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Italian Stromboli
Italian Stromboli

Before you jump to Italian Stromboli recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Could save you Dollars.

Remember when the only men and women who cared about the natural environment were tree huggers along with hippies? That has completely changed now, since we all apparently have an awareness that the planet is having problems, and we all have a part to play in fixing it. The experts are agreed that we are not able to transform things for the better without everyone’s active involvement. This should happen soon and living in ways more friendly to the environment should become an objective for every individual family. The kitchen area is a good place to start saving energy by going much more green.

Perhaps the food isn’t quite as good when cooked in the microwave, nevertheless it will save you money to use it over your oven. Maybe the realization that an oven makes use of 75% more energy will encourage you to use the microwave more. When it comes to boiling water and steaming vegetables, you can save plenty of electricity and do the job faster with countertop appliances rather than a stove. You might reckon that you save energy by washing your dishes by hand, however that is certainly not true. Mainly if you make sure the dishwasher is full before starting a cycle. Save even more money by air drying as well as cool drying your dishes as an alternative to heat drying them.

From the above it should be obvious that just in the kitchen, by itself, there are numerous little opportunities for saving energy and money. Natural living is something we can all do, without difficulty. Largely, all it will take is a little common sense.

We hope you got benefit from reading it, now let’s go back to italian stromboli recipe. You can have italian stromboli using 20 ingredients and 12 steps. Here is how you do it.

The ingredients needed to cook Italian Stromboli:
  1. Take dough
  2. Prepare 1 tbsp yeast
  3. You need 1 cup warm water
  4. You need 1/2 cup honey
  5. You need 3 cup flour
  6. Use 1/2 tbsp salt
  7. Use 1/4 cup milk
  8. Take pesto sauce
  9. Get 1 cup basil
  10. Prepare 1 tbsp olive oil
  11. Use 1/2 clove garlic
  12. Get 1 dash sunflower seeds
  13. Take 1 pinch parmesan
  14. Use filling
  15. You need 1/2 cup goat cheese
  16. You need 1/2 cup mozzarella
  17. Get 1/2 cup parmesan
  18. You need 2 medium roasted red peppers
  19. Provide 1/2 medium tomato
  20. Get 2 cup arugula/spinach
Steps to make Italian Stromboli:
  1. Start with the dough, because it will take the longest to make. In a small bowl, mix your yeast and warm water. Gently drizzle the honey over the floating yeast so it will settle at the bottom of the bowl. Let sit for about five minutes, until the yeast begins foaming.
  2. Mix your flour, salt, activated yeast/honey mixture, and milk together in a very large bowl. Stir gently with a wooden spoon until dough starts to form, then cover your hands with flower and use them to kneed the dough. (I don't have a standing mixer, but that would work just as well if not better.)
  3. Cover your bowl with a dry towel and set it in a warm place for a little over an hour. The dough will double in size.
  4. You can make your pesto whenever, but I chose to do mine when my dough timer had about ten minutes left. Start by finely chopping up the basil until you have a leafy paste, then mix that in a small bowl with the olive oil. Finely chop the garlic and sunflower seeds, adjusting the size based on your preference. Mix in the grated or finely chopped cheese last. Note that the more cheese you add, the creamier your pesto will be. (A blender or food processor would work better than a chef's knife, but I don't have either of those so I had to chop everything.)
  5. By now, your dough should be risen. Flour your countertop and gently pull the dough out of the bowl onto the flour. If it's sticky, that's fine. Work flour into the sticky parts and kneed the dough until you're satisfied with the stickiness/feel of it.
  6. Roll your dough out into a 1/4 inch thick rectangle. Be careful not to rip it or stretch it too thin in places. (I used a soda can and my hands to roll mine out because I don't have a rolling pin, so it looks messy.)
  7. Move your dough to a baking sheet!
  8. Preheat your oven to 400°F!
  9. Start layering on your fillings and pesto! I'd recommend putting them in the center of your dough, not the edge like I did in the pictures. And try not to be over-ambitious by putting in more filling than you'll be able to successfully wrap your dough around.
  10. Fold your dough around your filling so you get a tube stuffed with goodness. Be careful not to rip your dough! If you do, try to seal it back or patch it with leftover dough or pieces from other parts of the tube. (Note: I don't have a baking sheet so I used an old pizza pan and ran out of room. As a result, I had to make my "tube" into a circle. I wouldn't recommend this!! It takes longer to bake all the way through.)
  11. Bake for ten minutes, sprinkle some cheese on top, and then bake for fifteen more minutes. (Note: I check my oven every five to make sure nothing is going wrong, but that's just me.)
  12. Voila! Pull it out and let it cool for a bit, and then you're ready to serve! It goes great with pizza sauce or extra pesto. Enjoy!

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