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Mexican Stromboli
#8203876
03/15/21 10:15 PM
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Joined: Sep 2010
Posts: 4,702
Blank
OP
Extreme Tracker
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OP
Extreme Tracker
Joined: Sep 2010
Posts: 4,702 |
So I had a bunch of hamburger left from last night, and wanted to do some stuffed bolillos (meat rolls). Looked in the freezer and was out of bread roll dough, but had loaves. OK, that can work too!! Rolled one into cinnamon rolls for breakfast tomorrow. The others were perfect for a Canadian bacon, mushroom, and mozzarella cheese Stromboli for the girls (extra pineapple on the MIL's end!). Mine is browned beef, green chiles, cumin, hot sauce, garlic, onions, jalapeños, and a 50/50 mix of mozzarella and pepper jack cheeses. ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2021/03/full-22567-286087-f92af29c_1edd_4907_b7d9_7c0ae8c791e9_1_201_a.jpeg) ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2021/03/full-22567-286088-3d6014f7_3479_4b3f_ba4d_4651abdb4b6f_1_201_a.jpeg) ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2021/03/full-22567-286089-de06476f_bfdb_48be_8282_59f41be65fd6_1_201_a.jpeg) I think all the pineapple made too much steam, 'cause the one end blew out of their loaf!! Cooled them off a bit, sliced up, and had it with warm queso for dipping and some pico. Nice frosty Stella washed it down!!! ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2021/03/full-22567-286090-246f37eb_9f73_4eca_a93b_1360d3f1e4a0_1_201_a.jpeg) ![[Linked Image]](https://texashuntingforum.com/forum/pics/userpics/2021/03/full-22567-286091-102f5e76_bdf9_4f1c_9a07_8c1f74343cf5_1_201_a.jpeg)
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Re: Mexican Stromboli
[Re: Blank]
#8203879
03/15/21 10:17 PM
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Joined: Jun 2015
Posts: 13,348
Roll-Tide
THF Celebrity
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THF Celebrity
Joined: Jun 2015
Posts: 13,348 |
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Re: Mexican Stromboli
[Re: Blank]
#8203884
03/15/21 10:22 PM
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Joined: May 2011
Posts: 24,547
skinnerback
THF Celebrity Chef
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THF Celebrity Chef
Joined: May 2011
Posts: 24,547 |
Looks great as always. 
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Re: Mexican Stromboli
[Re: Blank]
#8203949
03/15/21 11:42 PM
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Joined: Nov 2009
Posts: 91,255
bill oxner
THF Celebrity
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THF Celebrity
Joined: Nov 2009
Posts: 91,255 |
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill
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Re: Mexican Stromboli
[Re: Blank]
#8204073
03/16/21 02:13 AM
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Joined: Jul 2006
Posts: 110,275
dogcatcher
THF Celebrity
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THF Celebrity
Joined: Jul 2006
Posts: 110,275 |
Combat Infantryman, the ultimate hunter where the prey shoots back. _____________"Illegitimus non carborundum est"_______________
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Re: Mexican Stromboli
[Re: Blank]
#8204432
03/16/21 02:45 PM
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Joined: Nov 2017
Posts: 17,123
Biscuit
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Joined: Nov 2017
Posts: 17,123 |
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Re: Mexican Stromboli
[Re: bill oxner]
#8205267
03/17/21 04:53 AM
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Joined: Nov 2009
Posts: 62,007
NORML as can be
^^Cut the Cord^^
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^^Cut the Cord^^
Joined: Nov 2009
Posts: 62,007 |
(R-TX) .-- " TCNN CURL CRLB VFF OGI SNDL CGC TLRY "
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Re: Mexican Stromboli
[Re: Blank]
#8205398
03/17/21 12:12 PM
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Joined: Apr 2005
Posts: 37,567
Stub
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THF Celebrity
Joined: Apr 2005
Posts: 37,567 |
Looking good 
Gossip dies when it hits a wise person’s ears. Rumor and lies are created by haters, spread by fools, and unfortunately believed by the naïve!
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Re: Mexican Stromboli
[Re: Blank]
#8205614
03/17/21 02:55 PM
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Joined: Apr 2008
Posts: 2,598
TPACK
Veteran Tracker
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Veteran Tracker
Joined: Apr 2008
Posts: 2,598 |
Looks great. I prefer a Calzone over Stromboli. The bread to filling ratio is more to my liking. I can`t believe I have been posting food pictures on here for 10 years. LOL ![[Linked Image]](http://i609.photobucket.com/albums/tt180/tpack19/005-2.jpg) ![[Linked Image]](http://i609.photobucket.com/albums/tt180/tpack19/006.jpg) ![[Linked Image]](http://i609.photobucket.com/albums/tt180/tpack19/008-1.jpg) The ingredients inside the calzone are your favorite marinara or pizza sauce, pepperoni, Canadian bacon, sautéed onions and bell peppers , sliced black olives , grated parmasen and mozerella cheese.I put the marinara on the bottom and again in the middle. Be sure to put an egg wash on top so it will come out golden brown. Bake at 475 degrees for 20 minutes. You might try making 2 small calzones instead of one large one like I did. This one was almost to big to transfer to a baking pan. The dough ingredients are listed below. Ingredients 1 package active dry yeast 1 cup warm water (110 degrees F.) 2 1/2 to 3 cups flour plus more if necessary 1 1/2 teaspoons salt 1 1/2 tablespoons extra-virgin olive oil Directions In a large bowl, combine yeast with water, olive oil, salt and stir well to proof. After 5 minutes, add half of the flour and mix well to thoroughly incorporate. Add all remaining flour except 1/2 cup and mix well with your hands. Transfer dough to a lightly floured work surface and knead dough for at least 5 and up to 7 minutes, adding enough additional flour as necessary to form a smooth and elastic dough. Dough should not be sticky. Transfer dough to a lightly oiled 2 or 3 quart bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in size, usually at least 1 hour.
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