Simple Way to Make Ultimate My mothers italian american stromboli
My mothers italian american stromboli. Mom made this favorite for lunch , and for most family get togethers. There were never any leftovers. ☺. Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal.
Roll up tightly jelly-roll style, starting from a short side; pinch seam to seal. Place seam side down on an ungreased baking sheet. Roll up the dough and place on a lightly greased cookie sheet.
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, my mothers italian american stromboli. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Mom made this favorite for lunch , and for most family get togethers. There were never any leftovers. ☺. Lightly coat a baking sheet with cooking spray OR sprinkle with cornmeal.
My mothers italian american stromboli is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions every day. My mothers italian american stromboli is something that I have loved my whole life. They’re nice and they look wonderful.
To begin with this particular recipe, we must prepare a few components. You can have my mothers italian american stromboli using 4 ingredients and 1 steps. Here is how you can achieve it.
The ingredients needed to make My mothers italian american stromboli:
- Make ready 2 of pizza doughs.
- Take 1/2 lb of each sliced, genoa salami, capicola ham, tavern ham, pepperoni provolone, mozzerella, and cooper sharp cheese.
- Make ready 1 of egg.
- Prepare 2 tbsp of ramano or parmesan cheese.
Cut a few slits in the top with a sharp knife. Brush with oil and sprinkle with Italian seasoning (if desired). It was supposedly named after the movie Stromboli, starring Ingrid Bergman. Hilarious One-Man Comedy Stars Peter J.
Instructions to make My mothers italian american stromboli:
- Roll out doughs. Layer alternately meats and cheeses leaving 1 inch dough border.
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