©2004 goCrawford.com

  

©2004 goCrawford.com

  

©2004 goCrawford.com

  

©2004 goCrawford.com

 

Last night we decided to have Strombolis with the last of my bag of flour. I threw together a batch of Boli Dough and allowed it to rise for about 2 hours at room temperature in plastic bags. Next, I stretched the dough into a rectangle and covered it with sliced ham, pepperoni, provolone, mozzarella, parmesan and a touch of mustard.

This time I took photos of the inside so you could see how I assemble it. Then I rolled it from the mustard end and sealed and tucked the edges. After brushing the whole thing with a beaten egg, I stick a knife in the top every 2 inches. I sprinkled the top with poppy seed and a touch of oregano and bake it for 15-20 minutes at 420 degrees.

The boli was delicious! I hope these photos help.