PIZZA STROMBOLI by CK
1 oz. dry active yeast (or 1 oz. cake yeast)
1 c. warm water
1 tbsp. sugar
2 tbsp. olive oil
2 1/2 c. all-purpose flour
1/2 lb of each ham, pastrami, pepperoni, hard salami
1/2 lb of sliced mozzarella cheese
1/2 lb of sliced provolone cheese
Make dough first.
Combine yeast, warm water and sugar. Mix lightly. Float olive oil on top of yeast mixture. Yeast should stand for 10 to 15 minutes and be bubbly on top before use. Stir in flour
Take half of prepared dough and flatten it out in a rectangle as long as cookie sheet and 8 inches wide. In the middle of the dough, layer fillings from one end to the other along the longest part of the dough. Beginning with ham, layer all the way down the center, then add next layer using mozzarella cheese, then layer pastrami, pepperoni, provolone, and finish with a layer of hard salami.
Flatten remaining dough and fold over as to enclose all ingredients. Put seam facing down on a very lightly greased cookie sheet.
Poke a few holes with fork in roll to allow for steam to escape.
Bake at 500 degrees till slightly brown – about 10-15 minutes. Do not preheat oven!
Remove and allow to cool slightly. May use a pizza sauce for dipping.
Cheese Biscuits by BDM
Preheat oven to 400˚
In a medium bowl combine: ½ c shredded Cheddar cheese
2 c buttermilk baking mix (Bisquick)
Add 2/3 c milk, stir just until combined and evenly moistened
Drop by rounded spoonfuls onto a parchment lined baking sheet
Place on second baking sheet. Place in upper third of oven.
Bake about 12 minutes or until just beginning to brown.
Slide parchment with biscuits off pan.
Melt 2 T margarine
Stir in ¼ t garlic salt or 1/8 t garlic powder plus 1/8 t salt
¼ t dried parsley flakes
Brush over hot biscuits, ready to serve.