By NANCY ZAMBELL
For The Vista
Happy New Year! I’m writing this as I’m getting ready to depart from Pensacola Beach, Florida, where I took a much-needed respite after the holidays.
The weather was chilly, but the food and entertainment options were great!
After cooking almost non-stop since Thanksgiving, I was ready to use those leftovers!
And here is a recipe that’s great for those last pieces of turkey and ham that you just have to use up.
Ham & Turkey Stromboli
1 loaf frozen bread
1⁄2 lb thinly sliced ham
1⁄2 lb thinly sliced turkey
6 green onions, sliced
8 bacon strips, cooked & crumbled
1 1⁄2 c (6 oz) shredded Swiss cheese
Thaw dough, then unroll it on a floured surface. Place ham & turkey over dough to within 1/2” of edges; sprinkle evenly with onions, bacon & cheese. Fold one third of dough toward center from long edge of rectangle.
Fold second side toward center enclosing filling. Pinch long edge to seal.
Pinch short ends together & tuck under dough.
Place on prepared (buttered) baking sheet. Cover: let rise in warm place 15 minutes.
Cut shallow crosswise slits 3” apart on top of dough. Brush stromboli lightly with beaten egg Bake at 350° 26-30 minutes or until browned. Remove to rack; cool slightly. Serve warm.
Tip of the week: If you are confused by “let rise in warm place”, here’s what I do:
. Preheat your oven to 200°; place your dough inside; turn oven off, and leave the dough inside for 15 minutes. It rises beautifully!