or another stromboli. If you try to divide the original dough recipe in half, it tends to come out too small, as most of the measurements are not easily divided in half.
Assemble: Take your risen dough and cut it in half. Punch each half down, releasing all of the air. **Read Tip below! Take only one of the halves and roll it out to a 12 x 8 rectangle. Next, spread the slightly cooled meat mixture over the rolled out dough, leaving about 1-inch all the way around the border. (If you place hot meat mixture on it, the dough will soften and tear when rolling it up.) Roll up the dough, starting with the longest edge. Pinch the bottom seam and ends of the dough, sealing it. Then slightly tuck the ends of the stromboli log under.
Place the stromboli seam-side down, on a greased french bread baking pan or a baking sheet. (If the seam is not faced down, it may pop open during cooking, due to expansion.) Bake at 350 degrees F, uncovered, for 25 minutes, or until dark golden. You want the very center of the stromboli to get cooked through. Let it rest 5 minutes before slicing. Serve with a side of ketchup or mustard!
Tip: You will only use one half of the dough that is made for this recipe, unless you are doubling the filling to make two strombolis. If only making one stromboli, place the second half of the dough in a freezer ziplock bag, to use in the future for pizza crust or another stromboli. If you try to divide the original dough recipe in half, it tends to come out too small, as most of the measurements are not easily divided in half.
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