Stromboli

Pioneer Pantry
STROMBOLI
2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 - 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.
You can also use Frozen Bread Dough.

Stromboli

Pioneer Pantry
STROMBOLI
2 c. flour
2 tbsp. oil
1 tsp. sugar
1/8 tsp. salt
1 pkg. yeast
3/4 c. warm water

Mix flour, oil, sugar, and salt. Combine water and yeast. Gradually add water and yeast to flour mix. Blend well. Knead 2-3 minutes. Sprinkle a little flour in bowl; put dough in bowl. Cover and let rise in warm oven until double in size.

STROMBOLI FILLING:

1/2 lb. Mozzarella cheese
1/2 lb. Provolone cheese
1/4 lb. American cheese
1/4 lb. hard salami
1/2 lb. ham
1/2 lb. pepperoni

You can substitute other cheese and meat. Roll dough to 1/4 - 1/8 inch thick. Spread small amount of mustard on dough. Alternate layers of cheese and layers of meat on 1/3 of dough. Roll tight, starting with meat end. Seal edges. Bake at 350 degrees for 30 or 45 minutes. Serve with pizza sauce.
You can also use Frozen Bread Dough.

Ingredients

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• 4 1/2 ounces all-purpose flour (1 cup)
• 1/2 cup unsweetened cocoa
• 1/4 teaspoon salt $
• 1/3 cup butter $
• 2 ounces dark chocolate, chopped
• 1 cup granulated sugar
• 1/4 cup 1% low-fat milk $
• 1 teaspoon vanilla extract
• 2 large egg yolks $
• 1 large egg $
• Cooking spray $

Preparation

1. 1. Preheat oven to 350°.
2. 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, cocoa, and salt in a medium bowl; stir with a whisk.
3. 3. Place butter and chocolate in a medium microwave-safe bowl, and microwave at HIGH for 45 seconds, stirring every 15 seconds. Stir until smooth, and set aside. Cool slightly. Add 1 cup sugar, milk, 1 teaspoon vanilla extract, egg yolks, and egg; stir with a whisk to combine. Add butter mixture to flour mixture, stirring just until combined. Pour batter into an 8-inch square metal baking pan coated with cooking spray. Bake at 350° for 20 minutes or until a wooden pick inserted in center comes out almost clean.

Carmel Apple Cookies (only 83 calories per cookie)
Ingredients

6 3/4 ounces all-purpose flour (about 1 1/2 cups)
1 1/2 cups old-fashioned rolled oats
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup granulated sugar
3/4 cup packed brown sugar
6 tablespoons unsalted butter, softened
2 teaspoons vanilla extract
1 large egg
3/4 cup finely chopped dried apple slices
3/4 cup caramel bits or 16 small soft caramel candies, chopped

Preparation

1. Preheat oven to 350°.

2. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 4 ingredients (through salt) in a bowl; stir well.

3. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg; beat well. Gradually add flour mixture; beat at low speed until just combined. Fold in apple and caramel bits.

4. Drop dough by 2 teaspoonfuls 2 inches apart onto baking sheets lined with parchment paper. Flatten balls slightly with hand. Bake at 350° for 9 minutes. Cool on pans 3 minutes. Remove cookies from pans; cool completely on wire racks.