Stromboli Buns Wednesday, September 28, 2011


Nancy Orrick, 1st place winner, Food City’s Legacy Brand (Lays Meats) Contest, Tennessee Valley Fair

1 2/3 cups warm water (80 deg) ¼ cup chopped green pepper
2 TBSP nonfat dry milk ½ cup chopped mushrooms
2 TBSP sugar 1 TBSP olive oil
2 TBSP Lay’s refined lard 1 ½ cups Lay’s hot country sausage,
1 ¼ tsp salt cooked & crumbled
4 ½ cups flour 1 cup shredded Italian blend cheese
2 ½ tsp bread machine yeast ½ cup cooked and crumbled Lay’s
½ cup fresh herbs chopped bacon
(basil, parsley, oregano, chives) ½ cup shredded hot pepper cheese
½ cup spicy marinara sauce ¼ cup chopped ripe olives
½ cup chopped onion 3 TBSP grated Parmesan cheese
¼ cup chopped red pepper


In bread machine, place first seven ingredients in order suggested by manufacturer. Select dough setting. In skillet, sauté onions, mushrooms and peppers in oil until tender. Cool. Grease two nine inch round cake pans. When bread machine dough cycle is complete put dough on lightly floured surface and divide in half. Let stand for five minutes. Roll each half into a 16”x10” rectangle. Divide filling between the two rectangles, spreading with marinara sauce. Top with onion mixture, sausage, bacon, cheese and olives. Roll up each rectangle starting with a long side, cut off ends. Cut each into twelve uniform slices. Place slices cut side down in greased pans. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 35 minutes. Bake at 375 deg for 18-22 minutes until golden brown. Serve warm. Buns may be served whole with a salad or quartered as an appetizer. Yield: 2 dozen.


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