Stromboli?

Stromboli?

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  1. 4 weeks ago
    Anonymous

    calzone?

  2. 4 weeks ago
    Anonymous

    prostagma?

  3. 4 weeks ago
    Anonymous

    Rocamboli

  4. 4 weeks ago
    Anonymous

    Stromboli

    • 4 weeks ago
      Anonymous

      mama mia

    • 4 weeks ago
      Anonymous

      What does it look like inside?

      • 4 weeks ago
        Anonymous

        You can't cut a stromboli straight out of the oven. It's got to sit for at least 30 minutes. That gives enough time for the steam inside to make the crusty bread soft again and the cheese to setup a little so it isn't runny. We got a few more minutes before I can slice into it. Filling is sauteed mushroom and onion, a red meat sauce, pastrami and an italian blend of cheese. It was based with an egg wash and garnished with garlic powder, powdered parma and oregano.

    • 4 weeks ago
      Anonymous

      Lookin good

  5. 4 weeks ago
    Anonymous

    It's money. Could work on my rolling technique.

    • 4 weeks ago
      Anonymous

      Looks like cold shit, where's the cheese?

      • 4 weeks ago
        Anonymous

        Melted and set; it's perfect.

        • 4 weeks ago
          Anonymous

          Cringe and nonexistent, 2/10 would eat out of friendly obligation but not come around for a few weeks.

          • 4 weeks ago
            Anonymous

            Bro you don't know how to eat for shit. Are you anorexic or something?

    • 4 weeks ago
      Anonymous

      marry me

  6. 4 weeks ago
    Anonymous
    • 4 weeks ago
      Anonymous

      Where's the sauce? Where's the cheese? I'm sure it tasted good but doesn't really look like what I would consider a stromboli.

    • 4 weeks ago
      Anonymous

      >stromboliraptor
      Looks great, I’d be happy ordering that.

  7. 4 weeks ago
    Anonymous

    Can't believe I have to explain this. You use a very cooked down sauce (or meat sauce) because the extra hydration will make the thing explode. Same with the cheese; you use low moisture that sets and doesn't run so it doesn't break in the oven. This isn't rocket science.

    • 4 weeks ago
      Anonymous

      unmelted cheese is lame, what's the point a calzone doesn't have to let everything go cold before you can eat it.

      • 4 weeks ago
        Anonymous

        Bro it was still warm and pliable, it's not cheese straight out of the fridge. You don't know how to eat. Go to a restaurant sometime if you can afford it.

        • 4 weeks ago
          Anonymous

          Thanks I'll enjoy my nice melted cheese calzone. Enjoy your "set" cheese stromboli.

          • 4 weeks ago
            Anonymous

            You do understand that all legitimate calzones use low moisture cheese, right? It's not a fricking McDonalds commercial.

            • 4 weeks ago
              Anonymous

              Bro if you are getting your calzones at mcdonalds I think you've been setup.

              • 4 weeks ago
                Anonymous

                mcd's apple pie is calzone.

      • 4 weeks ago
        Anonymous

        I see this 'tard dose'nt know the difference between a Stromboli and a Calzone.
        I think it looks ok, i prefer mine to be:

        sliced ham
        mustard
        Swiss
        Yours seems a little cluttered.
        YMMV

    • 4 weeks ago
      Anonymous

      Looks good. Maybe a bit too decadent for me

    • 4 weeks ago
      Anonymous

      perfection. which is why morons are incapable of doing anything other than shit on it. great job anon

  8. 4 weeks ago
    Anonymous

    >I am from Southern Indiana
    Hello fren.

  9. 4 weeks ago
    Anonymous

    recipe?

    • 4 weeks ago
      Anonymous

      It's dumb simple. Just make the dough, put whatever fillings in it and wrap.

      >1.5 cup flour
      >1 tsp salt
      >1 tsp sugar
      >1/2 packet active yeast
      >0.5 cup water
      >mix and let rise for 30-45 mins till double in size
      >stretch and top with fillings
      >roll and coat with egg wash
      >bake at 450f for 15 mins

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