So here the breakfast stromboli from our Fall Breakfast Brunch, it got raves and many asked me to share the recipe, so here it is!
Wanting to make something hardy and yummy.
I thought about it and I this totally fit the bill, it's filled with protein and all the components of a healthy breakfast rolled into one. A rustic breakfast stromboli. What makes it rustic? Well, the handmade dough, of course. What makes it breakfast, ham, cheese and eggs, of course.
So I started with my dough.
Homemade dough is pretty easy.
Why we don't make it more often? Who knows?
Maybe, it's because we get out of practice, maybe we don't want the mess?
If you do make it, it's well worth it.
The dough I usually use is quite simple.
2 cups all purpose flour
2 cups bread flour
1 tsp salt
1/4 cup olive oil
2 packets yeast
2 tsp sugar
1 1/3 cup water warm
Make your yeast first, mixing yeast, warm water and sugar, let sit to side for 5 minutes.
It gets nice and foamy and smells like beer.
Then mix in olive oil and flour mixture (already added salt to flour), slowly start incorporating it, mixing it, and then kneed it. Put it non-drafty place and allow to rise for 30 minutes to an hour.
Kneed it again and use. Using more flour and rolling pin and your hands roll it and stretch it out to the right size you wish to make. The really nice part of this dough is after you let it rise you can always use some and then put the rest in the freezer for another time.
Now the inside, yum.
Breakfast Stromboli Mixture
5-6 eggs, large
4 cups cheddar, asiago and mozzarella cheese, shredded
1 tsp olive oil
1 tsp dry mustard powder
1/4 pound ham, sliced thin
Mix the eggs like you are making scrambled eggs, then add mustard powder and cheeses.
Place the dough on parchment paper on your cookie sheet. Start by layering the ham on the dough.
Layer the ham on the base of the dough, then add the cheese/egg mixture and fold over.
Rub/brush olive oil on outside.
Bake at 400 degrees for 30 minutes or until outside is golden brown.
Remove and cool.
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