texashuntingforum.com logo
Main Menu
Advertisement
Affiliates
Advertisement
Newest Members
TraeMartin, Beatixre, MooseSteed, Trappernewt, casyoo
71987 Registered Users
Top Posters(All Time)
dogcatcher 110,788
bill oxner 91,416
SnakeWrangler 65,416
stxranchman 60,296
Gravytrain 46,950
RKHarm24 44,585
rifleman 44,461
Stub 43,768
Forum Statistics
Forums46
Topics536,997
Posts9,719,292
Members86,987
Most Online25,604
Feb 12th, 2024
Print Thread
Mexican Stromboli #8203876 03/15/21 10:15 PM
Joined: Sep 2010
Posts: 6,301
B
Blank Offline OP
THF Trophy Hunter
OP Offline
THF Trophy Hunter
B
Joined: Sep 2010
Posts: 6,301
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]
[Linked Image]
[Linked Image]

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]
[Linked Image]

Re: Mexican Stromboli [Re: Blank] #8203879 03/15/21 10:17 PM
Joined: Jun 2015
Posts: 18,560
Roll-Tide Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jun 2015
Posts: 18,560
That looks fantastic.

Re: Mexican Stromboli [Re: Blank] #8203884 03/15/21 10:22 PM
Joined: May 2011
Posts: 27,891
skinnerback Online Content
THF Celebrity Chef
Online Content
THF Celebrity Chef
Joined: May 2011
Posts: 27,891
Looks great as always. up

Re: Mexican Stromboli [Re: Blank] #8203949 03/15/21 11:42 PM
Joined: Nov 2009
Posts: 91,416
bill oxner Offline
THF Celebrity
Offline
THF Celebrity
Joined: Nov 2009
Posts: 91,416
food chef[Linked Image]


Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill


[Linked Image]




Re: Mexican Stromboli [Re: Blank] #8204073 03/16/21 02:13 AM
Joined: Jul 2006
Posts: 110,788
dogcatcher Online Content
THF Celebrity
Online Content
THF Celebrity
Joined: Jul 2006
Posts: 110,788
That looks awesome!


Combat Infantryman, the ultimate hunter where the prey shoots back.
_____________"Illegitimus non carborundum est"_______________

[Linked Image]
Re: Mexican Stromboli [Re: Blank] #8204432 03/16/21 02:45 PM
Joined: Nov 2017
Posts: 19,129
B
Biscuit Online Shocked
THF Celebrity
Online Shocked
THF Celebrity
B
Joined: Nov 2017
Posts: 19,129
Impressive

Re: Mexican Stromboli [Re: bill oxner] #8205267 03/17/21 04:53 AM
Joined: Nov 2009
Posts: 68,983
N
NORML as can be Online Content
^^Cut the Cord^^
Online Content
^^Cut the Cord^^
N
Joined: Nov 2009
Posts: 68,983
Originally Posted by bill oxner
food chef[Linked Image]


(R-TX) .-- " TCNN CURL CRLB VFF VRNO AYR SNDL CGC TLRY MSOS "

_=====___=________==-



Re: Mexican Stromboli [Re: Blank] #8205398 03/17/21 12:12 PM
Joined: Apr 2005
Posts: 43,768
S
Stub Online Happy
THF Celebrity
Online Happy
THF Celebrity
S
Joined: Apr 2005
Posts: 43,768
Looking good up


texas flag








Re: Mexican Stromboli [Re: Blank] #8205614 03/17/21 02:55 PM
Joined: Apr 2008
Posts: 4,498
T
TPACK Offline
Extreme Tracker
Offline
Extreme Tracker
T
Joined: Apr 2008
Posts: 4,498
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]
[Linked Image]
[Linked Image]

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.

Previous Thread
Index
Next Thread

© 2004-2024 OUTDOOR SITES NETWORK all rights reserved USA and Worldwide
Powered by UBB.threads™ PHP Forum Software 7.7.3