When we got our chickens we knew there would come a day when we would have a lot of eggs in the fridge. That day has now come! Our weekly egg count has been close to 3 dozen for the past 2 weeks. This means we have to come up with new ways to eat up all those delicious home grown eggs.
Mrs. Stoney makes a great Stromboli recipe; sometimes she fills the bread with ham and cheese, other times with pizza sauce and pepperoni. This time she out did herself with a breakfast Stromboli. Here’s the receipt:
Breakfast Stromboli Dough
1 package (2 ¼ teaspoons) Active dry yeast
1 cup warm water (105 to 115)
1 tablespoon sugar
2 tablespoons vegetable oil
1 teaspoon salt
3 cups of flour
Directions for making Breakfast Stromboli:
Dissolve yeast in warm water in 3 quart bowl. Stir in sugar, oil, salt and 1 cup of flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle.
Knead dough on a floured surface until smooth and elastic, about 5 minutes. Place in greased bowl, turn greased side up. Cover and let rise in warm place until double, about 30 minutes.
Breakfast Stromboli Filling
6 tablespoons of milk
1 tablespoon olive oil
8 pieces of bacon
1/3 cup green pepper
1 clove of garlic diced
1 small onion chopped
1 cup of grated cheese
In the oil sauté the onion, garlic and pepper until tender.
Add milk to eggs and scramble with a whisk.
Add eggs to the cooked vegetables and cook until eggs are done.
Roll out the dough on a floured cookie sheet to roughly 12 x 18.
Put the eggs and veggies on the dough along with the cheese.
Fold the sides of the dough together to form a loaf, seal the seam and turn the dough seam side down on the pan.
Let loaf rise another 15 to 20 minutes.
Bake at 350 for about 20 minutes, watch it closely it is finished when the crust is golden brown. Slice and enjoy.
So this was kind of an improvised recipe and it turned out really good. You can dip the Breakfast Stromboli in ketchup or bar-b-que sauce if you like or just eat it plain. We served it for dinner with some fried potatoes. We also doubled the batch so we would have left over’s for breakfast the next morning.