Stromboli and Garlic Knots

Chuck · May 2004

Thanks go out to everyone that made this weekend one to remember for a long time. It was great to meet so many new people, hang out with some friends and eat some awesome food. Too many good foods to list but I am looking forward to seeing a lot of recipes (hint-hint) posted from the fest. [p] Stromboli and Garlic Knots[p]Pizza dough is needed for both recipes. This is the recipe I use.[p]Pizza dough:[p]1 – cup warm water, 105° - 115°
1-1/2 - tblsp sugar
1 - package of dry yeast
3 - cups + bread flour
3/4 - tblsp salt
1 - tblsp olive oil[p]
Mix water, sugar and yeast in a bowl and let proof for 5 minutes. Put flour, salt and olive oil in bread machine or mixer and add fluid. Let rip on dough cycle of bread machine or mix until dough pulls away from side of bowl and let rise for 1 hour. Coat dough with olive oil, cover and proof in the refrigerator for 4 hours or overnight. (The dough at Eggfest was made Thursday night and refrigerated until Saturday)[p]This recipe will make two strombolis, two 12” – 14” pizzas, or 30 or 40 garlic knots.[p]Stromboli:[p]1/2- Pizza dough recipe
3 - tblsp, or to taste, roasted garlic mashed in olive oil
6 - oz grated mozzarella / provolone cheese blend
1/4-1/3 lb slicing pepperoni
Parmesan / Romano cheese blend to taste[p]Roll out dough to 8” X 14”.
Spread roasted garlic in a wide strip the length of the dough. Evenly spread cheeses leaving ½” plain on the edges.
Layer pepperoni evenly.
Roll from long side, don’t roll too tight
SLIGHTLY moisten edge and pinch tight to seal, do the same with the ends[p]Egg on your pizza setup, you can do two at once, at 450 for 15-20 minutes until nicely browned.[p]I invert my plate setter, put a cooking grid on the inverted legs and place the pizza stone on the grid. IMO this heats the stone more evenly and doesn’t overheat it and burn the crust before the inside is done. This is especially helpful when doing multiple stromboli, quesadilla or pizza cooks. [p]Garlic Knots:[p]1 - pizza dough recipe
1/2 - cup chopped parsley
1/2 - head garlic crushed in garlic press
1/2 - cup olive oil
Parmesan / Romano cheese blend[p]Mix parsley, garlic and olive oil and let sit for at least 1 hour. Roll out dough to ½” and cut in strips 1” X 4”. Roll slightly and tie in a loose ½ knot. Egg on pizza setup at 450° for 10 -15 minutes until browned. Toss them in bowl with garlic mixture until well coated and then sprinkle with cheese.[p]

Smokey · May 2004

Chuck,[p]Missed the stramboli, but the garlic knots were great. They will be on the "must mdo soon" list!![p]Smokey

Gretl · May 2004

Chuck,
I don't know how, but I missed sampling your stromboli. However, the garlic knots were great. Thanks for posting the recipe. How can I even THINK of food after Saturday's pig-out?
Cheers,
Gretl

QBabe · May 2004

Chuck,[p]I'll echo the posts below...I missed the stromboli, but those garlic knots were really great! I love garlic bread and these were different from the usual and will make a nice change.[p]Tonia
:~)

Stromboli and Garlic Knots

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