Recipe - Stromboli Loaves

16 ounce Bread dough (if frozen;
thaw) (white or whole
wheat)
2 tablespoon Butter
2 ounce Ham; cooked, thinly cut or sliced up
(1/3 cup)
3 sl Bacon; crispcooked,
drained, crumbled
One half cup Pimientostuffed green
olives, chopped
1/3 cup Golden raisins
1/3 cup Parmesan cheese; finely
shredded (Parmigiano
Reggiano or Pecorino Romano
cheese)
Three fourths cup Mozzarella; shredded (or
provolone) (3 ounces)
Three fourths cup Fontina cheese (or
Fontinella) (3 ounces)
1 lg Egg

Line a 15x10x1" pan with foil. Crease and set aside. Divide dough in half.
Roll each half into a 10x8" rectangle on a lightly floured surface. Brush 1
tablespoon of butter over each dough leaving a 1" plain border. Sprinkle
each rectangle evenly with ham, bacon, olives, raisins and parmesan cheese.
Top with mozzarella and Fontina cheese. Carefully fold edges of short sides
over filling about 12"; roll up jelly roll style beginning with a long
side. Moisten edges and ends with water and pinch to seal. Carefully place
rolls seam side down on the prepared baking sheet. Cover and let rise in a
warm place until nearly double (30 minutes). Combine egg and 1 tablespoon
water; brush over loaves. Bake at 350F 30 minutes or till golden brown.
Cool on a wire rack 30 minutes before slicing. Cut into 1/2" slices. Cover
and chill any leftovers. Makes 40 pieces.

NOTES : Holiday Appetizers 1996, Better Homes and Gardens, page 69.
Posted to MCRecipe Digest V1 #868 by Peg Baldassari
Baldassari@compuserve.com on Oct 26, 1997