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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 1 |
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Directions: SOURCE; The Bread Machine Cookbook II by Donna Rathmell German,
copyright 1991, ISBN 1-55867-037-8.
Formatted into MM by Ursula R. Taylor.
The following is in the introduction to the chapter of this book headed
Pizza, Meat Pies, & Hand Pies. If you have a Panasonic SDBT6P or a
National SDBT6N you may make some of these breads on the Variety Bread
Cycle. This cycle enables you to remove the dough, place fillings into it
and replace it into the machine for baking. Follow the directions given in
your owner's manual.....
Owners of all other machines should make the recipes on the dough
setting, remove, fill according to following directions and bake (in your
conventional oven). A small amount of flour may be used when rolling dough
ro prevent if from sticking.
To make the meat filling: Cut cheese into 1-inch cubes and mix together
with cooked, drained but still hot meats. Cheese should warm enough to
serve as the "glue" for the filling. If cheese is not melting into meat,
warm in microwave for a minute or two. Roll as jelly-roll or stromboli...
For jelly-roll - remove dough from machine and roll into a rectangle.
Spread filling on top. Starting from wide end, roll dough jelly-roll
fashine to encase filling, pince ends closed, - place on a nonstick bakin
pan and let rise for 1/2 hour.....OR For Stromboli - remove dough from
machine and roll into a rectangle. Spread filling ingredients over the
middle third of the rectangle so it runs the lenght of the wide end. Fold
one side over top of the filling and then the other sideon top ot that;
pinch ends closed. Place, seam side down, on a lightly buttered baking
sheet, cover and let rise for about 30 minutes. Lightly olive oil top....
Bake either way in a preheated 350~ oven for 20 to 25 minutes.....
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