Stromboli

Filling for 2 loaves:

1 pound ground chuck

½ teaspoon Italian Seasoning

½ teaspoon oregano   

Cook ground chuck with Italian Seasoning and oregano and drain. Divide in half.

½ pound ham slices

2 tablespoons prepared mustard (optional)

8 slices American cheese

2 cups cheddar cheese

2 cup mozzarella cheese

4 slices Provolone cheese

Crust for 2 loaves:

5 cups all purpose flour

1½ tablespoons sugar

2 teaspoons table salt or 3½ teaspoons kosher salt

1½ teaspoons yeast

3 tablespoons olive oil or vegetable oil

1¾ cups room-temperature water

With a large spoon, stir together all the ingredients into a 4-quart bowl or the bowl of an electric stand mixer until combined.  If mixing with an electric mixer, fit it with the dough hook and mix on a low speed for 4 minutes, or until all the flour gathers to form a coarse ball.  Let the dough rest for 5 minutes, then mix again on medium-low speed for an additional 2 minutes, or until the dough clears the sides of the bowl and sticks just a little to the bottom. If the dough is too sticky add a little more flour 1 tablespoon at a time or add water 1 tablespoon at time. 

If mixing by hand, repeatedly dip one of your hands or the spoon into room temp water and use it much like a dough hook, working the dough vigorously into a coarse ball as you rotate the bowl with your other hand.  As all the flour is incorporated into the ball, about 4 minutes, the dough will begin to strengthen; when this occurs, let the dough rest for 5 minutes and then resume mixing for an additional 2-3 minutes, or until the dough is slightly sticky, soft, and supple.  If the dough is too sticky add a little more flour 1 tablespoon at a time or add water 1 tablespoon at time. 

To Make Loaves:

Divide dough in ½ and roll out into a 15”x 12” rectangle.  Spread 1 tablespoon mustard all over the dough. Down the center of the bread make a row by breaking cheese slices in half, then a layer of mozzarella cheese, then ham slices then provolone cheese then ground beef, then cheddar,  then ham again, then mozzarella. Fold each side of the bread over the meat and cheese and press to seal the ends.  Transfer the loaf to a greased cookie sheet with sides, flipping the loaf over so the two layers of bread are down.  Pour a small amount of oil in the palm of your hand and rub over loaves.  Bake at 400 for 20-25 minutes or until golden brown.  Loaves can be made ahead of time and refrigerated for up to 24 hours.