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.





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!!!

That looks fantastic.

Looks great as always.

That looks awesome!

Impressive

Looking good

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





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.