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Serves 280 This recipe is a favorite of both students and staff at the Chelsea Elementary School Cafeteria. Ingredients
Make two french bread recipes. Let rise to double and turn onto floured board. Cut into 14 pieces. Roll each one to 24" long and 10" wide rectangle. Brush with garlic butter. Sprinkle with mozzerella cheese and pepperoni. Roll up like a jelly roll and pinch ends. Cut each roll into 20 pieces and put onto pan sprayed with pan release. Let rise until double. Bake in 300 degree oven until centers are done (approximately 20 minutes). Melt 4 c butter, Mix in 2 c parmesian cheese and 3 tbl crushed fresh garlic. Brush this mixture on the freshly baked strombolis. You can knead garlic, oregino, and basil in the bread recipe if you wish. Recipe courtesy of Heidi Gagnon, Chelsea Elementary School Nutrition Director |