Mini Stromboli


Mini Stromboli

 Looking for a quick snack?  Nothing beats these.  Roll out the dough, fill it with sliced meat and cheese  and bake.  So simple, and so delicious.  This is a kid favorite.
Ingredients
Pillsbury Grands rolls (8 rolls)
8 Slices Deli Ham
16 Slices Salami
64 Slices Pre-cut Pepperoni
16 Slices Capicola
8 Slices Mozzarella
1 Egg
Instructions
Preheat oven to 350º.    Work each roll to be a rectangular shape approximately 4 inches long.

 

Option 1:  In the middle of the rectangle, place 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Fold the dough so both ends meet and crimp closed.  Squeeze the sides of each Stromboli closed.

Option 2:  Fill the entire rectangle leaving ¼ inch at each side. Fill the rectangle, with 1 slice deli ham, 2 slices salami, 8 slices pepperoni, 2 slices capicola and 1 slice mozzarella.  Starting at one long side, roll the Stromboli until you reach the end.  Press the dough end down to make a seam.  Squeeze the ends together to close.
Place the Stromboli seam side down on baking sheet.
Brush with egg wash (egg + 1 tablespoon water) on all sides.
Bake for 17 minutes or until golden brown.


Picture

 

Chicken Cutlet with Mozzarella, Red Pepper and Pesto


Chicken Cutlet, Mozz, Pesto, Red Pepper 1

I had this at a catered event and just fell in love with it.  The combination of pesto, fresh mozzarella and chicken cutlet is out of this world.  
Ingredients
2  Slices Rye Bread or a Hard Roll
1 Fried Chicken Cutlet
1 Jar Pesto
2 Roasted Red Peppers
4 Slices Fresh Mozzarella
Butter
Instructions
If you are using Rye bread, lightly toast both pieces.  Lay both slices of bread on the work surface.  Spread pesto on both pieces.  Top one piece with 2 slices of fresh mozzarella, 1 roasted red pepper and a chicken cutlet.  Top the chicken cutlet with the second slice of bread, pesto side down.
Serve.