Food recipes
Blueberry Stromboli w/Cinnamon Balsamic Cream
Blueberry Stromboli w/Cinnamon Balsamic Cream Ingredients: house of pasta, pizza dough, wheat flour, white, all-purpose, unenriched butter, without salt blueberries, raw sugars, granulated cornstarch cream, sour, cult...
Blueberry Stromboli w/Cinnamon Balsamic Cream
Ingredients:
house of pasta, pizza dough,
wheat flour, white, all-purpose, unenriched
butter, without salt
blueberries, raw
sugars, granulated
cornstarch
cream, sour, cultured
sugars, powdered
vanilla extract
vinegar, balsamic
spices, cinnamon, ground
Directions:
Prepare your favorite pizza dough or use the dough recipe from the sweet & spicy onion pizza recipe found in my recipes.
I made the dough and divided it into fourths, using one fourth of it for this recipe.
Preheat oven to 350F.
Dust a flat service with flour and place dough on it.
Using a floured rolling pin, roll the dough out into a roughly 8x6-inch rectangle.
In a small bowl, add filling ingredients and toss to coat blueberries thoroughly.
Pour filling ingredients into center of rolled dough.
Spread to a make a line lengthwise along center.
Fold in shorter (6-inch) sides of dough toward center.
Then, fold longer (8-inch) sides in until a log is formed.
Transfer to a baking sheet with sealed side of stromboli on the bottom.
Coat the entire top and sides of the stromboli with melted butter and place in the oven.
Bake at 350 for 30 minutes.
Meanwhile, in a small bowl, mix cinnamon balsamic cream ingredients thoroughly and refrigerate until stromboli is finished baking.
When stromboli is finished, cut in half on a bias and serve with cream as a dip.
Ingredients:
house of pasta, pizza dough,
wheat flour, white, all-purpose, unenriched
butter, without salt
blueberries, raw
sugars, granulated
cornstarch
cream, sour, cultured
sugars, powdered
vanilla extract
vinegar, balsamic
spices, cinnamon, ground
Directions:
Prepare your favorite pizza dough or use the dough recipe from the sweet & spicy onion pizza recipe found in my recipes.
I made the dough and divided it into fourths, using one fourth of it for this recipe.
Preheat oven to 350F.
Dust a flat service with flour and place dough on it.
Using a floured rolling pin, roll the dough out into a roughly 8x6-inch rectangle.
In a small bowl, add filling ingredients and toss to coat blueberries thoroughly.
Pour filling ingredients into center of rolled dough.
Spread to a make a line lengthwise along center.
Fold in shorter (6-inch) sides of dough toward center.
Then, fold longer (8-inch) sides in until a log is formed.
Transfer to a baking sheet with sealed side of stromboli on the bottom.
Coat the entire top and sides of the stromboli with melted butter and place in the oven.
Bake at 350 for 30 minutes.
Meanwhile, in a small bowl, mix cinnamon balsamic cream ingredients thoroughly and refrigerate until stromboli is finished baking.
When stromboli is finished, cut in half on a bias and serve with cream as a dip.