Bleu Bernie Stromboli
Team: Feel the Bern
Host School: Milton High School
Age Group: High School
Ingredients
Dough
2 packets (¼ oz each) of active dry yeast
4 cups of King Arthur Flour (plus some for the work surface)
¼ cup of sunflower oil (plus some extra)
2 tablespoons of sugar
2 teaspoons coarse salt
Pesto
2 cloves of roasted garlic
2 oz Fresh Basil
3 oz fresh spinach
¼ cup of sunflower oil
3-4 sundried tomatoes
Alfredo
1 cup half and half
2 tablespoons butter
2 tablespoons King Arthur Flour
3 tablespoons grated Asiago
2 finely diced sundried tomatoes
¼ teaspoon garlic salt
Cheeses For Stromboli:
Bleu Cheese
Feta
Delice de Bourgogne
Smoked Mozzarella
2-3 Shiitake mushrooms
⅛ cup of sunflower seeds (hulled)
Preparation Instructions
Dough:
Method - Mix yeast with 1 ½ cups of lukewarm water and let stand until bubbly. In a separate bowl mix flour, sugar, salt and oil. Then slowly mix water with flour and move it to a lightly oiled bowl (helps to prevent sticking). Let it rise (30 - 45 min).
Pesto:
Method - Clean stems from basil and spinach and put the leaves and garlic in a food processor. Puree and slowly add oil. Stop when it is pasty. Then add mushrooms and tomatoes and pulse until they are finely chopped ( you might need a little more oil).
Alfredo:
Method - Melt the butter and thoroughly whisk in the garlic salt and flour. Then slowly incorporate the half and half. Then mix in cheese and sundried tomatoes and let simmer (low heat!) for 3-4 min, stirring often
Stromboli Assembly - Cut dough into 2 portions. Stretch dough to be a large rectangle and spread the pesto almost to the edge. Then sprinkle cheeses on top of the pesto (don’t over cheese) and roll it up. Place it on a baking sheet or pizza stone with some cornmeal underneath to prevent sticking. Brush the top with some oil and bake for approximately 30 min at 350 degrees (times vary according to oven). Alfredo can be served on the side or poured on top of the stromboli.