Ingredients
- Active dry yeast (2 tablespoons, 1½ teaspoons)-2.5 tablespoons
- Water, warm-3 cups
- Enriched all-purpose flour (2 pounds, 10 ounces)-2.625 pounds
- Vegetable oil-¼ cup
- Salt, kosher-¼ cup
- Sugar-2 tablespoon
- Dried basil-1¼ teaspoons
- Dried marjoram-¼ teaspoon
- Dried thyme-¼ teaspoon
- Lite mozzarella cheese, sliced (3 pounds, 2 ounces)-3.125 pounds
- Cooked turkey ham, sliced (5 pounds, 5 ounces), 15% water added-5.313 pounds
Instructions
- Dissolve dry yeast in warm water. Let stand for 4-5 minutes.
- Place flour in a mixer bowl. Make well in the center.
- Pour dissolved yeast, oil, salt, and sugar into well in flour. Gradually work into the flour using dough hook on low speed. Continue with dough hook. Knead for 15 minutes on medium speed.
- Divide and shape dough. For 50 servings, shape into 1 ball (14 oz) and 2 balls (1 lb 12 oz each). For 100 servings, shape into 5 balls (1 lb 12 oz each). Let rest for 20 minutes.
- Combine basil, oregano, marjoram, and thyme in small bowl. Reserve for steps 7 and 8.
- On lightly floured surface, roll out dough. Roll each 1 lb 12 oz ball into a rectangle 24″ x 16″. Roll each 14 oz ball into a rectangle 24″ x 8″.
- Layer ingredients lengthwise along the center, leaving 6″ across the top and bottom for folding.
- For 24″ x 16″ rectangle use: 1st layer-10 oz cheese
- 2nd layer-approximately 1⁄2 tsp seasonings
- 3rd layer-17 oz turkey ham slices
- For 24″ x 8″ rectangle use: 1st layer-5 oz cheese
- 2nd layer-approximately 1⁄4 tsp seasonings
- 3rd layer-8 1⁄2 oz turkey ham slices
- Fold top third of dough over cheese and turkey ham. Place another layer of cheese, seasonings, and turkey ham on top of folded dough as follows:
- For 24″ x 16″ rectangle use: 1st layer-10 oz cheese
- 2nd layer-approximately 1⁄2 tsp seasonings
- 3rd layer-17 oz turkey ham slices
- For 24″ x 8″ rectangle use: 1st layer-5 oz cheese
- 2nd layer approximately 1⁄4 tsp seasonings
- 3rd layer-8 1⁄2 oz turkey ham slices
- Fold bottom third of dough over the second layer of cheese and turkey ham. Pinch to seal end and top seams. (If desired, brush seams with egg wash.)
- Using a fork, pierce top of dough lengthwise from end to end, repeating 4 rows across.
- Place rolled dough on sheet pan (18″ x 26″ x 1″) which has been lightly coated with pan release spray. For 50 servings, use 2 pans.
- Allow rolled stromboli to rise for 30 minutes.
- Bake until crust is lightly browned:
- Conventional oven: 400° F for 30-35 minutes
- Convection oven: 350° F for 25-30 minutes
- Remove from oven. Let stand for 15 minutes before cutting, to prevent cheese from running. Cut each full stromboli lengthwise down the middle and crosswise 10 times (20 pieces). Cut each half stromboli lengthwise down the middle and crosswise 5 times (10 pieces)
Recipe Notes
CCP: Heat to 135° F or higher.
CCP: Hold for hot service at 135° F or higher.
Special Tip: To use high-activity (instant) yeast, follow manufacturer’s instructions.
Crediting: 1 piece provides 2 oz equivalent meat/meat alternate and 1 oz grain equivalent